Right triangles: Given that = sin1 ( ), evaluate cos ,

Introductory Chemistry 5
Calculate the freezing point of a water solution at each concentration. (a) 0.85 m (b) 1.45 m (c) 4.8 m (d) 2.35 m

Classical Mechanics 0
For a steel ball bearing (diameter 2 mm and density 7.8 g/cm3) dropped in glycerin (density 1.3 g/cm3 and viscosity 12 Ns/m2 at STP), the dominant drag force is the linear drag given by (2.82) of Problem 2.2. (a) Find the characteristic time t and the terminal speed vt. [In finding the latter, you sh

Conceptual Physics 12
Find the change in the force of gravity between two planets when the distance between them becomes 10 times smaller.

Chemistry 11
Carry out the following conversions: (a) 70 kg, the average weight of a male adult, to pounds. (b) 14 billion years (roughly the age of the universe) to seconds. (Assume there are 365 days in a year.) (c) 7 ft 6 in, the height of the basketball player Yao Ming, to meters. (d) \(88.6\mathrm{\ m}^3\) t

Probability and Statistics for Engineering and the Sciences 9
Problem 32E Fire load (MJ/m2)is the heat energy that could be released per square meter of floor area by combustion of contents and the structure itself. The article Fire Loads in Office Buildings (J. of Structural Engr., 1997: 365368) gave the following cumulative percentages (read from a graph) f

Biology: The Dynamic Science 5
Suppose a garden in your neighborhood is filled with red, white, and blue petunias. Explain the floral colors in terms of which wavelengths of light are absorbed and reflected by the petals.

Biology: The Unity and Diversity of Life 15
Abundant trans bonds make partially hydrogenated vegetable oil a very unhealthy food choice. Vegetable oil can also be hydrogenated until it becomes fully saturated with hydrogen atoms. Would the physical properties of the hydrogenated and partially hydrogenated oils differ? If so, how and why would

Chemistry for today : general, organic, and biochemistry 9
The active ingredient in meat tenderizer is the enzyme papain, a protease. Explain how treating meat with this material before cooking would make it more tender.