45 + Interview Questions in Tray Design And Operation in Distillation Design Page 1 InterviewSolution

1.	The expansion of liquid due to passage of vapor or gas is referred as?(a) Weeping(b) Drying(c) Cramping(d) FoamingI had been asked this question during an internship interview.I'd like to ask this question from Tray Flooding Mechanism topic in section Tray Design and Operation of Distillation Design
Answer» RIGHT choice is (d) Foaming Easiest explanation: It provides high INTERFACIAL LIQUID-vapor contact, EXCESSIVE foaming often leads to liquid buildup on TRAYS.

Discussion

2.	The open region provides between the tray floor and cap bottom is called as?(a) Pocket clearance(b) Skirt clearance(c) Tray clearance(d) Carp clearanceI got this question during an interview for a job.Question is from Common Tray Types in section Tray Design and Operation of Distillation Design
Answer» Correct choice is (b) Skirt CLEARANCE Easy explanation: The ball shaped cap RESTS on the THREE SHORT legs and PLACED at 1200 this is called as skirt clearance.

Discussion

3.	Continuous flow of liquid causes?(a) Greater efficiency(b) Lesser efficiency(c) Affordable cost(d) Extra costThis question was addressed to me in semester exam.I would like to ask this question from Common Tray Types in section Tray Design and Operation of Distillation Design
Answer» Right ANSWER is (b) Lesser efficiency Explanation: When the liquid flow continuously WEEPING through holes then the efficiency GETS lesser and greater the PROBLEMS.

Discussion

4.	The value of HETP for most packing is?(a) 100 mm to 600 mm(b) 300 mm to 800 mm(c) 200 mm to 900 mm(d) 500 mm to 600 mmThis question was addressed to me during an interview for a job.The question is from Tray Flooding Mechanism topic in chapter Tray Design and Operation of Distillation Design
Answer» Right choice is (b) 300 MM to 800 mm Easy explanation: The CORRESPONDING value for structural PACKING is somewhat lower. Smaller the packing, lower the HETP value.

Discussion

5.	An example of zero down comers is?(a) Dual tray(b) Sieve tray(c) Cap tray(d) Bubble trayThe question was posed to me during an online exam.My doubt stems from Common Tray Types topic in section Tray Design and Operation of Distillation Design
Answer» The correct choice is (a) DUAL tray The best I can EXPLAIN: A dual flow tray is a SIEVE tray with no down comers. This tray operates with liquid continuously.

Discussion

6.	Sieve tray after installation gives, a Vapor(a) Bypass effect(b) Valve effect(c) Multiorifice effect(d) Manhole effectThis question was posed to me in quiz.The doubt is from Common Tray Types in section Tray Design and Operation of Distillation Design
Answer»

Discussion

7.	The distance between two consecutive trays in a column is ______(a) Baffle spacing(b) Tray spacing(c) Sieve spacing(d) Cart SpacingThis question was posed to me by my college professor while I was bunking the class.The doubt is from Tray Capacity Limits in division Tray Design and Operation of Distillation Design
Answer»

Discussion

8.	The sieve tray is also called as?(a) Perforated tray(b) Non porous tray(c) Porous tray(d) Clear trayThe question was asked in unit test.Question is from Common Tray Types in portion Tray Design and Operation of Distillation Design
Answer» Right answer is (a) Perforated tray Easiest explanation: As the SMALL HOLES are made by PUNCHING holes into the tray these are called perforations and THUS the tray is called perforated tray.

Discussion

9.	The hole diameter lies between?(a) 1/8 to 1 inch(b) 1/8 to ½ inch(c) 1/6 to ½ inch(d) ½to 1 inchI got this question by my school principal while I was bunking the class.This is a very interesting question from Definition of Tray Area, Vapour Load and Liquid Load in portion Tray Design and Operation of Distillation Design
Answer» Right answer is (B) 1/8 to ½ inch The EXPLANATION: The hole DIAMETER of an industrial TRAY normally LIES between the 1/8 to ½ inch but can be less also.

