Heat Transfer
The Grashoff number is defined as the ratio of the

buoyancy to surface tension forces
buoyancy to viscous forces
inertial to viscous forces.
buoyancy to inertial forces

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Heat Transfer
A long iron rod initially at a temperature of 20°C has one end dipped in boiling water (100°C) at time, t = 0. The curved surface of the rod is insulated so that heat conduction is one dimensional in the axial direction. The temperature at a distance 100 mm from the dipped end becomes 40°C at time, t = 200 s. The same temperature is achieved at a distance of 200 mm from the dipped end at time

t = 356 s
t = 800 s
t = 283 s
t = 400 s

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