View allAll Photos Tagged Manufacturing_process
An entry in the Guinness Book of Records lists the Whitechapel Bell Foundry as Britain's oldest manufacturing company, having been established in 1570, during the reign of Queen Elizabeth I, and being in continuous business since that date. In 1970, therefore, the Foundry celebrated its quatercentenary
The company was founded by Robert Mot in 1570 and continued casting bells until May 2017.
Whitechapel's famous bells include the original Liberty Bell (1752), the Great Bell of Montreal and, probably best known of all, Big Ben at the Palace of Westminster. Cast in 1858, this is the largest bell ever cast at Whitechapel, weighing 13½ tons.
The foundry closed on 12th June 2017, after nearly 450 years of bell-making and 250 years at its Whitechapel site, with the final bell cast given to the Museum of London along with other artefacts used in the manufacturing process
Birefringence Series:
Heading back over the Thames Estuary, good old Blighty! View across Canvey Island towards St. Mary Hoo.
This colour was caused by the interference of the polarising filter on the lens and the coating on the aircraft windows (I think!?). Ah, the explanation...
Birefringence in Airplane Windows: Due to the manufacturing process, airplane windows are anisotropic - their physical properties depend on direction. The light passing through the window is split into different beams travelling at different speeds, resulting in interference. The inferference colours can be very interesting for the photographer.
Most often these patterns are rather faint, but if the incident light is already partially polarized, the colour effects can be easily detected without a polarising filter. If a polarising filter is used, these effects can be rather stunning.
There are more of these to come....
Discover the Drones Regulations in Zimbabwe
There are just some things that you would want to see the manufacturing process and these are the laws as well as the sausages. But there are lots of facts behind them. There are lots of awful things that go along with the processes that you do...
www.dronewatchdogs.com/discover-drones-regulations-zimbabwe/
And below is one taken in July 2016.
Elecampane is an herb. The root is used to make medicine;
Elecampane is used for lung diseases including asthma, bronchitis, and whooping cough.
It is also used to prevent coughing, especially coughing caused by tuberculosis; and as an expectorant to help loosen phlegm, so it can be coughed up more easily.
Other uses include improving stomach function; treating nausea and diahorrea; and killing worms that can live in the intestine. These worms include hookworm, roundworm, threadworm, and whipworm.
Some people use elecampane to promote sweating. As with all popular country medicines, the Elecampane carries an awful lot of folk names … see tags!
In foods and beverages, elecampane is used to provide flavour. In other manufacturing processes, elecampane is used as a fragrance in cosmetics and soaps. Elecampane contains chemicals that can kill worms that infest the gut.
Escuela Agrotécnica Salesiana “Carlos M. Casares”
La Escuela Agrotécnica Salesiana “Carlos M. Casares” ubicada en Del Valle, perteneciente a la Región bonaerense de 25 de Mayo. La comunidad, distante a 5 Km. del centro urbano. Donada en 1925 por la señora Concepción U. de Casares.Institución privada a cargo de salesianos, actualmente, está incorporada como Instituto privado al Ministerio de Educación de la Provincia.
Los alumnos deben permanecer internados en el colegio de Lunes a Viernes. La escuela pertenece a la Obra de Don Bosco, por lo que destaca su carisma Salesiano. Además de las asignaturas correspondientes al ciclo secundario o Polimodal, los alumnos tienen formación profesional , que va desde la fabricación de quesos hasta la cría de cerdos y desde carpintería hasta inseminación artificial de ganado vacuno. La Escuela Agrotécnica ofrece una propuesta educativa basada en la práctica de actividades rurales, en áreas de producción agrícola, ganadera e industrial, con acciones que van desde la fabricación de quesos hasta la cría de cerdos y desde carpintería hasta inseminación artificial de ganado vacuno. Este proceso de fabricación y todas las actividades productivas tienen como resultado una gran cantidad de desechos que no son utilizados. Para lograr convertir los remanentes se fabricó el “biodigestor”.
Muchas personas de esta comunidad trabajan en dicha institución que es todo un orgullo local
TRASLATOR
Escuela Agrotécnica Salesiana “Carlos M. Casares”
The Salesian Agrotechnical School "Carlos M. Casares" located in Del Valle, belonging to the Buenos Aires Region of 25 de Mayo. The community, 5 km away from the urban center. Donated in 1925 by Mrs. Concepción U. de Casares. Private institution run by Salesians, currently, it is incorporated as a private Institute to the Ministry of Education of the Province.
Students must remain interned in the school from Monday to Friday. The school belongs to the Work of Don Bosco, for which its Salesian charism stands out. In addition to the subjects corresponding to the secondary cycle or Polimodal, the students have professional training, which goes from the manufacture of cheeses to the raising of pigs and from carpentry to artificial insemination of cattle. The Agrotécnica School offers an educational proposal based on the practice of rural activities, in areas of agricultural, livestock and industrial production, with actions ranging from the manufacture of cheeses to the raising of pigs and from carpentry to artificial insemination of cattle. This manufacturing process and all productive activities result in a large amount of waste that is not used. In order to convert the remnants, the "biodigester" was manufactured.
Many people of this community work in this institution that is a local pride
The planet was being destroyed by manufacturing processes, and what was being manufactured was lousy, by and large.
Kurt Vonnegut
Escuela Agrotécnica Salesiana “Carlos M. Casares”
La Escuela Agrotécnica Salesiana “Carlos M. Casares” ubicada en Del Valle, perteneciente a la Región bonaerense de 25 de Mayo. La comunidad, distante a 5 Km. del centro urbano. Donada en 1925 por la señora Concepción U. de Casares.Institución privada a cargo de salesianos, actualmente, está incorporada como Instituto privado al Ministerio de Educación de la Provincia.
