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Principles and processing of polymers
Year: 2019
School: Federal University of Technology, Owerri
Department: Engineering
Course Code: MME306
Topics: Polymers processing, Newtonian fluid, non Newtonian fluid, Pseudolastic liquids, dilatant liquids, flow curve, vulcanization, rubbers, natural rubber, styrene butadiene rubber, polychloroprene rubber, gutta percha, adhesive, polymerization
Year: 2019
School: Federal University of Technology, Owerri
Department: Engineering
Course Code: MME302
Topics: Materials processing, casting, pure metal solidification, Scheil equation, zone refining, engineering stress strain curve, true stress strain curve, cold working operation, hot working operations, vapour deposition
Year: 2019
School: Federal University of Technology, Owerri
Department: Engineering
Course Code: MEE302
Topics: Physical system dynamics, angular velocity, angular acceleration, angular coordinate
Year: 2019
School: Federal University of Technology, Owerri
Department: Engineering
Course Code: FST308
Topics: Human nutrition, annotated human cells, human digestion system, starvation, acid base metabolic switch, glycolysis, aerobic respiration, acidosis, glycogenesis, glycogenolysis, bioavailability, food processing, fiber, phytates, oxalate, nutrient inter relationship, digestion
Year: 2020
School: Federal University of Technology, Owerri
Department: Engineering
Course Code: FST305
Topics: Food machinery, electric motor, electric generator, electromagnetic, electromagnetic induction, alternating current, direct current, agglomeration, food processing, concentric drum screen, filtration, rotary drum vacuum filter, sedimentation tanks, clarifiers, sedimentation, homogenization, mixing, agitation, emulsification
Fundamentals of food processing
Year: 2020
School: Federal University of Technology, Owerri
Department: Engineering
Course Code: FST303
Topics: Food processing, chilling, precooling, pasteurization, food spoilage, food refrigeration, thermal processing, food preservation, fermentation, wine production, amelioration, aging, food irradiation, food blanching, food dehydration, food concentration
Unit operations in food technology
Year: 2020
School: Federal University of Technology, Owerri
Department: Engineering
Course Code: FST301
Topics: Units, dimensions, viscosity, fluid viscosity, pressure, momentum diffusivity, Schmidt number, Lewis number, Sherwood number, logarithmic mean, kinematic viscosity, mass transfer, molecular diffusion, heat transfer, benzene, equimolecular counter diffusion, convective heat transfer, radiative heat transfer, radiation, food technology
Principle of engineering survey
Year: 2020
School: Federal University of Technology, Owerri
Department: Engineering
Course Code: ENG315
Topics: Engineering survey, chain surveying, Simpson's rule, theodolite surveying, Bowditch equation, transits equation, irregular boundary line, stepping method, fore bearing, chain surveying field work, field book
Year: 2019
School: Federal University of Technology, Owerri
Department: Engineering
Course Code: ENG308
Topics: Engineering mathematics, discrete value sample, Runge kurta method, Fast Fourier transform, state space representation, Lagrange multiplier
Year: 2019
School: Federal University of Technology, Owerri
Department: Engineering
Course Code: ENG306
Topics: Strength of materials, maximum depletion, critical buckling loads, determinate straight beam, determinate curved beam, shear stress, inertia, Ritz method
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