College Physics
11th Edition
ISBN: 9781305952300
Author: Raymond A. Serway, Chris Vuille
Publisher: Cengage Learning
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- I gave you a multiple choice question and you gave me an answer that wasn't even there...arrow_forwardAn ideal gas, at pressure 4.9 atmospheres, in a volume 1.1 m3 and at a temperature of 308 K, is compressed into a lower volume 0.44 m3, at a pressure of 6.26 atmospheres. What is the new temperature, in K with two digits of precision?arrow_forwardJanice is grilling a steak for her July 4th barbecue dinner. The steak initially weighs 300 grams and is 25 mm thick. After grilling it for a while, she considers the steak done, and measures it again: it now weighs 215 grams, and is 15 mm thick. For both the cooked and uncooked steak, she uses the thumb-test to determine the done-ness, i.e. she uses her thumb (area ~5cm2) to push down with a force of 5 N. The uncooked steak compresses by 7 mm, and the cooked steak by 2 mm. The change in elasticity of the steak on cooking is due partly to the loss of water volume (so that existing bonds get closer together) and partly to the creation of new bonds. Assume all of the difference in raw vs. cooked steak thickness is due to water loss that makes it thinner (25 mm thick in the uncooked steak, versus 15 mm thick in the cooked steak), and that the other dimensions of the steak (length and width) have not changed. By what percentage has the steak's volume decreased from the original value?…arrow_forward
- Asap please......arrow_forwardAlthough human lung capacity is about 3 liters per lung, the tidal volume, representing the amount of air that is breathed in and out with each breath is much -3 less, typically about 250 cm7 per lung. The cycle of inhalation and exhalation during normal activity can be represented as a sine curve, as shown in the figure below, where the amount of air in each lung before inhalation begins is about 1.09 liters (the functional residual capacity of the lung) and the time on the horizontal axis has been calculated with the average adult breathing rate of 16 breaths per minute. Volume of air in lungs (L) 1.34 1.09 mm minimum height maximum height 15 We can model each lung as a cylinder of radius 5.95 cm in which one end cap is free to move up and down, increasing and decreasing the volume of the model lung during the breathing process. (a) Using the data above, calculate the minimum and maximum heights (in cm) of the model lung during the breathing process. (Round your answers to at least…arrow_forwardQuestion 5….arrow_forward
- I'm having trouble figuring out the formula to start with here.arrow_forwardNO NEED TO SHOW ANY WORK JUST FINAL ANSWER AS QUICKLY AS POSSIBLE! Incredibly, the ozone layer in the upper atmosphere that protects us from the ultraviolet rays of the Sun varies somewhat but, on the average, would be less than one centimeter thick if it were brought down to sea level. Given that the density of ozone at sea level would be about 2.0 grams per litre, what is the total amount of ozone (in Tonnes) in the upper atmosphere when its sea-level thickness is 0.22cm? Take the radius of the Earth to be 6400 km. (The volume of a thin skin around an object is the surface area of the object times the skin thickness.) Give your answer in gigatonnes, and do not specify units in the answer box.arrow_forwardJanice is grilling a steak for her July 4th barbecue dinner. The steak initially weighs 300 grams and is 25 mm thick. After grilling it for a while, she considers the steak done, and measures it again: it now weighs 215 grams, and is 15 mm thick. For both the cooked and uncooked steak, she uses the thumb-test to determine the done-ness, i.e. she uses her thumb (area ~5cm2) to push down with a force of 5 N. The uncooked steak compresses by 7 mm, and the cooked steak by 2 mm. Calculating elasticity What is the elasticity of the raw steak? Express your answer in Pascals but without including the units in your answer. What is the elasticity of the cooked steak? Express your answer in Pascals, but without including the units.arrow_forward
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