Phase 2 Exam prep 4

Water within a a food preparation area such as a kitchen sink falls within which UK fluid category?

• 4

• 5

• 6

• 7

Which of the following measurements is a base SI unit?

• kg

• m/s

• m²

• l/s

In a modern CH system incorporating a condensing boiler, what is the expected temperature difference between the flow and the return if designed correctly

Waste water collected from baths, showers and washing machines that is then reused for WC flushing is known as:

• Rain water harvesting

• Wholesome water

• Black water

• Grey water

Which pipe within an open vented central heating system allows the system to remain at atmospheric pressure?

• Cold feed and expansion pipe

• Open vent pipe

• Warning pipe

• Discharge pipe

Which of the following components is manufactured from pure metal?

• 22 mm end feed elbow

• Double panel, single convector radiator

• Lead-free solder

• 15 mm type a compression fitting

Which document is split into five parts and gives the specification for installations inside the buildings conveying water for human consumption?

• BSEN 806

• BS 6700

• The Water Supply Regulations

• The Private Water Supplies Regulations

Which of the following statements describes the ductility of a material?

• Its ability to be stretched without breaking

• Its ability to conduct heat

• Its ability to resist atmospheric corrosion

• Its ability to return to its original shape once released from tension

Which one of the following is classed as a localised hot water system?

• Under-sink single point water heater

• Thermal store

• Combination boiler

• Open vented

What is the minimum recommended storage capacity of a CWSC within an indirect cold water system?

• 150 litres

• 230 liters

• 250 litres

• 310 litres