Free Source Inspector Electrical Equipment Practice Questions

A.  

by the manufacturer's FAT procedure.

B.  

as a change of not more than 1°C in 30 minutes.

C.  

as a rise of not more than 1°C in one hour.

D.  

as a rise of not more than 2°C in one hour.

A.  

prepare a summary of the changes made for inclusion in their report and subsequent action by the purchaser.

B.  

request that the supplier/vendor develop a cost/benefit analysis for review and approval by the inspector.

C.  

prepare a cost/benefit analysis in order to justify their acceptance or rejection of the proposed changes.

D.  

request that the supplier/vendor propose such changes in writing for review by the purchaser.

A.  

basic impulse level.

B.  

AC high potential.

C.  

DC high potential.

D.  

nominal voltage.

A.  

It is non-destructive in nature.

B.  

It is not affected by higher moisture content in the air.

C.  

It is not affected by increases in joint temperature.

D.  

It can be conducted above the breakdown voltage of the insulation.

A.  

between the ground plane and the neutral conductor.

B.  

over the surface of an insulating material between two conducting parts.

C.  

measured through air between two conducting parts.

D.  

a person can approach a live conductor without initiating a hazardous arcing incident.

A.  

redline drawing.

B.  

reference drawing.

C.  

shop traveler.

D.  

status report.

A.  

To verify the process temperature and the equipment temperature have the same Class I rating

B.  

To ensure that the equipment maximum temperature does not exceed the autoignition temperature of the specific gas or vapor to be encountered

C.  

To ensure the equipment is compatible with the other Class I devices

D.  

To verify the maximum process temperature does not exceed high levels

A.  

manufacturer's engineer.

B.  

vendor's quality manager.

C.  

inspection coordinator.

D.  

responsible engineer.

A.  

manufacturer.

B.  

owner.

C.  

purchaser.

D.  

QA/QC Inspector.

A.  

Inspection

B.  

Examination

C.  

Quality Control

D.  

Quality Assurance