A tightly closed pressure cooker of 0.5 m³ capacity contains 1.25 kg of water. It is heated until the temperature of the contents reaches 130°C. At this state, determine the pressure and the quality of the steam vapor of the contents?

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.

What difference(s) did you notice using a pneumatic circuit over hydraulic circuit. explain why the pneumatic piston stumbles when it hits an obstacle.

Which of the following ziegler nichols tuning methods the response of the controller to a step input should exhibit an s-shaped curve? a)-open loop mode b)-closed loop mode c)-both modes (open & closed) d)-none of the modes (open & closed)