1. An engineer is designing an electromagnet to lift heavy steel objects in a scrapyard. She needs to maximize the lifting force. Which combination of changes would best achieve this goal?
2. Two identical metal rods, one made of copper and one made of iron, are heated at one end. After the same amount of time, the copper rod feels hotter at the other end. What conclusion can be drawn, and how does this relate to thermal conductivity?
3. A student notices that the magnetic field lines around a straight current-carrying conductor are circular. If the current in the conductor is reversed, what happens to the direction of the magnetic field lines, and how can this be determined?
4. In an induction cooktop, the pot heats up but the cooktop surface itself remains relatively cool. Using your knowledge of induction heating and thermal conductivity, explain which of the following best describes why this happens?
5. A hospital uses an MRI machine that relies on a very strong electromagnet. The machine must maintain a constant and powerful magnetic field. Which of the following design choices best supports this requirement, and why?
6. A student is comparing two electromagnets. Electromagnet P has 50 turns and carries a current of . Electromagnet Q has 100 turns and carries a current of . Both have the same iron core. Which electromagnet is stronger, and what reasoning supports this?
7. A metal rod of length , cross-sectional area , and thermal conductivity transfers heat at a rate given by . If the length of the rod is doubled and the cross-sectional area is halved while keeping the temperature difference constant, how does the rate of heat transfer change?
8. A technician is troubleshooting an induction heating system that is not heating a metal workpiece efficiently. The system uses a high-frequency alternating current. Which of the following changes would most likely improve the heating efficiency, and why?
9. Electroplating is based on ___________of an electric current.
10. Which of these is plated on the iron to prevent it from chemically reacting with food?