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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 reduction of weight and ise of materials






2. The transfer of an idea from one context to another






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






4. 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






5. Natural compounds formed through geological processes






6. An anatomical 3D model of the human body






7. A situation where the firm does not allocate space to the storage of components or completed items - but instead orders them (or manufactures them) when required. large storage areas are not needed and items that are not ordered are not made






8. The permanent deformation of a solid subjected to stress






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






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






11. Designing to enable the product to be manufactured using a specific manufacturing process - for example - injection moulding






12. The use of computers to aid the design process






13. The application of scientific information concerning the relationship of human beings to the design of objects - systems and environments






14. 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






15. A solution to a problem in one field is used to provide a new idea for a design problem in another






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






17. Involving the use of sense organs






18. 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.






19. Coordination - based code that also includes feed speed and stop/start






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






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






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






23. The use of computers to aid manufacturing






24. A 3D drawing that realistically represents an object by utilizing foreshortening and vanishing points (usually imaginary ones)






25. Water that contains animal - human or food waste and would not be reused for other purposes






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






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






28. An influential individual - usually working within an organization - who develops an enthusiasm for a particular idea or invention and 'champions' it within that organization.






29. A 3D representation of an object drawn with the horizontal plane at 30






30. The reliance on the knowledge and skills of an expert in the operation of the product






31. Food becoming unfit for consumption - for example - due to chemical or biological contamination






32. Tool path is circular - which is useful for round and curved objects






33. Automated machines that require data to be inputted manually by a trained operator






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






35. The ability of a material to withstand pulling forces.






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






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






38. A volume production process involving machines controlled by humans






39. That proportion of a population with a dimension at or less than a given value






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






41. Where the impetus for a new design emanates from a technological development.






42. Markets divided up into smaller groups where the purchasers have similar characteristics and tastes






43. Where a completely new product is devised by going back to the roots of a problem and thinking about a solution in a different way.






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






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






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






47. Someone who needs some convincing before embracing technological change.






48. The mass production of a product via a flow line based on the interchangeability of parts - pre- processing of materials - standardization and work division






49. A small- scale production process centred on manual skill






50. 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)







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