Mass Transfer
Extraction of coffee from its seed is done by

Liquid-liquid extraction
Steam distillation
Leaching
Extractive distillation

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Mass Transfer
In steam distillation, the

Product must be immiscible with water
Temperature is higher than the boiling point of either component
Temperature is more than 100° C
Temperature is 100°C

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Mass Transfer
Use of raschig rings in place of crushed stones as packing in packed beds (other things being same)

Increases pressure drop, increases surface area
Increases pressure drop, decreases surface area
Decreases pressure drop, decreases surface area
Decreases pressure drop, increases surface area

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