CHEE 460 Final - Term Project UPDATED ACTUAL Questions and CORRECT Answers
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Course
CHEE 460
Institution
CHEE 460
CHEE 460 Final - Term Project UPDATED
ACTUAL Questions and CORRECT
Answers
Which are the three main mechanisms of detergency? - CORRECT ANSWER- Roll-up
(complete removal of stains)
Emulsification (necking, incomplete removal)
Stain solubilization (slow and progressive)
What is dry water? ...
CHEE 460 Final - Term Project UPDATED
ACTUAL Questions and CORRECT
Answers
Which are the three main mechanisms of detergency? - CORRECT ANSWER✔✔- Roll-up
(complete removal of stains)
Emulsification (necking, incomplete removal)
Stain solubilization (slow and progressive)
What is dry water? What are the two main ingredients of dry water? - CORRECT
ANSWER✔✔- A water-in-air emulsion of 98% by wt water and remainder silica.
Name three of the main ingredients found in latex paints. Explain in words the mechanism by
which EcoPaint could clean the air from noxious gases. - CORRECT ANSWER✔✔-
Pigment, binders, and solvents.
Addition of photocatalysts (TiO2) which prevents production of NOx.
What are the three components of microfluidic devices? - CORRECT ANSWER✔✔-
Actuators, Sensors, Circuits.
What are the advantages of PDMS in microfluidic channels? - CORRECT ANSWER✔✔-
Biocompatibility, transparency, fabrication, chemically inert.
How do you hydrophilize PDMS? What does this achieve? How do we keep PDMS
hydrophilized? - CORRECT ANSWER✔✔- Oxygen plasma treatment: Temporarily
hydrophilic by exposure to plasma. Keep through HEMA grafting.
Explain hydrophobic recovery of PDMS. What's the driving force behind hydrophobic
recovery of PDMS? - CORRECT ANSWER✔✔- PDMS returns to hydrophobic state after
being hydrophilized. Occurs through thermodynamic favourability.
What is PDMS? What's it used for? - CORRECT ANSWER✔✔- An inert polymer used in
microfluidics.
, What are the four phases of ice cream? - CORRECT ANSWER✔✔- Serum phase, air
bubbles, fat globules, ice crystals.
What are important ingredients in ice cream? - CORRECT ANSWER✔✔- Emulsifiers,
Stabilizers, Milk-Solids-Not-Fat
On a colloidal level, describe ice cream's emsulsification. - CORRECT ANSWER✔✔- Air
and ice crystals dispersed in a serum phase.
What are three key steps in manufacturing ice cream? - CORRECT ANSWER✔✔-
Homogenization, freezing, and aging.
What are the purpose of stabilizers in ice cream? - CORRECT ANSWER✔✔- Keep form of
ice cream by trapping air bubbles into serum. Increase viscosity and help limit ice
recrystallization.
Why is ice cream a foam? Why is it an emulsion? - CORRECT ANSWER✔✔- Emulsion:
contains ice crystals in the dispersed phase
Foam: contains air bubbles dispersed in continuous serum phase.
What are tailing ponds? What are the main components? - CORRECT ANSWER✔✔-
Storage of oil sand tailings: liquid residue containing water, sand, clay, and bitumen.
What are three classes of water-soluble polymers? - CORRECT ANSWER✔✔-
Polyacrylamide Flocculants
Inorganic-Organic Hybrid Flocculants
Temperature-Sensitive Polymer Flocculants
What are the issues with Tailing Ponds? - CORRECT ANSWER✔✔- Takes decades for
sediment to settle, significant environmental and health effects.
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