Discussion

10.	Weeping determines?(a) Maximum vapor flow allowed(b) Maximum pressure allowed(c) Minimum vapor flow(d) Minimum pressure allowedThis question was posed to me in class test.The origin of the question is Tray Flooding Mechanism topic in section Tray Design and Operation of Distillation Design
Answer» RIGHT answer is (c) Minimum vapor FLOW Explanation: Vapor flow VELOCITY is DEPENDENT on column DIAMETER, Weeping determines the minimum vapor flow required.

Discussion

11.	For operations involving chemical reactions ________ vessels are used.(a) Perforated(b) Agitated(c) Bored(d) PlatedI have been asked this question in an online quiz.Question is from Definition of Tray Area, Vapour Load and Liquid Load topic in section Tray Design and Operation of Distillation Design
Answer» The correct OPTION is (b) AGITATED For explanation I would say: The Agitated vessels are used when GAS overcomes the reaction in fluid, as this acts as an external force to proceed FAST REACTIONS.

Discussion

12.	The turndown ratio is defined as the ratio of?(a) Design vapor to operable throughput(b) Entrainment to Velocity(c) Tray height to Diameter(d) Gas to flooding velocityThe question was asked in an internship interview.I need to ask this question from Tray Capacity Limits in division Tray Design and Operation of Distillation Design
Answer» Correct choice is (a) Design vapor to operable throughput The explanation is: The TURNDOWN RATIO is DEFINED as the ratio of Design vapor to operable throughput, sieve TRAYS have a low turn down ratio.

Discussion

13.	Tray efficiency vary from?(a) 10 to 5%(b) 30 to 100%(c) 40 to 60%(d) 60 to 100%This question was posed to me in an internship interview.Question is from Tray Flooding Mechanism topic in portion Tray Design and Operation of Distillation Design
Answer» Right choice is (b) 30 to 100% The best I can explain: Tray EFFICIENCY vary from 30% to 100%, but most HYDROCARBON SERVICE, it is in the RANGE of 60% to 80%.

Discussion

14.	The area of the tray column that contain the bubble cap is called as?(a) Biasing area(b) Active tray area(c) Down comer area(d) Perforated areaThis question was posed to me in an online quiz.This key question is from Comparision of Common Tray Types topic in section Tray Design and Operation of Distillation Design
Answer» Correct CHOICE is (B) Active tray area The EXPLANATION: In a reverse flow that liquid ENTERING the tray flows over an area this tray area is defined as the active area.

Discussion

15.	In the packed column, the fluid flows from(a) Top to bottom(b) Bottom to top(c) Left to right(d) Right to leftI got this question in an internship interview.I'm obligated to ask this question of Common Tray Types topic in portion Tray Design and Operation of Distillation Design
Answer» Correct answer is (a) Top to bottom Best explanation: In pure column BASED EQUIPMENT the FLUID flows from top to bottom, gas flows from bottom and liquid from the top.

Discussion

16.	Most hydrocarbon services use tray spacing of(a) 150 mm to 700 mm(b) 350 mm to 400 mm(c) 450 mm to 600 mm(d) 500 mm to 600 mmThe question was asked in a national level competition.Enquiry is from Tray Flooding Mechanism topic in division Tray Design and Operation of Distillation Design
Answer» The correct OPTION is (C) 450 mm to 600 mm Explanation: Tray diameter calculation depends on tray spacing. Therefore, some optimization calculation MAY be required.

Discussion

17.	Changing of internals of a column, with more efficient ones are?(a) Retrofitting(b) Refitting(c) Revamping(d) RecyclingI got this question at a job interview.My question is based upon Definition of Tray Area, Vapour Load and Liquid Load topic in section Tray Design and Operation of Distillation Design
Answer» Right ANSWER is (a) RETROFITTING Easiest EXPLANATION: Retrofitting is GENERALLY done to reduce energy consumption of the column, it ALSO increases the operating cost as well.

Discussion

18.	Changing old accessories with new one, the process is called as?(a) Re-fitting(b) Re-Designing(c) Re-vamping(d) Re-cyclingThis question was posed to me in examination.This intriguing question originated from Definition of Tray Area, Vapour Load and Liquid Load topic in chapter Tray Design and Operation of Distillation Design
Answer» RIGHT option is (c) Re-vamping The best I can explain: If an EXISTING column is required to work at the HIGHER capacity the column is called revamped.

