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a) The vacuum in the headspace of a can of food is normally formed by "hot fill" exhausting - that is, the cans are closed when the can is filled with product at a temperature of 85°C. However, a batch is inadvertently closed with the product temperature only 50°C. What will be the vacuum (negative gauge pressure) in these cans when they cool to room temperature (25°C)?
b) The gauge on a gas storage cylinder, containing 200 kg of gas, indicates a pressure of 1 MPa at 20°C. How may kilograms of gas remain if the pressure gauge shows 600 kPa when the temperature is 30°C?
Why do we need to produce of Dimethyl ether? Today''s and future demands and supplies...Who are the consumers? (Consumer from industry and consumer''s habit).Safety precautions of
What are the different characteristics that can affect the flow of bulk solids and how? The main characteristics which can affect flow of bulk solids are as below: > Moistu
Location and layout : Note the location of the lab with respect to the rest of the building. Is the location satisfactory for efficient functioning? You can study the layout well
DISTILLATION
A tank contains cold water at a temperature Tc = 20°C and volume Vc = 1 m3. You add a volume Vh = 1 m3 of water at temperature Th = 100°C at time t = 0. Energy is lost from the tan
The following three types of breakdown are possible in Dielectrics: (a) Electrothermal Breakdown - This is caused by the heat produced because of the dielectric loss which is
Objectives After performing this exercise you should be able to: 1. describe the design and organisation of a lab store, 2. suggest modifications in the store design,
tell me everything about titration
how do you prepare and use preparatory thin layer chromatography plates
Methane containing 4 mol% N 2 is flowing through a pipleline at 105.1 kpa and 22 °C. To check this flow rate, N 2 at the same temperature and pressure are introduced to the piple
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