2.

005 Final Exam Solutions

Spring 2010
Short Questions [20 points]

1) [3 points; one valid way of drawing the curves is shown, though others exist]

P 2 2 T
2
(b) (b)
isENtrop (a) isENtrop
(a) isoTHerm
isoTHerm 2 1
1

V S
2) [3 points] W = 60 J

3) [3 points] E = 5.46 1024 J

umber of years = 52,000
Principle is: Second Law

d 2 d
4) [3 points] (d) kAc 2
rod Ac c hair P ( x ) = 0
dx dx

5a) [3 points] ha = 6.53 mm

5b) [3 points] hb = 2.45 mm or 1.63 mm

Note: the velocity profile is parabolic (laminar flow) which usually corresponds to = 2 in a round pipe, a value which was derived by
taking the average of the kinetic energy of all the fluid in the pipe. In this case though, the Pitot tube only feels the flow in the center
of the tube, which has a velocity twice the value of the average; if the area of the Pitot tube is small as shown, the flow it sees is
essentially uniform ( = 1), but at a velocity of 2vave. This results in a head increase twice as large as predicted taking = 2 / v = vave,
making the fluid higher than in the other tube.

Nevertheless, 2.45mm was given full credit, though 1.63mm is technically the correct answer.

T q gen
6) [2 points] Heat diffusion equation, i.e., = 2T +
t c

Problem 1 [18 points]

i) [2 points]
dSCV Q i
Second Law on the hair dryer:
dt
= T i
+ m in sin m out sout + Sgen

 i
 no friction
steady /dissipation
adiabatic

From conservation of mass in steady state, the mass flow rates are equal, so
0 = sin sout = s1 s4

Furthermore, the pressure at the outlet is atmospheric as we have assumed in other nozzle problems in the class. Using the entropy
constitutive relation for an ideal gas,
T P
0 = ( s1 s4 ) = cP ln 1 R ln atm
T4 Patm
T4 = T1 = 20 C
1 of 7
ii) [2 points]
Patm
First find the mass flow rate at outlet: m = 44 A4 = 4 A4 3.0903 102 kg/s
RT1
m A
Now, the velocity at the inlet: 1 = = 4 4 4
1 A1 A1
First Law on the hair dryer:
dECV 2 2
= Q W fan + m in h + + gz m out h + + gz
dt
 adia.
  const.
2  2 out

steady neglig. height
in

2
0 = W fan + m 1h1 m 4 h4 + 4
2

The mass flows are equal from conservation of mass. Using the energy constitutive relation for an ideal gas,
2 2
W fan = m h1 h4 4 = m cPT1 cPT1 4
2 2

4 2
= m 6.1806 W
2

iii) [2 points]
First Law on the hair dryer, including the resistor (such that we have electrical work input and not heat transfer!). Assuming that
discharge velocity and work input rate are the same as in previous parts (as per the problem statement),
dECV 2 2
= Q W fan Wresistor + m in h + + gz m out h + + gz
dt   2  2 out
adiab. const.
steady neglig. height in

Alternatively, one could exclude the resistor from the CV and find the heat transfer into the air; since the resistor is a pure dissipator,
the electrical work required is equal to the heat transfer to the air. This leads to entropy generation in the resistor. However, this
approach is more cumbersome for the calculation of entropy generation, since the temperature of the resistor and gas may be different,
in which case the interface temperature is needed to calculate the entropy transfer and there is also entropy generation in the air.

The mass flows are equal from conservation of mass. Simplifying and using the ideal gas energy constitutive relation,
2
Wresistor = W fan m 4 + h4 h1
2

2
= W fan m 4 + cP (T4 T1 ) 929.87 W
2   
30 K

Therefore, 929.87 W are required by the resistor to heat the air to 50 C provided the given assumptions hold.

iv) [2 points]
Second Law on the hair dryer (note: energy into resistor is electrical, so work transfer)
dSCV Q i
dt
=
Ti

+ m in sin m out sout + Sgen
  i
steady
adiabatic

Setting the mass flows equal from conservation of mass and using the ideal gas entropy constitutive relation,
Sgen = m ( s4 s1 )

T P
= mc
P ln 4 mR
ln atm 3.0200 W/K
T1
 Patm
Absolute
Temps.!

