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IB Design Technology Vocab

Subjects : engineering, ib
Instructions:
  • Answer 50 questions in 15 minutes.
  • If you are not ready to take this test, you can study here.
  • Match each statement with the correct term.
  • Don't refresh. All questions and answers are randomly picked and ordered every time you load a test.

This is a study tool. The 3 wrong answers for each question are randomly chosen from answers to other questions. So, you might find at times the answers obvious, but you will see it re-enforces your understanding as you take the test each time.
1. The biological value of a protein refers to how much of the nitrogen content of food is retained by the body. the biological value of proteins ranges from 50% to 100% and is a measure of how much dietary protein source can support growth






2. A device that is used to cut 2D shapes from card and vinyl






3. The ability of a material to be drawn or extruded into a wire or other extended shapes






4. Costs that vary with output - for example - fuel or raw materials.






5. A flexible computer- operated machine that is able to perform a range of tasks in an efficient and accurate manner






6. The relationship between what something - for example - a product - is worth and the cash amount spent on it.






7. Low levels of food intake - which can be transitory (as a result of crisis) - seasonal or chronic (when it occurs on a continuing basis)






8. Pleasures derived from satisfying peoples taste - values and aspirations






9. X -Y -Z plus additional rotary motion e.g. Lathe with milling head






10. A mixture that contains at least one metal. this can be a mixture of metals or a mixture of metals and non - metals






11. A brand is a product from a known source (organization). the name of the organization can also serve as a brand






12. Involved in development systems to ensure that products or services are designed and produced to meet or exceed customer requirements and expectations.






13. An adhesive is a substance that is applied between two surfaces in order to bond them together






14. Excess material on a moulded part - forming a thin fan where two parts of the mould meet






15. A measure of the degree of increase in dimensions when an object is heated. This can be measured by an increase in length - area or volume. The expansivity can be measured as the fractional increase in dimension per kelvin increase in temperature.






16. Rebuilding a product so that it is in an 'as new' condition - and is generally used in the context of car engines and tyres.






17. The passive solar practice of placing windows - or other transparent media - and reflective surfaces so that - during the day - natural sunlight procivides effective internal illumination






18. A broad way of categorizing the kinds of market the company is aiming for






19. Lack of essential vitamins and minerals resulting from unbalanced food intake and specific problems of food absorption






20. The ability to link graphic screens together in such a way as to simulate motion or process






21. The psychological condition resulting from inadequacy or imbalance in food intake or from poor absorption of food consumed






22. The technique of heating and cooling a building naturally without the use of mechanical equipment






23. An adverse food- induced reaction that does not involve the immune system






24. A system of manufacturing that uses computers to integrate the processing of production - business and manufacturing in order to create more efficient production lines






25. Increasing sales to existing customers or finding new customers for an existing product






26. Pleasure derived from the sensory organs - including pleasures connected with touch - taste - smell and sensual pleasure






27. The business of putting an invention in a market place and making it a success






28. The formation of a gel by using gelatin or by the heat treatment of starch and water to break open starch granules - for example custard






29. A computer program that attempts to simulate an abstract model of a particular system






30. A test of the performance of some new product under the conditions in which it will be used






31. X and Y axes for cutting e.g. CNC Lathe






32. Waste water generated from processes such as washing dishes - bathing and laundry






33. The design contains those implicit features of a product that are recognized as essential by a majority of manufacturers and purchasers






34. An emerging technology that interfaces the user via the sense of touch






35. The creation of new - modified or updated products aimed mainly at a company's existing customers.






36. Tool path cuts straight X and Y paths






37. Fatty acids are carboxylic acids with a long hydrocarbon chain - usually straight






38. CO2 laser is used to sinter a thin layer of heat- fusible powder that gradually builds up the 3D model.






39. A functional prototype - or a functional appearance model - is a prototype that 'looks like' and 'works like' a production product. although they are made from prototype materials - these models simulate actual finishes and colours as well as mechani






40. The property of being biologically compatible by not producing a toxic - injurious or immunological response in living tissue






41. The incorporation of gas into a food product. it may be air - which is often beaten in - or carbon dioxide - which can be introduced under pressure (for example - to aerated water) or by the action of yeast (for example - in bread)






42. Using creative ability to produce a wide range of possible solutions to a problem






43. Small changes to the design of a product that seem trivial but the cumulative effect of which over a longer period can be very significant






44. Pleasure derived from people's mental and emotional reactions to a product.






45. Long- term aims and objectives of a company and ways of achieving them by allocation of resources






46. Flexible designs that can be adapted to changing technical and market requirements.






47. A conscious act either to ensure a continuing market or to ensure that safety factors and new technologies can be incorporated into later versions of the product






48. A technique that uses break- away supports. Break- away structure can be difficult to remove from detailed areas.






49. Fabric with technology enhanced performance used in smart clothing - for example - enhanced stain resistance - breathability or incorporating input sensors






50. Someone who resists all technological change.







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