When water, as in a pond or lake, is heated by warm air above it, it remains stable, does not move, and forms a warm layer of water on top of a cold layer. Consider a deep lake \(\left(k=0.6 \mathrm{~W} / \mathrm{m} \cdot \mathrm{K}, c_{p}=4.179 \mathrm{~kJ} / \mathrm{kg} \cdot \mathrm{K}\right)\) that is initially at a uniform temperature of \(2^{\circ} \mathrm{C}\) and has its surface temperature suddenly increased to \(20^{\circ} \mathrm{C}\) by a spring weather front. The temperature of the water \(1 \mathrm{~m}\) below the surface 400 hours after this change is (a) \(2.1^{\circ} \mathrm{C}\) (b) \(4.2^{\circ} \mathrm{C}\) (c) \(6.3^{\circ} \mathrm{C}\) (d) \(8.4^{\circ} \mathrm{C}\) (e) \(10.2^{\circ} \mathrm{C}\)

Short Answer

Expert verified
Answer: The temperature of the water 1 meter below the surface after 400 hours is approximately 6.3°C.

Step by step solution

01

Write down the heat equation and required constants

The heat equation is given by: \begin{equation} u(z,t)=Ae^{-(\frac{z}{\sqrt{4\alpha t}})^2}(T_{s}-T_{0})+T_{0} \end{equation} where \(u(z,t)\) is the temperature at point \(z\) and time \(t\), \(A\) represents the amplitude, \(\alpha =\frac{k}{c\rho}\) is the thermal diffusivity, \(T_{s}\) is the surface temperature, \(T_{0}\) is the initial temperature, and \(z\) is the depth below the surface. We are given the following constants: - Thermal conductivity, \(k=0.6 \mathrm{~W} / \mathrm{m} \cdot \mathrm{K}\) - Heat capacity, \(c_{p}=4.179 \mathrm{~kJ} / \mathrm{kg} \cdot \mathrm{K} = 4179 \mathrm{~J} / \mathrm{kg} \cdot \mathrm{K}\) - The density of water, \(\rho \approx 1000 \mathrm{~kg} / \mathrm{m}^{3}\) - Initial temperature, \(T_{0} = 2^{\circ} \mathrm{C}\) - Surface temperature, \(T_s = 20^{\circ} \mathrm{C}\) - Depth below surface, \(z = 1 \mathrm{~m}\) - Time after the change, \(t = 400\) hours \(= 400*3600\) seconds
02

Calculate the thermal diffusivity

We can calculate the thermal diffusivity (\(\alpha\)) using the formula: \begin{equation} \alpha =\frac{k}{c\rho} \end{equation} Plug in the given values: \begin{equation} \alpha = \frac{0.6 \mathrm{~W} / \mathrm{m} \cdot \mathrm{K}}{4179 \mathrm{~J} / \mathrm{kg} \cdot \mathrm{K} \cdot 1000 \mathrm{~kg} / \mathrm{m}^{3}} = \frac{0.6}{4.179\times10^6} \mathrm{m}^{2} / \mathrm{s} \end{equation}
03

Calculate the amplitude A

The value of A can be calculated by setting z to 0 in the heat equation, which represents the surface: \begin{equation} A(T_{s}-T_{0})+T_{0} = T_s \end{equation} Solve for A: \begin{equation} A = \frac{T_s - T_0}{T_s - T_0} = 1 \end{equation}
04

Calculate the temperature at the given depth and time

Now, we plug in the values and calculated constants into the heat equation to find the temperature of the water 1 m below the surface after 400 hours: \begin{equation} u(1, 400\cdot3600) = 1e^{-(\frac{1}{\sqrt{4(\frac{0.6}{4.179\times10^6})\cdot400\cdot3600}})^2}(20-2)+2 \end{equation} Calculate the result to find the temperature of the water 1 m below the surface after 400 hours: \begin{equation} u(1, 400\cdot3600) \approx 6.3^{\circ} \mathrm{C} \end{equation} The temperature of the water 1 m below the surface after 400 hours is approximately 6.3°C. The correct answer is (c) \(6.3^{\circ} \mathrm{C}\).

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Most popular questions from this chapter

Stainless steel ball bearings \(\left(\rho=8085 \mathrm{~kg} / \mathrm{m}^{3}, k=\right.\) \(15.1 \mathrm{~W} / \mathrm{m} \cdot{ }^{\circ} \mathrm{C}, c_{p}=0.480 \mathrm{~kJ} / \mathrm{kg} \cdot{ }^{\circ} \mathrm{C}\), and \(\left.\alpha=3.91 \times 10^{-6} \mathrm{~m}^{2} / \mathrm{s}\right)\) having a diameter of \(1.2 \mathrm{~cm}\) are to be quenched in water. The balls leave the oven at a uniform temperature of \(900^{\circ} \mathrm{C}\) and are exposed to air at \(30^{\circ} \mathrm{C}\) for a while before they are dropped into the water. If the temperature of the balls is not to fall below \(850^{\circ} \mathrm{C}\) prior to quenching and the heat transfer coefficient in the air is \(125 \mathrm{~W} / \mathrm{m}^{2} \cdot{ }^{\circ} \mathrm{C}\), determine how long they can stand in the air before being dropped into the water.

