5.2 Analogy between heat and mass transfer: introduction
Everybody knows that stirring helps to dissolve sugar in your tea. The intrinsic details of this phenomenon can be explained by delving into the origins of the Sherwood number, that is named after the American chemical engineer Thomas Kilgore Sherwood. This dimensionless number is the mass transfer analogy of the Nusselt number. A spark about this subject awaits you in the next unit!
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