Home / Chemical Engineering / Chemical Process :: Section-15

Chemical Engineering :: Chemical Process

  1. Salt cake is chemically represented by

  2. A.

     Na₂SO₄

    B.

     CaSO₄.1/2 H₂O

    C.

     MgSO₄

    D.

     BaSO₄


  3. Prussian blue is chemically represented by

  4. A.

     FeO.TiO₂

    B.

     Ca SO₄ . 2H₂O

    C.

     Fe₄ [Fe (CN₆)₃]

    D.

     AlF₃ . 3NaF


  5. Flash point of most vegetable oils is about __________ °C.

  6. A.

     50

    B.

     100

    C.

     200

    D.

     300


  7. In the Solvay process, the product from the calciner is

  8. A.

     Light soda ash

    B.

     Dense soda ash

    C.

     Sodium bicarbonate

    D.

     Dehydrated soda ash


  9. Magnesium and calcium __________ cause temporary hardness of water.

  10. A.

     Carbonates

    B.

     Bicarbonates

    C.

     Phosphates

    D.

     Sulphates


  11. Styrene (a monomer for the production of polystyrene) is commercially produced by

  12. A.

     Catalytic dehydrogenation of ethyl benzene

    B.

     Dehydration of ethyl alcohol followed by hydrogenation

    C.

     Reacting ethylene oxide with acetal-dehyde

    D.

     Fermentation of starch


  13. Mercury cells for caustic soda manufacture, compared to diaphragm cells

  14. A.

     Require lower initial investment

    B.

     Require more power

    C.

     Produce lower concentration NaOH

    D.

     None of these


  15. Trinitrotoluene (TNT), an explosive, is made by the nitration of

  16. A.

     Nitrobenzene

    B.

     Toluene

    C.

     Nitrotoluene

    D.

     Benzene


  17. __________ of rubber decreases after its vulcanisation.

  18. A.

     Resistance to the action of organic solvent

    B.

     Tackiness

    C.

     Maximum service temperature

    D.

     Tensile strength


  19. The main aim behind cooling the digested chip at the bottom portion of the digestor by injecting cold black liquor is to

  20. A.

     Avoid mechanical weakening of fibre

    B.

     Remove lignin by way of crystallisation

    C.

     Increase the cellulose content

    D.

     None of these