Los alumnos deben permanecer internados en el colegio de Lunes a Viernes. La escuela pertenece a la Obra de Don Bosco, por lo que destaca su carisma Salesiano. Además de las asignaturas correspondientes al ciclo secundario o Polimodal, los alumnos tienen formación profesional , que va desde la fabricación de quesos hasta la cría de cerdos y desde carpintería hasta inseminación artificial de ganado vacuno. La Escuela Agrotécnica ofrece una propuesta educativa basada en la práctica de actividades rurales, en áreas de producción agrícola, ganadera e industrial, con acciones que van desde la fabricación de quesos hasta la cría de cerdos y desde carpintería hasta inseminación artificial de ganado vacuno. Este proceso de fabricación y todas las actividades productivas tienen como resultado una gran cantidad de desechos que no son utilizados. Para lograr convertir los remanentes se fabricó el “biodigestor”.
Muchas personas de esta comunidad trabajan en dicha institución que es todo un orgullo local
TRASLATOR
Escuela Agrotécnica Salesiana “Carlos M. Casares”
The Salesian Agrotechnical School "Carlos M. Casares" located in Del Valle, belonging to the Buenos Aires Region of 25 de Mayo. The community, 5 km away from the urban center. Donated in 1925 by Mrs. Concepción U. de Casares. Private institution run by Salesians, currently, it is incorporated as a private Institute to the Ministry of Education of the Province.
Students must remain interned in the school from Monday to Friday. The school belongs to the Work of Don Bosco, for which its Salesian charism stands out. In addition to the subjects corresponding to the secondary cycle or Polimodal, the students have professional training, which goes from the manufacture of cheeses to the raising of pigs and from carpentry to artificial insemination of cattle. The Agrotécnica School offers an educational proposal based on the practice of rural activities, in areas of agricultural, livestock and industrial production, with actions ranging from the manufacture of cheeses to the raising of pigs and from carpentry to artificial insemination of cattle. This manufacturing process and all productive activities result in a large amount of waste that is not used. In order to convert the remnants, the "biodigester" was manufactured.
Many people of this community work in this institution that is a local pride
Straight from the camera. No post editing, manipulation or digital effects (Photoshop etc.) are used. Big thanks to Kimmo Heikkinen who bravely stood still during the exposure! Well done!
Light flowers need darkness, chill air and loving to bloom. But the manufacturing process is quite long and it has many difficult parts where you can go wrong. In this picture we can see how the farmer carefully pours the nutrients to the flowerpot.
Order prints here!
Light painting photography
In this laboratory I spend a lot of time.. So why not try out some new camera lenses while waiting for the LED manufacturing process to finish.. :)
I just bought the Samyang 14 mm 3.1T for canon. seem to be a fun lens!
This example was brought back from Germany at the end of World War II and, after display at the Royal Aircraft Establishment, Farnborough, was transferred to the Imperial War Museum in 1946. This view shows it on display in 2010, prior to a major redesign of the museum in preparation for commemorating the 100th anniversary of World War I. It remains on display today in the modernised facility.
The alcohol and oxygen tanks can be seen, as can the rocket engine itself (note that one half of the outer skin has been fretted to reveal the tanks, and two of the fins have been removed, exposing the engine. A V-1 is also seen here.
The V-2 (German: Vergeltungswaffe 2, lit. 'Vengeance Weapon 2'), with the technical name Aggregat 4 (A-4), was the world's first long-range guided ballistic missile. Powered by a liquid-propellant rocket engine, the missile was developed during World War II and assigned to attack Allied cities. The rockets travelled at supersonic speeds, impacted without audible warning, and proved unstoppable, as no effective defence existed.
Total targets were:
Belgium, 1,664: Antwerp (1,610), Liège (27), Hasselt (13), Tournai (9), Mons (3), Diest (2)
UK, 1,402: London (1,358), Norwich (43), Ipswich (1)
France, 76: Lille (25), Paris (22), Tourcoing (19), Arras (6), Cambrai (4)
Netherlands, 19: Maastricht (19)
Germany, 11: Remagen (11)
The V-2 rocket also became the first artificial object to travel into space by crossing the Kármán line (edge of space) with the vertical launch of MW 18014 on 20 June 1944. Because much of the manufacturing process for the V-2 was in the hands of those using slave labour, more people died manufacturing the V-2 than were killed by its deployment.
Further details, plus links to extensive reference materials, are available on the relevant Wikipedia page.
Industrial Loco No 7 complete with loaded wagon on the High Level Railway, serving the mighty blast furnaces of Appleby Frodingham Steelworks Scunthorpe 2nd April 2011. More of the locomotive fleet can be seen in the far distance along this short piece of railway infrastructure. The huge blast furnaces are partially seen to the right of the picture. The photo was taken from one of the brakevans which had been pushed up the incline onto this railway by a steam locomotive operated by the Appleby Frodingham Railway Preservation Society who have a presence on the Steel Works site. The locos on this line continually load up the operating blast furnaces with raw materials for the manufacturing processes in steel making.
This is a glass brick window at a defunct clothing outlet in Cokeville, Wyoming. I suppose they used scraps of cloth from their manufacturing process to block the drafts from the broken glass.
