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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 mass per unit volume of a material






2. This covers all activities from design to documentation. It also includes the regulation of quality of raw materials - assemblies - products and components - services related to production - and management and inspection processes.






3. The use of computers to aid the design process






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






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






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






7. Analysing a situation that would benefit from redesign - and working out a strategy for improving it






8. Attribute listing identifies the key attributes of a product or process and then enables designers to think of ways to change - modify or improve each attribute






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






10. Houses and offices designed to function like living organisms - specifically adapted to place and are able to draw all their energy and water from surrounding sun - wind and rain






11. 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.






12. The difference in electrical potential between two points.






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






14. The cost required to maintain or repair a product or system.






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






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






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






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






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






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






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






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






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






25. Sliced CAD data and cuts each layer from a roll of material using a laser or plotter cutter. Sliced layers are glued together to create model.






26. 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






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






28. The most negative voltage the operational amplifier can output






29. Applies to 3D profiling. it is the amount of tool that passes over work already cut and determines the quality of the finished surface. it is expressed as a percentage - the higher the quality the higher the percentage






30. A designer creates a part geometry independent of the assembly or any other component. although there are often some design criteria established before modelling the part - this information is not shared between models. once all part models are compl

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31. The rate of flow of electrons






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






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






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






35. Two or more atoms that are normally bonded together covalently






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






37. 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.






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






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






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






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






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






43. 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.






44. Reuse of a product in the same context or in a different context.






45. The permanent deformation of a solid subjected to stress






46. Hypersensitivity to dietary substances






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






48. An individual working outside or inside an organisation who is committed to the invention of a novel product and often becomes isolated because he or she is engrossed with ideas that imply change and are resisted by others






49. 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)






50. An individual (often craft- produced) article or a prototype for a larger- scale production