Heat Transfer

101. During crystallisation, formation of crystal can occur in _________ solution only.

1. Saturated
2. Supersaturated
3. Under-saturated
4. All (A), (B) and (C)

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102. Economy of a multiple effect evaporator depends upon the

1. Heat balance consideration
2. Rate of heat transfer
3. Both (A) and (B)
4. Neither (A) nor (B)

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103. Economy of a multiple effect evaporator is not influenced much by the

1. Boiling point elevations
2. Temperature of the feed
3. Rate of heat transfer
4. Ratio of the weight of the thin liquor to thick liquor

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104. Economy of an evaporator is influenced by the

1. Steam pressure
2. Feed temperature
3. Number of effect
4. Both (B) & (C)

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105. Electromagnetic radiations propagate in vacuum with a velocity of _________ metre/second.

1. 3 × 105
2. 3 × 108
3. 3 × 1010
4. 3 × 1012

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106. Electro-magnetic spectrum range, which is important for radiation varies from _________ microns.

1. 1 to 100
2. 0.5 to 50
3. 10 to 100
4. 100 to 1000

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107. Evaporation by thermo compression results in the

1. Saving of steam
2. Realisation of multiple effect economy in a single effect
3. Both (A) and (B)
4. None of these

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108. Evaporation of 1kg of water from a solution in a single effect evaporator requires about _________ kg of steam.

1. 0.4 - 0.6
2. 1^-1.3
3. 1.8-2
4. 2 - 2.4

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109. Evaporator tubes are generally

1. Horizontal
2. Vertical
3. Inclined
4. Random

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110. Extended heat transfer surface like fins are used to increase the heat transfer rate. Fin efficiency is defined as the ratio of heat transferred across the fin surface to the theoretical heat transfer across an equal area held at the

1. Surrounding temperature
2. Average temperature of the fin
3. Temperature of the fin end
4. Constant temperature equal to that of the base

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