Heat Transfer In sub-cooled boiling, Very large vapour space is necessary Temperature of the heating surface is more than the boiling point of the liquid Bubbles from heating surface are absorbed by the mass of the liquid Temperature of the heating surface is less than the boiling point of the liquid Very large vapour space is necessary Temperature of the heating surface is more than the boiling point of the liquid Bubbles from heating surface are absorbed by the mass of the liquid Temperature of the heating surface is less than the boiling point of the liquid ANSWER DOWNLOAD EXAMIANS APP
Heat Transfer The value of Stefan-Boltazman constant in SI unit is 5.6697 x 10-8kcal/m² . °K4 5.6697 x 10-8W/m².°K4 0.1714 x 10-8W/m².°K4 0.1714 x 10-8kcal/m². °K4 5.6697 x 10-8kcal/m² . °K4 5.6697 x 10-8W/m².°K4 0.1714 x 10-8W/m².°K4 0.1714 x 10-8kcal/m². °K4 ANSWER DOWNLOAD EXAMIANS APP
Heat Transfer Rate of heat transfer by vaporisation from pools of water is affected by the Nature of heating surface and distribution of bubbles All of these Viscosity of water Surface tension of water Nature of heating surface and distribution of bubbles All of these Viscosity of water Surface tension of water ANSWER DOWNLOAD EXAMIANS APP
Heat Transfer The average heat transfer co-efficient over the entire length of the plate (ha) and the local heat transfer co-efficient (hL), in case of heat transfer over a flat plate in lminar zone is related as Ha= 5hL Ha = hL Ha = 0.8hL Ha = 2hL Ha= 5hL Ha = hL Ha = 0.8hL Ha = 2hL ANSWER DOWNLOAD EXAMIANS APP
Heat Transfer The overall resistance for heat transfer through a series of flat resistance, is the __________ of the resistances. Sum Geometric mean Average Product Sum Geometric mean Average Product ANSWER DOWNLOAD EXAMIANS APP
Heat Transfer Multiple effect evaporators are commonly used in the manufacture of P. Paper Q. Superphosphate R. Sugar S. Fats P and Q R and S P and R P and S P and Q R and S P and R P and S ANSWER DOWNLOAD EXAMIANS APP
EXAMIANS