...all nutrients. Nutrients are a chemical constituent of food that provides energy and support growth, repair and normal functioning of the body. 1.2 Nutritional health Malnutrition – is a condition in which the body does not receive enough nutrients to function properly. Under nutrition – Is an outcome of insufficient food intake it includes being underweight for one's age, too short for one's age, dangerously thin for one's height and deficient in vitamins and minerals. Deficiency – Is a balance of nutrients in the body, this can be to the lack of nutrients in your diet or a medical condition that prevents certain nutrients being absorbed from the diet. Overweight- Overweight refers to increased body weight in relation to height, when compared to some standard of acceptable or desirable weight. The Department of health define overweight as having a body mass index greater than or equal to 25. Obesity - is defined as an excessively high amount of body fat in relation to lean body mass. BMI stands for Body Mass Index; it is a number that shows body weight adjusted for height. A person with a body mass index greater than or equal to 30 is considered to be obese. 1.3 Nutritional measure Nutritional and energy balance – Energy balance is the relationship between energy in food calories taken into the body through food and drink and energy out is calories being used in the body for our daily energy...
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...CHAPTER 2a ENERGY TRANSFER BY HEAT, WORK & MASS CONTENTS Forms of Energy Energy Transfer by Heat Energy Transfer by Work Mechanical Forms of Work The First Law of Thermodynamics Energy Balance for close system Energy Conversion Efficiencies FORMS OF ENERGY • Energy can exist in numerous forms such as thermal, mechanical, kinetic, potential, electric, magnetic, chemical, and nuclear, and their sum constitutes the total energy, E of a system. Thermodynamics deals only with the change of the total energy. Macroscopic forms of energy: Those a system possesses as a whole with respect to some outside reference frame, such as kinetic and potential energies. Microscopic forms of energy: Those related to the molecular structure of a system and the degree of the molecular activity. Internal energy, U: The sum of all the microscopic forms of energy. Kinetic energy, KE: The energy that a system possesses as a result of its motion relative to some reference frame. Potential energy, PE: The energy that a system possesses as a result of its elevation in a gravitational field. The macroscopic energy of an object changes with velocity and elevation. • • • • • • ENERGY EQUESIONS Kinetic energy Kinetic energy per unit mass Potential energy Most of the closed system remains stationary, so for that system; KE = PE = 0 Potential energy per unit mass Total energy of a system Energy of a system per unit mass Total energy per unit mass PROBLEM Determined the mass and weight...
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...Energy Balance on RV1 Component Molecular mass (kg kmol-1) Component Molecular mass (kg kmol-1) Na+ 23 NaHCO3 84 Ca2+ 40 Na2CO3 106 Cl- 35.5 CO2 44 NaCl 58.5 H2O 18 CaCl2 111 CaCO3 100 Table 1: Relative molecular mass values for all components in system Data was taken from Tuesday 11:28-11:40. Flow rates and temperatures throughout this period were fairly constant and so the mean values were found using the density of water at the relevant temperature (it was assumed that all streams in the process have the density of water). Data for the density of water was taken from Perry (1999). An example calculation for the mean product flow rate is shown below: m ̇=ρV ̇ m ̇=(4.63*60*991.77)/1000=275.7 kg h^(-1) A mass balance was then carried out on the whole system. The product specification was taken as 1% w/w Na+. From this, the amount of feedstock added, the amount and composition of material leaving the reactor and the composition of the recycle stream were found: Figure 1: Block diagram of overall process Assuming the product was on specification (1% w/w Na+), the mass of sodium ions in the product can be obtained by simply finding 1% of the total mass flow of product (2.755 kg h-1). Converting to molar flow rate using the molecular weight of sodium ions, the amount of chloride ions was found using a stoichiometric balance. 2NaHCO3 Na2CO3 + H2O + CO2 (1) Na2CO3 + CaCl2 CaCO3 + 2NaCl (2) n ̇=m ̇/RMM=2.755/23=0.12 kmol h^(-1) One mole...
