Along 35-cm-diameter cylindrical shaft made of stain-less steel 304 (k = 14.9 w/m·°c, ρ = 7900 kg/m3, cp = 477 j/kg·°c, and α = 3.95x10-6 m2/s) comes out of an oven at a uniform temperature of 400°c. the shaft is then allowed to cool slowly in a chamber at 150°c with an average convection heat transfer coefficient of h = 60 w/m2 · °c. determine the temperature at the center of the shaft 20 min after the start of the cooling process. also, determine the heat transfer per unit length of the shaft during this time period.

ok

explanation:

i think the answer is tomato juice? not entirely sure though

the design of a ski jumping suit involves a trade-off between giving the skiers lift to get higher jumps and ensuring the skier does not face a lot of drag before the jump itself. an expansive suit may to lift the skier higher, but at the same time, it will also increase the air resistance. higher air resistance as the skier goes down the slope limits the speed of the jump. a big suit also increases the risk of losing balance or control, especially if there's a strong gust of wind. while technologically enhanced suits a lot, clothing is not the only factor in a ski jumper’s success. gathering speed while skiing down the slope, ensuring good speed on the ramp, and maintaining good body posture and form in the air all contribute to a ski jumper's success.