Login

Remember

Register

CarrierAdda QnA

Q&A
Hot!
Unanswered
Tags
Users
Ask a Question

Home
Food Engineering
What is Kinetic Energy Factor in the...

What is Kinetic Energy Factor in the Bernoulli’s equation?

← Prev Question Next Question →

+2 votes

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

What is Kinetic Energy Factor in the Bernoulli’s equation?

(a) It is because friction varies

(b) It is because friction stays constant

(c) It is because the velocity in every layer varies and only the average velocity is accounted hence a correction factor is a need

(d) None of the mentioned

I got this question in unit test.

This interesting question is from Unit Operations topic in division Food Processing Techniques, Fluid Mechanics and Rheology of Foods of Food Engineering

food engineering
food processing techniques
fluid mechanics and rheology of foods
unit operations

Facebook Twitter LinkedIn

Please log in or register to answer this question.

1 Answer

+2 votes

answered Jan 30, 2022 by Mason (380k points)
selected Feb 3, 2022 by Amelia

Best answer

Right answer is (c) It is because the velocity in every layer varies and only the average velocity is accounted hence a correction factor is a need

The best I can explain: Kinetic Energy Factor in the Bernoulli’s equation is because the velocity in every layer varies and only the average velocity is accounted hence a correction factor is a need.

Please log in or register to add a comment.

Related questions

+1 vote

1 answer

In Bernoulli’s equation, the friction correction factor is added to the LHS and the energy contributed by the pump is written on the RHS.

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

food engineering
food processing techniques
fluid mechanics and rheology of foods
unit operations

+1 vote

1 answer

Statement 1: Friction factor ‘f’ is an important factor in turbulent flow. Statement 2: ‘f’ is the ratio of shear stress (ϩw) to kinetic energy head ((ρv2)⁄2g).

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

food engineering
food processing techniques
fluid mechanics and rheology of foods
unit operations

+1 vote

1 answer

Statement 1: Bernoulli’s equation can be applied to flow through pipes both, with and without friction. Statement 2: Air is an incompressible fluid.

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

food engineering
food processing techniques
fluid mechanics and rheology of foods
unit operations

+1 vote

1 answer

Statement 1: Fans and blowers create pressure energy whereas compressors don’t. Statement 2: In food processing various liquids like milk and juices are transported by pumps

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

food engineering
food processing techniques
fluid mechanics and rheology of foods
unit operations

+1 vote

1 answer

Which of the following pumps is this pump- It has no rotating or reciprocating parts involved. No leakage. Air/gas used to impart energy.

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

food engineering
food processing techniques
fluid mechanics and rheology of foods
unit operations

+2 votes

1 answer

The energy loss due to the friction at the walls of a pipe is called _____

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

food engineering
food processing techniques
fluid mechanics and rheology of foods
unit operations

+2 votes

1 answer

Statement 1: Considering the equation, μ_a= τ/γ = Kγ^(n-1) , for pseudo plastic fluids, n<1 and they’re called Shear thinning liquids and dilatant fluids are called Shear thickening liquids as n>1. Statement 2: Cooked starch solution is a Shear thinning liquid and dairy cream is a Shear thickening liquid.

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

food engineering
food processing techniques
fluid mechanics and rheology of foods
unit operations

+1 vote

1 answer

Statement 1: Apparent viscosity μ_a is related to shear stress (τ) and shear strain (γ) as μ_a= τ/γ Statement 2: The equation τ=Kγ<sup>n</sup> becomes μ_a= τ/γ = Kγ^(n-1).

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

food engineering
food processing techniques
fluid mechanics and rheology of foods
unit operations

+1 vote

1 answer

Statement 1: Starch is _____ as its viscosity decreases with an increase in shear stress. Statement 2: Bingham plastics follow Newton’s law of viscosity at low shears.

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

food engineering
food processing techniques
fluid mechanics and rheology of foods
unit operations

+1 vote

1 answer

Statement 1: Brookfield viscometer is very robust, is supported by software and even shows values of K and n, but, sometimes particles suspended in the fluid cause problems. Statement 2: Drawbacks of plate and cone viscometer: edge-effects, turbulence and temperature effects.

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

food engineering
food processing techniques
fluid mechanics and rheology of foods
unit operations

+2 votes

1 answer

In a rota meter _________ force is directly proportional to _____ of the fluid.

