Flow Behaviour Models MCQ

Test your knowledge with important Flow Behaviour Models MCQ and their applications. These MCQs are beneficial for competitive exams too. Explore 30 + more Flow Behaviour Models MCQs at Bissoy

• Viscosity varied ________ with temperature and _______ with fat content of milk.
  ক

  Linearly and exponentially

  খ

  Exponentially and linearly

  গ

  Exponentially and exponentially

  ঘ

  Linearly and linearly
• Deformation force can be ______________
  ক

  Static

  খ

  Dynamic

  গ

  Static and dynamic

  ঘ

  Short
• Elasticity is___________
  ক

  Breakage

  খ

  Reversible deformation

  গ

  Irreversible deformation

  ঘ

  Liquid
• Flow is a kind of __________
  ক

  Breakage

  খ

  Reversible deformation

  গ

  Irreversible deformation

  ঘ

  Liquid
• The force required to maintain a relative velocity of 1cm/sec between two parallel planes placed 1 cm apart is called ________
  ক

  acceleration

  খ

  buoyancy force

  গ

  viscosity

  ঘ

  flow
• Lactose, whey proteins and milk salts have less contribution towards the viscosity of milk compared with the casein which alone is contributing substantially towards this property.
  ক

  True

  খ

  False
• The unit of viscosity is __________
  ক

  Gamma

  খ

  Pascal

  গ

  Poise

  ঘ

  Bar
• Cooled raw milk and cream exhibit which of the following flow behavior?
  ক

  Newtonian

  খ

  Non Newtonian

  গ

  Sticky

  ঘ

  None
• Temperatures above 65° C _______ viscosity of skim milk.
  ক

  Parabolic decrease

  খ

  Linear decrease

  গ

  Constant

  ঘ

  Increase
• Decrease in temperature of milk leads to _______ in viscosity.
  ক

  Parabolic decrease

  খ

  Linear decrease

  গ

  Constant

  ঘ

  Increase
• Viscosity of Skim milk depends on __________
  ক

  Temperature

  খ

  pH

  গ

  Temperature and pH

  ঘ

  Moisture
• Skim milk exhibit which of the following flow behavior?
  ক

  Newtonian

  খ

  Non Newtonian

  গ

  Pseudo plastic

  ঘ

  Diliant
• Viscosity of milk and milk products is important in not determining __________
  ক

  the rate of creaming

  খ

  rates of mass and heat transfer

  গ

  the flow conditions in dairy processes

  ঘ

  spoilage rate
• At 30℃, water has the viscosity of __________
  ক

  0.801

  খ

  1

  গ

  2

  ঘ

  6.29