The specific heat at constant volume is

A The amount of heat required to raise the temperature of unit mass of gas through one degree, at constant volume
B The amount of heat required to raise the temperature of unit mass of gas through one degree, at constant pressure
C The amount of heat required to raise the temperature of 1 kg of water through one degree
D Any one of the above

Correct Answer: The amount of heat required to raise the temperature of unit mass of gas through one degree, at constant volume

Bissoy MCQ
#Mechanical Engineering #Engineering Thermodynamics

Related Questions

According to Regnault's law, the specific heat at constant pressure (cp) and specific heat at constant volume (cv) _________ with the change in pressure and temperature of the gas.
A Change
B Do not change
C Both (A) and (B)
D None of these
The ratio of specific heat at constant pressure (cp) and specific heat at constant volume (cv) is
A Equal to one
B Less than one
C Greater than one
D None of these
In reactions involving solids and liquids (where change in volume is negligible), the heat of reaction at constant pressure as compared to that at constant volume is
A More
B Less
C Same
D Unpredictable; depends on the particular reaction
The value of specific heat at constant pressure (cp) is __________ that of at constant volume (cv).
A Less than
B Equal to
C More than
D None of these
The cycle in which heat is supplied at constant volume and rejected at constant pressure is known as
A Dual combustion cycle
B Diesel cycle
C Atkinson cycle
D Rankine cycle
How are the efficiencies of any heat engine (miu) and reversible heat engine (miuR) compared, when both are operating between same heat source and same heat sink?
A miu = miuR
B miu>miuR
C miu
D none of these
The scales form in heat exchanges after a period of operation and provide additional resistance to heat transfer with some heat transfer coefficient . The reciprocal of this scale heat transfer coefficient is called .
A scaling factor
B forming factor
C resisting factor
D fouling factor
Extended heat transfer surface like fins are used to increase the heat transfer rate. Fin efficiency is defined as the ratio of heat transferred across the fin surface to the theoretical heat transfer across an equal area held at the
A Surrounding temperature
B Average temperature of the fin
C Temperature of the fin end
D Constant temperature equal to that of the base
Air is to be heated by condensing steam. Two heat exchangers are available (i) a shell and tube heat exchanger and (ii) a finned tube heat exchanger. Tube side heat transfer area are equal in both the cases. The recommended arrangement is
A Finned tube heat exchanger with air inside and steam outside
B Finned tube heat exchanger with air outside and steam inside
C Shell and tube heat exchanger with air inside tubes and steam on shell side
D Shell and tube heat exchanger with air on shell side and steam inside tubes
Solution Y is 40 percent sugar by volume and solution X is 20 percent sugar by volume. how many gallons of solution that is 25 percent sugar by volume/
A 75
B 150
C 240
D 450

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