2 of 7
v) [2 points]
Find the new velocity at outlet (note: resistor is turned off, so T4 = T1):
m mRT
1
4 = = 25.887 m/s
4 A4 Patm A4

Alternatively, if you read the problem assuming that the velocity was still constant at 20 m/s, that was acceptable too. Now, using
linear momentum conservation, noting that the input velocity is negligible compared to the output velocity as found in part ii):

d PCV 
= m in in m outout + Fext

 dt

steady

= m in out + Fext

neglig.

Fext = m out 1.0355 N, to the left

Note: the pressure forces on the back and front faces of the control volume (assumed to be a parallelepiped enclosing the hair dryer)
cancel out because the pressure is atmospheric on both faces. Furthermore, the implicit assumption is that the horizontal force required
to hold the hair dryer stationary is desired independently of the weight here since no properties are given to compute the latter, so we
neglect any gravitational body force that would contribute to Fext. Therefore, Fext = 1.0355 N is the horizontal force which one must
apply to hold the hair dryer stationary.

Alternatively, if you used the old velocity of 20 m/s with the new mass flow rate of 0.04 kg/s, you would instead compute a force of
0.8 N (again to the left).

vi) [2 points]

for part i) Slightly higher temperature than T1, since there is now some dissipation and entropy generation

for part ii) Higher fan power (some energy must go into thermal energy now)
Slightly lower mass flow (slightly lower density of exiting air due to higher temp)

for part iv) Slightly lower Sgen (due to slightly lower mass flow), but otherwise the same due to the temperatures and pressures
remaining constant.

Problem 2 [33 points]

1) [5 points]
The fact that we want the minimal mass of water suggests that we want exactly enough coffee/water mixture to exactly fill the cup,
and no more! (We will prove this later since well find that the ratio of coffee to water is fixed, and therefore to minimize the amount
of water used we want to use as little mixture as possible too.) We therefore calculate the total mass of mixture required from the cup
volume, assuming that the density of the mixture is 1000 kg/m3 since both coffee and water have the same density in this problem:
mtot = Vcup = 4 LD 2 = 0.4418kg

To find the minimal mass of water, we write the First Law for the mixing process and calculate how much water is needed to bring the
temperature of the mixture to exactly 60 C. This will be the minimal mass needed to attain this temperature because less water
wouldnt be enough to decrease the temperature to 60 C, and conversely, more water would only make the temperature lower. Of
course, this assumes there is no heat transfer to the environment which would decrease the amount of cold water needed. Applying
the First Law and using the energy constitutive relation for water and coffee (which have the same specific heat c),
E = Q  W

= 0, adiab. = 0, no work

( )
mtot c T f mw c Tw + mc c Ti = 0

3 of 7
Since we know the total mass we need, we can replace the mass of coffee mc with mtot mw:
mtot T f mwTw ( mtot mw ) Ti = 0
T f Ti
mw = mtot = 0.1473kg
Tw Ti
The amount of coffee used is of course
mc = mtot mw = 0.2945kg

The entropy generated during the mixing can be found by applying the Second Law to the process, neglecting the entropy generated
by the fact that were mixing two substances (i.e., even mixing coffee and water at the same temperature will generate entropy since
such mixing processes are irreversible). Note that the entropy constitutive relation for an incompressible fluid is used for both coffee
and water.
Q
S =
 T
+ S gen

= 0, adiab.

Tf Tf
mw c ln + mc c ln = S gen = 16.16 J / K
Tw Ti

2) [5 points]
First, calculate the Biot number of the coffee. While it is reasonable to estimate the characteristic length through which conduction in
the coffee occurs based on intuition (e.g. by picking the radius or, more conservatively, the length), we will use the ratio of volume to
surface area to better take into account the fact that both the top surface and the sides experience convection and therefore the
direction of heat transfer is not only axial or radial:
LD 2
V LD
Lc = = 4
= = 0.01579m
As 
LD + 4 D 2
4L + D
sides

top
...this is quite small, partially because even without considering the convecting area on the top of the cup, V/As for a cylinder gives a
characteristic length of half the radius (0.01875m here), not the radius.

