(a) A homogeneous solid body of arbitrary shape is initially at temperature T, throughout. At t = 0 it is immersed in a fluid medium of temperature T. Let L be a characteristic length in the solid. Show that dimensional analysis predicts that e = 0(5, n, 5, 7, and geometrical ratios) (12B.7-1) where 0 (T- T/(T, - T, E= x/L, n=y/L,= z/L, and 7 at/L. Relate this result to the graphs given in $12.1. (b) A typical timetable for roasting turkey at 350F is Mass of turkey (lb) Time required per unit mass (min/lb) 6-10 20-25 10-16 18-20 18-25 15-18 Compare this empirically determined cooking schedule with the results of part (a), for geo- metrically similar turkeys at an initial temperature To, cooked with a given surface tempera- ture T, to the same dimensionless temperature distribution 0 0(5, n, ). %3D