Question:
A simple method to estimate boiling-point elevation in evaporator is the use of which of the following rules?
A simple method to estimate boiling-point elevation in evaporator is the use of which of the following rules?
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Duhring's Rule \(\rightarrow\) Boiling Point Elevation. It's a "straight-line" relationship used to simplify complex thermal calculations.
Updated On: Jul 23, 2026
- Fick's rule
- Duhring's rule
- Simpson's rule
- Robert's rule
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The Correct Option is B
Solution and Explanation
Step 1: Understanding the Concept:
In an evaporator, as milk becomes more concentrated, its boiling point increases above the boiling point of pure water at the same pressure.
This phenomenon is known as Boiling Point Elevation (BPE).
Calculating this elevation is critical for determining the temperature difference available for heat transfer in evaporator design.
Step 2: Detailed Explanation:
Duhring's Rule is the standard empirical method used to estimate BPE.
It states that the boiling point of a given solution is a linear function of the boiling point of the pure solvent (water) at the same pressure.
By plotting the boiling point of the solution against the boiling point of water (known as a Duhring plot), engineers can easily find the BPE for various concentrations of milk solids or other solutes.
Let us briefly review the other options:
Fick's Laws (Option A) relate to molecular diffusion, not boiling points.
Simpson's Rule (Option C) is a mathematical method for numerical integration (calculating areas under curves).
Robert's Rule (Option D) typically refers to "Roberts' Rules of Order" for conducting meetings or occasionally specific evaporator designs (Robert evaporators), but it is not a rule for calculating boiling point elevation.
In dairy evaporation, BPE for milk is relatively small (often less than 1$^{\circ}$C to 2$^{\circ}$C), but in the final stages of high-solids concentration, it must be accurately accounted for using Duhring's plots.
Step 3: Final Answer:
The rule used is Duhring's rule.
In an evaporator, as milk becomes more concentrated, its boiling point increases above the boiling point of pure water at the same pressure.
This phenomenon is known as Boiling Point Elevation (BPE).
Calculating this elevation is critical for determining the temperature difference available for heat transfer in evaporator design.
Step 2: Detailed Explanation:
Duhring's Rule is the standard empirical method used to estimate BPE.
It states that the boiling point of a given solution is a linear function of the boiling point of the pure solvent (water) at the same pressure.
By plotting the boiling point of the solution against the boiling point of water (known as a Duhring plot), engineers can easily find the BPE for various concentrations of milk solids or other solutes.
Let us briefly review the other options:
Fick's Laws (Option A) relate to molecular diffusion, not boiling points.
Simpson's Rule (Option C) is a mathematical method for numerical integration (calculating areas under curves).
Robert's Rule (Option D) typically refers to "Roberts' Rules of Order" for conducting meetings or occasionally specific evaporator designs (Robert evaporators), but it is not a rule for calculating boiling point elevation.
In dairy evaporation, BPE for milk is relatively small (often less than 1$^{\circ}$C to 2$^{\circ}$C), but in the final stages of high-solids concentration, it must be accurately accounted for using Duhring's plots.
Step 3: Final Answer:
The rule used is Duhring's rule.
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