Distillation Design Questions and Answers – Comparision of Common Tray Types


This set of Distillation Design Questions and Answers for Campus interviews focuses on “Comparision of Common Tray Types”.

1. The depressed region of the tray is called?
a) Seal pan
b) Crack pot
c) Jack port
d) Trap port
View Answer

Answer: a
Explanation: An alternative is a depressed down comer seal which region of the tray is called as seal pan.

2. 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 area
View Answer

Answer: b
Explanation: In a reverse flow that liquid entering the tray flows over an area this tray area is defined as the active area.

3. The blank region on the tray deck is called as?
a) Cracking gin
b) Sleeping zone
c) Calming zone
d) Professor zone
View Answer

Answer: c
Explanation: Disengagement of liquid occurs before the liquid overflows this region is called as the calming zone.

4. 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 trays
View Answer

Answer: a
Explanation: Manholes are provided for each 10-15 trays for access of a workman into the column for inspection.

5. Misdistribution of feeds are also called as?
a) Vapor channeling
b) Liquid channeling
c) Solid channeling
d) Back tracking
View Answer

Answer: a
Explanation: Vapor channeling is reduces the tray efficiency and increases turbulence, thus reducing the efficiency of the system.

6. Leakage of small fractions of feed from one tray to another is called as?
a) Dumping
b) Clicking
c) Greasing
d) Weeping
View Answer

Answer: d
Explanation: Liquid flows from a tray to the lower one through perforations openings of tray, weeping causes reduction of tray efficiency.

7. The carryover of suspended vapor droplets, into upper tray is defined
a) Entrainment
b) Tray efficiency
c) Dumping
d) Mega Weeping
View Answer

Answer: a
Explanation: The chances of entrainment are more if the gas velocity is high as it bubbles the column this is called entrainment.

8. The excessive accumulation of the liquid on the tray causes phenomena called?
a) Regime
b) Flooding
c) Spray regime
d) Down comer
View Answer

Answer: b
Explanation: Abnormal liquid depth increase the pressure this causes liquid hold up which is called as flooding.

9. The mathematical value of down comer backup is?
a) hc + ht+ had
b) hc – ht+ had
c) hc – ht – had
d) hc + ht
View Answer

Answer: a
Explanation: Here hc + ht+ had = hdb where hc = liquid height, ht = height of tray, had = down comer apron.

10. The forth height (hf), is given
a) hdbd
b) hdbd
c) ht
d) ht
View Answer

Answer: a
Explanation: Here hf = hdbd where θd = is the average relative forth density and hdb = down comer backup.

Sanfoundry Global Education & Learning Series – Distillation Design.
To practice all areas of Distillation Design for Campus Interviews, here is complete set of 1000+ Multiple Choice Questions and Answers.

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Manish Bhojasia, a technology veteran with 20+ years @ Cisco & Wipro, is Founder and CTO at Sanfoundry. He lives in Bangalore, and focuses on development of Linux Kernel, SAN Technologies, Advanced C, Data Structures & Alogrithms. Stay connected with him at LinkedIn.

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