B. If you do 39-3/4 divided by 12-1/2 you get 3.18
Answer:
hello the answer options are missing here are the options
A)The thickness of the heated region near the plate is increasing
B)The velocities near the plates are increasing
C)The fluid temperature near the plate are increasing
ANSWER : all of the above
Explanation:
Laminar flow is the flow of a type of fluid across the surface of an object following regular paths and it is unlike a turbulent flow which flows in irregular paths (encountering fluctuations)
For laminar flow over a hot flat plate, the local heat transfer coefficient decreases with distance because :
- The thickness of the heated region near the plate is increasing
- The velocities near the plates are increasing
- The fluid temperature near the plate are increasing
Answer:
Normal force = 0.326N
Explanation:
Given that:
mass released from rest at C = 3.7 g = 3.7 × 10⁻³ kg
height of the mass = 1.1 m
radius = 0.2 m
acceleration due to gravity = 9.8 m/s²
We are to determine the normal force pressing on the track at A.
To to that;
Let consider the conservation of energy relation; which says:
mgh = mgr + 1/2 mv²
gh = gr + 1/2 v²
gh - gr = 1/2v²
g(h-r) = 1/2v²
v² = 2g(h-r)
However; the normal force will result to a centripetal force; as such, using the relation
N =mv²/r
replacing the value for v² = 2g(h-r) in the above relation; we have:
Normal force = 2mg(h-r)/r
Normal force = 2 × 3.7 × 10⁻³ × 9.8 ( 1.1 - 0.2 )/ 0.2
Normal force = 0.065268/0.2
Normal force = 0.32634 N
Normal force = 0.326N
Answer:
1: Attaching a fork and wip eggs/batter/ ect.
2: You can entertain a cat by putting yarn on the gun/drill
3: If you get yarn everywere, you can spin the yarn up on the drill/gun
Explanation:
I hope this helps you out somehow
Answer:
6.4 m/s
Explanation:
From the equation of continuity
A1V1=A2V2 where A1 and V1 are area and velocity of inlet respectively while A2 and V2 are the area and velocity of outlet respectively
where r1 and r2 are radius of inlet and outlet respectively
v1 is given as 1.6 m/s
Therefore