Now, computing the Biot number for the coffee (considering only conductive heat transfer inside the coffee since it is stationary, and
using the provided heat transfer coefficient for the external resistance from the coffee to the ambient),
R htop / sides Lc
Bi = int = = 0.02367 1
Rext k

Since the Biot number is small, modeling the coffee as a lumped capacitance is appropriate. Using the provided formula from the
equation sheet (evaluated at the time tf when the coffee reaches a temperature of Tf),
cLD
= ( Vc) / (hAs ) = = 6.632 10 4 s
h ( 4L + D )
T f = T + (Ti T ) exp(t f / )
 
=Tenv =Tenv

T f Tenv
t f = ln 4
= 3.711 10 s = 10.31 hours
Ti Tenv

To find the total heat transferred, we can use the First Law. Since we know from the Biot number that the coffee is effectively at a
uniform temperature, the energy constitutive equation is E = mcT.
E = Q W
=0

( )
Q = E = mc T f Ti = 55.67kJ

3) [10 points; 5 each for parts (a) and (b)]

(a) Now, to recalculate the Biot number, we will just take the height of the cup L as the characteristic length since heat transfer due to
evaporation from the top of the cup is much larger than the heat transfer due to convection on the sides (and therefore the external
resistance Rext is effectively just the resistance due to the effective heat transfer resistance on the top of the cup; the much larger
resistance due to parallel convection from the sides of the cup makes little difference).

4 of 7
 Rint Rint htop L
Bi = -1
= = = 29.99 >> 1
R -1 + R -1 Rtop k
top sides
 
small compared

to inverse of Rtop

Since the Biot number is much larger than one, there will be significant temperature gradients in the coffee.

Let us consider a system consisting of the Coffee cup and the thin zone of hot air outside the cup. The system has a thermal interaction
with the environment which acts as a heat reservoir with constant temperature. The net heat transfer to attain an average final
temperature T2 of 60 C is given by the 1st law as:
(
Q = E = mc T f Ti = 55.67kJ )
Since most of the heat transfer occurs at the surface of the coffee which, due to the large Biot number, is essentially at the temperature
of the ambient air, the 2nd law for the coffee gives:
Q T Q
S1 2 = 1 2 + S gen S gen = mc ln 2 1 2 = 29.90 J / K
T T1 Tenv
Note that here we have done a major simplification by assuming that the coffee is at uniform temperature at the final time (which is
not correct!). Also, the above formula accounts for only the heat transfer through the top. The (much smaller) heat transfer through the
sides will generate some entropy in the environment due to the temperature gradients on the sides of the cup.

(b) Using the heat diffusion equation in cylindrical coordinates and dropping the -direction terms due to symmetry:
T 1 T 2T
= r + 2
t r r r z
Boundary conditions (t>0):
T
q sides = hside (T ( R, z , t ) Tenv ) k = hside (T ( R, z , t ) Tenv )
r r = R
T
qtop = htop (T (r , H , t ) Tenv ) k = htop (T (r , H , t ) Tenv )
z z=H

T
qbottom = 0 =0
z z =0

T
Symmetry at the center: qcenter = 0 =0
r r =0

Initial condition(t=0): T (r , z , 0) = 90o C

4) [13 points; 4, 4, 2, and 3 for parts (a), (b), (c), and (d) respectively]

(a) At initial time (t=0) the temperature in the coffee is uniform T=90oC. Thus
Q H (0) = htop R 2 (T (0) T ) = 61.85W

The Stirling cycle operates between the top of the coffee (so TH is the instantaneous temperature at the top of the coffee) and the
environment (so TC = Tenv).

The combined efficiency of the Stirling cycle is:

actual = 0.1carnot = 0.1(TH TL ) / TH = 0.0192
W (0) = actual Q H (0) = 1.187W Q L (0) = Q H (0) W (0) = 60.66W

(b) Since the temperature at the top of the coffee very quickly falls to the temperature of the environment as a result of the large Biot
number (remember, were assuming that the heat transfer remains the same as in part 3) of this problem), the efficiency of the Stirling
engine which depends on the temperature difference between TH and TC very quickly falls to zero; this is visible from the equation
above in part (a). As a result, the work output of the Stirling engine quickly goes to zero.

