2015年電大水利水電工程與管理（?？疲端啓C(jī)、水泵及輔助設(shè)備》復(fù)習(xí)試題及參考答案

1、;.試卷代號： 2051 座位號福建廣播電視大學(xué)20122013學(xué)年度第二學(xué)期期末考試 水利水電工程與管理（專科）水輪機(jī)、水泵及輔助設(shè)備試題（閉卷） 2013年7月題號一二三四五總 分題分注意：請考生正確填寫試卷右上角的座位號。得分評卷人一、判斷題：（每小題2分，共20分。）1.水輪機(jī)與發(fā)電機(jī)是水電站的心臟。 （ ）2.可逆式水輪機(jī)既是水泵，又是水輪機(jī)。 （ ）3.貫流式水輪機(jī)用于高水頭電站。 （ ）4.噴嘴是沖擊式水輪機(jī)的必要部件。 （ ）5.轉(zhuǎn)輪中水流的軸面速度就是軸向速度。 （ ）6.輪機(jī)尺寸越大，其效率越低。 （ ）7.高水頭電站的水輪機(jī)一般用金屬蝸殼。 （ ）8.尾水管的損失越大，其

2、恢復(fù)系數(shù)越小。 （ ）9.水輪機(jī)導(dǎo)葉開度越大，其空化系數(shù)越大。 （ ）10.轉(zhuǎn)槳式水輪機(jī)模型綜合特性曲線上都不繪制出力限制線。 （ ） 得分評卷人二、單項選擇題（ 每小題2分，共20分）1. 葉片角度可以調(diào)整的水輪機(jī)有（ ）。水輪機(jī)、水泵及輔助設(shè)備試題第1頁（共4頁） A軸流式斜流式與貫流式 B混流式2.實際水電站中運(yùn)行的水輪機(jī)其轉(zhuǎn)速（ ）。 A保持不變 B是隨負(fù)荷變化的3.當(dāng)水輪機(jī)運(yùn)行在大流量時，出口Vu2與圓周速度方向（ ）。A一致 B相反4.比轉(zhuǎn)速越高的水輪機(jī)，其空化系數(shù)（ ）。 A越大 B越小5.計算水輪機(jī)的轉(zhuǎn)速直徑D1時應(yīng)用（ ）。 A額定水頭Hr B平均水頭Ha6. 混流式水輪機(jī)的

3、效率修正采用（ ）。   A. 等值修正法B非等值修正法7. 沖擊式水輪機(jī)的流量與轉(zhuǎn)速（ ）。  A有關(guān)              B無關(guān)8. 當(dāng)需要減少蝸殼的平面尺寸時蝸殼包角應(yīng)選（ ）。 A大一些        B小一些9. 水輪機(jī)的流量調(diào)節(jié)的實質(zhì)是（ ）。 A改變導(dǎo)葉出口水流角 B改變導(dǎo)葉出口面積10. 比轉(zhuǎn)速高的水輪機(jī)，其尾水管深度h應(yīng)是（ ）。A大一些 B小一些 得分評卷人三、簡答題（每

4、小題10分，共20分。）1. 小型反擊式水輪機(jī)有幾種引水型式？水輪機(jī)、水泵及輔助設(shè)備試題第2頁（共4頁）2定槳式水輪機(jī)與轉(zhuǎn)槳式水輪機(jī)有什么區(qū)別？3高比轉(zhuǎn)速水輪機(jī)用于高水頭水電站有什么問題？水輪機(jī)、水泵及輔助設(shè)備試題第3頁（共4頁）得分評卷人四、計算題（共20分。）1.某水電站上游水位，下游水位，水輪機(jī)的單位流量，引水管損頭，假定水輪機(jī)的效率，發(fā)電機(jī)的效率，試求該水輪機(jī)的出力與發(fā)電機(jī)的出力。 注：水輪機(jī)的工作水頭，為毛水頭。2. 某水電站裝置一臺小機(jī)組，水輪機(jī)型號為HL240-LJ-140，水輪機(jī)出力為3200kW，同時裝一臺大機(jī)組，水輪機(jī)型號為HL240-LJ-280。若兩水輪機(jī)工況相似，求大

