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(a) Determine the temperature at tip of spoon handle assuming heat transfer from the tip of the spoon is negligible. (b) What would be the temperature at tip of spoon had it been a silver spoon (k = 247 Btu/h.ft.°F) instead of stainless-steel. (c) Which spoon will you prefer for eating hot soup from the bowl, stainless steel or silver spoon? Why? [All units are in standard imperial (FPS) units except length, 1 ft = 12 in.] Ti = 75°F air Boiling water 200°F Spoon 7 in.

(a) Determine the temperature at tip of spoon handle assuming heat transfer from the tip of the spoon is negligible. (b) What would be the temperature at tip of spoon had it been a silver spoon (k = 247 Btu/h.ft.°F) instead of stainless-steel. (c) Which spoon will you prefer for eating hot soup from the bowl, stainless steel or silver spoon? Why? [All units are in standard imperial (FPS) units except length, 1 ft = 12 in.] Ti = 75°F air Boiling water 200°F Spoon 7 in.

Elements Of Electromagnetics
Elements Of Electromagnetics
7th Edition
ISBN:9780190698614
Author:Sadiku, Matthew N. O.
Publisher:Sadiku, Matthew N. O.
ChapterMA: Math Assessment
Section: Chapter Questions
Problem 1.1MA
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(a) Determine the temperature at tip of spoon handle assuming heat transfer from the tip of the spoon is negligible. (b) What would be the temperature at tip of spoon had it been a silver spoon (k = 247 Btu/h ft.°F) instead of stainless-steel. (c) Which spoon will you prefer for eating hot soup from the bowl, stainless steel or silver spoon? Why? [All units are in standard imperial (FPS) units except length, 1 ft = 12 in.] Tair = 75°F Boiling water 200°F Spoon 7 in.
Transcribed Image Text:(a) Determine the temperature at tip of spoon handle assuming heat transfer from the tip of the spoon is negligible. (b) What would be the temperature at tip of spoon had it been a silver spoon (k = 247 Btu/h ft.°F) instead of stainless-steel. (c) Which spoon will you prefer for eating hot soup from the bowl, stainless steel or silver spoon? Why? [All units are in standard imperial (FPS) units except length, 1 ft = 12 in.] Tair = 75°F Boiling water 200°F Spoon 7 in.
5. Consider a stainless-steel spoon (k = 8.7 Btu/h-ft-°F) partially immersed in boiling water at 200 °F in a kitchen at 75 °F. The handle of the spoon has a cross section of 0.08 in. × 0.5 in., and extends 7 in. in the air from the free surface of the water. If the heat transfer coefficient at the exposed surfaces of the spoon handle is 3 Btu/h ft².°F:
Transcribed Image Text:5. Consider a stainless-steel spoon (k = 8.7 Btu/h-ft-°F) partially immersed in boiling water at 200 °F in a kitchen at 75 °F. The handle of the spoon has a cross section of 0.08 in. × 0.5 in., and extends 7 in. in the air from the free surface of the water. If the heat transfer coefficient at the exposed surfaces of the spoon handle is 3 Btu/h ft².°F:
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