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PN Junction Past Questions

End of surgery 2 posting exam question and answers

Year: 2013

School: University of Ilorin

Department: Medical, Pharmaceutical and Health science

Course Code: S2

Topics: wound, pneumothorax, BASIC RESUSCITATIVE TECHNIQUESjaw thrust, Surgical airway, intubation, Cricothyroidectomy, tracheostomy, breathing, surgery

Surgery 2 end of posting exam

Year: 2014

School: University of Ilorin

Department: Medical, Pharmaceutical and Health science

Course Code: S2

Topics: skin harmatomas, skin cancer, hronic lymphedema, unconscious patient, musculoskeletal trauma, maxillofacial injuries, pneumothorax, low back pain

Introduction to Mechatronics Engineering

Year: 2019

School: Federal University of Technology, Owerri

Department: Engineering

Course Code: MCE202

Topics: sensor, actuator, power electronics, motors, hydraulics, pneumatics, transducers, microcontrollers, microprocessors, control system, Mechatronics Engineering

Introduction to Mechatronics Engineering

Year: 2021

School: Air Force Institute of Technology

Department: Engineering

Course Code: MCT202

Topics: Mechatronics Engineering, Gears, Hydraulic actuation systems, mechanical actuation systems, pneumatic actuation systems, logic gates, mechatronic systems, sensors, measurement systems

Chemical process control 1

Year: 2020

School: Federal University of Technology, Owerri

Department: Engineering

Course Code: CHE313

Topics: Chemical process control, Cramer rule, Laplace domain, differential equation, sensors, transmitters, transducer, piling, electrical signals, pneumatic valve, pumps, manual valve, transfer function, pulse function, Hurwitz criterion

Engineering properties of foods

Year: 2019

School: Federal University of Technology, Owerri

Department: Engineering

Course Code: FST542

Topics: Food engineering properties, sedimentation equipment working principle, gravitational sedimentation, settling velocities, classifies, centrifugal clarification, feeders, pneumatic transport, fully fluidization, food processing equipment, performing quality control, food colour measurement techniques, food components

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