电电气传动调速系统试题
选择题（题 2分10分）
1．励式直流电动机制动方法中种方法方程式电动状态时方程式相（ A ）
A反馈制动 B电源反接
C耗制动 D
2．种电动机机械硬度（ C ）
A直流电动机 B三相异步电动机
C步电动机
3．三相异步电动机调速方法中种方法复杂（ D ）
A调压调速 B转子电路串电阻调速
C变极调速 D变频调速
4．三相异步电动机定子旋转磁场转速转子转速间相互关系（ A ）
A定子旋转磁场转速转子转速
B定子旋转磁场转速等转子转速
C定子旋转磁场转速转子转速
D定子旋转磁场转速转子转速2倍
二判断题（题1分计10分）
1机械效率影响电动机生产机械间速度传动关系 （ 错误）
2正常情况步电动机机械硬度绝硬特性 （正确 ）
3直流电动机调速范围静差率定条件意义 （正确 ）
4电动机速度调节速度变化含义相 （ 错误 ）
5改变极数调速中YYY方法具恒转矩调速性质 （正确 ）
6．三相异步电动机耗制动强弱程度通直流电流关（错误 ）
7．步电动机整旋转磁场定子电路产生 （ 错误）
三填空题（空1分10分）
1 轴系统中负载转矩飞轮转矩折算原分 功率守恒 量守恒
2 限制直流电动机启动电流般 外串电阻 降压 两种方法
3 三相交流异步电动机制动方法：耗制动 反接制动 反馈制动
4 台直流发电机已知数：PN180KWUN230VnN1450rpmηN895
该发电机额定电流 A额定转矩 Nm
5 三相异步电动机进行星三角降压起动时起动电流直接起动时 倍起动转矩直接起动时 倍
四简答（题5分15分）
1 简述直流电动机直接启动原
答：(1)换器电机绕组（2）生产机械（3）电网影响
2常速度反馈元件？输出转速关系？
答：常速度反馈元件：测速发电机光电编码器测速发电机般输出直流电压电压幅值转速呈线性关系光电编码器输出频率变脉频率值转速呈线性关系
五计算设计题（55分）
1台直流励电动机技术数：PN75kWUN220VIN35AnN1500rminRa025Ω计算出电动机特性：
(1)固机械特性
(2)电枢附加电阻分3Ω5Ω时机械特性
(3)电枢电压UN2时机械特性
(4)磁通Φ08ΦN时机械特性（25分）
解：（1）根公式：（22035×025）÷15000141
955×01411345
根固机械特性方程：220÷0141025÷（0141×1345）T
15601318T
（2）电枢附加电阻分3Ω5Ω时机械特性：
1560（025+3）÷（0141×1345）T156031T
1560（025+5）÷（0141×1345）T1560277T
(3)电枢电压UN2时机械特性：
1560÷21318T7801318T
(4)磁通Φ08ΦN时机械特性：
1560÷081318÷064T19502059T
2．直流励电动机数：PN55kWUN220VIN280AnN635rminRa0044Ω带额定负载转矩运行求：
(1)果求静差率S≤20采电枢回路串电阻调速降压调速时达调速范围
(2)果求调速范围D4采两种调速方法时静差率 （15分）
解：（1）求调速范围：
①电枢回路串电阻调速时
≤20
额定负载转矩时容许转速降
20 02×67281346rmin
容许低转速
nminn0 672813465382rmin调速范围
②降压调速时(额定负载转矩转速降 378rmin)容许低理想空载转速
容许低转速
调速范围
(2)调速范围D4时静差率：
①电枢回路串电阻调速时容许低转速
低转速时转速降
静差率
②降压调速时容许低转速
低转速时理想空载转速
静差率
3直流励电动机额定功率PN40kW额定电压UN220V额定电流IN2033A额定转速nN1500rmin电枢绕组电阻Ra006Ω系统飞轮惯量GD215N·m2负载转矩TL额定电磁转矩TN06倍电动机额定电流二倍条件启动试求：
(1)应串入电枢回路电阻Rad
(2)启动程中Ia(t)n(t)
(3)启动时间 （15分）
解：（1）
启动瞬间电枢回路总电阻
(2)启动渡程时间常数
电流初值 Ist2IN2×20334066A
额定电磁转矩
负载转矩 TL06TN06×270162N·m
电枢稳态电流
理想空载转速
设终稳态转速ns
(3)启动需时间取4
请您删容O(∩_∩)O谢谢2015年中央电期末复考试抄全电期末考试必备抄电考试必抄After earning his spurs in the kitchens of The Westin The Sheraton Sens on the Bund and a sprinkling of other topnotch venues Simpson Lu fi nally got the chance to become his own boss in November 2010 Sort of The Shanghaiborn chef might not actually own California Pizza Kitchen (CPK) but he is in sole charge of both kitchen and frontof house at this Sinan Mansions＇stalwart It’s certainly a responsibility to be the head chef and then to have to manage the rest of the restaurant as well the 31yearold tells Enjoy Shanghai In hotels for example these jobs are strictly demarcated so it’s 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 that to date has opened 250 outlets in 11 countries And for added pressure the Shanghai branch was also CPK’s 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 Two years ago a private franchisee took over the lease but the links to CPK headquarters are still strong with a mainlandbased ＇brand ambassador’ on hand to ensure the business adheres to its ethos of creating innovative hearthbaked pizzas a slice of PR blurb that Simpson 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 toppings perfectly The largely local customer base evidently agrees and on Saturday and Sunday at least the place is teeming The kidseatforfree policy at weekends is undoubtedly a big draw as well as is the spacious secondfl oor layout overlooked by a canopy of green from Fuxing 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 CPK’s second outlet in the 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 hasn’t been easy for any of the tenants here adds Simpson We’re planning a third outlet in the city in 2015 and 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 centuryold Parisian tearoom Angelina 