Part B

（1） a：

（1） b: Temperature

Generally, for liquids, viscosity decreases as temperature increases.

For gases, viscosity increases with temperature.
Pressure (SI unit :N/m2= Pa=kg/m-s2)

For liquids, increasing pressure usually has a minor effect on viscosity.

For gases, increasing pressure at constant temperature generally decreases viscosity.

Chemical Composi5on

The type of molecules in a fluid and their interacJons significantly impact viscosity. For example,
fluids with long, flexible molecules like polymers generally have higher viscosiJes because of the
increased intermolecular forces and the entanglement of the molecules.
The presence of impuriJes or mixtures can also alter the viscosity. AddiJves can either increase
or decrease viscosity depending on their nature and how they interact with the main fluid
components.

Shear Rate (for non-Newtonian fluids)

Newtonian fluids have a constant viscosity regardless of the applied shear rate (the rate at
which the fluid is deformed). Examples include water and most gases.
Non-Newtonian fluids have viscosiJes that change with shear rate. For example, shear-thinning
(pseudoplasJc) fluids like ketchup become less viscous as the shear rate increases. Conversely,
shear-thickening (dilatant) fluids like cornstarch in water become more viscous as the shear rate
increases.

（2）A 3 cm thick pipe (thermal conductivity = 34 W/m °C) with 10 cm outside diameter is being
used to convey steam from a boiler to process equipment for a distance of 14 m. The inside
pipe surface temperature is 125 °C, and the outside pipe surface temperature is 70 °C.
Calculate the total heat loss to the surroundings under steady-state conditions. (10 marks)

Solution:

Thickness of pipe = 3 cm = 0.03 m

Outside diameter = 10 cm = 0.10 m

Inside diameter = 4 cm = 0.04 m

Thermal conductivity k = 34 W/m °C

Length L = 14 m

Inside temperature Ti = 125 °C

Outside temperature To = 70 °C
We will determine the thermal resistance in the cross-section of the pipe and then use it to
calculate the rate of heat transfer:

（3）：
Or

Given the convective heat transfer coefficient of a cooking hot plate is 20 W/m? K.
If the surface temperature of the hot plate is 503 K and ambient temperature is 303
K. Estimate the rate of heat transfer per unit area from this hot plate. (10 marks)

Given:

Convective heat transfer coefficient (h): 20 W/m2 K

Surface temperature of the hot plate （T surface): 503 K

Ambient temperature (T ambient): 303 K

Newton's law of cooling：

The rate of heat transfer per unit area (q) :

q = h × (T surface – T ambient)

q = 20 W/m2 K × (503 K - 303 K)

= 20 W/m2 K × 200 K

= 4.000 W/m2

the estimated rate of heat transfer per unit area from the cooking hot plate is 4,000 W/m2.
（4）
(a) What is the definiJon of energy transfer ?
The energy transfer from one place to another due too a temperature diffreence. ( 2 marks)

（b）

（c）
（5）

A wet food product contains 70% water. AVer drying, it is found that 80% of the original water
has been removed. Determine (a) mass of water removed per kilogram of wet food and (b)
composiJon of dried food.
Given IniJal water content=70%
Water removed=80% of the original water content
Or
（6）
（7）：(a)
Five kilograms of ice at - 10°C is heated to melt it into water at 0°C; then addiJonal heat is
added to vaporize the water into steam.The saturated vapors exit at 100C. Calculate the
different enthalpy values involved in the process. Specific heat of ice is 2.05 kJ/ (kg K).Specific
heat of water is 4.182 kJ/(kg K), latent heat of fusion is 333.2 kJ/kg, and latent heat of
vaporizaJon at 100C is 2257.06 kJ/kg.

Given:
- Mass of ice: 5 kg
- IniJal temperature of ice: -10°C
- Final temperature of ice: 0°C
- Final temperature of water: 100°C
- Specific heat of ice: 2.05 kJ/(kg·K)
- Specific heat of water: 4.182 kJ/(kg·K)
- Latent heat of fusion: 333.2 kJ/kg
- Latent heat of vaporizaJon at 100°C: 2257.06 kJ/kg

Step 1: Calculate the enthalpy change for heaJng the ice from -10°C to 0°C.
ΔH1 = m × c_ice × ΔT
ΔH1 = 5 kg × 2.05 kJ/(kg·K) × (0°C - (-10°C))
ΔH1 = 102.5 kJ

Step 2: Calculate the enthalpy change for melJng the ice at 0°C.
ΔH2 = m × L_fusion
ΔH2 = 5 kg × 333.2 kJ/kg
ΔH2 = 1666 kJ

