QUESTIONS 425
13. Describe the preparation of a hold for grain in bulk,
14 Describe the system of ventilating a cargo of rice.
15 You are responsible for receiving cargo, what precautions
should be taken to safeguard the ship's interests?
16. Where should the following goods be stowed, and why:—Acids,
explosives, dynamite, oil m barrels, matches, tallow?
17 When is a vessel said to be k<gram" laden?
18. How is a separation made between bag and bulk grain in the
same hold?
19. Describe how temporary grain feeders are constructed, why
they are necessary, and what capacity they should be.
20. Why are oil cargoes in drums or barrels particularly dangerous
and what safeguards are taken with them?
21 When loading a deck cargo of timber what precautions must be
taken with regard to deck openings, protection of crew, steering gear,
cargo lashings?
22. State what you know about the insulation of ships' holds and
the carriage of frozen meat.
23 How are the following foods stowed:— Frozen mutton, chilled
beef, bananas?
24. Give the temperatures at which some perishable cargoes are
carried in refrigerator ships during transit.
25. What is meant by "ullage" in a tanker?
26. Why are trunks and summer tanks fitted in tankers?
27. What extraordinary precautions axe exercised when carrying
petroleum spirit in bulk?
28. Describe the pipe line arrangement of a tanker. Who controls
the cargo valves?
29. Explain what is meant by the "flash91 point and the "ignition'*
point of oil. *
30. What parts of the hold are specially durmaged?
31. How is a hold made grain-tight?
32. Who is made responsible for the ship complying with the Grain
Laws and what penalties may be imposed, and on whom?
33. You are loading the following cargo, what form of slinging
would you adopt and what quantity per sling (i) iron tubes; (ii) bales;
(iii) bags of salt; (iv) cement in casks; (v) oilman's small stores; (vi)
reels of paper?