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 Proust Now Angelina has packed up its French ambience efficient service and beautiful comforting desserts and flown them to Shanghai At the flagship dinein and takeout space in Shanghai everything mimics the original tearoom designed from the beginning of the 20th century in Paris the height of 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 famous hot chocolate known as L’Africain is a luxurious mixture of four types of cocoa beans imported from Africa blended in Paris and then shipped to Shanghai It’s sinfully sweet rich and thick as if putting a bar of melting chocolate directly on the tongue and the fresh whipped cream on the side makes a light but equally gratifying contrast It is also sold in glass bottles as takeaway The signature MontBlanc 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 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 world’s most competitive place for desserts A much overlooked pairing is the ParisNew York choux pastry and N226 chocolate flavored tea The choux pastry is a mouthful of airy pecanflavored 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 your 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 semicooked foie gras terrine is seductive and deceptive It’s 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 don’t actually need the toast for crunchiness This is the season for high teas with dainty 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 inbetween intensive bouts 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 inbetween indulgence that should be light enough not to spoil dinner but sufficiently robust to take the edge off the hunger that strikes hours after lunch The afternoon tea special at ShangXi 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 braised and then topped on a shortcrust pastry shell a sort of Chinese version of the Western volauvent 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 presides unchallenged at ShangXi has scored a winner again Sweet prawns and aromatic truffles — what’s 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 and the slightly sweet nutty morsel is so easy to eat you’ll 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 bird’s nest – made with ingredients that resonate with every female soul It does taste like ambrosia with the sweetsour fragrance of the mango forming the first layer of taste and sensation and the pomelo sacs and sago pearls providing the tactile contrast The bird’s nest — it’s the ingredient that gilds the lily since it is supposed to nourish and nurture a perfect complexion For those unfamiliar with this exotic ingredient the bird’s nest is not a bundle of twigs but is instead the dried secretion that cave swifts use to build their nest Technically it’s bird saliva but the Chinese believe that it has collagenboosting properties essential to beauty To me it just tastes good adding a slight gelatinous crunch to the back of the teeth There is also a baked mushroom puff pastry that includes the highly prized Matsutake or pine mushroom You also get a choice of teas but I strongly recommend the aged Pu’er from Yunnan province It is a mellow tea that will go perfectly with the rich little nuggets and will warm you up on a cold afternoon Incidentally the general guide is green tea such as Longjing or Dragonwell for the hot season semifermented teas like Wulong or Iron Buddha for autumn and more warming teas like Pu’er for winter The ShangXi afternoon tea costs 228 yuan (37) per person and 388 yuan for the more opule
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选择题（题 2分10分）