If you like feta cheese, this is such a yummy snack. It’s block feta sliced 1/4”, red pepper flakes, dried parsley flakes, quartered cherry tomatoes, and a slight drizzle of EVOO. Try to use a Greek brand of feta, instead of an American brand....the texture and consistency is so different between the two manufacturing processes. Anyway, after you put it in a dish, BROIL in the oven until the feta just starts to brown in places. Take out of oven and serve warm with pieces of pita bread. Lin’s likes the pita, but I eat mine with sea salted thin baked wheat crackers.
Yummy Yummy!!
Rolling for take-off on runway 27 at Miami. The United 737 Max-9 is N37538, grounded pending further safety review of Boeing's manufacturing processes.
The U.S. Air Force’s B-2 stealth bomber is a key component of the nation’s long-range strike arsenal, and one of the most survivable aircraft in the world. Its unique stealth characteristics allow it to penetrate the most sophisticated enemy defenses.
B-2 Technical Details
‧ Type: Strategic, long-range heavy bomber with low-observable technology and all-altitude capability to penetrate the most sophisticated air defenses in nuclear and conventional missions
‧ Power Plant: Four General Electric F118-GE-100 turbofans, each 17,300 lbs. thrust.
‧ Crew: Two (pilot and mission commander)
‧ Combat Ceiling: 50,000 feet
‧ Range: 6,000 nautical miles (unrefueled) 10,000 nautical miles with one refueling
‧ Maximum Gross Takeoff Weight: 336,500 lbs.
And...10 Cool Facts about the B-2
B-2 Technical Details
1 – It's an Engineering Marvel – To bring the B-2 to life, Northrop Grumman had to invent all components from scratch. That list included tools, a software laboratory, composite materials, special test equipment, and 3-D modeling and computer systems. Related manufacturing processes were also created.
2 – Why it’s No. #1 – When the U.S. must go to war, the B-2 is there on the first night. The B-2 went into enemy territory on Night One in support of Operation Allied Force (Serbia); Operation Enduring Freedom (Afghanistan); Operation Iraqi Freedom (Iraq) and twice in Libya in support of Operation Odyssey Dawn and Operation Odyssey Lightning. The B-2, one of the most survivable aircraft in the world, is the only aircraft to combine long-range, stealth and a heavy payload on a single platform.
3 – Legendary Combat Debut – The B-2 saw its first operational use during Operation Allied Force. Two B-2s flew more than 31 hours from Whiteman Air Force Base in Missouri to Kosovo. They attacked multiple targets, then flew directly back. The B-2s flew less than 1 percent of the total missions, yet destroyed 33 percent of the targets during the first eight weeks of conflict.
4 – Beast Mode: Longest Aerial Combat Mission in History – The B-2 holds the record for longest air combat mission in history. In 2001, the Spirit of America and five other B-2s were the first to enter Afghan airspace for a record setting 44-hour mission. The aircraft’s performance is even more impressive in that the B-2 made a quick pit stop for a 45-minute crew and service change with engines still running. It then flew back to Missouri for another 30-hour flight for a total of more than 70 consecutive hours.
5 – Red Carpet Realness – When Hollywood needs a “super bomber” to make a cameo and fight off a giant monster or an alien invasion, the red carpet is rolled out for the B-2. With an unmistakable silhouette and flying wing design, it’s easily one of the most recognized aircraft in the world. It has appeared in movies including “Independence Day,” “Armageddon,” “Iron Man 2,” “Cloverfield,” “Airplanes,” “Rampage” and, most recently, “Captain Marvel.”
6 – The Team Today – Northrop Grumman continues to upgrade and enhance the B-2’s capabilities, and service every B-2 aircraft. From the extensive programmed depot maintenance that ranges from the complete restoration of the jet’s exterior surfaces to software engineering, testing and development. Our employees also lead vehicle engineering, logistics and product support for the aircraft.
7 – Dimensions – The B-2 is 69 feet long, 17 feet high and has a wingspan of 172 feet, half the length of a football field.
8 – High Subsonic – The B-2 can reach a high subsonic speed and can also reach an altitude of more 50,000 feet.
9 – Intercontinental Range – The B-2 can travel 6,000 nautical miles without refueling and 10,000 nautical miles with only one refueling. It can reach any point in the world within hours.
10 – Payload – A B-2 can carry a payload of 20 tons.
Technical Information (or Nerdy Stuff):
Camera - Nikon D5200 (handheld)
Lens – Nikkor 18-300mm Zoom
ISO – 100
Aperture – f/5.6
Exposure – 1/400 second
Focal Length – 300mm
The original RAW file was processed with Adobe Camera Raw and final adjustments were made with Photoshop CS6.
"For I know the plans I have for you,” declares the LORD, “plans to prosper you and not to harm you, plans to give you hope and a future." ~Jeremiah 29:11
The best way to view my photostream is through Flickriver with the link below:
240/365 Work with textures
In any manufacturing process there are bound to be mistakes made. Both human and mechanical errors occur on an irregular basis, resulting in defective products. In most industries these bad parts are caught by quality control inspectors or by the persons responsible for packaging the finished products. When spotted, these rejects are simply destroyed. If they succeed in eluding detection, the customer who receives the erroneous part will likely return it for a refund or exchange. But what happens when the defective item is an scenario?
I was so mad LOL when I discover that my image was nothing perfect but I tried to compare it as a defected coin and therefore has some value on it...
Textures with my gratitude to SkeletalMess Thank you very much my friend !!
..../
Escuela Agrotécnica Salesiana “Carlos M. Casares”
La Escuela Agrotécnica Salesiana “Carlos M. Casares” ubicada en Del Valle, perteneciente a la Región bonaerense de 25 de Mayo. La comunidad, distante a 5 Km. del centro urbano. Donada en 1925 por la señora Concepción U. de Casares.Institución privada a cargo de salesianos, actualmente, está incorporada como Instituto privado al Ministerio de Educación de la Provincia.
