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






2. A measure of how fast heat is conducted through a slab of material with a given temperature difference across the slab.






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






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






5. 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






6. The angle of taper - expressed in degrees (usually 5






7. The application of methods and systems found in nature to the study and design of engineering systems and modern technology






8. A volume production process involving machines controlled by humans






9. The feed speed is the rate at which the cutting tools moves in x - y and z paths






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






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






12. The difference in electrical potential between two points.






13. Z axis for depth - X and Y for direction of cut e.g. milling - routing - engraving






14. The spontaneous representation of ideas on paper without the use of technical aids






15. 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






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






17. The observation of people using a product and collection of comments from people who have used a product.






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






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






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






21. The resistance of an elastic body to deflection by an applied force.






22. A filamentous material long in relation to its width/breadth






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






24. Refers to materials and devices that operate at the nanoscale. 'Nano' means a billionth. A nanometer is one- billionth of a meter






25. 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






26. The process of adding the information contained - for example - in the human voice to a suitable electromagnetic carrier






27. Clear representations of the final part. They provide a complete set of data for the product to be realized.






28. A sugar (a carbohydrate) composed of two monosaccharide molecules






29. The manufacture of 3D parts by removing (cutting) unwanted material from a block






30. A material made up of a network of natural or artificial fibres formed by knitting - weaving or pressing into felt






31. Designing in relation to materials during processing






32. The recording of human or animal movement by any means - for example - by video - magnetic or electro- mechanical design






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






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






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






36. The way a person or group lives - including patterns of social relations - consumption - entertainment and dress






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






38. A technique that uses a fluid support structure that can be washed and drained away. Used for more intricate internal construction where it would be difficult to break away supports.






39. Morphologic synthesis is an elaboration of attribute listing. after completing the list of attributes - list them along two sides of a 2D grid. think creatively about how the attributes can be developed through new ideas in each of the cells to impro






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






41. The range of users for a particular product or system.






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






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






44. Mechanical efficiency is the effectiveness of a simple machine






45. A natural resource that cannot be re- made or re- grown as it does not naturally reform at a rate that makes its use sustainable - for example - coal - petroleum and natural gas






46. The class of materials that are continuous filaments or are in discreet elongated pieces - similar to lengths of thread with a length to thickness ratio of at least 80






47. The reconstruction or renewal of any part of an existing structure or device.






48. The mass per unit volume of a material






49. A realistic picture of the final model - offering some machining data - but containing no data about the interior of the part.






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)