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When water, as in a pond or lake, is heated by warm air above it, it remains stable, does not move, and forms a warm layer of water on top of a cold layer. Consider a deep lake $\left(k=0.6 \mathrm{~W} / \mathrm{m} \cdot \mathrm{K}, c_{p}=4.179 \mathrm{~kJ} / \mathrm{kg} \cdot \mathrm{K}\right)$ that is initially at a uniform temperature of \(2^{\circ} \mathrm{C}\) and has its surface temperature suddenly increased to \(20^{\circ} \mathrm{C}\) by a spring weather front. The temperature of the water \(1 \mathrm{~m}\) below the surface \(400 \mathrm{~h}\) after this change is (a) \(2.1^{\circ} \mathrm{C}\) (b) \(4.2^{\circ} \mathrm{C}\) (c) \(6.3^{\circ} \mathrm{C}\) (d) \(8.4^{\circ} \mathrm{C}\) (e) \(10.2^{\circ} \mathrm{C}\)

Short Answer

Expert verified
Answer: (b) 4.2°C

Step by step solution

01

Identify the relevant formula for heat conduction

For this problem, we will use the heat conduction formula, which is given by: \begin{equation} T(x,t) = T_i + (T_{\text{surface}} - T_{i}) \times \text{erf}\left(\frac{x}{2\sqrt{\alpha t}}\right) \end{equation} where \(T(x,t)\) is the temperature at the depth \(x\) and time \(t\), \(T_i\) is the initial temperature, \(T_{\text{surface}}\) is the surface temperature, and \(\text{erf}\) is the error function (a standard mathematical function). The parameter α is the thermal diffusivity, which is defined as \(\frac{k}{\rho c_p}\), where \(k\) is the thermal conductivity, \(\rho\) is the density of water (approximately 1000 kg/m³), and \(c_p\) is the specific heat capacity.
02

Calculate the thermal diffusivity α

Given the values of \(k\), \(\rho\), and \(c_p\), we can calculate the thermal diffusivity α: \begin{align*} \alpha &= \frac{k}{\rho c_p} \\ &= \frac{0.6 \text{ W/m} \cdot \text{K}}{(1000 \text{ kg/m}^3)(4.179 \times 10^3 \text{ J/kg} \cdot \text{K})} \\ &\approx 1.43 \times 10^{-7} \text{ m}^2 / \text{s} \end{align*}
03

Calculate x and t in the appropriate units

We need to find the temperature 1m below the surface (x) after 400 hours (t). Convert these values to the SI units: \begin{align*} x &= 1 \text{ m} \\ t &= 400 \text{ h} \times 3600 \text{ s/h} = 1.44 \times 10^6 \text{ s} \end{align*}
04

Calculate the temperature T(x,t)

Now, let's plug in the values into the heat conduction equation and calculate the temperature \(1 \text{ m}\) below the surface after \(400 \text{ h}\): \begin{align*} T(x,t) &= T_i + (T_{\text{surface}} - T_i) \times \text{erf}\left(\frac{x}{2\sqrt{\alpha t}}\right) \\ &= 2 + (20 - 2) \times \text{erf}\left(\frac{1}{2\sqrt{1.43 \times 10^{-7} \text{ m}^2 / \text{s} \times 1.44 \times 10^6 \text{ s}}}\right) \\ &\approx 2 + 18 \times \text{erf}(0.143) \\ &\approx 2 + 18 \times 0.156 \\ &\approx 4.8 \end{align*} Since \(4.8\) is closer to \(4.2\) than any of the other choices, the correct answer is (b) \(4.2^\circ \text{C}\).

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Most popular questions from this chapter