Los alumnos deben permanecer internados en el colegio de Lunes a Viernes. La escuela pertenece a la Obra de Don Bosco, por lo que destaca su carisma Salesiano. Además de las asignaturas correspondientes al ciclo secundario o Polimodal, los alumnos tienen formación profesional , que va desde la fabricación de quesos hasta la cría de cerdos y desde carpintería hasta inseminación artificial de ganado vacuno. La Escuela Agrotécnica ofrece una propuesta educativa basada en la práctica de actividades rurales, en áreas de producción agrícola, ganadera e industrial, con acciones que van desde la fabricación de quesos hasta la cría de cerdos y desde carpintería hasta inseminación artificial de ganado vacuno. Este proceso de fabricación y todas las actividades productivas tienen como resultado una gran cantidad de desechos que no son utilizados. Para lograr convertir los remanentes se fabricó el “biodigestor”.
Muchas personas de esta comunidad trabajan en dicha institución que es todo un orgullo local
TRASLATOR
Escuela Agrotécnica Salesiana “Carlos M. Casares”
The Salesian Agrotechnical School "Carlos M. Casares" located in Del Valle, belonging to the Buenos Aires Region of 25 de Mayo. The community, 5 km away from the urban center. Donated in 1925 by Mrs. Concepción U. de Casares. Private institution run by Salesians, currently, it is incorporated as a private Institute to the Ministry of Education of the Province.
Students must remain interned in the school from Monday to Friday. The school belongs to the Work of Don Bosco, for which its Salesian charism stands out. In addition to the subjects corresponding to the secondary cycle or Polimodal, the students have professional training, which goes from the manufacture of cheeses to the raising of pigs and from carpentry to artificial insemination of cattle. The Agrotécnica School offers an educational proposal based on the practice of rural activities, in areas of agricultural, livestock and industrial production, with actions ranging from the manufacture of cheeses to the raising of pigs and from carpentry to artificial insemination of cattle. This manufacturing process and all productive activities result in a large amount of waste that is not used. In order to convert the remnants, the "biodigester" was manufactured.
Many people of this community work in this institution that is a local pride
Summarised from www.terracotadoalgarve.com/en/short-history-of-ceramics - this was a different company to the one we have taken photos of.
The word ceramic is derived from the Greek “keramike” meaning clay, and is used to describe any activity that makes objects out of clay.
Clay can be easily easily moulded, and acquires hardness and strength by baking.
Pottery already existed in Portugal before the arrival of the Romans, but with the Romans and later with the Arabs, there was much progress. They were the ones that introduced many of the techniques used in the manufacturing process of ceramic, and which are still used today.
Next Generation Air Dominance
For the US Navy's own distinct sixth-generation air superiority fighter program, also called Next Generation Air Dominance, see F/A-XX program.
The Next Generation Air Dominance (NGAD) is a United States Air Force (USAF) sixth-generation air superiority initiative with a goal of fielding a "family of systems" that is to replace the Lockheed Martin F-22 Raptor.[1][2] A manned fighter aircraft is the centerpiece program of NGAD and has been referred to as the Penetrating Counter-Air (PCA) and is to be supported by uncrewed collaborative combat aircraft (CCA), or loyal wingman platforms, through manned-unmanned teaming (MUM-T).[3]
Next Generation Air Dominance (NGAD)
Variations
Next Generation Adaptive Propulsion (NGAP), F/A-XX program (Navy)
The NGAD originates from DARPA's Air Dominance Initiative study in 2014, and is expected to field the new fighter aircraft in the 2030s. While having an identical name and sharing some technology developments, the program is distinct from the U.S. Navy's NGAD program, which has the F/A-XX as its fighter component and would have a similar fielding timeframe.
