Muhammad Aditya Dwisaputra

155100100111027
FTP-THP-ITP-A-15
1. C) b, a, c, d, e
Explanation: According to my prior cooking experience in the whole lifetime, the water
have the least viscosity. Why? Because if we poured some water down a slope for
example, it would flow quickly and freely than other substances. It happened because the
water had the least resistance if compared to the others. Anyway, viscosity can be defined
as the measure of resistance of a fluid to flow. If the greatest viscosity is claimed by
honey, so for sure the answer is definetely C.
2. B) The amount of heat absorbed by the food when cooking or increasing the temperature.
Explanation: The common formula c =

Q
mxT

, as we known, used to determine the

specific heat of food. In details, c is the specific heat, Q is the heat used to increase the
temperature, m is the mass of the object, and the last

is the change of temperature

itself. According to the formula, we can take the conclusion that the specific heat is the
amount of heat absorbed by the food when cooking or increasing the temperature
3. Based to the calculation, we need at least 76,280.82 joule of energy to boil 1 cup of water
(237 gr) at room temperature 230C to the boiling point 1000C
Given: Mass of water
Temperature 1
Temperature 2
Specific heat

= 237 grams
= 230C = 296 K
= 1000C = 373 K
= 4,18 J/gK (by Wolpharm alpha)

Answer: Q = m . c . (T2 - T1)

= 237 g . 4.18 J/gK . (373 296)
= 76,280.82 J
4. The rate of energy that produced by the cavitation is 1.1304 x 10-5.8 Watt.
Given: Distance
Sound level
Answer:
62 dB
6.2
Log 106.2
106.2
I
I
I
P
P

= 0,3 m
= 62 dB
= 10 log (I/Io)
= 10 log (I/1 x 10-12 W/m2)
= log (I/1 x 10-12 W/m2)
= log (I/1 x 10-12 W/m2)
= I/1 x 10-12 W/m2
6.2
= 10 x 1 x 10-12 W/m2
= 10-5.8 W/m2 ,Then...
= P/4r2
= I/4r2
= 10-5.8 W/m2 x 4 x 3.14 (0.3 m)2
= 1,1304 x 10-5.8 W