Professor Gordon Holloway and his students at the University of New Brunswick went to a fast-food emporium and tried to drink chocolate shakes (o = 1200 kg/m3, u= 6 kg/m-s) through fat straws 9.8 mm in diameter and 30 cm long. Take T = 22/7. The kinetic energy correction factor a is 2.0.

Professor Gordon Holloway and his students at the University of New Brunswick went to a fast-food emporium and tried to drink chocolate shakes (o = 1200 kg/m3, u= 6 kg/m-s) through fat straws 9.8 mm in diameter and 30 cm long. Take T = 22/7. The kinetic energy correction factor a is 2.0.

Principles of Heat Transfer (Activate Learning with these NEW titles from Engineering!)

8th Edition

ISBN:9781305387102

Author:Kreith, Frank; Manglik, Raj M.

Publisher:Kreith, Frank; Manglik, Raj M.

Chapter5: Analysis Of Convection Heat Transfer

Section: Chapter Questions

Problem 5.32P

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Classification of types of corrosion

Corrosion is described as the process in which a certain element is degraded or deteriorated due to the presence of multiple chemicals in the surrounding. Generally, corrosion happens if all the subatomic particles on a metallic object are oxidized, for example, rust on iron structures. In air or water, metals lose electrons to other particles (like oxygen), leading to the formation of an oxide with the metal.

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Professor Gordon Holloway and his students at the University of New Brunswick went to a fast-food emporium and tried to
drink chocolate shakes (p = 1200 kg/m3, u=6 kg/m-s) through fat straws 9.8 mm in diameter and 30 cm long. Take TT=
22/7. The kinetic energy correction factor a is 2.0.
Would the human lungs, which can develop approximately 3000 Pa of vacuum pressure, be able to drink the milkshake through the vertical straw?
Yes or No
Yes
No

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If a student cut 15 cm from his straw and proceeded to drink happily, what rate of milkshake flow was produced by this strategy?

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