An ideal material for making cooking vessels should have___________________?
		A. High heat capacity
B. Low heat capacity
C. High thermal conductivity
D. Both B. and C.
		A. High heat capacity
B. Low heat capacity
C. High thermal conductivity
D. Both B. and C.
		A. Precipitation of fine alloy carbides at high temperatures
B. Refinement of ferrite grain size by working
C. Decomposition of retained austenite upon heat treatment
D. Precipitation of complex inter-metallic upon heat treatment
		A. Season cracking of brass
B. Caustic embrittlement of steel
C. Both A. &  B.
D. Neither A. nor (B)
		A. Nipple
B. Socket
C. Union
D. Bell and spigot
		A. 0.3-0.4
B. 12-14
C. 3-4
D. 20-25
		A. Alumina
B. Platinum
C. Vanadium pentoxide
D. Iron oxide
		A. Softens it to facilitate machining
B. Decreases the free carbon
C. Increases the strength
D. None of these
		A. Voltage measuring
B. Temperature measuring
C. Temperature compensating
D. Both B. & C.
		A. Less than the wet bulb temperature
B. More than the wet bulb temperature
C. More than the dry bulb temperature
D. Equal to wet bulb temperature
		A. 0.7-1.0
B. 1.1-1.4
C. 1.5 – 1.8
D. 2.0 – 2.5