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The document outlines proposed exercises related to principles of food engineering, focusing on hydrostatic pressure calculations involving unknown liquid densities, submarine depths, forces on submerged surfaces, and height differences in U-tubes. It provides solutions and data for each exercise, including necessary conversions to SI units. Key results include the density of an unknown liquid as 1.94 g/cm³, a submarine depth of 30.26 m, and forces exerted on submerged surfaces.

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