History
The NGAD originated from DARPA studies initiated in 2014 to explore concepts for air superiority systems of the 2030s for the U.S. Air Force and U.S. Navy. DARPA had completed its Air Dominance Initiative study in March 2014 and based on the results, the Department of Defense acquisition chief Frank Kendall launched the Aerospace Innovation Initiative (AII) in 2015 to develop X-plane prototypes to demonstrate technology for future aircraft.[4] In 2016, the USAF followed up the DARPA studies with the Air Superiority 2030 (AS 2030) flight plan, but while the plan stated the need for a family of systems, it was still focused on a specific member of the family called the Penetrating Counter-Air (PCA).[5][6] In 2018, AS 2030 evolved into the NGAD and expanded its focus from a single addition towards a suite of capabilities.[7]
The NGAD aims to develop several key technologies in areas such as propulsion, stealth, advanced weapons,[8] digital design (CAD-based engineering),[9][10] and thermal management of the aircraft signature.[11] The program changes traditional Air Force acquisition[12] by the separation of design, production, and support functions in the development process with a $9 billion budget through 2025.[13][14] More frequent industry competitions and simulations in the design and manufacturing process are characteristic of the development program.[15] NGAD is described as a "family of systems", with a fighter aircraft as the centerpiece of the system, and other parts of the system likely to be uncrewed collaborative combat aircraft to carry extra munitions and perform other missions.[16] In particular, NGAD aims to develop a system that addresses the operation needs of the Pacific theater of operations, where current USAF fighters lack sufficient range and payload. USAF commanders have noted that there may be two variants of NGAD: one with long range and payload for the Indo-Pacific and one more oriented to the relatively short ranges between possible battle areas in Europe.[16] The fighter is expected to leverage adaptive cycle engines being developed under the Adaptive Engine Transition Program (AETP) and Next Generation Adaptive Propulsion (NGAP) program, with flight ready engines expected by 2025.[17]
The crewed fighter component of the NGAD was briefly envisioned to follow the rapid development and procurement cycles of the "Century Series" fighter aircraft of the 1950s and 1960s; dubbed "Digital Century Series" by Assistant Secretary of the Air Force (SAF/AQ) Will Roper, fighter designs would be continually iterated to enable the rapid insertion of new technology and procured in small batches. In September 2020, Roper stated that a full-scale prototype of the NGAD fighter aircraft has been flown.[18] In May 2021, chief of staff of the USAF General Brown stated that the NGAD will start replacing the F-22 once it is operational in sufficient quantity, with the fielding goal in the 2030s.[19] The F-22 has also been used to test NGAD technology and some advances are expected to be applied to the F-22 as well.[20]
Due to the complexity and sophistication of modern aircraft design, however, the "Digital Century Series" concept was eventually abandoned in lieu of a more traditional development and procurement approach. In June 2022, the USAF determined that critical technologies were ready to support the program for Engineering and Manufacturing Development (EMD) and the formal solicitation was announced in May 2023, with the goal of source selection in 2024.[21][22][23]
Developments
The cost of each plane was not disclosed by Secretary of the Air Force Frank Kendall, but is expected to be in the hundreds of millions. "It's going to be an expensive airplane" said Frank Kendall. In 2023, the Air Force's force structure planning projects approximately 200 manned NGAD fighters, although this is a notional figure for rough planning assumptions.[24][25]
SMG Consulting shared an infographic on the program, showing dimensions, cost, and combat radius, based on the Lockheed Martin 6th generation fighter artist impressions.[26][27]
See also
Global Combat Air Programme
Mikoyan PAK DP
Future Combat Air System
BAE Systems Tempest
References
Last edited 3 days ago by Kehkou
RELATED ARTICLES
Sixth-generation fighter
Classification of post-2020s jet fighters
Collaborative combat aircraft
Unmanned wingman combat aircraft
Loyal wingman
Unmanned combat aircraft supporting manned types
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Monumental entrance into Queen Mary's Garden, once the home of the original Royal Botanic Society & greenhouse.
Between 1838 and 1932 the gardens within the Inner Circle were leased to the Royal Botanic Society and laid out to demonstrate the visual qualities of plants. The plants were grouped according to their uses in medicine, agriculture, or manufacturing processes.
In 1935 the gardens were re-opened as Queen Mary's Gardens.
The Jubilee Gates at the south entrance to Queen Mary's Gardens, Regents Park. The gates were officially opened by Queen Mary on 6th May 1935 after the remodelling of the gardens and were commissioned for the Silver Jubilee of King George V. Designed 1955 - 1965, by John Gay.
Source: Historic England - historicengland.org.uk/listing/the-list/list-entry/1000246
These shopping trolleys have just been electroplated, and are now awaiting shipment to the next stage of the manufacturing process.
Industrial Loco No 5 at rest on the High Level Railway, serving the mighty blast furnaces of Appleby Frodingham Steelworks Scunthorpe 3rd September 2022. Another of the locomotive fleet can be seen with a loading hopper in the distance along this short piece of railway infrastructure. Three out of four of the huge blast furnaces can be clearly seen in the centre of the picture. This photo was taken from one of the brakevans which had been pushed up the incline onto this railway by a diesel locomotive operated by the Appleby Frodingham Railway Preservation Society who have a presence on the Steel Works site. The locos on this line continually load up the operating blast furnaces with raw materials for the manufacturing processes in steel making.
Acabei de montar o Normal/RedScale PinProject, vulgo "NaManteiga" e ainda não obtive os resultados. A idéia que produzir fotos Normais, RedScale e até mesmo Dupla Exposição (simultânea ou não) com a combinação dos dois modos. Deus queira que funcione.
1 - Buraco do lado Normal. Atenção, devemos adaptar o alumínio de cerveja no quadradinho aberto na lata. O aço da lata é duro demais e não recomendo ninguém fazer o pinhole na própria lata. Faça por sua conta e risco, se quiser. Cuidado com explosões.
2 - Buraco do lado RedScale. O chamado processo RedScale ocorre ao expormos o filme á partir da face contrária. Em função de problema de filtragem dos espectros da luz temos um efeito avermelhado como resultado dessas fotografias.
3 - Filme vazio. Ali no 6 temos a seta que indica o sentido de avanço da película.
4 - Filme cheio. Na cabeça do eixo central desse filme devemos fazer a marcação que servirá de guia para o avanço de cada frame. Uma volta completa é suficiente para termos a estenopéica pronta para o próximo disparo.
5 - Local onde percorre o filme em direção ao "filme vazio"
7 - Seta de indicação do lado Normal. Serve também para mirarmos o alvo.
8 - Obturador/lente do lado RedScale.
9 - Fase inicial do processo de fabricação. Todo cuidado é pouco para não se cortar, tanto na faca quanto no aço da lata. Após o corte devemos virar as bordas para neutralizar locais cortantes.
10 - Fase intermediária, após instalação do filme. Nesse momento devemos marcar a filme vazio, para evitar se confundir mais adiante. Ah, devemos pintar o interiror da lata com tinta preta fosco ou cobrir tudo com fita isolante.
11 - Vista superior da pinHole.
