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The Sherwood number (Sh) (also called the mass transfer Nusselt number) is a dimensionless number used in mass-transfer operation. It represents the ratio of the total mass transfer rate (convection + diffusion) to the rate of diffusive mass transport, [1] and is named in honor of Thomas Kilgore Sherwood. It is defined as follows
The same restrictions described in the heat transfer definition are applied to the mass transfer definition. The Sherwood number can be used to find an overall mass transfer coefficient and applied to Fick's law of diffusion to find concentration profiles and mass transfer fluxes.
Basic reproduction number: number of infections caused on average by an infectious individual over entire infectious period: epidemiology: Body fat percentage: total mass of fat divided by total body mass, multiplied by 100: biology Kt/V: Kt/V: medicine (hemodialysis and peritoneal dialysis treatment; dimensionless time) Waist–hip ratio
Sherwood number – (also called the mass transfer Nusselt number) is a dimensionless number used in mass-transfer operation. It represents the ratio of the convective mass transfer to the rate of diffusive mass transport.
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A significant experiment was carried out in 1934 by Edwin R. Gilliland and Thomas Kilgore Sherwood that used a falling-film column to study the mass transfer phenomenon between a liquid phase and a gas phase, obtaining an experimental correlation between the Sherwood number, Reynolds number and Schmidt number. [3]
Transfer to the oven and bake until the cheese is golden brown and melted and the tortellini is tender and cooked through, 20 to 25 minutes. Serve scattered with fresh herbs and serve.
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