1. I make salad dressing in a conical
bottle, wide at the base, steadily narrowing up to the neck. I pour in 100 cc
of vinegar, then add 100 cc of olive oil. The oil is a layer on top of the
vinegar. Then I shake it vigorously, so the two liquids are completely mixed
together.
How (if at all) does the
pressure on the bottom after shaking differ from the pressure on the bottom
before shaking?
2. If an ice cube is
floating in a glass filled to the brim with water, what happens to the water
level as the ice cube melts? Would your answer be the same if the ice cube were
stuck to the glass and was fully submerged?
Halliday: page 341: 7P, 10E,
14E, 35P.