=====
Filme: 135mm
Distância focal: 35mm
Fotograma: 36x65mm [sprockethole]
----------
I just mount the Normal / RedScale PinProject , vulgar "NaManteiga" and not yet received the results. The idea to produce Normais photos, and even RedScale Double Exposure (simultaneous or not) with the combination of the two modes. God wants to work.
1 - Hole on the Normal. Attention must adapt the aluminum beer cans in the boxes open. The steel of the can is too hard and do not recommend anyone do the pinhole in the tin. Do at your own risk, if you want. Beware of explosions.
2 - Hole RedScale side. The process called RedScale occurs when exposing the film from the opposite side. Depending on the problem of filtering the spectra of light have an effect as a result of these reddish photos.
3 - Movie empty. Here we have 6 in the arrow indicating the direction of advancement of the film.
4 - Full Movie. As head of the central axis of the film should do the marking will serve as a guide for the advancement of each frame. A full turn is sufficient to have the estenopéica ready for the next shot.
5 - Place the film runs toward the "empty movie"
7 - Arrow to indicate the normal side. It also serves to mirarmos the target.
8 - Shutter / Lens RedScale side.
9 - Early stage of the manufacturing process. All care is just not to cut in both the knife as the steel of tin. After cutting the edges should turn to neutralize local cutting.
10 - intermediate stage, after installation of the film. At this time we should make a movie empty, is to avoid confusion later. Ah, the interiror should paint the can with matte black paint or cover it with tape.
11 - Top view of pinHole.
..........................
Links de uns cabas bons de pinhole:
Escuela Agrotécnica Salesiana “Carlos M. Casares”
La Escuela Agrotécnica Salesiana “Carlos M. Casares” ubicada en Del Valle, perteneciente a la Región bonaerense de 25 de Mayo. La comunidad, distante a 5 Km. del centro urbano. Donada en 1925 por la señora Concepción U. de Casares.Institución privada a cargo de salesianos, actualmente, está incorporada como Instituto privado al Ministerio de Educación de la Provincia.
Los alumnos deben permanecer internados en el colegio de Lunes a Viernes. La escuela pertenece a la Obra de Don Bosco, por lo que destaca su carisma Salesiano. Además de las asignaturas correspondientes al ciclo secundario o Polimodal, los alumnos tienen formación profesional , que va desde la fabricación de quesos hasta la cría de cerdos y desde carpintería hasta inseminación artificial de ganado vacuno. La Escuela Agrotécnica ofrece una propuesta educativa basada en la práctica de actividades rurales, en áreas de producción agrícola, ganadera e industrial, con acciones que van desde la fabricación de quesos hasta la cría de cerdos y desde carpintería hasta inseminación artificial de ganado vacuno. Este proceso de fabricación y todas las actividades productivas tienen como resultado una gran cantidad de desechos que no son utilizados. Para lograr convertir los remanentes se fabricó el “biodigestor”.
Muchas personas de esta comunidad trabajan en dicha institución que es todo un orgullo local
TRASLATOR
Escuela Agrotécnica Salesiana “Carlos M. Casares”
The Salesian Agrotechnical School "Carlos M. Casares" located in Del Valle, belonging to the Buenos Aires Region of 25 de Mayo. The community, 5 km away from the urban center. Donated in 1925 by Mrs. Concepción U. de Casares. Private institution run by Salesians, currently, it is incorporated as a private Institute to the Ministry of Education of the Province.
Students must remain interned in the school from Monday to Friday. The school belongs to the Work of Don Bosco, for which its Salesian charism stands out. In addition to the subjects corresponding to the secondary cycle or Polimodal, the students have professional training, which goes from the manufacture of cheeses to the raising of pigs and from carpentry to artificial insemination of cattle. The Agrotécnica School offers an educational proposal based on the practice of rural activities, in areas of agricultural, livestock and industrial production, with actions ranging from the manufacture of cheeses to the raising of pigs and from carpentry to artificial insemination of cattle. This manufacturing process and all productive activities result in a large amount of waste that is not used. In order to convert the remnants, the "biodigester" was manufactured.
Many people of this community work in this institution that is a local pride
The subtext reads "churl steelsmith and wagon - harvesttime 1924." Churl in this case means low-caste manual laborer in the Order's realm, while steelsmith reflects his job in the manufacturing process of tanks.
With huge strides being made in land warfare across the world, the Chapter General decided it was time to stop lagging behind and living in a time when mount and blade were decisive factors in battle. The Hw. III serves fine as a footman support vehicle, but it's stubby 6-pounder howitzer just isn't up to the task of taking on other armor. So an old design study was brought out and given a 1.5" anti-tank gun, adapted from the 1.5" autocannon (the tank version isn't an autocannon). This vehicle is moderately quick, and can make 30km/h on roads. 20km/h is more acceptable over fields, though. There's a crew of two, and provision for a machine gun to be mounted on top of the turret. More for any riders to use than for the commander... Armor scheme is 30/20/10.
That's right kiddos, Tinny Tank 2.5 is here. THE LEGEND NEVER DIES. You can tell I haven't touched my physical lego in a while, I couldn't find a dark bley 1x1 tiles or bricks (the headlight bricks help keep friction on the turret at least), nor could I find the parts for a pretty engine deck. Tinny Tank was in pieces when I found it, I feel lucky I could even get the suspension restored to my original design. I have no doubt I'll make edits over the coming days, when I'm not restricted to two little boxes of parts...
Gama plastic Ford Taunus 17m P2 estate car. Made in West Germany, this has 'GAMA 455' on the front registration plate which I take to be the range number. Length approx. 205mm which works out about 1:21 scale.
