Geometrical Properties of Triangular Section - 2 Online Exam Quiz
Geometrical Properties of Triangular Section - 2 GK Quiz. Question and Answers related to Geometrical Properties of Triangular Section - 2. MCQ (Multiple Choice Questions with answers about Geometrical Properties of Triangular Section - 2
Holding time for pasteurization is more in continuous than that in batch pasteurization.
Options
A : TRUE
B : FALSE
C : -
D : -
In the given figure the vertical angle is 60?, calculate the wetted area of the channel.^
Options
A : 23.3m2
B : 33.3m2
C : 43.3m2
D : 53.3m2
Statement 1: The step of freezing of ice cream can be done by both continuous and batch process.^ Statement 2: Hardening is not a separate process in the making of ice cream. It is incorporated in the step of freezing itself.
Options
A : True, False
B : True, True
C : False, False
D : False, True
The discharge of water through a triangular section is 90m3?s and velocity of flow is 5 m?s. Calculate the hydraulic depth of the channel having a side slope 1?2.
Options
A : 2m
B : 3m
C : 4m
D : 5m
The top width of a triangular channel section is 4m and the depth of the section is 8m, calculate the wetted perimeter of the channel.
Options
A : 16.5m
B : 17.5m
C : 18.5m
D : 19.5m
Which of the following change takes place during the ageing process in the making of ice creams?
Options
A : Decrease in viscosity
B : Proteins change slightly
C : Fats turn into liquids
D : All of the mentioned
Which of the following steps in making ice-cream is not present?
Options
A : Adding liquid materials to batch
B : Add solids to batch and stir it and mix till dispersed in a liquid
C : Add sugar at high temperatures but before pasteurization
D : None of the mentioned
Without which of the given steps, would ice cream be an inedible hard frozen mass?
Options
A : Freezing
B : Whipping with air
C : Hardening of ice cream
D : All of the mentioned
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