Category: Process Equipment and Plant Design

A. 75% cut segmental baffle
B. 25% cut segmental baffle
C. Orifice baffle
D. Disk and doughnut baffle

A. 0.01 to 1
B. 1.5 to 2.5
C. 5 to 10
D. 10 to 20

A. G0.2
B. G0.5
C. G0.8
D. G1.5

A. Relative volatility is close to one (e.g., separation of close boiling isomers)
B. Feed is not at its bubble point
C. Number of equilibrium stages in only stripping section is to be calculated
D. Number of equilibrium stages required is likely to be very small

A. Tubes to avoid the expansion of high pressure shell construction
B. Shell side for smaller total pressure drop
C. Shell side, if the flow is counter-current and tube side if the flow is co-current
D. Shell side for large overall heat transfer co-efficient

A. Brackets
B. Skirts
C. Columns
D. Saddles

A. Facilitate draining out liquid from a tray when the unit is not in operation
B. Are normally located near the overflow weir so that any delivery of liquid during operation
follows approximately the same path as the overflow fluid
C. Must be large enough (usually 1/4″ to 5/8″ dia) to prevent plugging but should not deliver
excessive amount of fluid during operation
D. All A., B. and C.

A. Centre to centre distance between two consecutives rivets in a row is called the pitch
B. A riveted joint made in overlapping plates is called butt joint
C. Hole size drilled in riveted plates is less than the actual size of the rivet
D. None of these

A. 0.5
B. 1.5
C. 2.5
D. 3.5

A. 4(0.86P2 – πd2/4)/πd
B. (P2 – πd2/4)/πd
C. 4(0.86P2 – πd2)/πd
D. (4P2 + πd2/4)/πd