Heat Transfer
In sub-cooled boiling,

Very large vapour space is necessary
Temperature of the heating surface is less than the boiling point of the liquid
Temperature of the heating surface is more than the boiling point of the liquid
Bubbles from heating surface are absorbed by the mass of the liquid

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Heat Transfer
A long iron rod initially at a temperature of 20°C has one end dipped in boiling water (100°C) at time, t = 0. The curved surface of the rod is insulated so that heat conduction is one dimensional in the axial direction. The temperature at a distance 100 mm from the dipped end becomes 40°C at time, t = 200 s. The same temperature is achieved at a distance of 200 mm from the dipped end at time

t = 400 s
t = 356 s
t = 283 s
t = 800 s

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