In the commercial production of sugar (sucrose), the product crystals are washed and centrifuged to partial dryness. the crystals are then sent through a rotary dryer where they are contacted with a hot stream of air that reduces the moisture content from 1: 0 wt% to 0: 1 wt%. the ratio of wet sugar to inlet air fed to the dryer is 3.3 kg wet sugar/kg inlet air. the inlet air contains 1.5 mole% water. (a) draw and label the flowchart and do the degree-of-freedom analysis

part a

in a city ice cream is mostly only bought when the temperature is very high as ice cream cools down our

so we can derive the conclusion that as the temperature increases the number of ice creams sold also increases

part b

y intercept is 5

slope is 2

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