Chapter 22647P22.36At a constant temperature of 4.20 K,∆∆∆SQTLSv====⋅42020 5488....KkJ kgKkJ kg KP22.37∆SdQTmcdTTmcTTifTTfiif=FHGIKJzzln∆S°FHGIKJ25035329346 6195g 1.00 cal g Ccal KJ Kbgln.*P22.38(a)The process is isobaric because it takes place under constant atmospheric pressure. Asdescribed by Newton’s third law, the stewing syrup must exert the same force on the air asthe air exerts on it. The heating process is not adiabatic (energy goes in by heat), isothermal(Tgoes up), isovolumetic (it likely expands a bit), cyclic (it is different at the end), orisentropic (entropy increases). It could be made as nearly reversible as you wish, by notusing a kitchen stove but a heater kept always just incrementally higher in temperaturethan the syrup. The process would then also be eternal, and impractical for food production.
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