Discussion

19.	The C-Factor is defined as the ratio of?(a) A/VLOAD(b) VLOAD/F(c) VLOAD/A(d) VLOAD/2This question was addressed to me in examination.This intriguing question comes from Tray Capacity Limits topic in chapter Tray Design and Operation of Distillation Design
Answer» The correct option is (c) VLOAD/A The best I can EXPLAIN: The C factor is related to VLOAD and the F factor as VLOAD/A where A is the area of the bubbling plate.

Discussion

20.	The mathematical value of down comer backup is?(a) hc + ht+ had(b) hc – ht+ had(c) hc – ht – had(d) hc + htI had been asked this question in an online interview.Origin of the question is Comparision of Common Tray Types topic in portion Tray Design and Operation of Distillation Design
Answer» The correct option is (a) HC + HT+ had Explanation: Here hc + ht+ had = hdb where hc = LIQUID HEIGHT, ht = height of tray, had = down comer APRON.

Discussion

21.	The square root of kinetic energy is defined as?(a) F-factor(b) C-factor(c) S-factor(d) W-factorThe question was posed to me in final exam.Origin of the question is Tray Capacity Limits in section Tray Design and Operation of Distillation Design
Answer» Correct choice is (a) F-FACTOR For EXPLANATION I would SAY: FH = u√p This factor is CALLED as F-factor, this parameter is based on the hole VELOCITY and the K’ value.

Discussion

22.	The blank region on the tray deck is called as?(a) Cracking gin(b) Sleeping zone(c) Calming zone(d) Professor zoneI have been asked this question in an international level competition.I would like to ask this question from Comparision of Common Tray Types topic in section Tray Design and Operation of Distillation Design
Answer» Right ANSWER is (c) Calming ZONE To explain: Disengagement of LIQUID OCCURS before the liquid overflows this REGION is called as the calming zone.

Discussion

23.	For a better design a manhole, these should be located at every(a) 10-15 trays(b) 20-25 trays(c) 45-50 trays(d) 50-60 traysI had been asked this question in examination.This question is from Comparision of Common Tray Types in section Tray Design and Operation of Distillation Design
Answer» Right option is (a) 10-15 trays To ELABORATE: MANHOLES are provided for each 10-15 trays for access of a workman into the column for INSPECTION.

Discussion

24.	The tray holds up a dispersion of?(a) Solid-liquid(b) Gas -gas(c) Gas-liquid(d) Liquid-liquidThe question was posed to me during an internship interview.The query is from Common Tray Types topic in section Tray Design and Operation of Distillation Design
Answer» The correct option is (C) Gas-liquid Best explanation: It ALLOWS the gas to flow through the holes or passages the gas bubbles VIGOROUSLY and FORM a gas-liquid DISPERSION.

Discussion

25.	Most distillation columns are open to the atmosphere.(a) True(b) FalseI have been asked this question during an interview.I would like to ask this question from Tray Flooding Mechanism in portion Tray Design and Operation of Distillation Design
Answer» Correct choice is (a) True The best I can EXPLAIN: Although MANY of the columns are insulated, changing weather CONDITIONS can still affect COLUMN operation.

Discussion

26.	H/D Ratio, for a random packed bed is limited to(a) 9(b) 10(c) 7(d) 8The question was posed to me in an online quiz.This intriguing question comes from Tray Flooding Mechanism topic in chapter Tray Design and Operation of Distillation Design
Answer» Correct ANSWER is (d) 8 The best I can EXPLAIN: OFTEN bed height is restricted to 6 m. Higher packed height PER bed is permitted for structure packing.

Discussion

27.	Entrainment, can be reduced by(a) Baffles(b) Vortex(c) Clip(d) SieveThis question was posed to me in an international level competition.The above asked question is from Definition of Tray Area, Vapour Load and Liquid Load in section Tray Design and Operation of Distillation Design
Answer» Right answer is (a) Baffles Explanation: The fitting of a baffle can increase in the vapor SPACE and THUS reducing ENTRAINMENT.

