Q.96
ICAR AIEEA PG Dairy Technology 09 July 2023 (Shift 1) Paper
MCQ (Single Correct) +4 −1
In

which of the following materials the resistance decreases with increase in temperature ?

निम्नलिखित में से किस सामग्री में तापमान में वृद्धि के साथ प्रतिरोध घटता है?

Temperature coefficient of electrical resistance ($lpha$):

  • Copper is a pure metallic conductor exhibiting a positive temperature coefficient of resistance (resistance increases with heating due to enhanced lattice phonon scattering).
  • Carbon (along with semiconductors like silicon and germanium, and electrolytes) possesses a negative temperature coefficient of resistance (NTCR). As temperature rises, covalent bonds break and generate significantly more free charge carriers, reducing its electrical resistance.
  • Mercury is a liquid metal exhibiting a positive temperature coefficient.
  • Platinum is a metal with a highly predictable positive temperature coefficient used in resistance thermometers (RTD Pt100).
Therefore, option 2 (Carbon) is the correct answer.

प्रतिरोध का ताप गुणांक (Temperature Coefficient of Resistance):

  • तांबा एक धातु है जिसका धनात्मक ताप गुणांक होता है (ताप बढ़ने पर प्रतिरोध बढ़ता है)।
  • कार्बन (तथा अर्धचालक) का ऋणात्मक ताप गुणांक (Negative Temperature Coefficient of Resistance - NTCR) होता है। तापमान में वृद्धि होने पर सहसंयोजक बंध टूटने से अधिक मुक्त आवेश वाहक उपलब्ध होते हैं, जिससे इसका प्रतिरोध घट जाता है।
  • पारा तरल धातु है और इसका धनात्मक ताप गुणांक होता है।
  • प्लैटिनम भी धातु है जिसका धनात्मक ताप गुणांक होता है।
अतः विकल्प 2 सही उत्तर है।
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Fluid Milk Processing, Dairy Products Manufacture, Sensory Evaluation & Packaging

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Packaging Materials & Systems: Flexible Laminates, Aseptic Packaging, MAP, Vacuum Packaging & Quality Evaluation Thermal Processing of Fluid Milk: LTLT, HTST Pasteurization, UHT, Sterilization & ESL Systems Technology of Frozen Dairy Desserts: Ice Cream Mix Formulation, Freezing, Overrun, Hardening & Novelties Dairy By-Product Utilization & Whey Processing: Casein, Caseinates, Whey Powder, WPC, WPI & Lactose Recovery Sensory Evaluation of Dairy Products: Discrimination Tests, Hedonic Scaling, Scoring Systems & Flavor Defect Profiling Concentrated Milks: Evaporated Milk, Sweetened Condensed Milk, Standardization & Pilot Sterilization Fluid Milk Reception, Chilling, Clarification, Standardization & Homogenization Ghee Technology: Traditional, Cream-Butter, Pre-Stratification & Continuous Methods, Packaging & AGMARK Dried Milks: Roller & Spray Drying, Atomization, Powder Properties, Instantization & Specialty Infant Formulas Cheese Manufacture: Coagulation, Curd Handling, Cheddaring, Pressing, Salting & Curing of Hard & Semi-Hard Cheeses Butter Technology: Batch Churning, Continuous Butter Making (CBM), Working, Salting & Rheology Traditional Heat-Desiccated & Acid-Coagulated Indian Dairy Products: Khoa, Paneer, Chhana & Their Sweets Membrane Filtration in Dairy Processing: Reverse Osmosis (RO), Nanofiltration (NF), Ultrafiltration (UF) & Microfiltration (MF) Soft, Acid-Coagulated & Mold-Ripened Cheeses: Cottage, Mozzarella, Camembert, Roquefort & Fresh Cheeses Technology of Fermented & Probiotic Milks: Dahi, Yoghurt, Cultured Buttermilk, Lassi, Kefir & Koumiss Technology of Fat-Rich Products: Cream Separation, Processing, Neutralization & Cream Varieties Traditional Fermented, Fat-Rich & Frozen Indian Dairy Confections: Shrikhand, Rabri, Kulfi & Ghee Residue
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