Question 1. The temperature of a gas stream is to be measured by a thermocouple whose junction can be approximated as a 1.2-mm-diameter sphere. The properties of the junction are k = 35 W/m. C, p = 8500kg/m*, and C,, = 320 J/kg-° C, and the heat transfer coefficient between the junction and the gas is h = 65 W/m? © C. Determine how long it will take for the thermocouple to read 99 percent of the initial temperature difference,Question 2. To warm up some milk for a baby, a mother pours milk into a thin-walled glass whose diameter is 6 cm. The height of the milk in the glass is 7 em. She then places the glass into a large pan filled with hot water at 60°C. The milk is stirred constantly, so that its temperature is uniform at all times. If the heat transfer coefficient between ‘the water and the glass is 12017/m? © C, determine how long it will take for the milk to warm up from 3°C to 38°C. Take the properties of the milk to be the same as those of water, Can the milk in this case be treated as a lumped system? Why?Question 3. Consider a 1000-W iron whose base plate is made of 0.5-em-thick aluminum alloy 2024-16 ( p = 2770kg/m3 , C, = 875.J/kg °C, @ = 7.3x10-5m?/s). The base plate has a surface area of 0.03m? . Initially, the iron is in thermal equilibrium with the ambient air at 22°C, Taking the heat transfer coefficient at the surface of the base plate to be 12 W/m?-* C and assuming 85 percent of the heat gencrated in the resistance wires is transferred to the plate, determine how loug it will take for the plate temperature to reach 140°C. Is it realistic to assume the plate temperature to be uniform at all times? Air me NX 1000 W ironQuestion 4, Stainless steel ball bearings ( p= 8085 kg/m, k = 15.1W/m < C, Cy = 0.480kJ/kg°C, and a = 3.91x10~6m?/s) having a diameter of 1.2 cm are to be quenched in water. The balls leave the oven at a uniform temperature of 900°C and are exposed to air at 30°C for a while before they are dropped into the water. If the temperature of the balls is not to fall below 850°C prior to quenching and the heat transfer coefficient in the air is 125 W/m? C, determine how long they can stand in the air before being dropped into the water.Question 6. An ordinary egg can be approximated as a 5.5-cm- diameter sphere whose properties are roughly k = 0.6 W/m-° C and @ = 0.14x10~°m?/s. The egg is initially at a uniform temperature of 8°C and is dropped into boiling water at 97°C. Taking the 1400 W/m? -° C, determine how long it will convection heat transfer coefficient to be take for the center of the egg to reach 70°C.Question 7. A long 35-cm-diameter cylindrical shaft made of stainless steel 304 (k = M.9W/m C, p = 7900kg/m3, Cy = 77 T/kg © C, and a = 3.95x10-8m?/s) comes out of an oven at a uniform temperature of 400°C. The shaft is then allowed to cool slowly ina chamber at 150°C with an average convection heat transfer coefficient of h = 60W/m? © C. Determine the temperature at the center of the shaft 20 min after the start of the cooling process. Also, determine the heat transfer per unit length of the shaft during this time period.Question 8. In iBetly Crocker's Cookbook, it is stated that it takes 2h 45 min to roast a 3.2-kg rib initially at 4.5°C “rare” in an oven maintained at 163°C. It is recommended that a meat thermometer be used to monitor the cooking, and the rib is considered rare done when the thermometer ‘ted into the center of the thickest part of the meat registers 60°C. The rib can be treated as a homogeneous spherical object with the properties p = 1200kg/m , C, = 4.1 kJ/kg °C, k = 04S W/m °C, and a = 0.91x10-%m?/s. Determine (a) the heat transfer coefficient at the surface of the rib, (b) the temperature of the outer surface of the rib when it is done, and (c) the amount of heat transferred to the rib. (d) Using the values obtained, predict how long it will take to roast this rib to medium” level, which occurs when the innermost temperature of the rib reaches 71°C. Compare your result to the listed value of 3 h 20 min. If the roast rib is to be set on the counter for about 15 min before it is sliced, it is recommended that the rib be taken out of the oven when the thermometer registers about 4°C below the indicated value because the rib will continue cooking even after it is taken out of the oven. Do you agree with this recommendation? Oven, 163°CQuestion 9. The anthor and his 6-year-old son have conducted the following experiment to determine the thermal conductivity of a hot dog. ‘They first boiled water in a large pan and measured the temperature of the boiling water to be 94°C, which is not surprising, since they live at an elevation of about 1650 m in Reno, Nevada. They then took a hot dog that is 12.5 cm long and 2.2 em in diameter and inserted a thermocouple into th midpoint of the hot dog and another thermocouple just under the skin, They waited until both thermocouples read 20°C, which is the ambient temperature. They then dropped the hot dog into boiling water and observed the changes in both temperatures. Exactly 2 min after the hot dog was dropped into the boiling water, they recorded the center and ‘the surface temperatures to be 59°C and 88°C, respectively. ‘The density of the hot dog can be taken to be 980kg/m* , which is slightly less than the density of water, since the hot dog was observed to be fioat- ing in water while being almost completely immersed. ‘The specific heat of a hot dog can be taken to be 3900.J/kg ° C, which is slightly Tess than that of water, since a hot dog is mostly water. Using transient temperature charts, determine (a) the thermal diffusivity of the hot dog, (b) the thermal condnetivity of the hot dog, and (c) the convection heat transfer coefficient. >see SS Se SS |] Boiling water _ = 94°C Poi —— Se = Teenter Sex ee = SL SfQuestion 10. A person puts a few apples into the freezer at -15°C to cool them quickly for guest who are about to arrive. Initially the apples are at a uniform temperature of 20°C, and the heat transfer coefficient on the surfaces is SW/m?C. Treating the apples as ‘9-cm-diameter spheres and taking their properties tobe p = 840kg/m°, C, = 3.81kT/kgC, k =0.418W/mK, and a = 1.3x 10-7r?/s, determine the center and surface temperature of the apples in 1 h. Also, determine the amount of the transfer from cach apple.