Step 3: Calculate the enthalpy change for heaJng the water from 0°C to 100°C.
ΔH3 = m × c_water × ΔT
ΔH3 = 5 kg × 4.182 kJ/(kg·K) × (100°C - 0°C)
ΔH3 = 2091 kJ

Step 4: Calculate the enthalpy change for vaporizing the water at 100°C.
ΔH4 = m × L_vaporizaJon
ΔH4 = 5 kg × 2257.06 kJ/kg
ΔH4 = 11285.3 kJ

In summary, the enthalpy changes for each step are:

- HeaJng ice from -10°C to 0°C: 102.5 kJ
- MelJng ice at 0°C: 1666 kJ
- HeaJng water from 0°C to 100°C: 2091 kJ
- Vaporizing water at 100°C: 11285.3 kJ

The total enthalpy change for the enJre process is the sum of all these values:
ΔH_total = ΔH1 + ΔH2 + ΔH3 + ΔH4
ΔH_total = 102.5 kJ + 1666 kJ + 2091 kJ + 11285.3 kJ
ΔH_total = 15144.8 kJ

(b)
(8)
Estimate the Reynolds number of this apple juice (p: 1052 kg/m and u: 2.1 x 10-3
kg/ms) if 35.55 L/min flow is applied inside the pipe with 5cm internal diameter at 288 K
and comment such obtained flow pattern.

Given:
- Density of apple juice (ρ): 1052 kg/m³
- Dynamic viscosity of apple juice (μ): 2.1 × 10⁻³ kg/m·s
- Volumetric flow rate (Q): 35.55 L/min = 0.00059 m³/s
- Pipe internal diameter (D): 5 cm = 0.05 m
- Temperature: 288 K

Step 1: Calculate the fluid velocity (v) in the pipe.

v = Q / A, where A is the cross-secJonal area of the pipe.
A = π × (D / 2)² = π × (0.05 m / 2)² = 0.001963 m²
v = 0.00059 m³/s ÷ 0.001963 m² = 0.300458 m/s

Step 2: Calculate the Reynolds number (Re).

Re = (ρ × v × D) / μ
Re = (1052 kg/m³ × 0.300458 m/s × 0.05 m) ÷ (2.1 × 10⁻³ kg/m·s)
Re = 7535.17

The Reynolds number for the apple juice flow in the given pipe is approximately 7535.

Step 3: Determine the flow paxern based on the Reynolds number.

For internal pipe flow:
- Re < 2300: Laminar flow
- 2300 ≤ Re ≤ 4000: TransiJonal flow
- Re > 4000: Turbulent flow

Since the calculated Reynolds number (7535) is greater than 4000, the flow paxern of the apple
juice in the pipe is turbulent.

In summary, the Reynolds number for the apple juice flowing at 35.55 L/min in a pipe with a 5
cm internal diameter at 288 K is approximately 7535, and the flow paxern is turbulent.

Or
Useful informaJon:

1. Basic dimensions and basic units:

1. In a furnace, 95% of carbon is converted to CO2 and the remainder to CO. By material
balance, predict the mass of gases appearing in the flue gases

To predict the mass of gases appearing in the flue gases, we need to use the material balance
principle. However, to solve this problem, we need some addiJonal informaJon, such as the
mass of carbon iniJally present in the furnace. I'll provide you with a general approach to solve
this type of problem.

Given:
- 95% of carbon is converted to CO2
- 5% of carbon is converted to CO

Step 1: Determine the mass of carbon that forms CO2.

Let the iniJal mass of carbon be 'm' kg.
Mass of carbon forming CO2 = 0.95 × m kg

Step 2: Determine the mass of carbon that forms CO.

Mass of carbon forming CO = 0.05 × m kg

Step 3: Calculate the mass of CO2 formed.

Molar mass of C = 12 g/mol
Molar mass of CO2 = 44 g/mol
Mass of CO2 = (0.95 × m kg) × (44 g/mol) / (12 g/mol) = 3.483 × m kg

Step 4: Calculate the mass of CO formed.

Molar mass of CO = 28 g/mol
Mass of CO = (0.05 × m kg) × (28 g/mol) / (12 g/mol) = 0.117 × m kg

Step 5: Sum up the masses of CO2 and CO to get the total mass of gases in the flue.
Total mass of gases in the flue = Mass of CO2 + Mass of CO
Total mass of gases in the flue = (3.483 × m) kg + (0.117 × m) kg = 3.6 × m kg
Part B MC (Week 2 and week 11 is important!!)

MC ques(on 6

MC quesJon 7

MC quesJon 10

MC quesJon 11

C
MC quesJon 12

MC quesJon 13

MC quesJon 14

C
MC quesJon 15

C
Mc quesJon 17

D
MC quesJon 18

C
MC quesJon 8
C