WARMER fluid is replaced by colder fluid creating convection current. The force which induces these convection is called a buoyancy force which is due to the presence of a density gradient WITHIN the fluid and a body force.For free convection Nusselt number is a function of Prandlt number and Grashof Number.For fluid over a heated horizontal plate, Grashof number is MAXIMUM so Nusselt number will ALSO be maximum i.e. convection dominates. So minimum temperature difference will be REQUIRED fluid over a horizontal plate.

"> WARMER fluid is replaced by colder fluid creating convection current. The force which induces these convection is called a buoyancy force which is due to the presence of a density gradient WITHIN the fluid and a body force.For free convection Nusselt number is a function of Prandlt number and Grashof Number.For fluid over a heated horizontal plate, Grashof number is MAXIMUM so Nusselt number will ALSO be maximum i.e. convection dominates. So minimum temperature difference will be REQUIRED fluid over a horizontal plate.

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For which of these configurations is a minimum temperature difference required for natural convection to set in

Heat Transfer Types Convection in Heat Transfer 11 months ago

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Explanation:The mechanism of heat transfer or fluid motion due to density difference is known as free convection.The WARMER fluid is replaced by colder fluid creating convection current. The force which induces these convection is called a buoyancy force which is due to the presence of a density gradient WITHIN the fluid and a body force.For free convection Nusselt number is a function of Prandlt number and Grashof Number.For fluid over a heated horizontal plate, Grashof number is MAXIMUM so Nusselt number will ALSO be maximum i.e. convection dominates. So minimum temperature difference will be REQUIRED fluid over a horizontal plate.

Posted on 11 Nov 2024, this text provides information on Heat Transfer related to Types Convection in Heat Transfer. Please note that while accuracy is prioritized, the data presented might not be entirely correct or up-to-date. This information is offered for general knowledge and informational purposes only, and should not be considered as a substitute for professional advice.

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