The figure below shows a prism-shaped object that is a = 42.0 cm high, b = 22.0 cm deep, and c = 76.0 cm long. The prism is immersed in a uniform electric field of 500 N/C directed parallel to the x axis. Surface I Surface IV C y a Surface V Surface III Surface II 1) Calculate the electric flux out of face I. (Express your answer to three significant figures.) kN . m²/C Submit 2) Calculate the electric flux out of face II. (Express your answer to three significant figures.) N. m²/C Submit 3) Calculate the electric flux out of face Ill. (Express your answer to three significant figures.) N m2/C Submit

Platinum 21.4 x 10 Uranium 18.7x 10 O Description 5 DETAILS SERCP11 7.5.P.044. A 737-kg satellite is in a circular orbit about Earth at a height above Earth equal to Earth's mean radius. (a) Find the satellite's orbital speed. m/s (b) Find the period of its revolution. (c) Find the gravitational force acting on it. Submit Answer

Janice 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?…

Please begin with a fundamental equation and system definitions. and steps by steps Thank You!

THIS IS NOT A GRADED QUESTION, IT'S AN OLD EXAM QUESTION

Can you please explain these conceptual questions in detail? Thank you.

Janice 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.

I need help with these problems. I don't know how to approach them. I want see detailed steps.