1．励式直流电动机制动方法中种方法方程式电动状态时方程式相（ A ）
A反馈制动 B电源反接
C耗制动 D
2．种电动机机械硬度（ C ）
A直流电动机 B三相异步电动机
C步电动机
3．三相异步电动机调速方法中种方法复杂（ D ）
A调压调速 B转子电路串电阻调速
C变极调速 D变频调速
4．三相异步电动机定子旋转磁场转速转子转速间相互关系（ A ）
A定子旋转磁场转速转子转速
B定子旋转磁场转速等转子转速
C定子旋转磁场转速转子转速
D定子旋转磁场转速转子转速2倍
二判断题（题1分计10分）
1机械效率影响电动机生产机械间速度传动关系 （ 错误）
2正常情况步电动机机械硬度绝硬特性 （正确 ）
3直流电动机调速范围静差率定条件意义 （正确 ）
4电动机速度调节速度变化含义相 （ 错误 ）
5改变极数调速中YYY方法具恒转矩调速性质 （正确 ）
6．三相异步电动机耗制动强弱程度通直流电流关（错误 ）
7．步电动机整旋转磁场定子电路产生 （ 错误）
三填空题（空1分10分）
1 轴系统中负载转矩飞轮转矩折算原分 功率守恒 量守恒
2 限制直流电动机启动电流般 外串电阻 降压 两种方法
3 三相交流异步电动机制动方法：耗制动 反接制动 反馈制动
4 台直流发电机已知数：PN180KWUN230VnN1450rpmηN895
该发电机额定电流 A额定转矩 Nm
5 三相异步电动机进行星三角降压起动时起动电流直接起动时 倍起动转矩直接起动时 倍
四简答（题5分15分）
1 简述直流电动机直接启动原
答：(1)换器电机绕组（2）生产机械（3）电网影响
2常速度反馈元件？输出转速关系？
答：常速度反馈元件：测速发电机光电编码器测速发电机般输出直流电压电压幅值转速呈线性关系光电编码器输出频率变脉频率值转速呈线性关系
五计算设计题（55分）
1台直流励电动机技术数：PN75kWUN220VIN35AnN1500rminRa025Ω计算出电动机特性：
(1)固机械特性
(2)电枢附加电阻分3Ω5Ω时机械特性
(3)电枢电压UN2时机械特性
(4)磁通Φ08ΦN时机械特性（25分）
解：（1）根公式：（22035×025）÷15000141
955×01411345
根固机械特性方程：220÷0141025÷（0141×1345）T
15601318T
（2）电枢附加电阻分3Ω5Ω时机械特性：
1560（025+3）÷（0141×1345）T156031T
1560（025+5）÷（0141×1345）T1560277T
(3)电枢电压UN2时机械特性：
1560÷21318T7801318T
(4)磁通Φ08ΦN时机械特性：
1560÷081318÷064T19502059T
2．直流励电动机数：PN55kWUN220VIN280AnN635rminRa0044Ω带额定负载转矩运行求：
(1)果求静差率S≤20采电枢回路串电阻调速降压调速时达调速范围
(2)果求调速范围D4采两种调速方法时静差率 （15分）
解：（1）求调速范围：
①电枢回路串电阻调速时
≤20
额定负载转矩时容许转速降
20 02×67281346rmin
容许低转速
nminn0 672813465382rmin调速范围
②降压调速时(额定负载转矩转速降 378rmin)容许低理想空载转速
容许低转速
调速范围
(2)调速范围D4时静差率：
①电枢回路串电阻调速时容许低转速
低转速时转速降
静差率
②降压调速时容许低转速
低转速时理想空载转速
静差率
3直流励电动机额定功率PN40kW额定电压UN220V额定电流IN2033A额定转速nN1500rmin电枢绕组电阻Ra006Ω系统飞轮惯量GD215N·m2负载转矩TL额定电磁转矩TN06倍电动机额定电流二倍条件启动试求：
(1)应串入电枢回路电阻Rad
(2)启动程中Ia(t)n(t)
(3)启动时间 （15分）
解：（1）
启动瞬间电枢回路总电阻
(2)启动渡程时间常数
电流初值 Ist2IN2×20334066A
额定电磁转矩
负载转矩 TL06TN06×270162N·m
电枢稳态电流
理想空载转速
设终稳态转速ns
(3)启动需时间取4
请您删容O(∩_∩)O谢谢2015年中央电期末复考试抄全电期末考试必备抄电考试必抄After earning his spurs in the kitchens of The Westin The Sheraton Sens on the Bund and a sprinkling of other topnotch venues Simpson Lu fi nally got the chance to become his own boss in November 2010 Sort of The Shanghaiborn chef might not actually own California Pizza Kitchen (CPK) but he is in sole charge of both kitchen and frontof house at this Sinan Mansions＇stalwart It’s certainly a responsibility to be the head chef and then to have to manage the rest of the restaurant as well the 31yearold tells Enjoy Shanghai In hotels for example these jobs are strictly demarcated so it’s 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 that to date has opened 250 outlets in 11 countries And for added pressure the Shanghai branch was also CPK’s 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 Two years ago a private franchisee took over the lease but the links to CPK headquarters are still strong with a mainlandbased ＇brand ambassador’ on hand to ensure the business adheres to its ethos of creating innovative hearthbaked pizzas a slice of PR blurb that Simpson 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 toppings perfectly The largely local customer base evidently agrees and on Saturday and Sunday at least the place is teeming The kidseatforfree policy at weekends is undoubtedly a big draw as well as is the spacious secondfl oor layout overlooked by a canopy of green from Fuxing 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 CPK’s second outlet in the 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 hasn’t been easy for any of the tenants here adds Simpson We’re planning a third outlet in the city in 2015 and 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 centuryold Parisian tearoom Angelina 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 