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

food engineering
food processing techniques
fluid mechanics and rheology of foods
unit operations

+2 votes

1 answer

Statement 1: In μ_a= τ/γ = Kγ^(n-1) , n = consistency index and K is the flow behaviour index. Statement 2: n= 1 for Newtonian fluids, n<1 for dilatant fluids and n>1 for pseudo plastic fluids.

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

food engineering
food processing techniques
fluid mechanics and rheology of foods
unit operations

+1 vote

1 answer

Rheology of food in the food processing industry is how the food is affected when _____ is applied.

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

food engineering
food processing techniques
fluid mechanics and rheology of foods
unit operations

+2 votes

1 answer

In food industry, chlorine line is painted _____ and hydrogen line is painted _____

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

food engineering
food processing techniques
fluid mechanics and rheology of foods
unit operations

+1 vote

1 answer

Statement 1: Reynolds number is the ratio of viscous force to Inertial Force. Statement 2: The thickness of Boundary layer increases with the increase in distance from the surface.

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

food engineering
food processing techniques
fluid mechanics and rheology of foods
unit operations

+2 votes

1 answer

Statement 1: Brookfield viscometer is an example of Coaxial Cylinder Viscometer. Statement 2: Working principle of a Brookfield viscometer: Two coaxial cylinders. Liquid is filled in between them. The viscosity produces torque which is directly proportional to the shear stress.

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

food engineering
food processing techniques
fluid mechanics and rheology of foods
unit operations

+1 vote

1 answer

Which correction of the orifice meter is corrected in the venturimeter?

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

food engineering
food processing techniques
fluid mechanics and rheology of foods
unit operations

+1 vote

1 answer

Statement 1: Non-Newtonian fluids have a linear relationship between shear stress and shear strain. Statement 2: Tubes are larger than pipes in diameter and have thicker walls.

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

food engineering
food processing techniques
fluid mechanics and rheology of foods
unit operations

+2 votes

1 answer

Pipes are described in the form of _____

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

food engineering
food processing techniques
fluid mechanics and rheology of foods
unit operations

+1 vote

1 answer

Which of the following is untrue about non-return valves?

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

food engineering
food processing techniques
fluid mechanics and rheology of foods
unit operations

+1 vote

1 answer

Which of the flowing is true about two-parameter model?

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

food engineering
food processing techniques
fluid mechanics and rheology of foods
unit operations

+1 vote

1 answer

Which of the following is true about Rotary pumps?

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

food engineering
food processing techniques
fluid mechanics and rheology of foods
unit operations

+1 vote

1 answer

Statement 1: Blood is a _____ Statement 2: Thixotropic fluids are fluids whose viscosity decreases when subjected to shear stress initially but eventually with time, the viscosity increases.

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

food engineering
food processing techniques
fluid mechanics and rheology of foods
unit operations

+1 vote

1 answer

_____ is a mechanical gadget used to prevent leaks.

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

food engineering
food processing techniques
fluid mechanics and rheology of foods
unit operations

+1 vote

1 answer

Which of the following is true about On-Off Control?

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

food engineering
food processing techniques
fluid mechanics and rheology of foods
unit operations

Facebook Twitter LinkedIn

We welcome you to Carrieradda QnA with open heart. Our small community of enthusiastic learners are very helpful and supportive. Here on this platform you can ask questions and receive answers from other members of the community. We also monitor posted questions and answers periodically to maintain the quality and integrity of the platform. Hope you will join our beautiful community

Categories

All categories
Environmental Biotechnology (884)
Environmental Engineering (1.1k)
Enzyme Technology (752)
Farm Machinery (534)
Fermentation Technology (994)
Finite Element Method (481)
Fluid Mechanics (948)
Fluidization Engineering (267)
Food Engineering (984)
Food Packaging Technology (502)
Food Processing Unit Operations (663)
Foundry and Forging (381)
Genetic Engineering (710)
Geotechnical Engineering I (1.2k)
Geotechnical Engineering II (735)
Hazardous Waste Management (880)
Software Architecture (921)
Mass Transfer (499)
Machine Dynamics (772)
Machine Kinematics (912)
Irrigation Engineering (1.2k)
Linear Integrated Circuits (484)
Machine Design (0)
Machine Drawing (0)

Send feedback
About Us
Copyright
Privacy Policy
Terms of Use
Contact Us

Powered by TalkJarvis

...