Answer:
The correct option is A = 1960 N/m²
Explanation:
Given that,
Mass m= 20,000kg
Area A = 100m²
Pressure different between top and bottom
Assume the plane has reached a cruising altitude and is not changing elevation. Then sum the forces in the vertical direction is given as
∑Fy = Wp + FL = 0
where
Wp = is the weight of the plane, and
FL is the lift pushing up on the plane.
Let solve for FL since the mass of the plane is given:
Wp + FL = 0
FL = -Wp
FL = -mg
FL = -20,000× -9.81
FL = 196,200N
FL should be positive since it is opposing the weight of the plane.
Let Equate FL to the pressure differential multiplied by the area of the wings:
FL = (Pb −Pt)⋅A
where Pb and Pt are the static pressures on bottom and top of the wings, respectively
FL = ∆P • A
∆P = FL/A
∆P = 196,200 / 100
∆P = 1962 N/m²
∆P ≈ 1960 N/m²
The pressure difference between the top and bottom surface of each wing when the airplane is in flight at a constant altitude is approximately 1960 N/m². Option A is correct
A). It takes air in from outside the body.
Answer:
initial velocity = 0 m/s
final velocity = 4.92 m/s
constant acceleration so,
(a) average velocity =
(initial velocity + final velocity)/2
(b) distance = average velocity x time
substitute and calculate
Explanation:
HOOE ITS HELP ;)
Answer:
129.2 C
0.33758239177 mm
Explanation:
n = Number density = 
i = Current = 170 A
t = Time taken = 0.76 s
d = Diameter = 6 mm
Charge is given by
The charge passing throught the motor is 129.2 C
Current density
Drift velocity is given by
Distance traveled
The electron traveled 0.33758239177 mm
Popcorn can be popped by either of the three forms of heat transfer:
Conduction in a pan with hot oil on a stove element.
Convection by an air popper and warm air rising over a heating element... no direct contact with heat source.
Radiation is what occurs in a microwave. Invisible radiant heat activates water molecules in the popcorn.
All the above heat the kernel over 100 Celsius. Water vaporizes/boils (latent heat) and erupts through the kernel.
Mmmm popcorn watch out for the lipids (fat in the oil and butter)
