From time to time during the cooking of Irish fish chowder (a thick soup) in a large pot, during a cooking class held in a demonstration kitchen in a nearby supermarket, the soup was stirred using a metallic ladle, and, then, the pot was covered. The ladle has rectangular cross-section, width (w) = 28 mm and thickness (t) = 6 mm, and length = 313 mm. At a given time, part of the ladle projects out from the covered pot through a slot in the pot cover ("exposed ladle"); as such, the exposed ladle may be approximated as a short fin, with negligible convective heat transfer at its tip. The temperature of the air in the kitchen = 21 C. At the point on the spot where the pot, the pot cover, and the exposed ladle touch, the temperature = 150 C. Using a laser thermometer, the temperature halfway along the exposed ladle was measured to be 85 C. Determine a) The Mean Convective heat transfer coefficient between the exposed ladle and the air in the kitchen b) Determine the thermal conductivity of the Ladle Material (k)