Coffee is prepared from coffee beans by leaching with

1.	Coffee is prepared from coffee beans by leaching with
A.	cold water
B.	hot water
C.	dilute hot caustic solution
D.	naphtha
Answer» C. dilute hot caustic solution

Discussion

No Comment Found

Related MCQs

The mass diffusivity, the thermal diffusivity and the eddy momentum diffusivity are same for, = = __________
In a packed absorption tower, if the equilibrium and operating lines are both straight lines, then the ratio, HETP/HTU __________ the absorption factor.
Mass transfer co-efficient () and diffusivity () are related according to film theory as
Absorption factor is defined as (where, = slope of the operating line = slope of the equilibrium curve)
In gas-liquid contact operation, the number of ideal stages, . This is true when the stripping factor '' is
Unsaturated air (with dry bulb temperature and dew point being 35°C and 18°C respectively) is passed through a water spray chamber maintained at 15°C. The air will be cooled
According to Poiseuille's law, the permeability for gas flow through a capillary is proportional to (where, μ = gas viscosity)
HS is being absorbed in a gas absorber unit. The height of the transfer unit based on the overall mass transfer coefficient on the gas side is 0.4 m. The equilibrium data is given by, y = 1.5 x. The bulk concentration of HS has to be reduced from 0.05 to 0.001 mole fraction in the gas side. The height of the tower (in metres) corresponding to an operating line given by, y = 5x + 0.001 is
Nitrobenzene (boiling point = 210.6°C) is steam distilled at 1 atm pressure.Nitrobenzene will distill off __________ °C.
An air-water vapour mixture has a dry bulb temperature of 60°C and a dew point temperature of 40°C. The total pressure is 101.3 kPa and the vapour pressure of water at 40°C and 60°C are 7.30 kPa and 19.91 kPa respectively.The humidity of air sample expressed as kg of water vapour/kg of dry air is

Coffee is prepared from coffee beans by leaching with

Discussion

No Comment Found

Related MCQs

Reply to Comment