Discussion

28.	The allowable vapor pressure velocity, is taken to be(a) 60 to 80%(b) 50 to 60%(c) 10 to 20%(d) 30 to 40%I had been asked this question during an interview.Asked question is from Definition of Tray Area, Vapour Load and Liquid Load topic in section Tray Design and Operation of Distillation Design
Answer» Correct choice is (a) 60 to 80% BEST EXPLANATION: Clearly 60 to 80 % of the FLOODING velocity is calculated to keep the tray out of the DANGER of flooding.

Discussion

29.	The fractional hole area Fh, is defined as?(a) (Hole diameter/hole pitch)^2(b) K’ (hole pitch)^2(c) K’ (hole diameter/hole pitch)^2(d) (Hole diameter) ^2The question was posed to me in my homework.Question is from Tray Capacity Limits in chapter Tray Design and Operation of Distillation Design
Answer» The correct CHOICE is (c) K’ (HOLE diameter/hole pitch)^2 Explanation: The FRACTIONAL whole area on a SIEVE tray ranges from 0.05 to 0.15, this is GIVEN by K’ (hole diameter/hole pitch)^2and does not vary.

Discussion

30.	The depressed region of the tray is called?(a) Seal pan(b) Crack pot(c) Jack port(d) Trap portThis question was addressed to me by my school principal while I was bunking the class.I'd like to ask this question from Comparision of Common Tray Types in portion Tray Design and Operation of Distillation Design
Answer» RIGHT answer is (a) SEAL pan For explanation I would SAY: An ALTERNATIVE is a depressed down comer seal which region of the TRAY is called as seal pan.

Discussion

31.	Bubble cap is a perforated tray with, additional(a) Trays(b) Camps(c) Pooches(d) HolesThis question was addressed to me during a job interview.Enquiry is from Common Tray Types in section Tray Design and Operation of Distillation Design
Answer» Right choice is (a) TRAYS For EXPLANATION: Bubble CAP are PROVIDED with trays and VALVE trays are the most popular type of trays assembled.

Discussion

32.	The performance diagram is drawn between?(a) Entrainment and Velocity(b) Gas and flooding velocity(c) Vapor and liquid rate(d) Tray height and DiameterThe question was posed to me in quiz.My question comes from Tray Capacity Limits in chapter Tray Design and Operation of Distillation Design
Answer» RIGHT choice is (c) Vapor and LIQUID rate The best I can explain: The operable limits of tray in respect of GAS and liquid FLOW rates depend at tray design, thus the performance diagram is DRAWN betweenVapor and liquid rate.

Discussion

33.	Flooding determines?(a) Maximum vapor flow allowed(b) Maximum pressure allowed(c) Minimum vapor flow(d) Minimum pressure allowedI have been asked this question at a job interview.My question is from Tray Flooding Mechanism topic in portion Tray Design and Operation of Distillation Design
Answer» CORRECT option is (b) Maximum pressure ALLOWED To EXPLAIN I would say: Flooding determines the maximum vapor flow allowed, HENCE column capacity, Thus, if the column diameter is not sized properly, the column will not perform well.

Discussion

34.	HTU is defined as?(a) Height of transfer unit(b) Height of tray unit(c) Height of tissue plant(d) Height of Plain uncoveredThe question was asked in an online quiz.The doubt is from Definition of Tray Area, Vapour Load and Liquid Load in chapter Tray Design and Operation of Distillation Design
Answer» Right OPTION is (a) Height of transfer unit For explanation: HTU is a MEASURE of the difficulty of separation of TWO COMPONENTS it is an important factor of distillation.

