## a) What is mean by tangential velocity and tangential acceleration of a moving body?Â

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b) State the relationship of tangential velocity and the rotational speed of a body moving in circular motion by using usual notations.

## a) What is mean by the static balance and dynamic balance of a machine component.

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b) Four masses A, B, C and D are attached to a shaft and revolve in the same plane. The masses are 12 kg, 10 kg, 18 kg and 15 kg respectively and their radii of rotations are 40 mm, ...

## a) Briefly explain the following terms

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i. Coefficient of friction ii. Static coefficient of friction iii. Dynamic coefficient of friction b) Find the force required to move a load of 300 N up a rough plane, the force being applied parallel to the plane. The inclination of the plane ...

## a) Define potential energy and kinetic energy.Â

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b) A solid disc flywheel has a diameter of 400mm and a mass of 18kg. Find; i. The moment of inertia of flywheel. ii. The kinetic energy stored in the flywheel when rotating at 1050 rev/min. iii. Tangential velocity of a point in ...

## a) Explain the following parameters related to the motion of a body

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i. Leaner velocity and leaner acceleration ii. Angular velocity and angular acceleration b) A wheel, initially at rest, is subjected to a constant angular acceleration of 2.2rad/s 2 for 60s and is then immediately retarded until it comes to rest 80s later. ...

## Write a short note onÂ

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a) Chilling injury b) Storage methods of milk c) Fumigation

## Write a short notes on

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a) Individual Quick Freezing b) Traditional storage method for fresh Cassava roots c) Proper storage of spices

## a) Write importance and the steps followed in the First-in-First-out (FIFO) Procedure at the food storage plantÂ

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b) Explain the aeration cooling in grains by using proper diagrams and why aeration cooling is important in grain storage

## a) Mention the proper meat receiving and storage proceduresÂ

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b) Discuss the most important factors in successful cold storage of eggs

## Milk is the one of high nutritious food.

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a) Write 4 intrinsic factors affecting microbial growth in milk b) What are the natural antimicrobial constituent present in milk c) Draw the graph to show the natural fermentation of raw milk d) Write down 4 changes occurred during the spoilage of the ...