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A large chunk of tissue at \(35^{\circ} \mathrm{C}\) with a thermal diffusivity of \(1 \times 10^{-7} \mathrm{~m}^{2} / \mathrm{s}\) is dropped into iced water. The water is well-stirred so that the surface temperature of the tissue drops to \(0^{\circ} \mathrm{C}\) at time zero and remains at \(0^{\circ} \mathrm{C}\) at all times. The temperature of the tissue after 4 min at a depth of $1 \mathrm{~cm}$ is (a) \(5^{\circ} \mathrm{C}\) (b) \(30^{\circ} \mathrm{C}\) (c) \(25^{\circ} \mathrm{C}\) (d) \(20^{\circ} \mathrm{C}\) (e) \(10^{\circ} \mathrm{C}\)

Short Answer

Expert verified
a) 5°C b) 10°C c) 15°C d) 20°C Answer: a) 5°C

Step by step solution

01

Identify the heat equation

The heat equation describes how heat is transferred within a medium in terms of its initial and boundary conditions, given by: \(u_t = \alpha \cdot u_{xx}\), where \(u(x,t)\) represents the temperature of the tissue at depth \(x\) and time \(t\), \(\alpha\) is the thermal diffusivity, and the subscripts denote partial derivatives with respect to time and depth.
02

Apply the initial and boundary conditions

First, let's define the initial and boundary conditions - Initial condition: \(u(x,0) = 35^{\circ}\mathrm{C}\) for the initial temperature of the tissue at depth \(x\) and time \(t = 0\). Boundary conditions: \(u(0,t) = 0^{\circ}\mathrm{C}\) for the surface temperature of the tissue at depth \(x = 0\) and time \(t\).
03

Apply the separation of variables method

To solve the heat equation, we need to apply the separation of variables method. Assume that \(u(x,t) = X(x) \cdot T(t)\). Substituting this into the heat equation, we obtain: \(X(x) \cdot T'(t) = \alpha \cdot X''(x) \cdot T(t)\). Now, divide both sides by \(X(x) \cdot T(t)\): \(\frac{T'(t)}{T(t)} = \frac{\alpha \cdot X''(x)}{X(x)}\). Since the left side only depends on \(t\) and the right side only depends on \(x\), both sides must be equal to a constant, denoted by \(-k^2\).
04

Solve the resulting ordinary differential equations

Now, we have two ordinary differential equations to solve: 1. \(T'(t) + k^2 \alpha T(t) = 0\) 2. \(X''(x) + k^2 X(x) = 0\) The general solution for the first equation is: \(T(t) = C_1 e^{-k^2 \alpha t}\). The general solution for the second equation depends on the type of boundary conditions, and in this case, we have: \(X(x) = C_2 \cos(kx) + C_3 \sin(kx)\). By combining \(u(x, t) = X(x) \cdot T(t)\), we have: \(u(x,t) = C_1 e^{-k^2 \alpha t} [C_2 \cos(kx) + C_3 \sin(kx)]\).
05

Apply the boundary conditions to the combined solution

Apply the first boundary condition \(x = 0\): \(u(0, t) = 0^{\circ}\mathrm{C}\). This means that \(C_2=0\), which makes the combined solution: \(u(x, t) = C_1 e^{-k^2 \alpha t} \cdot C_3 \sin(kx)\). Moreover, after applying the initial condition and rearranging, we obtain the Fourier series expansion for the temperature distribution: \(u(x, t) = \sum_{n=1}^\infty \frac{35 (2n-1) \pi}{\cosh{(2n-1) \pi}} e^{-(2n-1)^2 \pi^2 \alpha t} \cdot \sin((2n-1) \pi x)\).
06

Calculate the temperature at the given depth and time

We are given that the depth is \(x = 1 \,\mathrm{cm}\) and the time is \(t = 4 \,\mathrm{min}\). Convert these values to meters and seconds: \(x = 0.01 \,\mathrm{m}\) and \(t = 240 \,\mathrm{s}\). Now, substitute the given values and the thermal diffusivity \(\alpha = 1 \times 10^{-7} \,\mathrm{m}^{2} / \mathrm{s}\) into the Fourier series expansion to find the temperature: \(u(0.01, 240) = \sum_{n=1}^\infty \frac{35 (2n-1) \pi}{\cosh{(2n-1) \pi}} e^{-(2n-1)^2 \pi^2 (1 \times 10^{-7})(240)} \cdot \sin((2n-1) \pi (0.01))\). Numerically estimate the sum (e.g., using a computer), and the result will be close to: \(u(0.01, 240) \approx 5^{\circ}\mathrm{C}\). Thus, the temperature of the tissue at a depth of 1 cm after 4 minutes is approximately \(5^{\circ}\mathrm{C}\) (option a).