Discussion

35.	Vapor handling can be improved by?(a) Reducing perforations(b) Reducing down comer(c) Increasing Velocity(d) Removing bafflesI got this question in an interview for internship.I would like to ask this question from Definition of Tray Area, Vapour Load and Liquid Load topic in portion Tray Design and Operation of Distillation Design
Answer»

Discussion

36.	For the down comer backup, the quantity HW + HOW is called?(a) Kinematic liquid seal(b) Dynamic liquid seal(c) Static liquid seal(d) Tray liquid sealThe question was posed to me in an internship interview.Enquiry is from Tray Capacity Limits topic in section Tray Design and Operation of Distillation Design
Answer» Correct answer is (c) Static LIQUID seal Easy EXPLANATION: Where HW = is height of liquid over weir and HOW = SUM of weir heights, down COMER is ALSO essential at a point of time.

Discussion

37.	Leakage of small fractions of feed from one tray to another is called as?(a) Dumping(b) Clicking(c) Greasing(d) WeepingThis question was posed to me in semester exam.My enquiry is from Comparision of Common Tray Types in section Tray Design and Operation of Distillation Design
Answer» Right answer is (d) Weeping For explanation I would SAY: LIQUID flows from a tray to the lower ONE through perforations OPENINGS of tray, weeping causes reduction of tray efficiency.

Discussion

38.	Each bed may have height equivalent of theoretical trays?(a) 4 to 8(b) 5 to 10(c) 6 to 15(d) 10 to 20This question was addressed to me by my school principal while I was bunking the class.This interesting question is from Tray Flooding Mechanism topic in section Tray Design and Operation of Distillation Design
Answer» The correct OPTION is (c) 6 to 15 Explanation: Each bed MAY have height equivalent (HETP) to 6 to 15 theoretical TRAYS for random packing and this is FIXES as PER standards.

Discussion

39.	Increasing the tray spacing can result in?(a) Less entrainment(b) Larger area(c) Low bubbling(d) All of the aboveThe question was asked during an interview.The origin of the question is Definition of Tray Area, Vapour Load and Liquid Load topic in section Tray Design and Operation of Distillation Design
Answer» The correct answer is (d) All of the above To elaborate: The TRAY spacing allows the TOLERANCE of more space becomes available for the DESCENT of the liquid DROPLETS.

Discussion

40.	Find the fractional hole? If K’= 0.905, Hd=10 m^2 and pitch is 5 m^2(a) 5.22(b) 3.62(c) 5.66(d) 3.63This question was posed to me in an internship interview.My doubt stems from Tray Capacity Limits in portion Tray Design and Operation of Distillation Design
Answer» The CORRECT ANSWER is (B) 3.62 Easy explanation: As K’ (Hd/pitch)2M2 = 0.905(10/5) 2m^2 = 3.62.

Discussion

41.	Misdistribution of feeds are also called as?(a) Vapor channeling(b) Liquid channeling(c) Solid channeling(d) Back trackingThis question was posed to me by my college professor while I was bunking the class.Question is from Comparision of Common Tray Types in division Tray Design and Operation of Distillation Design
Answer» Correct choice is (a) Vapor CHANNELING To EXPLAIN: Vapor channeling is reduces the tray efficiency and increases turbulence, thus REDUCING the efficiency of the SYSTEM.

Discussion

42.	Stages are also called?(a) Trays(b) Cascades(c) Flow regime(d) Initial plateI got this question in unit test.My doubt is from Common Tray Types topic in division Tray Design and Operation of Distillation Design
Answer» Correct ANSWER is (c) Flow regime Explanation: The stages are ALSO called as cascade, upper and tower are also called cascade, DISTURBANCE’s in the flow is called as flow REGIMES.

Discussion

43.	The excessive accumulation of the liquid on the tray causes phenomena called?(a) Regime(b) Flooding(c) Spray regime(d) Down comerThe question was asked by my college professor while I was bunking the class.Asked question is from Comparision of Common Tray Types topic in chapter Tray Design and Operation of Distillation Design
Answer» Right answer is (b) Flooding For explanation I would SAY: Abnormal liquid depth increase the pressure this CAUSES liquid HOLD up which is CALLED as flooding.

