A meat product with a temperature of 278 K and an initial moisture concentration of 0.1 kgmol/m3 was cut into uniform shapes with a diameter of 30 mm and a length of 40 mm and dried using hot-dry air. The diffusivity coefficient is given as 4.72x10-10 m2/s. Calculate the moisture concentration in the center of the meat product after 100 hours of drying (assuming kc is infinity).

they are made of gases.

they have a spherical shape.

they make energy through fusion.

so here we go

atomic mass

239 + 1 = y + 134 + 3 combine like terms

240 = y + 137             subtract 137 from both terms

240 - 137 = y

103 = y

atomic number

94 = z +54 + 0

94 = z + 54               subtract 54 from both sides.

40 = z

answer

most historians agree that gabriel mouton, the vicar of st. paul’s church in lyons, france, is the “founding father” of the metric system. he proposed a decimal system of measurement in 1670. mouton based it on the length of one minute of arc of a great circle of the earth (now called a nautical mile, 1852 meters). he also proposed the swing-length of a pendulum with a frequency of one beat per second as the unit of length (about 25 cm). a pendulum beating with this length would have been fairly easy to produce, thus facilitating the widespread distribution of uniform standards. over the years, his work was revised, improved, and extended by a number of french scientists.

the political sponsor of weights and measures reform in the french revolutionary national assembly was the bishop of autun, better known as talleyrand. under his auspices, the french academy appointed several committees to carry out the work of developing a usable system of weights and measures for france. one of the committees recommended a decimalized measurement system based upon a length equal to one ten-millionth of the length of a quadrant of the earth’s meridian (i.e., one ten-millionth of the distance between the equator and the north pole).