Physics help neede??

Question

3. A certain amount of gas is forced into a rigid container. What happens to its pressure as we double its temperature?

4. If a 0.2 cubic meter baloon is filled with Helium. What is the buoyant Force ( Density of Helium is 1.075 Kg/m^3 and the Density of air is 1.25 Kg/m^3)

Answer 1

3. The volume of the container is fixed V=constant. It is rigid so you can say it will blast off easily. We double the temperature (How - we can supply heat to container). The molecules will get excited (3/2 KT) and start getting bombardment all around. This results in increase of pressure.

By gas equation PV = n R T

When at constant volume, V =const

to P is proportional to T (R is constant) or P/T = const

or P1/T1 = P2/T2

T2 = 2T1, then P2=2P1
When T is made 2T, P will become 2P
-------------------------------
Balloon filled with helium it is in air medium. The buoyant force is always:
1) opposite to objects weight (upwards)
2) it is proportional to the volume of object (0.2 m^3)
3) its the property of medium (air) so air density (Rho) will contribute to it.

Buoyant force = V* Rho (air)* g = 0.2m^3 * 1.25 kg/m^3*9.8
= 2.45 Newton

Now you can check + weight of balloon downwards = 0.2*1.075*9.8 (approx)= 2.107 N only so with helium (lighter) inside it goes up W ' > W

Answer 2

actual substitute of state implies turning of a organic SUBSTANCE from liquid to good whilst temperature is low (this composition keeps to be consistent and no alteration in composition or shape happens). yet egg includes a mixture of many components, mutually with protein, carbohydrate etc. whilst PROTIENS are heated, their shape modifications (it is noted as "de-natured"), and that they become extra inflexible. it is what happens once you cook dinner an egg. whilst proteins are heated they become de-natured and alter texture. in many cases, this motives the form of the fabric to become softer or extra friable - meat will become cooked. especially cases, proteins can style extra inflexible systems, such using fact the coagulation of albumen in egg whites. The formation of a extremely inflexible yet versatile matrix from egg white components an important factor to plenty cake cookery, and additionally underpins many cakes in line with meringue. different issues different than eggs actual tend to become extra good whilst cooked. For some issues, it is by technique of the water interior the food evaporating, and subsequently concentrating down the components. As an ordinary occasion, in case you're taking sugar and upload it to water, the water will nonetheless be very "liquid" (extra precisely, no longer very viscous). inspite of the incontrovertible fact that, in case you boil that sugar water for a on a similar time as, and enable a large style of water evaporate, the sugar water will become thicker and extra viscous, and finally become a thick syrup. in case you evaporate each and every of the water, you will get lower back good sugar crystals!