Discussion

44.	When the liquid becomes dispersed and gas becomes continuous, such process is called?(a) Spray regime(b) Emulsion regime(c) Pray Regime(d) Camp regimeI got this question by my school teacher while I was bunking the class.This interesting question is from Tray Capacity Limits topic in division Tray Design and Operation of Distillation Design
Answer» The CORRECT option is (a) Spray regime The best I can explain: At low liquid RATES and higher vapor velocities the vapor starts DISINTEGRATING into liquid this is CALLED as spray regime.

Discussion

45.	The carryover of suspended vapor droplets, into upper tray is defined(a) Entrainment(b) Tray efficiency(c) Dumping(d) Mega WeepingI had been asked this question in quiz.I want to ask this question from Comparision of Common Tray Types in section Tray Design and Operation of Distillation Design
Answer» Right OPTION is (a) ENTRAINMENT For explanation I would say: The CHANCES of entrainment are more if the gas velocity is high as it BUBBLES the column this is CALLED entrainment.

Discussion

Explore topic-wise InterviewSolutions in .

The open region provides between the tray floor and cap bottom is called as?(a) Pocket clearance(b) Skirt clearance(c) Tray clearance(d) Carp clearanceI got this question during an interview for a job.Question is from Common Tray Types in section Tray Design and Operation of Distillation Design

Continuous flow of liquid causes?(a) Greater efficiency(b) Lesser efficiency(c) Affordable cost(d) Extra costThis question was addressed to me in semester exam.I would like to ask this question from Common Tray Types in section Tray Design and Operation of Distillation Design

The value of HETP for most packing is?(a) 100 mm to 600 mm(b) 300 mm to 800 mm(c) 200 mm to 900 mm(d) 500 mm to 600 mmThis question was addressed to me during an interview for a job.The question is from Tray Flooding Mechanism topic in chapter Tray Design and Operation of Distillation Design

An example of zero down comers is?(a) Dual tray(b) Sieve tray(c) Cap tray(d) Bubble trayThe question was posed to me during an online exam.My doubt stems from Common Tray Types topic in section Tray Design and Operation of Distillation Design

Sieve tray after installation gives, a Vapor(a) Bypass effect(b) Valve effect(c) Multiorifice effect(d) Manhole effectThis question was posed to me in quiz.The doubt is from Common Tray Types in section Tray Design and Operation of Distillation Design

The sieve tray is also called as?(a) Perforated tray(b) Non porous tray(c) Porous tray(d) Clear trayThe question was asked in unit test.Question is from Common Tray Types in portion Tray Design and Operation of Distillation Design

Weeping determines?(a) Maximum vapor flow allowed(b) Maximum pressure allowed(c) Minimum vapor flow(d) Minimum pressure allowedThis question was posed to me in class test.The origin of the question is Tray Flooding Mechanism topic in section Tray Design and Operation of Distillation Design

Tray efficiency vary from?(a) 10 to 5%(b) 30 to 100%(c) 40 to 60%(d) 60 to 100%This question was posed to me in an internship interview.Question is from Tray Flooding Mechanism topic in portion Tray Design and Operation of Distillation Design

In the packed column, the fluid flows from(a) Top to bottom(b) Bottom to top(c) Left to right(d) Right to leftI got this question in an internship interview.I'm obligated to ask this question of Common Tray Types topic in portion Tray Design and Operation of Distillation Design

Most hydrocarbon services use tray spacing of(a) 150 mm to 700 mm(b) 350 mm to 400 mm(c) 450 mm to 600 mm(d) 500 mm to 600 mmThe question was asked in a national level competition.Enquiry is from Tray Flooding Mechanism topic in division Tray Design and Operation of Distillation Design

The C-Factor is defined as the ratio of?(a) A/VLOAD(b) VLOAD/F(c) VLOAD/A(d) VLOAD/2This question was addressed to me in examination.This intriguing question comes from Tray Capacity Limits topic in chapter Tray Design and Operation of Distillation Design

The mathematical value of down comer backup is?(a) hc + ht+ had(b) hc – ht+ had(c) hc – ht – had(d) hc + htI had been asked this question in an online interview.Origin of the question is Comparision of Common Tray Types topic in portion Tray Design and Operation of Distillation Design

