What is an example of a stable system?
how were you able to determine whether or not this system is stable?

Clothing made of several thin layers of fabric with trapped air in between, often called ski clothing, is commonly used in cold climates because it is light, fashionable, and a very effective thermal insulator. so it is no surprise that such clothing has largely replaced thickand heavy old-fashioned coats. (a) consider a jacket made of five layers of 0.1-mm-thick synthetic fabric (k = 0.13 w/m·°c) with 1.5-mm-thick air space (k = 0.026 w/m·°c) between the layers. assuming the inner surface temperature of the jacket to be 28°c and the surface area to be 1.25 m2, determine the rate of heat loss through the jacket when the temperature of the outdoors is 0°c and the heat transfer coefficient at the outer surface is 25 w/m2·°c. (b) what would your response be if the jacket is made of a single layer of 0.5-mm-thick synthetic fabric? what should be the thickness of a wool fabric (k = 0.035 w/m·°c) if the person is to achieve the same level of thermal comfort wearing a thick wool coat instead of a five-layer ski jacket?

Atennis player used a tennis racket to hit a tennis ball with a mass of 0.25 kg with a force of 5.25 newtons. how does the force the tennis racket exerted on the tennis ball compare with the force the tennis ball exerted on the tennis racket? a. the force of the tennis racket on the tennis ball is equal in magnitude and opposite in direction to the force the tennis ball exerted on the tennis racket. b. the force of the tennis racket on the tennis ball is equal in magnitude and in the same direction as the force the tennis ball exerted on the tennis racket. c. the force of the tennis racket on the tennis ball is less in magnitude and in the same direction as the force the tennis ball exerted on the tennis racket. d. the force of the tennis racket on the tennis ball is greater in magnitude and opposite in direction as the force the tennis ball exerted on the tennis racket.

Identify the type of heat transfer occurring when chocolate melts in your hand