[식품공학] 식품공학레포트#3

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전공 필수 과목인 식품 공학을 들으면서 했던 레포트 자료 입니다
교수님이 까다로운 분이라서(울 학교 학생은 다 압니다..^^;;)이거 한다고 무지 힘들었습니다.
참고로 전 겨우 에이뿔 받았습니다.. 점수도 잘 안주시는 교수님..ㅋㅋ

목차

1. Make the table for systems of measurement. Units for length, mass, time, temperature, force and energy should be included.
2. What is dimensional homogeneity? Give an example of dimensionally homogeneous equation.
3. What is the difference between lbf and lbm?
4. What is proportionality factor, gc and how it is defined?
5. What is the difference between absolute and gage pressure?
6. What is psig and psia?
7. Define 2 standard temperature and 2 absolute temperature scales.
8. How much weighs of methane (CH4)
a) 1 kg mole,
b) 1 g mole and
c) 1 lbm mole?
9. Calculate concentration units for a sugar solution. The sugar solution is prepared by dissolving 10 kg of sucrose in 90 kg of water. The density of the solution is 1040kg/m3. Determine
10. Derive a relationship between MCwb and MCdb.
11. Convert a moisture content of 85% wet basis to moisture content dry basis
12. The moisture content dry basis may have values greater than 100%. Why?
13. What is dimensional equation?
14. Determine the following unit conversions to SI units :

본문내용

2. What is dimensional homogeneity? Give an example of dimensionally homogeneous equation.
- To be dimensional homogeneity all the terms in an equation must have the same unit.
즉, 동일 차원에 같은 단위계를 사용하여야 한다는 의미이다. 차원이 균일한 방 정식에서는 어떤 단위계를 사용하든 모든 항에 동일한 단위를 사용하면 같은 결과를 얻는다. 그러므로 항상 단위가 일치되게 사용되었는가를 살펴보고, 여러 가지 단위가 혼합하여 사용된 경우에는 먼저 단위를 일치시킨 후 필요한 계산을 한다.
5m - 3m = ( 5 - 3 )m, but 5m - 3cm cannot be simplified unless their
units are expressed in like units.

참고 자료

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