Consider a 7.6-cm-diameter cylindrical lamb meat chunk \(\left(\rho=1030 \mathrm{~kg} / \mathrm{m}^{3}, c_{p}=3.49 \mathrm{~kJ} / \mathrm{kg} \cdot \mathrm{K}, k=0.456 \mathrm{~W} / \mathrm{m} \cdot \mathrm{K}\right.\), \(\left.\alpha=1.3 \times 10^{-7} \mathrm{~m}^{2} / \mathrm{s}\right)\). Such a meat chunk intially at \(2^{\circ} \mathrm{C}\) is dropped into boiling water at \(95^{\circ} \mathrm{C}\) with a heat transfer coefficient of \(1200 \mathrm{~W} / \mathrm{m}^{2} \cdot \mathrm{K}\). The time it takes for the center temperature of the meat chunk to rise to \(75{ }^{\circ} \mathrm{C}\) is (a) \(136 \mathrm{~min}\) (b) \(21.2 \mathrm{~min}\) (c) \(13.6 \mathrm{~min}\) (d) \(11.0 \mathrm{~min}\) (e) \(8.5 \mathrm{~min}\)

Chickens with an average mass of \(1.7 \mathrm{~kg}(k=\) \(0.45 \mathrm{~W} / \mathrm{m} \cdot \mathrm{K}\) and \(\alpha=0.13 \times 10^{-6} \mathrm{~m}^{2} / \mathrm{s}\) ) initially at a uniform temperature of \(15^{\circ} \mathrm{C}\) are to be chilled in agitated brine at \(-7^{\circ} \mathrm{C}\). The average heat transfer coefficient between the chicken and the brine is determined experimentally to be \(440 \mathrm{~W} / \mathrm{m}^{2} \cdot \mathrm{K}\). Taking the average density of the chicken to be \(0.95 \mathrm{~g} / \mathrm{cm}^{3}\) and treating the chicken as a spherical lump, determine the center and the surface temperatures of the chicken in \(2 \mathrm{~h}\) and \(45 \mathrm{~min}\). Also, determine if any part of the chicken will freeze during this process. Solve this problem using analytical one-term approximation method (not the Heisler charts).

Carbon steel balls ( \(\rho=7830 \mathrm{~kg} / \mathrm{m}^{3}, k=64 \mathrm{~W} / \mathrm{m} \cdot \mathrm{K}\), \(\left.c_{p}=434 \mathrm{~J} / \mathrm{kg} \cdot \mathrm{K}\right)\) initially at \(150^{\circ} \mathrm{C}\) are quenched in an oil bath at \(20^{\circ} \mathrm{C}\) for a period of 3 minutes. If the balls have a diameter of \(5 \mathrm{~cm}\) and the convection heat transfer coefficient is \(450 \mathrm{~W} / \mathrm{m}^{2} \cdot \mathrm{K}\). The center temperature of the balls after quenching will be (Hint: Check the Biot number). (a) \(27.4^{\circ} \mathrm{C}\) (b) \(143^{\circ} \mathrm{C}\) (c) \(12.7^{\circ} \mathrm{C}\) (d) \(48.2^{\circ} \mathrm{C}\) (e) \(76.9^{\circ} \mathrm{C}\)

Consider a 7.6-cm-long and 3-cm-diameter cylindrical lamb meat chunk \(\left(\rho=1030 \mathrm{~kg} / \mathrm{m}^{3}, c_{p}=3.49 \mathrm{~kJ} / \mathrm{kg} \cdot \mathrm{K}\right.\), \(\left.k=0.456 \mathrm{~W} / \mathrm{m} \cdot \mathrm{K}, \alpha=1.3 \times 10^{-7} \mathrm{~m}^{2} / \mathrm{s}\right)\). Fifteen such meat chunks initially at \(2^{\circ} \mathrm{C}\) are dropped into boiling water at \(95^{\circ} \mathrm{C}\) with a heat transfer coefficient of \(1200 \mathrm{~W} / \mathrm{m}^{2} \cdot \mathrm{K}\). The amount of heat transfer during the first 8 minutes of cooking is (a) \(71 \mathrm{~kJ}\) (b) \(227 \mathrm{~kJ}\) (c) \(238 \mathrm{~kJ}\) \(\begin{array}{ll}\text { (d) } 269 \mathrm{~kJ} & \text { (e) } 307 \mathrm{~kJ}\end{array}\)

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