Deck 5: Water Systems

Question 1

In the United States, water pressure is measured in terms of:

A) feet per minute.
B) gallons per minute.
C) pounds per square inch.
D) fixture efficiency.

Answer 1

pounds per square inch.

Question 2

In the United States, water flow volume is measured in terms of:

A) fixture efficiency.
B) feet per minute.
C) pounds per square inch.
D) gallons per minute.

Answer 2

gallons per minute.

Question 3

________ systems pump water up to a tank at the top of the building to supply water throughout the building.

A) Gravity-fed/downfeed
B) Sanitary sewer
C) Storm sewer
D) Constant pressure

Answer 3

Gravity-fed/downfeed

Question 4

________ systems pump water up through the building every time a fixture is used.

A) Storm sewer
B) Constant pressure
C) Sanitary sewer
D) Gravity-fed/downfeed

Question 5

________ systems are used to remove environmental water, such as rainfall or snowmelt, from around the property.

A) Storm sewer
B) Sanitary sewer
C) Septic field
D) None of the above

Question 6

________ systems are used to remove water used inside the building. The water must be treated before being returned to the environment.

A) Sanitary sewer
B) Constant pressure
C) Gravity-fed/downfeed
D) Storm sewer

Question 7

________ systems are used when access to a city sewer is not available.

A) Gravity-fed/downfeed
B) Sanitary sewer
C) Septic field
D) Storm sewer

Question 8

In the hospitality industry, p-traps and s-traps are useful because:

A) they prevent sewer gases from rising up through the drain.
B) if the water that forms the liquid seal evaporates, the system's performance improves.
C) they can catch small objects that fall down the drain.
D) Both A and C.

Question 9

Which of the following is a symptom of high mineral levels in our water?

A) guests complain that their soap/shampoo doesn't lather.
B) glassware is spotty when it comes out of the dish machine.
C) linens get stained orange.
D) All of the above

Question 10

What is the temperature that we should permit our domestic hot water (DHW) to exceed at the tap, to reduce the risk of scalding?

A) 120° Fahrenheit
B) 140° Fahrenheit
C) 115° Fahrenheit
D) 125° Fahrenheit

Question 11

What are the two components of your water bill?

A) consumption and sewer
B) day use and night use
C) outdoor supply and indoor supply
D) sewer and maintenance

Question 12

In the context of a plumbing system, what does an aerator do?

A) It adds outside air to our ventilation systems.
B) It reduces water flow from a faucet, saving water.
C) It injects water into our toilet's flush mechanism to save water.
D) None of the above

Question 13

Which of the following is not a benefit of an ozone system in a commercial laundry facility?

A) reduced energy costs for heating water
B) increased drying time
C) increased water efficiency
D) reduced chemical usage