To rapidly cool white wine grape musts for premium quality white wine pro- duction, dry ice is added to the must immediately after crushing the grapes. calculate the amount of dry ice per kg of must required to cool the must from 25 °c to 10°c if the heat capacity of grapes is 3.6 kj/kg"c, the enthalpy of dry ice is -31.9 kj/kg and the enthalpy of co2 gas at 10 °c and 1 atm pressure is 380.9 kj/kg.

For each of the following process: a) sketch the p-v diagram, b)sketch t-s diagram, c) sketch t-v diagram, d) sketch the boundary work on one of the diagrams (a, b or c) and e) sketch the reversible heat transfer on one of the diagrams (a, b or c): 1- isobaric process from compressed liquid to superheated vapor 2- isothermal process from compressed liquid to superheated vapor 3- isentropic process from compressed liquid to superheated vapor