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...the ingestion of gluten leads to damage in the small intestine. Affects 1/100 people around world. 5. Energy Balance and Weight Management 6. Body Mass Measurements b. Lean body mass-mass of nonfat body parts c. Body weight-sum of weight of fat and lean body mass d. BMI-current standard or assessing healthfulness of body weight e. Underweight <18.5 f. Healthy 18.5-24.9 g. Overweight 25-29.9 h. Obese >30 7. Body Fat i. Visceral fat (abdominal) j. Subcutaneous fat (under skin) 8. Energy Balance k. Thermic Effective Food l. Basal Metabolism m. Activity 9. Leptin-protein made by fat cells that decreases appetite and increases energy expenditure 10. Grehlin-protein made by stomach cells that enhances appetite and decreases energy expenditure. 11. Appetite-desire to consume specific foods triggered by external cues, independent of hunger 12. Hunger- physical desire to eat 13. Treatment strategies n. Dietary therapy i. Controlling/reducing energy intake o. Physical activity ii. Increasing energy expenditure p. Behavior modification q. Weight loss drugs/surgery 14. 3500kcals=1 lb of body fat r. To lose 1 lb a week, lose 500kcals per day 15. Treatment for underweight s. Intake of energy dense foods t. Regular meals/snacks 16. Fitness-set of attributes related to the ability to perform...
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...out how much energy is used by the human body to breathe , physical duties and also food digest absorption. This research will also enable one to know whether the energy is balanced or not. Also how much deficit energy is left in our body daily. How obesity or weight gain can be prevented with using expenditure to help predict energy balance. To be able to find out the results of energy balance the Douglas Bag Method would be applied. The Douglas Bag method is very popular and broadly used to measure energy expenditure. It collects expired air and oxygen intake from the human body during physical activity. Babasaheb B. Desai (2000) MRC (2013) Douglas bag procedure is an accurate method, but on the other hand is likely to measurement error resulting from conditions such as the maintenance status of the equipment . Introduction Energy is known to be the source of life, being laid out to help support with all metabolic duties for example with growth, reproduction/ muscular movements and also chemical mixture by living organisms of different metabolites. Dietary Guidelines for Americans (2005) Energy is comes from the foods we consume. Although foods carries various number of nutrients, energy is supplied by proteins, carbohydrates, and fats. Vitamins and minerals in foods, although vital for normal metabolic activities, it does not contribute calories to our diets. With each gram of protein or carbohydrate we take contributes four calories of energy. Energy is essentially...
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...Static Equilibrium PRE LAB QUESTIONS What conditions must be satisfied for a rigid object to be in total equilibrium? 2) Why is the advantage of having a doorknob located farthest away from the hinges? Explain 3) Show that the SI unit for torque and energy are the same. Can we then say that torque is energy? Explain. 4) If you see a rigid object rotating, does this mean that there must be a net torque acting on it? Explain. 5) Can an object be in equilibrium if it is in motion? Explain OBJECTIVE The purpose of this experiment is to study the conditions that must be satisfied for a rigid object to be in total equilibrium. This is done by computing the total torque acting on a meter stick by means of weights suspended at specific locations on the ruler. MATERIALS Meter stick Support stand Knife edge clamp Weight hangers Slotted weights Unknown weight Triple beam balance [pic] INTRODUCTION The torque τ exerted by a force F on a rigid object able to rotate about an axis is given as τ = F d where d is the lever or moment arm of F about axis. It is equal to the perpendicular distance from axis to F. Torque is a vector quantity that is perpendicular to the plane made by F and d. For rigid bodies in equilibrium, they should not have neither linear nor angular acceleration. This means that two conditions must be satisfied simultaneously; the total force acting on the object is zero and the total torque should...
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... * Top Pan Balance * Kettle * Alcohol Thermometer * Pencil * Paper * Water Procedure: 1. Record the mass of the empty kettle 2. Fill kettle with water 3. Record the mass of kettle with water 4. Calculate mass of water 5. Turn on kettle and place thermometer in kettle 6. Record the temperature on the thermometer every 30 seconds until the temperature reaches 100°C Readings: PKettle = 1200W mKettle = .946kg mKettle and Water = 2.402kg mwater = 1.456kg Theory: EH=mc∆T The relationship between heat energy, the mass of the substance, the specific heat capacity of the substance and temperature can be expressed in the equation above. The heat energy in joules required to heat a given substance to a certain temperature is equal to the mass of the substance heated multiplied by the value of the specific heat capacity of the substance multiplied by the difference between the initial temperature and the temperature of the substance after heating In this lab, the energy used to heat the water is calculated from the power of the kettle. The mass of the water is recorded after weighing it, and the temperature is monitored throughout the experiment. This data is later used to find the specific heat capacity of water by rearranging the above formula to solve for the variable “c” The variable “c’ denotes the specific heat capacity of a substance. “c” is measured in the units J/kg°C and is defined as the amount of energy required to heat...
