TLS Online TPP Program

#Question id: 15466


Water at 25°C enters an open heating tank at a rate of 10 kg h-1. Liquid water leaves the tank at 88°C at a rate of 9 kg h-1; 1 kg h-1 water vapour is lost from the system through evaporation. At steady state, what is the rate of heat input to the system?
h (liquid water at 25°C = 104.8 kJ kg-1
h (liquid water at 88°C = 368.5 kJ kg-1
h (saturated steam at 88°C = 2656.9 kJ kg-1)

#Section 4: Fundamentals of Biological Engineering
  1. 4.93 kJ h-1
  2. 49.3 kJ h-1
  3. 4.93*103 kJ h-1
  4. 4.93*103 J h-1
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TLS Online TPP Program

#Question id: 12729

#Section 7: Recombinant DNA technology and Other Tools in Biotechnology

When the two antiparallel strands of DNA are held together partly by the weak forces between complementary bases and partly by hydrophobic interaction between adjacent , stacked base pairs termed as_____

TLS Online TPP Program

#Question id: 12731

#Section 7: Recombinant DNA technology and Other Tools in Biotechnology

Choose the correct codon for phenylalanine.

TLS Online TPP Program

#Question id: 12732

#Section 7: Recombinant DNA technology and Other Tools in Biotechnology

When the absorbance of DNA at ____ nm increases as the DNA becomes denatured , the phenomenon known as the ______.

TLS Online TPP Program

#Question id: 12733

#Section 7: Recombinant DNA technology and Other Tools in Biotechnology

It provides a key marker of potential disease development and reaction to individual treatment.

TLS Online TPP Program

#Question id: 12734

#Section 7: Recombinant DNA technology and Other Tools in Biotechnology

Name the US-based company which is able to provide personal genetic information based on analysis of disease genes such as diabetes and others.

TLS Online TPP Program

#Question id: 12735

#Section 7: Recombinant DNA technology and Other Tools in Biotechnology

Match the following:
A. Maize                                  i. Modified seed storage protein
B. Tomato                              ii. Modified ripening
C. Canola                                 iii. Resistance to insects
D. Soya Bean                         iv. Seed oil modification