Proust Now Angelina has packed up its French ambience efficient service and beautiful comforting desserts and flown them to Shanghai At the flagship dinein and takeout space in Shanghai everything mimics the original tearoom designed from the beginning of the 20th century in Paris the height of 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 famous hot chocolate known as L’Africain is a luxurious mixture of four types of cocoa beans imported from Africa blended in Paris and then shipped to Shanghai It’s sinfully sweet rich and thick as if putting a bar of melting chocolate directly on the tongue and the fresh whipped cream on the side makes a light but equally gratifying contrast It is also sold in glass bottles as takeaway The signature MontBlanc 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 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 world’s most competitive place for desserts A much overlooked pairing is the ParisNew York choux pastry and N226 chocolate flavored tea The choux pastry is a mouthful of airy pecanflavored 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 your 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 semicooked foie gras terrine is seductive and deceptive It’s 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 don’t actually need the toast for crunchiness This is the season for high teas with dainty 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 inbetween intensive bouts 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 inbetween indulgence that should be light enough not to spoil dinner but sufficiently robust to take the edge off the hunger that strikes hours after lunch The afternoon tea special at ShangXi 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 braised and then topped on a shortcrust pastry shell a sort of Chinese version of the Western volauvent 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 presides unchallenged at ShangXi has scored a winner again Sweet prawns and aromatic truffles — what’s 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 and the slightly sweet nutty morsel is so easy to eat you’ll 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 bird’s nest – made with ingredients that resonate with every female soul It does taste like ambrosia with the sweetsour fragrance of the mango forming the first layer of taste and sensation and the pomelo sacs and sago pearls providing the tactile contrast The bird’s nest — it’s the ingredient that gilds the lily since it is supposed to nourish and nurture a perfect complexion For those unfamiliar with this exotic ingredient the bird’s nest is not a bundle of twigs but is instead the dried secretion that cave swifts use to build their nest Technically it’s bird saliva but the Chinese believe that it has collagenboosting properties essential to beauty To me it just tastes good adding a slight gelatinous crunch to the back of the teeth There is also a baked mushroom puff pastry that includes the highly prized Matsutake or pine mushroom You also get a choice of teas but I strongly recommend the aged Pu’er from Yunnan province It is a mellow tea that will go perfectly with the rich little nuggets and will warm you up on a cold afternoon Incidentally the general guide is green tea such as Longjing or Dragonwell for the hot season semifermented teas like Wulong or Iron Buddha for autumn and more warming teas like Pu’er for winter The ShangXi afternoon tea costs 228 yuan (37) per person and 388 yuan for the more opule
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