Here are some questions from barc previous years

1). A process which is not isothermal but the temperature does not increase during heat addition.
2). If i take a page from the register and hold it with its thickness parallel to ground it does not fold
...but when i hold it such that its surface area is parallel it folds. why?
3). if a ring and plastic bottle kept in a room for a long time with a/c on and temperature setting of
it is 24degree which will be colder after one hour ring or bottle....
4)where a pump should be installed to lift up water in a building - on ground floor, below ground
or 1st floor.
5). calculate the head loss in tapered pipe
6).what is supercritical boiler?
7).how will you through a football so that it will pass through a small hole in wall in front of you?
8).draw stress strain curve for rectangular bar if a hole is made in it?

barc interview ques (Shared by visha rani)

1) air heated in closed container what happens to its specific humidity and relative humidity... explain it and the
result in reverse condition? also what happens to its density if the container is rigid and if it is flexible? 2)sfd and
bmd of udl on a cantilever beam...then stress variation within it (in its cross section)... then effect on stress
variation if the beam is rotated through 90 deg.... then what happens to stress variation if material is removed
from the middle of the same beam...draw the variation? 3)in fluid they drew a tapered container containing a
fluid..kept first small cs up then the reverse and asked...what is the pressure variation in both the situation...
pressure at the bottom in both case...if kept on solid surface will they exert same force...i said yes then they said u
r right but then they contradicted me by saying if press. is same area is different then how force can be same(i
was not able 2 ans)... also said to draw the pressure variation in both case. 4)in heat transfer they joined two bar
on of copper and other of cast steel the other end of both the rod was maintained at 300 c temp. and both
conduction and convection heat transfer is taking place...then draw temp. variation...also if they are separated by
a small distance. they panel was really very nice. they keep on giving hints and they also offered tea. both eng.
and hindi conversation, also talked about home town and meaning of my name to keep me calm and comfortable
but they directly told that these questions won't affect your marks. "sir kindly give the ans of third ques..last one"

they ask conceptual questions....so you will have to think at that moment...
in thermo whatever discussion i have done in class refresh it....
prepare som,thermo, fluid,RAC thoroughly....and if possible read first few chapters from the
following books..
1). thermo-> cengel and boles
2)fluid-> cengel and cimbala
3) SOm-> gere
4)RAC->c.p.arora (especially psychometric part)

Working of pressure cooker

Many of the students are asking abt questions related to the pressure cooker as being asked in the BARC
interview. I am trying here to explain it.. and the queries regarding the same can be asked in the comments...
1). An ordinary Pressure cooker used in Indian homes operates at around 2.01 bar absolute or 1 bar gauge
pressure (taking Patm=1.01 bar )..corresponding to water saturation temp. of 121 degree Celsius.

2). Now let us say that when we close the lid of the cooker after keeping food inside it with water at the room
temp. let us say 25 degree Celsius.. now with the rate of heat supply from the heat source being constant... the
temperature starts rising. Now let us try to plot T-s diagram for the same.... taking temp. on the vertical axis and
the entropy on the horizontal axis....
a). First of all let us draw 2 constant pressure lines of 1.01 bar and 2.01 bar on the diagram.
b). the starting point for the process will be 25 degree celsius and 1.01 bar.
c). The temp. of water will start increasing...but also since there was some air trapped inside the cooker hence
the air will expand and the pressure will also increase though slightly.... now as the temp reaches 100 degree
inside the water will not start boiling as the pressure has increased above 1.01 bar due to expansion of air..... now
let us say the air expands and pressure inside becomes 1.1 bar so the boiling point at this pressure (absolute) is
102 degree celsius and hence at this temp the water will start boiling nd turning into steam.
d) Let us make a point on the saturated liquid curve at 102 degree Celsius and 1.1 bar pressure.. now the first
portion of the graph will be moving from 25 degree celsius 1.01 bar to this point. this will be the point where
boiling will start.
e). Now as the water starts to boil the steam is formed rapidly and the pressure inside the cooker increases....
now as the presure increases the saturation temp also increases... so the process from the point "2" which we
marked on the saturated liquid curve will be complicated.... the presure will keep on rising till the presure reaches
the limit of the cooker let us say 2.01 bar...and the whistle of the cooker rises to release the pressure.
f). Let us mark a third point with pressure 2.01 bar inside the wet region and let us say a dryness fraction of .05
(temperature be3ing 121 degree celsius)... the process frm the 2nd point to this "3rd" point will be a complicated
one and can be represented by a curve going from 2nd point to 3rd point.
g). now assuming that the whistle, which acts as a valve maintains a constant pressure of 2.01 bar inside the
cooker..... in the further process the temp. or the presure does not increase and we move on a horizontal line as
more and more water changes to steam..the dryness fraction will increase and we will be moving on a horizontal
line for the further process...... reaching the saturated vapour curve when all the water turns into staem ..which do
not happen in normal cooking.. the normal cookin stops some where very close to the saturated liquid curve.

3). the food is cooked faster as with increased temp. the heat transfer rate from water to food increases..and also
pressure helps in beter and fastre heat penetration inside the food.