50. The Fourier heat conduction equation has been used to obtain the temperature-time response during cooking of meat (see, for example, Exercise 3-69). However, recent experimental studies [15] have found processed bologna meat to exhibit an anomalous behavior. In one experiment, two identical samples at different temperatures were brought into contact with each other. One sample was refrigerated at 8.2C, the other was at a room temperature of 23.1C. Thermocouples were inserted at the interface and in the room temperature sample at a distance of 6.3mm from the interface. The graph shows the measured temperature-time response. Compare this response with a predicted response based on the heat conduction equation. Measured properties of bologna meat are k=0.800.04W/mK,=123010kg/m3,cp=4660200J/kgK