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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. Someone who immediately welcomes a technological change.






2. The simplest form of carbohydrate - consisting of one sugar residue. they are the building blocks for disaccharides and polysaccharides






3. The ability to analyse information in order to select an answer from alternatives






4. A specific manufacturing term - sometimes relating to one material group only






5. 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






6. This is the factor in which the machines multiplies the force put into it






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






8. The costs that must be paid out before production starts - for example machinery. these costs do not change with the level of productions






9. An appearance prototype or appearance model is a physical representation of an object that literally appears like the production product. However - it does not function and is made from wood - foam - clay or other prototyping materials






10. A device that is able to laser cut and engrave 2D shapes






11. 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)






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






13. Technology appropriate to the context in which it is applied. appropriate technologies are low in capital cost - use local material wherever possible - create jobs using local skills and labour - involve decentralized renewable energy sources - make






14. 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.






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






16. The calculation and simulation of unknown factors in products using CAD systems. for example simulating the stresses within a welded car part






17. Increased body weight in relation to height - when compared to some standard of acceptable or desirable weight. a body mass index of more than 25 is defined as overweight by the World Health Organization. overweight may or may not be due to increase






18. The most efficient way of designing and producing a product from the manufacturer's point of view






19. The process of discovering a principle. a technical advance in a particular field often resulting in a novel product






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






21. The use of the suns energy to heat up water and air directly






22. The synergistic merging of nanotechnology - biotechnology - information and communication technologies and cognitive science






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






24. Natural compounds formed through geological processes






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






26. The wide acceptance (and sale) of a product






27. Involves a company both in the development of new products and in selling those products to new companies






28. The exposure of protein to heat or acid - which results in irreversible changes that reduce solubility and change optical characteristics






29. The initial impetus for the development of a new product is generated from a demand from the market






30. Designing a product so that when it becomes obsolete it can easily and economically be taken apart - the components reused or repaired - and the materials recycled






31. The process of recovering the information contained - for example - in the human voice - which had been previously added to a suitable electromagnetic carrier






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






33. The completeness and accuracy of a data set that is being used to inform a design decision






34. A group of products having common classification criteria. Members normally have many common parts and assemblies.






35. Designers design specifically for optimum use of existing manufacturing capability






36. The number of bits per second produced by a digital system






37. The smallest part of an element that can exist chemically






38. The research and analysis of the mechanics of living organisms






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






40. Fatty acids that are required in the human diet. this means that it cannot be synthesized by the body from other fatty acids and must be obtained from food.






41. Basically a CNC robot with small extrusion head. Moves back and forth along a platform building up a model by feeding heated plastic wire through the head.






42. An organic compound that contains aliphatic hydrocarbons - essential for the structure and function of living cells. examples include fats - waxes and steroids






43. A computer- based machine or robot that has the ability to learn from information gained through feedback






44. Obtaining users' responses.






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






46. Involving the use of sense organs






47. The assessment of the effect a product has on the environment from the initial concept to disposal






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






49. An evaluation of the actual performance of the task or learning objective using the conditions under which it will be performed and the absolute standard for acceptable performances






50. This is a measure of a material's ability to conduct electricity. a material with low electrical resistivity will conduct electricity well.