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.
Answer:
energy : the ability to cause change
work : is force x distance or when an object moves a distance due to a specific force (measured in units of newtons-meters)
potential energy : is stored energy
kinetic energy : is energy in motion
mechanicle energy : the energy of motion such as a moving vechile
thermal energy : total kinetic energy in moving partsticles, like in boiling water (energy of heat)
chemical : energy stored in chemical bonds, like in plants
electromagnetic : waves with electric and magnetic properties , such as light
nuclear energy : energy stored in the nuclear atoms
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Average acceleration = (change in speed) / (time for the change) .
Change in speed = (ending speed) - (beginning speed)
= (9.89 miles/hour) - (2.35 yards/second) = 26,839.2 ft/hr
Acceleration = (26,839.2 ft/hr) / (4.67 days) = 2,873.58 inch/hour²
To solve the problem we will first start considering the Pressure given the hydrostatic definition of the product between the density, the gravity and the depth. We will define the area where the liquid acts and later we will use the definition of the force as a product between the pressure and the area to calculate the force given in the two depths. The gauge pressure at the depth x will be
This pressure acts on the strip of area
The force acting on that strip is given by,
To evaluate the force, we will then consider the integral of the pressure as a function of the Area, or the integral of the previously found terms.
Evaluating at the initial depth of 1.8m and the final depth of 4.4 we have then that,
Therefore the Net force will be
