--%>

Problem on melting of ice

A) It has been suggested that the surface melting of ice plays a role in enabling speed skaters to achieve peak performance. Carry out the following calculation to test this hypothesis. Suppose that the width of the skate in contact with the ice has been reduced by sharpening to 0.25 mm. and that the length of the contact area is 15 cm.

i) If a skater of mass 85 kg is balanced on one skate, what pressure (in bar) is exerted at the interface of the skate and ice?

ii) If the temperature of the ice is -5.0°C, do you expect melting of the ice at the ice-skate interface to occur? Why?

B) At what temperature does water boil on the top of Mount Everest, the elevation h = 8848m? Use only the following information to obtain your estimate:

-Dependence of pressure with the altitude is given by

P = Patm exp [(-MWgh)/RT]

where, Patm is atmospheric pressure, g is the gravitational acceleration, MW is the molecular weight of air and T is average temperature (=273 K).

-Normal boiling point (B.P.) of water is 100°C.

-The latent heat of vaporization of the water is 2257 KJ/Kg.

   Related Questions in Chemistry

  • Q : Explain oxygen and its preparation.

    Karl Scheele, the Swedish chemist, was

  • Q : Direction of dipole moment expected

    Illustrate the direction of the dipole moment expected for hydrogen bromide?

  • Q : Organic structure of cetearyl alcohol

    Show the organic structure of cetearyl alcohol and state what the organic family is? Briefly state it.

  • Q : Formula of diesel Write a short note on

    Write a short note on the formula of diesel, petrol and also CNG?

  • Q : Problem on reversible process a. For a

    a. For a reversible process involving ideal gases in a closed system, Illustrate thatΔS = Cv ln(T2/T1) for a constant volume process ΔS = Cp ln(T2/T1) for a constant pressu

  • Q : Explain various chemicals associated

    During processing of food, several chemicals are added to it to augment its shelf life and to make it more attractive as well. Main types of food addi

  • Q : Thermodynamics 1 Lab Report I already

    I already did Materials and Methods section. I uploaded it with the instructions. Also, make sure to see Concept Questions and Thinking Ahead in the instructions that I uploaded. deadline is tomorow at 8 am here is the link to download all instructions because I couldn't attach all of t

  • Q : Solutions The normality of 10 lit.

    The normality of 10 lit. volume hydrogen peroxide is: (a) 0.176 (b) 3.52 (c) 1.78 (d) 0.88 (e)17.8

  • Q : Question based on relative lowering of

    Give me answer of this question. When a non-volatile solute is dissolved in a solvent, the relative lowering of vapour pressure is equal to: (a) Mole fraction of solute (b) Mole fraction of solvent (c) Concentration of the solute in grams per litre (d) Concentratio

  • Q : Explain the process of adsorption of

    The extent of adsorption of a gas on a solid adsorbent is affected by the following factors: 1. Nature of the gas Since physical adsorption is non-specific in nature, every gas will get adsorbed on the