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...great learning tool to anyone interested in better understanding the laws of physics. Many great examples are provided on every snap. Mass, force, momentum, velocity and torque all play significant roles in the tackling action performed by players and the better you understand these terms the better you can begin to understand the game itself (Gay). Most of what football players and coaches know about tackling is more instinctive than anything. They understand more about the physics of the process more than they realize. Force, mass, acceleration, momentum, torque, velocity, inertia and center of mass are important terms that become relevant when discussing the physics of tackling in football (Gay). Acceleration is the rate of change of velocity in a certain period of time. Force in football can be described as the influence that one player has on another while causing him to accelerate. The amount of substance an object is made up of is the mass. Momentum comes as the result of the product of the mass of a moving object and its velocity. Inertia is the resistance of a moving object to a change in speed or direction, and also the resistance of a stationary object to being moved. Torque is a force that produces a twisting rotation motion. The speed an object travels over a distance during a measured time is velocity. Center of mass is the area of mass of an object that exerts the maximum force. These terms are translated into coaching instructions for players to better understand...
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...different metal using the method of mixtures. Specific Heat Capacity – It is the amount of heat (thermal) energy required to cause a rise in temperature by 1°C in a solid of 1kg. Apparatus: 1. Metal cubes (3) 2. Beaker 3. Water bath 4. Thermometer (L.C. 1°C) 5. String 6. Digital Balance Risk Assessment: 1. Wear a lab coat to prevent any substance from falling you and potentially harming you. 2. Be careful when transferring metal from water bath to beaker as the water may fall and could burn you. If this scenario arises then put affected part under running cold water. Method: 1. Gather all required apparatus 2. Suspend the metal using the string into the water bath 3. Use the digital balance to measure the mass of the empty beaker 4. Pour water into the beaker 5. Measure the mass of the beaker containing water and find the difference between the two which will be the mass of the water and record the values 6. Measure the initial temperature of the water 7. Measure the initial temperature of the metal 8. Transfer the hot metal into the beaker 9. Monitor the change in temperature of the mixture and record the initial increase of the water when it stabilizes 10. Remove the metal from the beaker and find its mass 11. Using the formula E=MC (change in temperature) to find the total energy transferred in water 12. Since this is equal to the enrgy transfer in the metal you can determine the...
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...& M’s ● Computer ● Vernier computer interface ● Balance ● Ring stand ● 100 mL Graduated cylinder Procedure 1. Obtain and wear goggles. Safety #1 2. Obtain a sample of food and a food holder. Mount the food onto the food holder so that it can burn without damaging the holder. Find and record the initial mass of the food sample and food holder. CAUTION: Do not eat or drink in the laboratory. 3. Connect the Temperature Probe to the computer interface. Prepare the computer for data collection by opening the file “01 Energy in Food” from the Biology with Vernier folder of Logger Pro. 4. Set up the apparatus shown generally...
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...component. Taking measurements of mass, volume, temperature and pressure all require specialized equipment. According to Santa Monica College, common equipment includes electronic scales, Erlenmeyer flasks, graduated cylinders and thermometers. The University of Colorado at Boulder points out that much of this equipment can be used in both general chemistry and organic chemistry. The University of Chicago adds that many experimental measurements can also be taken under a microscope when working with very small samples. Mass Measurement Equipment Mass is one of the most common measurements taken in a chemistry lab. Molar ratios and reaction rates often depend on the mass of one or more solid reactants. An electronic scale can often determine the mass of a sample to within a hundredth of a gram -- sometimes even a thousandth. Old-style mechanical balances are also still used in many laboratories, especially for caustic substances that threaten to spill and damage sensitive electronic equipment. A typical practice for taking the mass of a sample is to weigh the glassware that will hold it, tare the balance (zero it out) and then transfer the sample to the glassware while it is on the scale. Volumetric Measurements for Liquids Sometimes mass is not as useful to know as volume, especially in the case of a liquid at constant temperature. Even a glass of water contains numerous contaminants that make it hard to accurately weigh the mass of the H2O alone. Erlenmeyer flasks...
