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This section includes 12 Mcqs, each offering curated multiple-choice questions to sharpen your Distillation Design knowledge and support exam preparation. Choose a topic below to get started.
1. |
Mellapak structured packing’s have a crimp angle of? |
A. | 45 or 60o |
B. | Sinusoidal |
C. | Sharp angle |
D. | 90o |
Answer» B. Sinusoidal | |
2. |
The carbon steel has the wall thickness and void age of? |
A. | ½ inch and 92% |
B. | 1/8 inch and 74% |
C. | 2/3 inch and 70% |
D. | ¼ inch and 50% |
Answer» B. 1/8 inch and 74% | |
3. |
THE_CARBON_STEEL_HAS_THE_WALL_THICKNESS_AND_VOID_AGE_OF??$ |
A. | ¬Ω inch and 92% |
B. | 1/8 inch and 74% |
C. | 2/3 inch and 70% |
D. | ¼ inch and 50% |
Answer» B. 1/8 inch and 74% | |
4. |
Mellapak_structured_packing’s_have_a_crimp_angle_of?$# |
A. | 45 or 60<sup>o</sup> |
B. | Sinusoidal |
C. | Sharp angle |
D. | 90<sup>o</sup> |
Answer» B. Sinusoidal | |
5. |
The modern packing, that is most commonly used in the columns are? |
A. | Norton Hy-Pak |
B. | Flexirings |
C. | Berl Saddle |
D. | Pall ring |
Answer» D. Pall ring | |
6. |
Which of the following is the oldest type of the tower packing? |
A. | Asbestos |
B. | Raschig rings |
C. | Wood |
D. | PVC |
Answer» C. Wood | |
7. |
The shells are generally made of? |
A. | Copper |
B. | Iron |
C. | Wood |
D. | Ceramics |
Answer» E. | |
8. |
The Venturi Scrubber operates on velocity as high as? |
A. | 250 ft/s |
B. | 100 ft/s |
C. | 200 ft/s |
D. | 150 ft/s |
Answer» B. 100 ft/s | |
9. |
For liquid and solid handling, that are corrosive the |
A. | Bubble tower is used |
B. | Venturi Scrubber is used |
C. | Spray tower is used |
D. | Agitated vessel are used |
Answer» D. Agitated vessel are used | |
10. |
Bubble columns, are used for? |
A. | Waste water treatment |
B. | Effluent treatment |
C. | Chlorine treatment |
D. | Sodium treatment |
Answer» B. Effluent treatment | |
11. |
The flow of vapor liquid in the same direction is defined as? |
A. | Dual flo |
B. | Co-flo |
C. | Comer flo |
D. | Coal flo |
Answer» C. Comer flo | |
12. |
Flooding, frothing, entrainment are the three main phenomena limiting the tray capacity. |
A. | True |
B. | False |
Answer» B. False | |