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Get Full Access to Engineering Mechanics: Statics - 14 Edition - Chapter 10 - Problem 10-86
Get Full Access to Engineering Mechanics: Statics - 14 Edition - Chapter 10 - Problem 10-86

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ISBN: 9780133918922 126

## Solution for problem 10-86 Chapter 10

Engineering Mechanics: Statics | 14th Edition

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Engineering Mechanics: Statics | 14th Edition

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Problem 10-86

Determine the radius of gyration kx of the paraboloid. The density of the material is r = 5 Mg>m3 . y x 100 mm y2 50 x 200 mm Prob. 1086

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ComplexCarbohydrates(pgs,258;(296-297);(541-542);(611-616);(803-805) 1.Fiber=Foodthatourdigestiveenzymescannotbreakdown. a)Sources:vegetables(celluloseandlignin),fruits,wheatbran b)2typesoffiber i)Soluble:Makesintestinalcontentsthicker;slowingabsorption ii)Insoluble:Providesbulkinintestinalcontents,thusmakingbowel movementeasier 2.SugarPreserves:Increasingthesugarcontent a)Sugareliminatesmoisture;nobacterialformation b)Pectin=Longchainsofsugar-likesubunitsinthecellwallsofplants i)Restoringpectin 1)Addsugartoreducewatercontent 2)Boilmixturetofurthercondense 3)Increasetheaciditytobondpectinchainstogether(lemon) 3.Bread a)Staling=Lossofmoisturecausesdry,crumbly,andhardbread. i)Reheatingreversesstaling ii)Avoidtherefrigeratorbecauselosesmoistureincoldtemperatures. b)Spoilage i)Don’tkeepbreadatroomtemperatureinaplasticbagbecauseit allowsmoisturetocollectonsurfaces. 4.Starch:Longchainsofglucoselinkedtogether a)Amylose:longstraightchains b)Amylopectin:short,branched,bushychains c)Thickening:Granulesleakamyloseandamylopectinintothesurrounding liquid i)Cooling:longeramylosechainsformstablebondsamong themselves d)Thinning:Granulesbreakbyincreasedacidity 5.Carbohydrates a)Sugars i)Oligosaccharides:severalunitsugars ii)Polysaccharides: 1)Starch:achainofglucosesugars 2)Pectins:Jelly-likecement,usedtothickenfruitsyrupsinto jamsandjellies. 3)Gums:Thickeningandgellingliquidfoodsandproduce smootherconsistencies

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