ANS:D - Incorrigible

Incorrigible (Adjective): (of a person or their tendencies) Not able to be corrected, improved, or reformed.

ANS:C - virtual void Display(void) = 0;

No answer description is available. Let's discuss.

ANS:D - four times the shift.

Shift of curve is l^2/6R which is 4 times of shift of the curve. L ^2\6R and formula of shift of curve is L^2 /24, So its four times of it. Here, the Distance is l^2/6R.

ANS:C - counteracting the effect of reactance in the transmission system

No answer description is available.

ANS:A - liquid extraction

Liquid-liquid extraction, also known as solvent extraction or simply extraction, is a separation process used to selectively transfer one or more components from a liquid phase into another immiscible liquid phase. This process is commonly employed in chemical and industrial processes for purification, concentration, or separation of desired components from a mixture. Here's how liquid-liquid extraction generally works:

1. Selection of Solvents: Two immiscible solvents are chosen: the feed solvent (containing the mixture to be separated) and the extracting solvent (into which the desired components will be transferred).
2. Contacting Phases: The feed solvent and the extracting solvent are mixed together in a separation vessel, such as a mixer-settler, extraction column, or centrifuge. Due to their immiscibility, they form two distinct phases: the organic phase (extracting solvent-rich phase) and the aqueous phase (feed solvent-rich phase).
3. Transfer of Components: The desired component(s) selectively transfer from one phase (usually the aqueous phase) into the other phase (usually the organic phase) based on their solubility and affinity for the respective solvents. This transfer is facilitated by the difference in solubility and partition coefficients between the components in the two phases.
4. Separation: After the transfer of components has occurred, the two phases are allowed to settle or are separated using mechanical means, such as decantation or centrifugation. The phase containing the desired components (now enriched in the extracting solvent) is collected as the extract, while the phase containing the remaining components is referred to as the raffinate.
5. Further Processing: The extract and raffinate phases may undergo additional processing steps, such as further extraction stages or downstream processes, to achieve the desired purity or concentration of the desired components.

• Separation of organic compounds from aqueous solutions
• Recovery of valuable metals from ores or industrial waste streams
• Purification of pharmaceuticals and fine chemicals
• Removal of impurities from petroleum products
• Production of food and beverage ingredients

ANS:A - heat conduction to viscosity of a fluid.

The Prandtl number (Pr) is a measure of the heat conduction to viscosity of a fluid.

Explanation:

1. Definition of Prandtl Number (Pr):
   • The Prandtl number is defined as the ratio of momentum diffusivity (kinematic viscosity) to thermal diffusivity in a fluid. It is expressed mathematically as: Pr=Kinematic viscosityThermal diffusivity=να\text{Pr} = \frac{\text{Kinematic viscosity}}{\text{Thermal diffusivity}} = \frac{\nu}{\alpha}Pr=Thermal diffusivityKinematic viscosity​=αν​ where:
     • ν\nuν is the kinematic viscosity (dynamic viscosity divided by density),
     • α\alphaα is the thermal diffusivity (thermal conductivity divided by density times specific heat capacity).
2. Physical Interpretation:
   • A low Prandtl number fluid (Pr < 1) indicates that thermal diffusivity is much greater than momentum diffusivity, implying that heat is transferred much faster than momentum within the fluid.
   • A high Prandtl number fluid (Pr > 1) indicates that momentum diffusivity is greater than thermal diffusivity, implying that momentum transfer dominates over heat transfer.
3. Options Analysis:
   • Heat conduction to viscosity of a fluid: This correctly describes the Prandtl number as it relates the thermal properties (heat conduction) to the viscous properties (viscosity) of the fluid.
   • Cp/Cv of a fluid: Cp/Cv (specific heat at constant pressure to specific heat at constant volume) is not related to the Prandtl number.
   • Elastic force to pressure force in the fluid flow: This describes the Euler number or Elastohydrodynamic number, not the Prandtl number.
   • Inertial force to elastic force in the fluid flow: This describes the Reynolds number, not the Prandtl number.

Conclusion:

ANS:A - Piyush Goyal

Minister for Commerce and Industry Minister Piyush Goyal introduced the Jan Vishwas (Amendment of Provisions) Bill, 2022, to decriminalise minor offences to promote ease of business. Bill was later referred to a joint committee of both houses of parliament.

ANS:D - New Delhi

Centre appointed former SC Judge Hemant Gupta as Chairperson of the New Delhi International Arbitration Centre.

ANS:B - molasses

The correct answer is: molasses

Explanation:

Explanation of Molasses

1. Production Process

• Extraction: Molasses is a byproduct obtained after the crystallization of sugar from sugarcane or sugar beet juice. As sugar is extracted, the remaining liquid is concentrated to produce molasses.
• Types: There are several types of molasses, depending on the stage of sugar extraction:
  • Cane Molasses: Derived from sugarcane.
  • Beet Molasses: Obtained from sugar beets.
  • Blackstrap Molasses: The thickest and most concentrated type, rich in nutrients and produced during the final stage of sugar extraction.

2. Composition

• Sugars: Molasses contains about 50-60% sugar, primarily sucrose, glucose, and fructose.
• Vitamins and Minerals: It is rich in essential nutrients, including:
  • Iron
  • Calcium
  • Magnesium
  • Potassium
  • B vitamins (such as B6 and niacin)

3. Uses of Molasses

• Fermentation: Molasses is a key feedstock for the fermentation process to produce ethanol, which is used in beverages, fuel, and industrial applications.
• Animal Feed: It is commonly used as a nutritional supplement in animal feed due to its high sugar content and nutrient profile.
• Food Industry: Molasses is used as a sweetener, flavoring agent, and coloring agent in various food products, including baked goods, sauces, and confections.
• Production of Sugar: It can also be processed further to recover more sugar or converted into various value-added products.

4. Economic Importance

• Cost-Effective: Molasses is a low-cost byproduct of sugar production, making it an economical raw material for various industries, especially in countries with significant sugar production like India.

5. Environmental Aspect

• Waste Reduction: Utilizing molasses in the production of ethanol and other products helps reduce waste and adds economic value to sugar production.

Summary

ANS:D - New Delhi

A unique music program -Dance to Decarbonize was organized in New Delhi.