By striking another object that is free to move, the moving object can exert a force and cause the second object to shift its position. While the object is moving, it has the capacity for doing work. Energy means the ability to do work, so all moving things have energy by virtue of their motion.
Translation: Al golpear otro objeto que se puede mover libremente, el objeto en movimiento puede ejercer una fuerza y hacer que el segundo objeto cambie de posición. Mientras el objeto se mueve, tiene la capacidad de realizar un trabajo. Energía significa la capacidad de realizar un trabajo, por lo que todas las cosas en movimiento tienen energía en virtud de su movimiento.
Answer:
The necessary information is if the forces acting on the block are in equilibrium
The coefficient of friction is 0.577
Explanation:
Where the forces acting on the object are in equilibrium, we have;
At constant velocity, the net force acting on the particle = 0
However, the frictional force is then given as
F = mg sinθ
Where:
m = Mass of the block
g = Acceleration due to gravity and
θ = Angle of inclination of the slope
F = 5×9.81×sin 30 = 24.525 N
Therefore, the coefficient of friction is given as
24.525 N = μ×m×g × cos θ = μ × 5 × 9.81 × cos 30 = μ × 42.479
μ × 42.479 N= 24.525 N
∴ μ = 24.525 N ÷ 42.479 N = 0.577
You have to solve this by using the equations of motion:
u=3
v=0
s=2.5
a=?
v^2=u^2+2as
0=9+5s
Giving a=-1.8m/s^2
Then using the equation:
F=ma
F is the frictional force as there is no other force acting and its negative as its in the opposite direction to the direction of motion.
-F=25(-1.8)
F=45N
Then use the formula:
F=uR
Where u is the coefficient of friction, R is the normal force and F is the frictional force.
45=u(25g)
45=u(25*10)
Therefore, the coefficient of friction is 0.18
Hope that helps
Answer:
a. Wet, soft dough at 85 degrees Fahrenheit
Explanation:
Fermentation is an anaerobic process that transforms starches into simpler substances. The rising of dough is due to fermentation.
According to Harold McGee, 85°F (29°C) is the best temperature for fermenting bread dough. Temperatures below 85°F (29°C) take much longer to ferment, and temperatures higher than that result into unpleasant flavors in the dough.
Wet, soft dough is usually more preferable because it produces a softer bread.
