The extent to which the tip condition affects the thermal performance of a fin depends on the fin geometry and thermal conductivity, as well as the convection coefficient. Consider an alloyed aluminum ( $k=$ $180 \mathrm{~W} / \mathrm{m} \cdot \mathrm{K}$ ) rectangular fin of length $L=10 \mathrm{~mm}$, thickness $t=1 \mathrm{~mm}$, and width $w$. The base temperature of the fin is $T_{b}=100^{\circ} \mathrm{C}$, and the fin is exposed to a fluid of temperature $T_{\infty}=25^{\circ} \mathrm{C}$.
(a) Assuming a uniform convection coefficient of $h=$ $100 \mathrm{~W} / \mathrm{m}^{2} \cdot \mathrm{K}$ over the entire fin surface, determine the fin heat transfer rate per unit width $q_{f}^{\prime}$, efficiency $\eta_{f}$, effectiveness $\varepsilon_{f}$, thermal resistance per unit width $R_{t, f}^{r}$, and the tip temperature $T(L)$ for Cases A and B of Table 3.4. Contrast your results with those based on an infite fi approximation.
(b) Explore the effect of variations in the convection coefficient on the heat rate for $10<h<1000$ $\mathrm{W} / \mathrm{m}^{2} \cdot \mathrm{K}$. Also consider the effect of such variations for a stainless steel fin $(k=15 \mathrm{~W} / \mathrm{m} \cdot \mathrm{K})$.