This is unusual in that the body is formed of a translucent plastic which is painted red on the outside, and also partly on the inside, notably the inside of the roof. The roof was then painted white on the outside. This all seems to be original. The window are a separate clear plastic part.
I had originally intended to restore this, but have decided against that, as in the current state it shows the manufacturing process very well.
Three related still-life images. The round structures are the bottoms of aluminium drinks cans that were washed up on the beach. (There must be a weak spot round the bottom rim from the manufacturing process).
Presented at ESA’s Advanced Manufacturing workshop, this 1.5 m-long hard polymer bar was produced using a 3D printer that is much smaller than it is.
The printer is capable of printing parts of unlimited dimensions in a single direction. It is a ground demonstrator version of 3D printing technology which is ultimately intended for use aboard the International Space Station.
ESA advanced manufacturing engineer Advenit Makaya explains: “Developing out-of-Earth manufacturing solutions for large parts, in a human exploration context such as here and later on for spacecraft structural parts will be essential in enhancing the sustainability and robustness of future space missions.”
Known as Project IMPERIAL, the aim is to develop out-of-Earth manufacturing methods that overcome the build constraints of current 3D printers, enabling easy onboard building and maintenance to enhance the self-sufficiency of future space missions.
“With this activity we have overcome one of the main limitation of 3D printing – the build volume - while using a compact 3D printer capable to process high performance thermoplastics,” notes ESA materials specialist Ugo Lafont. “This is a great achievement that will extend the application field of this on-demand manufacturing process.”
The project is being undertaken for ESA by a consortium led by OHB in Germany, with Azimut Space in Germany, Athlone Institute of Technology in the Republic of Ireland and BEEVERYCREATIVE in Portugal developing the 3D printer.
“Innovating within a working group, – the consortium and ESA technical officers – that fully cooperates and creates synergies, has been a great pleasure,” says Aurora Baptista, CEO of BEEVERYCREATIVE. “It adds to the honor of contributing to an advance that enlarges the concept of being global.”
The company has shared video from a test printing here.
Credits:
BEEVERYCREATIVE
Marshmallow
Sugar-based confection
For the music producer and DJ, see Marshmello. For other uses, see Marshmallow (disambiguation).
Marshmallow (UK: /ˌmɑːrʃˈmæloʊ/, US: /ˈmɑːrʃˌmɛloʊ, -mæl-/)[1][2] is a confectionery made from sugar, water and gelatin whipped to a solid-but-soft consistency. It is used as a filling in baking or molded into shapes and coated with corn starch. This sugar confection is inspired by a medicinal confection made from Althaea officinalis, the marsh-mallow plant.[3]
Quick Facts Type, Place of origin ...
History
The marsh-mallow plant (Althaea officinalis)
The word "marshmallow" comes from the mallow plant species (Althaea officinalis), a wetland weed native to parts of Europe, North Africa, and Asia that grows in marshes and other damp areas. The plant's stem and leaves are fleshy, and its white flower has five petals. It is not known exactly when marshmallows were invented, but their history goes back as early as 2000 BCE. Ancient Egyptians were said to be the first to make and use the root of the plant to soothe coughs and sore throats and to heal wounds. The first marshmallows were prepared by boiling pieces of root pulp with honey until thick. Once thickened, the mixture was strained, cooled, then used as intended.[4][5][6]
Whether used for candy or medicine, the manufacture of marshmallows was limited to a small scale. In the early to mid-19th century, the marshmallow had made its way to France, where confectioners augmented the plant's traditional medicinal value. Owners of small confectionery stores would whip the sap from the mallow root into a fluffy candy mold. This candy, called Pâte de Guimauve, was a spongy-soft dessert made from whipping dried marshmallow roots with sugar, water, and egg whites.[7][8] It was sold in bar form as a lozenge. Drying and preparation of the marshmallow took one to two days before the final product was produced.[9] In the late 19th century, candy makers started looking for a new process and discovered the starch mogul system, in which trays of modified corn starch had a mold firmly pushed down in them to create cavities within the starch. The cavities were then filled with the whipped marshmallow sap mixture and allowed to cool or harden.[10] At the same time, candy makers began to replace the mallow root with gelatin, which created a stable form of marshmallow.[5]
By the early 20th century, thanks to the starch mogul system, marshmallows were available for mass consumption. In the United States, they were sold in tins as penny candy and used in a variety of food recipes like banana fluff, lime mallow sponge, and tutti frutti. In 1956, Alex Doumak patented[11] the extrusion process that involved running marshmallow ingredients through tubes. The tubes created a long rope of marshmallow mixture and were then set out to cool. The ingredients were then cut into equal pieces and packaged.[5]
Modern marshmallow manufacturing is highly automated and has been since the early 1950s when the extrusion process was first developed. Numerous improvements and advancements allow for the production of thousands of pounds of marshmallow a day.[12] Today, the marshmallow typically consists of four ingredients: sugar, water, air, and a whipping agent.
Ingredients
Marshmallows consist of four ingredients: sugar, water, air, and a whipping agent/aerator (usually a protein). The type of sugar and whipping agent varies depending on the desired characteristics. Each ingredient plays a specific role in the final product.
