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⇒ In sieve tray columns, trays contain perforations (holes) through which vapor rises and contacts the liquid.
⇒ However, if all the liquid simply drains through the downcomer without any retention, there would be minimal vapor-liquid contact time, reducing mass transfer efficiency.
⇒ The weir creates a liquid hold-up on the tray by acting as a barrier at the outlet of the tray before the downcomer.
⇒ This ensures proper froth formation, improving the number of theoretical stages.
⇒ Without a weir, dry trays or weeping would occur, decreasing column efficiency.
⇒ Structural support is provided by tray decks and support rings, not the weir.