HerePs something to help you prepare for the exam on Thursday

HerePs something to help you prepare for the exam on Thursday

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Here’s something to help you prepare for the exam on Thursday. Remember these? Passage # 1: Materials: 1) 532.35 cm3 gluten (farinaceous) 2) 4.9 cm3 NaHCO3 3) 4.9 cm3 refined halite 4) 236.6 cm3 partially hydrogenated tallow triglyceride 5) 177.45 cm3 crystalline C12H22O11 6) 177.45 cm3 unrefined C12H22O11 7) 4.9 cm methyl ether of protocatechuic aldehyde 8) 2 units avian albumen-coated protein (extracted from calcium carbonate exterior coating) 9) 473.2 cm3 theobroma cacao 10) 236.6 cm3 de-encapsulated legume meats (sieve size #10) Equipment: 1) 2 2-L round reactor vessels (heat transfer coeff. of 100 Btu/F-ft2-hr) 2) .25 m metal agitating device 3) radial impeller 4) screw extruder with #4 nodulizer 5) 316-L stainless steel sheet (300 x 600 mm) 6) oven (range 100 - 500K) Procedure: 1) Place materials 1 - 3 into reactor vessel #1, using agitating device to provide constant agitation. 2) Place materials 4 - 7 into reactor vessel #2 and, using radial impeller set to 100 rpm, reduce them to a homogeneous mixture. 3) Add material 8 to reactor #2. 4) Add mixture in reactor #1 to reactor #2 in 2 operations, taking care to ensure that the quantity of each pour is identical. 5) Add materials 9 - 10, using agitating device and taking care to avoid exothermic reactions. 6) Using the screw extruder, extrude portions of mixture onto the stainless steel sheet, forming mounds measuring 2.5 cm x 2.5 cm in regular grid pattern. 7) Place sheet in oven set to 460K. 8) Calculate Frank and Johnson’s first-order rate expression (see JACOS, 21, 55) to determine the period of heating. 8a) Alternatively, observe physical changes:
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This note was uploaded on 08/08/2010 for the course ME 100 taught by Professor Hildinger during the Fall '06 term at University of Michigan-Dearborn.

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HerePs something to help you prepare for the exam on Thursday

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