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...9 2 Introduction The functional requirement of an evaporator is to vaporize a chemical liquid in order to achieve certain industrial benchmarks such as concentrating a solution, purification or retaining a number of useful solvents or to carry out crystallization on an industrial scale by achieving the limiting concentration. The fundamental working principle of an evaporator is characterized by heating the solution up to the boiling point of the solvent (in case of solid solute) or to the dew point of the solution (in case of liquid solute). The various types of industrially applicable evaporators are described as under: 1.) Direct heating evaporators-In these units, direct heating of the solution is carried out using solar energy or the heat energy of the gases which are brought to very high temperature using natural gas combustion. These are mainly used to extract salt from sea-water on an industrial scale. 2.) Natural Circulation evaporators-It is the steam-heated evaporator that is the most widely used unit in the process industries. In this unit, feed is passed over a horizontal/vertically aligned network of heating tubes through which high temperature steam flows and heat transfer takes place from steam to liquid. 3.) Multiple effect evaporators-This...
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...LLC Engineering Thermodynamics Michael J. Moran Department of Mechanical Engineering The Ohio State University 2.1 Fundamentals....................................................................2-2 Basic Concepts and Definitions • The First Law of Thermodynamics, Energy • The Second Law of Thermodynamics, Entropy • Entropy and Entropy Generation 2.2 Control Volume Applications.........................................2-14 Conservation of Mass • Control Volume Energy Balance • Control Volume Entropy Balance • Control Volumes at Steady State 2.3 Property Relations and Data ..........................................2-22 Basic Relations for Pure Substances • P-v-T Relations • Evaluating ∆h, ∆u, and ∆s • Fundamental Thermodynamic Functions • Thermodynamic Data Retrieval • Ideal Gas Model • Generalized Charts for Enthalpy, Entropy, and Fugacity • Multicomponent Systems 2.4 2.5 2.6 2.7 Combustion ....................................................................2-58 Reaction Equations • Property Data for Reactive Systems • Reaction Equilibrium Exergy Analysis..............................................................2-69 Defining Exergy • Control Volume Exergy Rate Balance • Exergetic Efficiency • Exergy Costing Vapor and Gas Power Cycles ........................................2-78 Rankine and Brayton Cycles • Otto, Diesel, and Dual Cycles • Carnot, Ericsson, and Stirling Cycles Guidelines for Improving Thermodynamic Effectiveness.........
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...PHYSICS of ROWING Understanding the basic physic concepts in rowing Phys120 Term Paper PHYSICS BEHIND ROWING Rowing is one of the oldest sports in the world history. Though, rowing has deeper history since oared vessels had been used for transportation, fishing, warfare etc. It is principally all about finding out using the oars to move forward the boats in water. Then, rowing naturally becomes a sport in course of time, with the desire of competition. Which brings the question; what makes the boat go faster? This question carried the science an important part of rowing’s sportive development. We now all know that physics has a big role in sports; and understanding how physics is applied in sports improves the athlete’s performance and develops new techniques. With the time, new experiences, new records make people search and study harder in applied physic to reach best results in sports. Newton’s laws of motion help us to understand mechanics of rowing better. In this paper, some of the physics concepts will be studied in the process of rowing. The stroke A rowing stroke has four steps; catch, drive, finish and recovery. These are the most important elements for the efficient rowing. The catch is the beginning of the stroke; when the blade meets the water a stroke starts. Starting with the first catch, boat accelerates and starts moving forward. As the boat moves forward, the drag force is going to slow down the boat. When the acceleration reaches down...
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...This front sheet must be completed by the learner where appropriate and included with the work submitted for assessment. Unit: 1 Fundamentals of Science Course: Extended Diploma in Applied Science (Forensic and Medical Science) (15VF0270) |Learner Name (Please enter your name): | | |Assessor Name: Claire Watkins |Issue Date: |End Date: | | | | | | |Group 1: 5.10.15 |Group 1:19.10.15 | | |Group 2: 6.10.15 |Group 2: 20.10.15 | |Assignment Title: Scientific Reports and Communication |Assignment Ref (if used): 1.3 | |Assessment Criteria |Achieved |Evidence Location |Comments/feedback from assessor | |P7 – Carry out a practical investigation into the |Yes/No |Scientific Report | ...
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