1. Is there a difference on the coldness/warmness of casserole before and after heating?
2. How does heat travel on the casserole?
3. Is there a difference on the coldness/warmness of water before and after
heating?
4. What happens to the monggo seeds as the water boils?
5. How does heat travel on the water? (Monggo seeds represent particles of
water)
WRONG ANSWER=REPORT
RIGHT ANSWER=FOLLOW LIKE RATE AND BRAINLIEST
2. How does heat travel on the casserole?
3. Is there a difference on the coldness/warmness of water before and after
heating?
4. What happens to the monggo seeds as the water boils?
5. How does heat travel on the water? (Monggo seeds represent particles of
water)
WRONG ANSWER=REPORT
RIGHT ANSWER=FOLLOW LIKE RATE AND BRAINLIEST
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Answer:
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Answer:
1. Heat is a measure of change, never a property possessed by an object or system. Therefore, it is classified as a process variable. Temperature describes the average kinetic energy of molecules within a material or system and is measured in Celsius (°C), Kelvin(K), Fahrenheit (°F), or Rankine (R).
2. Radiation heat transfer occurs when microwave (light waves) or infrared energy (heat waves) are spread into the food. As the microwaves penetrate the food, they bump into molecules of water and fat, causing them to vibrate rapidly. This vibration creates friction, which creates heat that cooks the food.
3. Despite the common myth that cold water boils faster than hot, this is actually not true! Cold water does absorb heat faster than hot-temperature water, which may be the origin of this myth. However, once cold water reaches the temperature of hot water, its heating rate slows down and it takes just as long to boil.
4. Given a day of soaking, the beans will swell as they take in water. Mung beans more than double their weight, and nearly triple their volume. While the water level in the container doesn't change, the swelling beans take up a greater proportion of the volume.
5. Convection is the dominant mode of heat transfer within fluids. When part of a fluid is heated, its density is decreased and it rises. Heat convection in liquids can be demonstrated with the use of two temperature sensors and a large container with water heated at one place.