2) Sandwich making (7 pts) A piece of bologna meat is brought into contact with a slice of bread. The meat was refrigerated at 8C, while the bread is at a temperature of 22C. A thermocouple was inserted in the bologna at a distance of 7mm from the interface. Plot the predicted temperature-time response of the thermocouple based on the heat conduction equation. Measured properties of bologna meat are 0.80W/m/K,1230kg/m3, and 4600J/kg/K, while those of bread are 0.25W/m/K,545kg/m3, and 2742J/kg/K