A. Low preheat of air
B. Fine grinding
C. High excess air
D. All A., B. and C
Related Mcqs:
- A travelling grate stoker is meant for the efficient burning of ______________ coal?
A. Caking
B. Pulverised
C. Non-caking
D. High ash - Calorific value of a typical dry anthracite coal may be around _____________ Kcal/kg?
A. 1000
B. 4000
C. 8000
D. 15000 - Anthracite coal ____________________?
A. Contains more volatile matter than bituminous coal
B. Ignites more easily than bituminous coal
C. Is essentially a coking coal
D. Burns with short, bluish, yellow-tipped flame producing very little smoke - Calorific value of coal middling generated in coal washeries during washing of coal may be around _____________ Kcal/kg?
A. 1000
B. 4000
C. 6000
D. 8000 - Coal is pulverised before burning in large capacity boiler furnaces mainly to____________________
A. Ensure its complete combustion
B. Facilitate easy ash removal
C. Enhance its calorific value
D. Provide trouble free operation - Which of the following accentuates clinkering trouble on furnace grate burning coal ?
A. Low reactivity of carbonised residue containing high proportions of iron & sulphur
B. Low forced draught and fuel bed temperature
C. Thick fire bed and preheated primary air
D. All A., B. and C. - A particular coal is said to be free burning when it __________________?
A. Burns completely
B. Gives smokeless burning
C. Shows little or no fusing action
D. None of these - Ignition temperature decreases progressively from anthracite to lignite, because___________________?
A. Volatile matter content increases
B. Carbon content decreases
C. Moisture content increases
D. Ash content increases - Anthracite can be used for___________________?
A. Recarbonising steel
B. Making carbon electrodes
C. Blending with highly coking coal to check its swelling which helps in saving coke even walls
from damage and to produce high strength coke
D. All A., B. and C. - _____________ of the coal is the basis for Seylor’s coal classification?
A. Proximate analysis
B. Ultimate analysis
C. Caking index
D. Calorific value