F you do 600 J of work hoisting a 20 kg bale of hay, to what height did you lift it (in meters)?
W = F*d d = W/F d = W/Fg <-----Fg is the force due to gravity d = W/(m*g) d = (600 J)/(20 kg * 9.80 m/s^2) d = 3.1 m *** You lifted the bale of hay 3.1 meters.
How many hours does domestic LPG gas cylinder last?
As most people would vary the settings, depending on the temperature, the gas bottle will last some duration between 147 and 367 hours.So, if you use your heater for four hours every evening, you would expect your gas bottle to last anywhere from 37 to 92 days.
How many hours does it take to bake a cake?
Depends on the cake, but most cakes bake for 40min or less. I have NEVER come across a cake recipe that bakes for hours. Putting it all together, as in a from scratch cake, may take an hour or so depending on your organization and skills. Also, the amount of prep time could take longer than the baking time so consider that before beginning your project!Please read ALL of the directions on the box or in the recipe before you begin. For best results, once baking has begun don't open the oven door before the first time suggested (unless otherwise noted). Once that time has elapsed check to see if a toothpick comes out clean. If it doesn't, carefully close the oven door and bake for the rest of the suggested time. If a new toothpick still isn't clean, bake longer in short one (1) to two (2) minute (maximum) intervals.Baking a tested cake recipe should bake within the suggested times in most ovens.Good luck! And as Penzey’s Spices slogan states:“Love People, Cook Them Tasty Food!Have fun! jjP.S. I am in no way affiliated with Penzey’s Spices. I just love their Spices, ethics and especially their slogan!
Can I bake bread immediately after making dough?
No, most certainly not. There are 2 reasons for this.First: Gluten. Gluten is formed from certain proteins present in wheat. When you hydrate the flour and begin kneading it you cause the proteins to unravel and entangle with each other, with the kneading causing it to stretch. This forms a structure within the dough that will hold the air the yeast makes. The yeast actually helps in the gluten formation too! After letting the bread rise you'll find the dough to be a lot more soft and elastic.Second: Yeast. The yeast doesn't just need to be activated, it needs time to do its thing in the dough. Letting your dough rise after the initial kneading (and gluten forming) lets the yeast eat up sugars, break down starches, add flavours, and fill the dough with air. If you don't give it the time, the bread will not have the fluffiness you want. After letting it rise, you mould the dough once more before letting it rise AGAIN. This is to let the yeast fill the dough up with air you knocked out during cutting/moulding. Again, if you do not do this you will get dense, unpleasant bread.When you bake the bread, the bread experiences what is called "oven spring". This is in large part the heat of the oven causing the air bubbles to expand, not the yeast making more air before dying. The baking kills the yeast off, and without letting the bread rise you'll kill the yeast long before it can make your bread fluffy and tasty.You can, however, use baking powder to bypass the need to rise. The soda contains both an acid and a base that do not react very quickly at room temperature. When you put it in the oven (mixed in with dough, for example) the acid and base react, creating lots of air. Remember the baking soda and vinegar volcanos from science class as a kid? That's what's going on in your bread in that situation. You need some kind of matrix to hold the air in though, and if you don't have the time to let gluten develop then, as Tessa Tea says, egg proteins work too.
If I buy a gigantic box of toothpicks, how long should it last?
Depends on how often you have to clean out your teeth. :) Should last you quite a long time.
How long do you bake chicken breast for and what temperature?
The basic 'simple' answer is 'about 35-40 minutes at 350 degrees F', but that is just the basic answer. The actual answer is 'depends on the size/thickness of the chicken breast, what you've done to it first, and how hot you set the oven....In other words, this is something you learn by doing (and sometimes not getting it quite right). For a whole, roasted chicken, I allow about 20 minutes per pound - but at that point, I check and see if the chicken is or isn't done, and adjust the time accordingly - if it is done (juices run clear, legs 'wiggle' easily, meat thermometer at thickest part is at least at 160) then I take it out, if it isn't done, I leave it in a bit longer. How long is 'a bit longer'? It depends on how close to 'done' it was when I checked.If you pounded your chicken breast to make it thinner, if it is boneless, and skinless, and less than half an inch thick - it will cook faster in much less time. If you have thick pieces, bone in chicken, in a sauce - maybe longer, especially if you choose a temperature at 300 or below. (There are recipes that are better if you cook 'low and slow'). If you are broiling your chicken, then it will likely be ready faster. It also depends on the age of the chicken itself (which you probably have no way to know).So you see it is not as simple to answer your question as it might seem, because you are able to vary so many things: temperature, size, thickness, cooking method, and so on.A good meat thermometer is a nice gadget to add to your kitchen supplies, though. Also be sure to wash (hot water and soap) everything your raw chicken touched and don't forget to wash your hands too.Then, enjoy!
How many minutes are needed to bake a cake?
All these questions about how long to bake something have the same answer, until it’s done! Next answer, about 20 minutes. Bakers get weird about these questions. Like if you are baking you should know what “done” looks & feels like. Things vary, ovens vary, stuff varies. When the cake springs back when you lightly touch it, it’s done. Baking is not cooking at McDonald’s, set the timer & take it out, it requires some skill. “The more you screw up, the better you get at not screwing up!” Keep on baking.
Calculate the weight of lime(CaO) obtained by heating 200kg of 95% pure limestone(CaCO3)?
95% of 200 kg = 190 kg. The molar mass of CaCO₃ is 100 g/mol, so 190 kg = (190,000 g)/(100 g/mol) = 1900 mol. CaCO₃ → CaO + CO₂, so 1900 mol of CO₂ are removed by heating. The molar mass of CO₂ is 44 g/mol, so 1900 mol = (1900 mol)(44 g/mol) = 83 600 g = 83.6 kg. 190 kg - 83.6 kg = 106.4 kg CaO.
How much gas is required in a 1 ton AC?
First things first. Lets convert the term “1 ton split AC” into more commonly used terminology.‘1 ton’ refers to a system capacity equal to 12,000 British Thermal Units (Btu) per hour which denotes the amount of heat required to melt one ton of ice in 24 hours. This is equivalent to a 3.5kW system in the metric unit system.You might ask yourself why we talk about melting ice when an A/C is being used for cooling a room? The answer here is that an A/C moves heat from one place to another. When in cooling, the heat from a room is absorbed by the indoor unit and rejected at the outdoor unit. When in heating, we absorb heat from the outdoor unit and transfer it to the indoor unit.As noted in other answers, split systems come pre-charged with “gas”, or more specifically “refrigerant”. After an installer has installed the system pipework, the pipework is evacuated from the system using a vacuum pump. Only then, is the refrigerant released into the system.The amount of refrigerant that comes precharged with a new system is noted on the outdoor unit’s placard along with the model, serial number and electrical details.When the pipework run between the indoor and outdoor unit is longer than a length specified by the manufacturer, additional refrigerant needs to be added in accordance with the manufacturers installation instructions.When A/C systems are deinstalled and reinstalled, the installer will usually “pumpdown” the system so that the refrigerant can be sucked back into the outdoor unit and sealed in it with minimal loss of refrigerant.When systems have been poorly deinstalled, or accidently damaged such that the refrigerant charge has been lost, if the system is repairable, once repaired, the installer will evacutate the system again and carefully recharge the system with refrigerant based on the charge specified by the manufacturer for the specific system.So, with the theory and details out of the way, going back to your question as to how much refrigerant does a system this size require. On average for pipework runs less than 33ft (10 metres), a refrigerant charge of 1.0 - 1.5kg would cover most common models. Converting to pounds, that is 2.2 – 3.3lbs.