5、機(jī)的水輪機(jī)出力是多少?注：可用一次近似式計算。水輪機(jī)、水泵及輔助設(shè)備試題第4頁（共4頁）試卷代號： 2051 座位號福建廣播電視大學(xué)20122013學(xué)年度第二學(xué)期期末考試 水利水電工程與管理（?？疲┧啓C(jī)、水泵及輔助設(shè)備試題（閉卷） 2013年7月題號一二三四五總 分題分注意：請考生正確填寫試卷右上角的座位號。得分評卷人一、判斷題：（每小題2分，共20分。）1. 2. 3. 4. 5.6. 7. 8. 9. 10.得分評卷人二、單項選擇題（ 每小題2分，共20分）1 A 2 A 3 B 4 A 5 A 6 A 7 A 8 A 9 A 10 A得分評卷人三、簡答題（每小題10分，共30分。）1.

6、 答:小型反擊式水輪機(jī)除了用蝸殼引水外，還常用明槽引水，罐式引水，小型流式水輪機(jī)還用豎井式和軸伸式裝置型式。2答:定槳式水輪機(jī)的葉片不能改變角度，工況變化時效率變化大，高效率區(qū)窄，轉(zhuǎn)槳式水輪機(jī)葉片可以改變角度，工況變化時效率下降慢，高效率區(qū)寬廣。水輪機(jī)、水泵及輔助設(shè)備答案3.答:高比轉(zhuǎn)速水輪機(jī)一般葉片數(shù)目少，過流量大，因此，轉(zhuǎn)輪強(qiáng)度低，空化系數(shù)大，用于高水頭時，轉(zhuǎn)輪強(qiáng)度不夠，容易發(fā)生空化。得分評卷人四、計算題（每小題15分，共30分。）1.解:水輪機(jī)的工作水頭為: 2. 解:根據(jù)水輪機(jī)的相似率，在同樣水頭條件下，水輪機(jī)的出力與轉(zhuǎn)輪直徑的平方成正比，故大機(jī)組的出力為:水輪機(jī)、水泵及輔助設(shè)備答案請

7、您刪除一下內(nèi)容，O(_)O謝謝！2015年中央電大期末復(fù)習(xí)考試小抄大全，電大期末考試必備小抄，電大考試必過小抄After earning his spurs in the kitchens of The Westin, The Sheraton, Sens on the Bund, and a sprinkling of other top-notch venues, Simpson Lu fi nally got the chance to become his own boss in November 2010. Sort of. The Shanghai-born chef might

8、not actually own California Pizza Kitchen (CPK) but he is in sole charge of both kitchen and frontof- house at this Sinan Mansions'stalwart.  "Its certainly a responsibility to be the head chef, and then to have to manage the rest of the restaurant as well," the 31-year-old tells

9、Enjoy Shanghai. "In hotels, for example, these jobs are strictly demarcated, so its a great opportunity to learn how a business operates across the board."  It was a task that management back in sunny California evidently felt he was ready for, and a vote of confi dence from a company

10、 that, to date, has opened 250 outlets in 11 countries. And for added pressure, the Shanghai branch was also CPKs China debut.  "For sure it was a big step, and unlike all their other Asia operations that are franchises, they decided to manage it directly to begin with," says Simpson.

11、  Two years ago a private franchisee took over the lease, but the links to CPK headquarters are still strong, with a mainland-based 'brand ambassador on hand to ensure the business adheres to its ethos of creating "innovative, hearth-baked pizzas", a slice of PR blurb that Simpson

12、 insists lives up to the hype.  "They are very innovative," he says. "The problem with most fast food places is that they use the same sauce on every pizza and just change the toppings. Every one of our 16 pizza sauces is a unique recipe that has been formulated to complement the

13、 toppings perfectly."  The largely local customer base evidently agrees and on Saturday and Sunday, at least, the place is teeming. The kids-eat-for-free policy at weekends is undoubtedly a big draw, as well as is the spacious second-fl oor layout overlooked by a canopy of green from Fuxin

14、g Park over the road.  The company is also focusing on increasing brand recognition and in recent years has taken part in outside events such as the regular California Week. Still, the sta are honest enough to admit that business could be better; as good, in fact, as in CPKs second outlet in th

15、e popular Kerry Parkside shopping mall in Pudong.  "Sinan Mansions has really struggled to get the number of visitors that were envisaged when it first opened, and it hasnt been easy for any of the tenants here," adds Simpson. "Were planning a third outlet in the city in 2015, an