5 of 7
Since the work output of the engine is equal to the difference between the high and low temperature heat transfer, the low temperature
heat transfer quickly becomes the same as the high temperature heat transfer. Note that depending on the numerical details of the
problem (e.g., how fast the temperature dropswhich will depend on the Biot numberand therefore how fast the work output of the
Stirling drops), the low temperature heat transfer can actually increase initially as shown in the dotted lines in the figure:

= Alternate Q H
Q L & W if
temperature Q L
drops faster
W
(huge Biot #)
t

(c) The entropy generated during cooling by Stirling engine is less than that produced during open cup evaporation. This is evident
from the fact that when using an engine, the total heat transfer to the environment is less than that when no engine is used (due to
conversion to work).
Q Q Q
S gen = env Scoffee S gen,no engine = H Scoffee while S gen,with engine = L Scoffee
Tenv Tenv Tenv
QH > QL S gen,no engine > S gen,with engine

(d) As heat transfer exits from the top, a temperature gradient appears within the coffee with the lowest temperature near the top which
reduces reduce the heat transfer to the engine and thus reduces the work (Note: as per the problem statement we are neglecting natural
convection within the coffee which would decrease how much this happens). Stirring the coffee causes the coffee to have a more
uniform temperature increasing the heat transfer and thus increases the total work transfer during the cooling. However, stirring will
have no effect on the initial work transfer rate (assuming the heat transfer rate is indeed constant as implied by the problem), because
at the very beginning the coffee is already at uniform temperature.

Of course, if you assume that stirring increases the heat transfer rate to the Stirling engine, then stirring the coffee would increase the
initial work transfer rate as well.

Problem 3 [29 points]

a) [4 points]
vx v y
+ = 0 vy = 0
x y
P 2v
x dir : 0 = + 2x
x y
P
y dir : 0 =
y

b) [2 points]
vx ( y = 0) = 0, vx ( y = h) = 0,
P( x = 0) = P, P ( x = L) = 0

c) [5 points]
p
= 0 P = P( x)
y
p 2v 1 P 2
0= + 2x vx = y + C1 y + C2
x y 2 x

6 of 7
 1 P 1 P 2
From BC: C2 =0, C1 =- h vx = ( y yh)
2 x 2 x
vx 2 P
Since fully developed flow we have = 0 2 = 0 P = Po x + P1
x x

From BC : P( x) = P(1 x / L)
P
Thus vx = ( yh y 2 )
2 L

P P
Left(-L to 0) : vx = ( yh y 2 ) Right (0 to L) : vx = + ( yh y 2 )
2 L 2 L
P ( x) = P(1 + x / L) P( x) = P (1 x / L )
P
or Left, if x changed of dir. (0 to L): vx = + ( yh y 2 ) and P ( x) = P(1 x / L)
2 L

d) [4 points]
By force balance on the granite:
L
dv

0

Weight = P Aprojected + 2 p ( x)b cos dx + 2 x bL sin = P ( Db + Lb cos + 2hb sin ) = 24117.9
dy y = h
 
viscous stress
e) [3 points]
The velocity profiles are parabolic and shaped as follows:

f) [6 points]
Apply the new boundary conditions:
P Ry
Right film: v x ( y = h ) = R vx = ( yh y 2 ) + p( x) = P (1 x / L)
2 L h
P Ry
Left film: v x ( y = h) = R v x = ( yh y 2 ) + p( x) = P(1 + x / L)
2 L h

(or, if youre taking the x-direction as negative in the left film,

P Ry
vx ( y = h) = R vx = ( yh y 2 ) p( x) = P(1 x / L)
2 L h

g) [4 points]
v v 2 RLb
Fshear = x x bL = = 0.1
y left y right h

h) [1 points]

Coefficient of friction = 0.1 / 24069.5 = 4.15 106

This coefficient of friction is incredibly small! The force required to turn the ring is much less than the rings weight (and much less
than would be required if a solid interface were used; e.g., Teflon has a coefficient of friction of 0.04, about 10,000 times greater).

7 of 7