Subfield: Mechanics

- Proton mass, $m_{p}=1.67 \cdot 10^{-27} \mathrm{~kg}$
- Neutron mass, $m_{n}=1.67 \cdot 10^{-27} \mathrm{~kg}$
- Electron mass, $m_{e}=9.11 \cdot 10^{-31} \mathrm{~kg}$
- Avogadro's constant, $N_{0}=6.02 \cdot 10^{23} \mathrm{~mol}^{-1}$
- Universal gas constant, $R=8.31 \mathrm{~J} /(\mathrm{mol} \cdot \mathrm{K})$
- Boltzmann's constant, $k_{B}=1.38 \cdot 10^{-23} \mathrm{~J} / \mathrm{K}$
- Electron charge magnitude, $e=1.60 \cdot 10^{-19} \mathrm{C}$
- 1 electron volt, $1 \mathrm{eV}=1.60 \cdot 10^{-19} \mathrm{~J}$
- Speed of light, $c=3.00 \cdot 10^{8} \mathrm{~m} / \mathrm{s}$
- Universal Gravitational constant,

$$
G=6.67 \cdot 10^{-11}\left(\mathrm{~N} \cdot \mathrm{m}^{2}\right) / \mathrm{kg}^{2}
$$

- Solar Mass

$$
M_{\odot}=1.988 \cdot 10^{30} \mathrm{~kg}
$$

- Acceleration due to gravity, $g=9.8 \mathrm{~m} / \mathrm{s}^{2}$
- 1 unified atomic mass unit,

$$
1 \mathrm{u}=1.66 \cdot 10^{-27} \mathrm{~kg}=931 \mathrm{MeV} / \mathrm{c}^{2}
$$

- Planck's constant,

$$
h=6.63 \cdot 10^{-34} \mathrm{~J} \cdot \mathrm{s}=4.41 \cdot 10^{-15} \mathrm{eV} \cdot \mathrm{s}
$$

- Permittivity of free space,

$$
\epsilon_{0}=8.85 \cdot 10^{-12} \mathrm{C}^{2} /\left(\mathrm{N} \cdot \mathrm{m}^{2}\right)
$$

- Coulomb's law constant,

$$
k=\frac{1}{4 \pi \epsilon_{0}}=8.99 \cdot 10^{9}\left(\mathrm{~N} \cdot \mathrm{m}^{2}\right) / \mathrm{C}^{2}
$$

- Permeability of free space,

$$
\mu_{0}=4 \pi \cdot 10^{-7} \mathrm{~T} \cdot \mathrm{m} / \mathrm{A}
$$

- Magnetic constant,

$$
\frac{\mu_{0}}{4 \pi}=1 \cdot 10^{-7}(\mathrm{~T} \cdot \mathrm{m}) / \mathrm{A}
$$

- 1 atmospheric pressure,

$$
1 \mathrm{~atm}=1.01 \cdot 10^{5} \mathrm{~N} / \mathrm{m}^{2}=1.01 \cdot 10^{5} \mathrm{~Pa}
$$

- Wien's displacement constant, $b=2.9$. $10^{-3} \mathrm{~m} \cdot \mathrm{K}$
- Stefan-Boltzmann constant,

$$
\sigma=5.67 \cdot 10^{-8} \mathrm{~W} / \mathrm{m}^{2} / \mathrm{K}^{4}
$$

Question: A professional pastry chef is making a sweet which consists of 3 sheets of chocolate. The chef leaves a gap with width $d_{1}=0.1 \mathrm{~m}$ between the top and middle layers and fills it with a chocolate syrup with uniform viscosity $\eta_{1}=10 \mathrm{~Pa} \cdot \mathrm{s}$ and a gap with width $d_{2}=0.2 \mathrm{~m}$ between the middle and bottom sheet and fills it with caramel with uniform viscosity $\eta_{2}=15 \mathrm{~Pa} \cdot \mathrm{s}$. If the chef pulls the top sheet with a velocity $2 \mathrm{~m} / \mathrm{s}$ horizontally, at what speed must he push the bottom sheet horizontally such that the middle sheet remains stationary initially? Ignore the weight of the pastry sheets throughout the problem and the assume the sheets are equally sized.

Note: Shear stress is governed by the equation $\tau=\eta \times$ rate of strain.

Solution:
The plates are equal sizes so all we have to do is simply balance the shear stresses which act in opposing directions on the middle plate:
$$
\begin{gathered}
\tau_{1}=\tau_{2} \\
\eta_{1} \cdot \frac{v_{1}}{d_{1}}=\eta_{2} \cdot \frac{v_{2}}{d_{2}} \\
10 \cdot \frac{2}{0.1}=15 \frac{v}{0.2} \\
v=2.667 \mathrm{~m} / \mathrm{s}
\end{gathered}
$$

Final answer: $2.667$ $\mathrm{~m} / \mathrm{s}$