The magnitude of the downward acceleration of the hollow cylinder is 6m/s^2.
Z = I α
T.R =1/2 M ( 
+ 
)α
T.R = 1/2M 5/4 α
T = 5Ma/8
Mg - T = Ma
Mg - 5Ma/8 = Ma
Mg= 5Ma/8 + Ma = 13Ma / 8
acceleration = 8g/13 = 6 m/s^2
The rate at which an object's velocity with respect to time changes is called its acceleration. The direction of the net force imposed on an item determines its acceleration in relation to that force. According to Newton's Second Law, the magnitude of an object's acceleration is the result of two factors working together
The size of the net balance of all external forces acting on that item is directly proportional to the magnitude of this net resultant force; the magnitude of that object's mass, depending on the materials from which it is built, is inversely related to its mass.
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Answer:
Explanation:
1 )
Here
wave length used that is λ = 580 nm
=580 x 10⁻⁹
distance between slit d = .46 mm
= .46 x 10⁻³
Angular position of first order interference maxima
= λ / d radian
= 580 x 10⁻⁹ / .46 x 10⁻³
= 0.126 x 10⁻² radian
2 )
Angular position of second order interference maxima
2 x 0.126 x 10⁻² radian
= 0.252 x 10⁻² radian
3 )
For intensity distribution the formula is
I = I₀ cos²δ/2 ( δ is phase difference of two lights.
For angular position of θ1
δ = .126 x 10⁻² radian
I = I₀ cos².126x 10⁻²/2
= I₀ X .998
For angular position of θ2
I = I₀ cos².126x2x 10⁻²/2
= I₀ cos².126x 10⁻²
Answer:
a. Wet, soft dough at 85 degrees Fahrenheit
Explanation:
Fermentation is an anaerobic process that transforms starches into simpler substances. The rising of dough is due to fermentation.
According to Harold McGee, 85°F (29°C) is the best temperature for fermenting bread dough. Temperatures below 85°F (29°C) take much longer to ferment, and temperatures higher than that result into unpleasant flavors in the dough.
Wet, soft dough is usually more preferable because it produces a softer bread.
The only answer that can justify being a hypothesis is C.