The square root of kinetic energy is defined as?(a) F-factor(b) C-factor(c) S-factor(d) W-factorThe question was posed to me in final exam.Origin of the question is Tray Capacity Limits in section Tray Design and Operation of Distillation Design

For a better design a manhole, these should be located at every(a) 10-15 trays(b) 20-25 trays(c) 45-50 trays(d) 50-60 traysI had been asked this question in examination.This question is from Comparision of Common Tray Types in section Tray Design and Operation of Distillation Design

The tray holds up a dispersion of?(a) Solid-liquid(b) Gas -gas(c) Gas-liquid(d) Liquid-liquidThe question was posed to me during an internship interview.The query is from Common Tray Types topic in section Tray Design and Operation of Distillation Design

Most distillation columns are open to the atmosphere.(a) True(b) FalseI have been asked this question during an interview.I would like to ask this question from Tray Flooding Mechanism in portion Tray Design and Operation of Distillation Design

H/D Ratio, for a random packed bed is limited to(a) 9(b) 10(c) 7(d) 8The question was posed to me in an online quiz.This intriguing question comes from Tray Flooding Mechanism topic in chapter Tray Design and Operation of Distillation Design

Entrainment, can be reduced by(a) Baffles(b) Vortex(c) Clip(d) SieveThis question was posed to me in an international level competition.The above asked question is from Definition of Tray Area, Vapour Load and Liquid Load in section Tray Design and Operation of Distillation Design

The allowable vapor pressure velocity, is taken to be(a) 60 to 80%(b) 50 to 60%(c) 10 to 20%(d) 30 to 40%I had been asked this question during an interview.Asked question is from Definition of Tray Area, Vapour Load and Liquid Load topic in section Tray Design and Operation of Distillation Design

The fractional hole area Fh, is defined as?(a) (Hole diameter/hole pitch)^2(b) K’ (hole pitch)^2(c) K’ (hole diameter/hole pitch)^2(d) (Hole diameter) ^2The question was posed to me in my homework.Question is from Tray Capacity Limits in chapter Tray Design and Operation of Distillation Design

Bubble cap is a perforated tray with, additional(a) Trays(b) Camps(c) Pooches(d) HolesThis question was addressed to me during a job interview.Enquiry is from Common Tray Types in section Tray Design and Operation of Distillation Design

The performance diagram is drawn between?(a) Entrainment and Velocity(b) Gas and flooding velocity(c) Vapor and liquid rate(d) Tray height and DiameterThe question was posed to me in quiz.My question comes from Tray Capacity Limits in chapter Tray Design and Operation of Distillation Design

Flooding determines?(a) Maximum vapor flow allowed(b) Maximum pressure allowed(c) Minimum vapor flow(d) Minimum pressure allowedI have been asked this question at a job interview.My question is from Tray Flooding Mechanism topic in portion Tray Design and Operation of Distillation Design

HTU is defined as?(a) Height of transfer unit(b) Height of tray unit(c) Height of tissue plant(d) Height of Plain uncoveredThe question was asked in an online quiz.The doubt is from Definition of Tray Area, Vapour Load and Liquid Load in chapter Tray Design and Operation of Distillation Design

Leakage of small fractions of feed from one tray to another is called as?(a) Dumping(b) Clicking(c) Greasing(d) WeepingThis question was posed to me in semester exam.My enquiry is from Comparision of Common Tray Types in section Tray Design and Operation of Distillation Design

Find the fractional hole? If K’= 0.905, Hd=10 m^2 and pitch is 5 m^2(a) 5.22(b) 3.62(c) 5.66(d) 3.63This question was posed to me in an internship interview.My doubt stems from Tray Capacity Limits in portion Tray Design and Operation of Distillation Design

Stages are also called?(a) Trays(b) Cascades(c) Flow regime(d) Initial plateI got this question in unit test.My doubt is from Common Tray Types topic in division Tray Design and Operation of Distillation Design

The carryover of suspended vapor droplets, into upper tray is defined(a) Entrainment(b) Tray efficiency(c) Dumping(d) Mega WeepingI had been asked this question in quiz.I want to ask this question from Comparision of Common Tray Types in section Tray Design and Operation of Distillation Design