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General Plumbing Regulations Flashcards

7 cards from real Journeyman Plumbers Exam practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.

Read the first 7 General Plumbing Regulations flashcards as text
  1. Under IPC, what is the maximum developed length of a trap arm (from trap weir to vent) for a 1-1/2 inch pipe?

    Answer: 5 feet

    The IPC allows a maximum trap arm length of 5 feet for a 1-1/2 inch pipe.

  2. Which type of valve is required to be installed on the water supply to a water heater to allow for servicing?

    Answer: Gate valve or full-port ball valve

    A gate valve or full-port ball valve must be installed on the cold water supply to a water heater to allow isolation for service.

  3. Under the IPC, the maximum water pressure at any fixture in a building shall not exceed:

    Answer: 80 psi

    The IPC sets 80 psi as the maximum allowable water pressure at any fixture; a pressure reducing valve must be installed if supply exceeds this.

  4. A plumber installs a clothes washer standpipe. Under IPC, what is the minimum height of the standpipe above the trap?

    Answer: 24 inches

    IPC requires the standpipe for a clothes washer to extend at least 18 inches but not more than 42 inches above the trap.

  5. Which of the following materials is NOT approved for potable water supply piping under the IPC?

    Answer: ABS pipe

    ABS (acrylonitrile butadiene styrene) is a drain-waste-vent material and is not approved for potable water supply piping.

  6. Under IPC, what is the minimum distance a water closet centerline must be from a side wall or obstruction?

    Answer: 15 inches

    The IPC requires a minimum of 15 inches from the water closet centerline to any side wall or obstruction.

  7. Under IPC, an interceptor or separator is required for which of the following types of facilities?

    Answer: Commercial kitchens and food service establishments

    The IPC requires grease interceptors for commercial kitchens and food service facilities where grease-laden waste is discharged.