You plan to marinate a piece of beef for your dinner. The beef is 5 by 6 inches with the thickness of 1 inch. You rub salt and pepper all around it, and set it aside for 30 minutes. Then you checked it after 30 minutes and found that the beef tastes salty at about 1/5 inch from the surface (Sorry, you still have not cooked it yet.Hope that you enjoy your raw beef).(a). What is approximately the diffusion constant of salt in beef (in terms of cm2/s).(b). But when you put the beef in a frying pan (about 370C) right after you put salt on and sear it for 30 minutes, you find the beef tastes salty at the middle already. What is the diffusion constant at this temperature?(c) Can you figure out the activation energy for salt diffusion in beef?(d) Explain why corned beef makers put beef into vacuumed chambers to marinate the beef?