Boiling of milk in an open vessel is an example of __________ boiling. (A) Film (B) Sub-cooled (C) Saturated nucleate (D) None of these

Boiling of milk in an open vessel is an example of __________ boiling.

(A) Film

(B) Sub-cooled

(C) Saturated nucleate

(D) None of these


by

1 Answer

Answer :

(A) Film

by

Related questions

Which of the following situations can be approximated to a steady state heat transfer system? (A) A red hot steel slab (having outside surface temperature as 1300°C) exposed to the atmospheric air at 35°C (B) 10 kg of dry saturated steam at 8 kgf/cm2 flowing through a short length of stainless steel pipe exposed to atmospheric air at 35°C (C) Boiling brine kept in open vessel when the bottom surface temperature of the vessel is maintained constant at 180°C (D) A sub-cooled refrigerant liquid at 8°C flowing at the rate of 6 Kg/minute through a copper pipe exposed to atmospheric air at 35°C

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Last Answer : (B) 10 kg of dry saturated steam at 8 kgf/cm2 flowing through a short length of stainless steel pipe exposed to atmospheric air at 35°C

In case of __________ boiling, the liquid temperature is below the saturation temperature and the boiling takes place in the vicinity of the heated surface. (A) Nucleate (B) Local (C) Pool (D) Saturated

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When vaporisation takes place through a blanketting film of gas, the phenomenon is termed as __________ boiling. (A) Pool (B) Nucleate (C) Transition (D) Film

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A 10m^3 vessel initially contains 5 m^3 of liquid water and 5 m^3 of saturated water vapor at 100 kPa. Calculate the internal energy of the system using the steam table.  A. 5 x10^5 kJ  B. 8x10^5 kJ  C. 1 x10^6 kJ  D. 2 x10^6 kJ Formula: fromthe steamtable vƒ = 0.001043 m^3 / kg vg = 1.6940 m^3 / kg u ƒ= 417.3 kJ/kg ug= 2506kJ/kg formula: Mvap = V vap/vg M liq = Vliq/ vƒ u =uƒM liq + ug M vap

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Last Answer : Degrees of Sub cooled, °SB

_____________ is the difference between the actual temperature of superheated vapor and the saturation temperature for the existing pressure.  a) Degrees of Superheat, °SH  b) Degrees of Sub cooled, °SB  c) Both a and b  d) None of the above

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Description : The film co-efficient is decreased due to the presence of non-condensing gases in the vapors. The film co-efficient of superheated vapor as compared to that of saturated vapor is (A) More (B) Less (C) Some (D) Either more or less; depends on the nature of vapor

Last Answer : (C) Some

The presence of ____ encourages the formation of a gel in cooked and cooled starch mixtures. a. milk c. carbohydrate b. sugar d. amylose

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Last Answer : Answer: Option D

Film boiling is usually not desired in commercial equipments, because (A) The heat transfer rate is low in view of the large temperature drop (B) It is difficult to maintain (C) It is not economic (D) None of these

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Last Answer : (A) The heat transfer rate is low in view of the large temperature drop

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