Purified water, flowing at the rate of 45 kg/h is to be heated from 25°C to 75°C in a food processing plant before it is mixed with thickened tomato puree for sauce production. A thin-walled, 1.25 cm diameter, stainless steel tube is used, which is maintained at a constant surface temperature of 175°C by immersing it in a hot mineral bath. Calculate the length of tubing required and determine whether the forced convection inside the tube is fully developed or has entrance effects. Also, what is the frictional loss?