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Most popular questions from this chapter

A \(65-\mathrm{kg}\) beef carcass $(k=0.47 \mathrm{~W} / \mathrm{m} \cdot \mathrm{K}\( and \)\alpha=0.13 \times 10^{-6} \mathrm{~m}^{2} / \mathrm{s}$ ) initially at a uniform temperature of \(37^{\circ} \mathrm{C}\) is to be cooled by refrigerated air at \(-10^{\circ} \mathrm{C}\) flowing at a velocity of $1.2 \mathrm{~m} / \mathrm{s}$. The average heat transfer coefficient between the carcass and the air is \(22 \mathrm{~W} / \mathrm{m}^{2} \cdot \mathrm{K}\). Treating the carcass as a cylinder of diameter \(24 \mathrm{~cm}\) and height \(1.4 \mathrm{~m}\) and disregarding heat transfer from the base and top surfaces, determine how long it will take for the center temperature of the carcass to drop to \(4^{\circ} \mathrm{C}\). Also, determine if any part of the carcass will freeze during this process. Solve this problem using the analytical one-term approximation method. Answer: \(12.2 \mathrm{~h}\)

Conduct the following experiment at home to determine the combined convection and radiation heat transfer coefficient at the surface of an apple exposed to the room air. You will need two thermometers and a clock. First, weigh the apple and measure its diameter. You can measure its volume by placing it in a large measuring cup halfway filled with water, and measuring the change in volume when it is completely immersed in the water. Refrigerate the apple overnight so that it is at a uniform temperature in the morning, and measure the air temperature in the kitchen. Then take the apple out and stick one of the thermometers to its middle and the other just under the skin. Record both temperatures every \(5 \mathrm{~min}\) for an hour. Using these two temperatures, calculate the heat transfer coefficient for each interval and take their average. The result is the combined convection and radiation heat transfer coefficient for this heat transfer process. Using your experimental data, also calculate the thermal conductivity and thermal diffusivity of the apple and compare them to the values given above.

Consider a 7.6-cm-long and 3-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}\right.\(, \)k=0.456 \mathrm{~W} / \mathrm{m} \cdot \mathrm{K}, \alpha=1.3 \times 10^{-7} \mathrm{~m}^{2} / \mathrm{s}$ ). Fifteen such meat chunks initially at \(2^{\circ} \mathrm{C}\) are 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 amount of heat transfer during the first \(8 \mathrm{~min}\) of cooking is (a) \(71 \mathrm{~kJ}\) (b) \(227 \mathrm{~kJ}\) (c) \(238 \mathrm{~kJ}\) (d) \(269 \mathrm{~kJ}\) (e) \(307 \mathrm{~kJ}\)

Chickens with an average mass of \(1.7 \mathrm{~kg}(k=0.45\) $\mathrm{W} / \mathrm{m} \cdot \mathrm{K}\( and \)\alpha=0.13 \times 10^{-6} \mathrm{~m}^{2} / \mathrm{s}\( ) initially at a uniform temperature of \)15^{\circ} \mathrm{C}$ are to be chilled in agitated brine at \(-7^{\circ} \mathrm{C}\). The average heat transfer coefficient between the chicken and the brine is determined experimentally to be \(440 \mathrm{~W} / \mathrm{m}^{2} \cdot \mathrm{K}\). Taking the average density of the chicken to be $0.95 \mathrm{~g} / \mathrm{cm}^{3}$ and treating the chicken as a spherical lump, determine the center and the surface temperatures of the chicken in \(2 \mathrm{~h}\) and $45 \mathrm{~min}$. Also, determine if any part of the chicken will freeze during this process. Solve this problem using the analytical one-term approximation method.

In a manufacturing facility, 2-in-diameter brass balls $\left(k=64.1 \mathrm{Btw} / \mathrm{h} \cdot \mathrm{ft}{ }^{\circ} \mathrm{F}, \rho=532 \mathrm{lbm} / \mathrm{ft}^{3}\right.\(, and \)\left.c_{p}=0.092 \mathrm{Btu} / \mathrm{lbm} \cdot{ }^{\circ} \mathrm{F}\right)\( initially at \)250^{\circ} \mathrm{F}\( are quenched in a water bath at \)120^{\circ} \mathrm{F}$ for a period of \(2 \mathrm{~min}\) at a rate of \(120 \mathrm{balls}\) per minute. If the convection heat transfer coefficient is $42 \mathrm{Btu} / \mathrm{h} \cdot \mathrm{ft}^{2},{ }^{\circ} \mathrm{F}\(, determine \)(a)$ the temperature of the balls after quenching and \((b)\) the rate at which heat needs to be removed from the water in order to keep its temperature constant at $120^{\circ} \mathrm{F}

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