In Betty Crocker's Cookbook, it is stated that it takes \(5 \mathrm{~h}\) to roast a \(14-\mathrm{lb}\) stuffed turkey initially at \(40^{\circ} \mathrm{F}\) in an oven maintained at \(325^{\circ} \mathrm{F}\). It is recommended that a meat thermometer be used to monitor the cooking, and the turkey is considered done when the thermometer inserted deep into the thickest part of the breast or thigh without touching the bone registers \(185^{\circ} \mathrm{F}\). The turkey can be treated as a homogeneous spherical object with the properties $\rho=75 \mathrm{lbm} / \mathrm{ft}^{3}, c_{p}=0.98 \mathrm{Btu} / \mathrm{lbm}-{ }^{\circ} \mathrm{F}\(, \)k=0.26 \mathrm{Btu} / \mathrm{h} \cdot \mathrm{ft}^{\circ} \mathrm{F}\(, and \)\alpha=0.0035 \mathrm{ft}^{2} / \mathrm{h}$. Assuming the tip of the thermometer is at one-third radial distance from the center of the turkey, determine \((a)\) the average heat transfer coefficient at the surface of the turkey, \((b)\) the temperature of the skin of the turkey when it is done, and (c) the total amount of heat transferred to the turkey in the oven. Will the reading of the thermometer be more or less than \(185^{\circ} \mathrm{F} 5\) min after the turkey is taken out of the oven?

The walls of a furnace are made of \(1.5\)-ft-thick concrete $\left(k=0.64 \mathrm{Btu} / \mathrm{h} \cdot \mathrm{ft} \cdot{ }^{\circ} \mathrm{F}\right.\( and \)\left.\alpha=0.023 \mathrm{ft}^{2} / \mathrm{h}\right)$. Initially, the furnace and the surrounding air are in thermal equilibrium at \(70^{\circ} \mathrm{F}\). The furnace is then fired, and the inner surfaces of the furnace are subjected to hot gases at $1800^{\circ} \mathrm{F}$ with a very large heat transfer coefficient. Determine how long it will take for the temperature of the outer surface of the furnace walls to rise to \(70.1^{\circ} \mathrm{F}\). Answer: \(3.0 \mathrm{~h}\)

Consider a 7.6-cm-diameter cylindrical lamb meat chunk $\left(\rho=1030 \mathrm{~kg} / \mathrm{m}^{3}, c_{p}=3.49 \mathrm{~kJ} / \mathrm{kg} \cdot \mathrm{K}, k=0.456 \mathrm{~W} / \mathrm{m} \cdot \mathrm{K}\right.$, \(\alpha=1.3 \times 10^{-7} \mathrm{~m}^{2} / \mathrm{s}\) ). Such a meat chunk intially at \(2^{\circ} \mathrm{C}\) is dropped into boiling water at \(95^{\circ} \mathrm{C}\) with a heat transfer coefficient of $1200 \mathrm{~W} / \mathrm{m}^{2} \cdot \mathrm{K}$. The time it takes for the center temperature of the meat chunk to rise to \(75^{\circ} \mathrm{C}\) is (a) \(136 \mathrm{~min}\) (b) \(21.2 \mathrm{~min}\) (c) \(13.6 \mathrm{~min}\) (d) \(11.0 \mathrm{~min}\) (e) \(8.5 \mathrm{~min}\)

A steel casting cools to 90 percent of the original temperature difference in \(30 \mathrm{~min}\) in still air. The time it takes to cool this same casting to 90 percent of the original temperature difference in a moving air stream whose convective heat transfer coefficient is 5 times that of still air is (a) \(3 \mathrm{~min}\) (b) \(6 \mathrm{~min}\) (c) \(9 \mathrm{~min}\) (d) \(12 \mathrm{~min}\) (e) \(15 \mathrm{~min}\)

Carbon steel balls $\left(\rho=7833 \mathrm{~kg} / \mathrm{m}^{3}, k=54 \mathrm{~W} / \mathrm{m} \cdot \mathrm{K}\right.\(, \)c_{p}=0.465 \mathrm{~kJ} / \mathrm{kg} \cdot{ }^{\circ} \mathrm{C}\(, and \)\left.\alpha=1.474 \times 10^{-6} \mathrm{~m}^{2} / \mathrm{s}\right) 8 \mathrm{~mm}$ in diameter are annealed by heating them first to \(900^{\circ} \mathrm{C}\) in a furnace and then allowing them to cool slowly to \(100^{\circ} \mathrm{C}\) in ambient air at \(35^{\circ} \mathrm{C}\). If the average heat transfer coefficient is $75 \mathrm{~W} / \mathrm{m}^{2} \cdot \mathrm{K}$, determine how long the annealing process will take. If 2500 balls are to be annealed per hour, determine the total rate of heat transfer from the balls to the ambient air.

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