When soup is stirred in a bowl, there is considerable turbulence in the resulting motion (see Video V8.7). From a very simplistic standpoint, this turbulence consists of numerous inter- twined swirls, each involving a characteristic diameter and veloc- ity. As time goes by, the smaller swirls (the fine scale structure) die out relatively quickly, leaving the large swirls that continue for quite some time. Explain why this is to be expected.

Amass of m 1.5 kg of steam is contained in a closed rigid container. initially the pressure and temperature of the steam are: p 1.5 mpa and t 240°c (superheated state), respectively. then the temperature drops to t2= 100°c as the result of heat transfer to the surroundings. determine: a) quality of the steam at the end of the process, b) heat transfer with the surroundings. for: p1.5 mpa and t 240°c: enthalpy of superheated vapour is 2900 kj/kg, specific volume of superheated vapour is 0. 1483 m/kg, while for t 100°c: enthalpy of saturated liquid water is 419kj/kg, specific volume of saturated liquid water is 0.001043m/kg, enthalpy of saturated vapour is 2676 kj/kg, specific volume of saturated vapour is 1.672 m/kg and pressure is 0.1 mpa.

Heat is added to a piston-cylinder device filled with 2 kg of air to raise its temperature 400 c from an initial temperature of t1 27 cand pressure of pi 1 mpa. the process is isobaric process. find a)-the final pressure p2 b)-the heat transfer to the air.

What precautions should you take to prevent injuries when dealing with heavy loads?