16、d we will probably choose a shopping mall again because of the better foot traffic." The tearooms once frequented by Coco Chanel and Marcel Proust are upping sticks and coming to Shanghai, Xu Junqian visits the Parisian outpost with sweet treats. One thing the century-old Parisian tearoom Angel

17、ina has shown is that legendary fashion designer Coco Chanel not only had style and glamor but also boasted great taste in food, pastries in particular. One of the most popular tearooms in Paris, Angelina is famous for having once been frequented by celebrities such as Chanel and writer Marcel Prous

18、t. Now Angelina has packed up its French ambience, efficient service, and beautiful, comforting desserts and flown them to Shanghai. At the flagship dine-in and take-out space in Shanghai, everything mimics the original tearoom designed from the beginning of the 20th century, in Paris, the height of

19、 "Belle Epoque". The paintings on the wall, for example, are exactly the same as the one that depicts the landscape of southern France, the hometown of the owner; and the small tables are intentional imitations of the ones that Coco Chanel once sat at every afternoon for hot chocolate. The

20、 famous hot chocolate, known as LAfricain, is a luxurious mixture of four types of cocoa beans imported from Africa, blended in Paris and then shipped to Shanghai. Its sinfully sweet, rich and thick as if putting a bar of melting chocolate directly on the tongue and the fresh whipped cream on the si

21、de makes a light, but equally gratifying contrast. It is also sold in glass bottles as takeaway. The signature Mont-Blanc chestnut cake consists of three parts: the pureed chestnut on top, the vanilla cream like stuffing, and the meringue as base. Get all three layers in one scoop, not only for the

22、different textures but also various flavors of sweetness. The dessert has maintained its popularity for a century, even in a country like France, perhaps the worlds most competitive place for desserts. A much overlooked pairing, is the Paris-New York choux pastry and N226 chocolate flavored tea. The

23、 choux pastry is a mouthful of airy pecan-flavored whipped cream, while the tea, a blend of black teas from China and Ceylon, cocoa and rose petals, offers a more subtle fragrance of flowers and chocolate. Ordering these two items, featuring a muted sweetness, makes it easier for you to fit into you

24、r little black dress. Breakfast, brunch, lunch and light supper are also served at the tearoom, "a hub of many cultures" and takes in "a mix of different styles of French cuisines", according to the management team. The semi-cooked foie gras terrine, is seductive and deceptive. I

25、ts generously served at the size and shape of a toast, while the actual brioche toast is baked into a curved slice dipped with fig chutney. The flavor, however, is honest: strong, smooth and sublime. And you dont actually need the toast for crunchiness. This is the season for high teas, with dainty

26、cups of fine china and little pastries that appeal to both visual and physical appetites. But there is one high tea with a difference, and Pauline D. Loh finds out just exactly why it is special. Earl Grey tea and macarons are all very well for the crucial recuperative break in-between intensive bou

27、ts of holiday season shopping. And for those who prefer savory to sweet, there is still the selection of classic Chinese snacks called dim sum to satisfy and satiate. High tea is a meal to eat with eye and mouth, an in-between indulgence that should be light enough not to spoil dinner, but sufficien

28、tly robust to take the edge off the hunger that strikes hours after lunch. The afternoon tea special at Shang-Xi at the Four Seasons Hotel Pudong has just the right elements. It is a pampering meal, with touches of luxury that make the high tea session a treat in itself. Whole baby abalones are brai

29、sed and then topped on a shortcrust pastry shell, a sort of Chinese version of the Western vol-au-vent, but classier. Even classier is the dim sum staple shrimp dumpling or hargow, upgraded with the addition of slivers of midnight dark truffles. This is a master touch, and chef Simon Choi, who presi

30、des unchallenged at Shang-Xi, has scored a winner again. Sweet prawns and aromatic truffles whats not to love? His masterful craftsmanship is exhibited in yet another pastry a sweet pastry that is shaped to look like a walnut, but which you can put straight into the mouth. It crumbles immediately, a

31、nd the slightly sweet, nutty morsel is so easy to eat youll probably reach straight for another. My favorite is the dessert that goes by the name yangzhi ganlu, or ambrosia from the gods. The hotel calls it chilled mango cream with sago, pomelo and birds nest made with ingredients that resonate with every female soul. It does taste like ambrosia, with the sweet-sour fragrance of the mango forming the first layer of taste and sensation, and the pomelo sacs and sago pearls providing the tactile contrast. The birds nest its the ingredient tha