The marshmallow is a foam, consisting of an aqueous continuous phase and a gaseous dispersed phase (in other words, a liquid with gas bubbles spread throughout). In addition to being a foam, this also makes marshmallows an "aerated" confection because it is made up of 50% air. The goal of an aerated confection like a marshmallow is to incorporate gas into a sugar mixture and stabilize the aerated product before the gas can escape. When the gas is introduced into the system, tiny air bubbles are created. This is what contributes to the unique textural properties and mouth-feel of this product.[13]
Protein
In marshmallows, proteins are the main surface-active agents responsible for the formation and stabilization of the dispersed air. Due to their structure, surface-active molecules gather at the surface area of a portion of (water-based) liquid. A portion of each protein molecule is hydrophilic, with a polar charge, and another portion is hydrophobic and non-polar. The non-polar section has little or no affinity for water, and so this section orients as far away from the water as possible. However, the polar section is attracted to the water and has little or no affinity for the air. Therefore, the molecule orients with the polar section in the water, with the non-polar section in the air. Two primary proteins that are commonly used as aerators in marshmallows are albumen (egg whites) and gelatin.[14]
Albumen (egg whites)
Albumen is a mixture of proteins found in egg whites and is utilized for its capacity to create foams. In a commercialized setting, dried albumen is used as opposed to fresh egg whites. In addition to convenience, the advantages of using dried albumen are an increase in food safety and the reduction of water content in the marshmallow. Fresh egg whites carry a higher risk of Salmonella, and are approximately 90 percent water. This is undesirable for the shelf life and firmness of the product. For artisan-type marshmallows, prepared by a candy maker, fresh egg whites are usually used. Albumen is rarely used on its own when incorporated into modern marshmallows, and instead is used in conjunction with gelatin.[15]
Gelatin
Gelatin is the aerator most often used in the production of marshmallows. It is made up of collagen, a structural protein derived from animal skin, connective tissue, and bones. Not only can it stabilize foams, like albumen, but when combined with water, it forms a thermally-reversible gel. This means that gelatin can melt, then reset due to its temperature sensitivity. The melting point of gelatin gel is around 95 °F (35 °C), which is just below normal body temperature (around 97 °F (36 °C)). This is what contributes to the "melt-in-your-mouth" sensation when a marshmallow is consumed—it actually starts to melt when it touches the tongue.[14]
During preparation, the temperature needs to be just above the melting point of the gelatin, so that as soon as it is formed, it cools quickly, and the gelatin sets, retaining the desired shape. If the marshmallow rope mixture exiting the extruder during processing is too warm, the marshmallow starts to flow before the gelatin sets. Instead of a round marshmallow, it takes on an oval form. Excessive heat can also degrade or break down the gelatin itself. Therefore, when marshmallows are being produced at home or by artisan candy makers, the gelatin is added after the syrup has been heated and cooled down.
In commercial operations, the gelatin is cooked with the sugar syrup, rather than being added later after the syrup has cooled. In this case, kinetics play an important role, with both time and temperature factoring in. If the gelatin was added at the beginning of a batch that was then cooked to 112–116 °C in 20–30 minutes, a significant amount of gelatin would break down. The marshmallow would have reduced springiness from that loss of gelatin. But since the time the syrup spends at elevated temperature in modern cookers is so short, there is little to no degradation of the gelatin.[12]
In terms of texture and mouth-feel, gelatin makes marshmallows chewy by forming a tangled 3-D network of polymer chains. Once gelatin is dissolved in warm water (dubbed the "blooming stage"), it forms a dispersion, which results in[how?] a cross-linking of its helix-shaped chains. The linkages in the gelatin protein network trap air in the marshmallow mixture and immobilize the water molecules in the network. The result is the well-known spongy structure of marshmallows. This is why the omission of gelatin from a marshmallow recipe results in marshmallow creme, since there is no gelatin network to trap the water and air bubbles.[14]
Sugars
A traditional marshmallow might contain about 60% corn syrup, 30% sugar, and 1–2% gelatin. A combination of different sugars is used to control the solubility of the solution.[16] The corn syrup/sugar ratio influences the texture by slowing crystallization of the sucrose. The smooth texture of marshmallows relies on disordered, or amorphous, sugar molecules. In contrast, increasing the sugar ratio to about 60–65% produces a grainy marshmallow.[17] Temperature also plays an important role in producing smooth marshmallows by reducing the time window for ordered crystals to form. To ensure the sugars are disordered, the sugar syrup solution is heated to a high temperature and then cooled rapidly.[18]
Sugarcane and sugar beet
Sugarcane and sugar beet are the two primary sources of sugar, consisting of sucrose molecules. Sucrose is a disaccharide that consists of one glucose and fructose molecule. This sugar provides sweetness and bulk to the marshmallow while simultaneously setting the foam to a firm consistency as it cools.[17] Sucrose, and sugars in general, impair the ability of a foam to form, but improve foam stability. Therefore, sucrose is used in conjunction with a protein like gelatin. The protein can adsorb, unfold, and form a stable network, while the sugar can increase the viscosity.[19] Liquid drainage of the continuous phase must be minimized as well. Thick liquids drain more slowly than thin ones, and so increasing the viscosity of the continuous phase reduces drainage. A high viscosity is essential if a stable foam is to be produced. Therefore, sucrose is a main component of marshmallow. But sucrose is seldom used on its own because it tends to crystallize.
Corn syrup
Corn syrup, derived from maize, contains glucose, maltose, and other oligosaccharides. Corn syrup can be obtained from the partial hydrolysis of cornstarch.[20] Corn syrup is important in the production of marshmallow because it prevents the crystallization of other sugars (like sucrose). It may also contribute body, reduce sweetness, and alter flavor release, depending on the Dextrose Equivalent (DE) of the glucose syrup used.
The DE is the measure of the amount of reducing sugars present in a sugar product in relation to glucose. Lower-DE glucose syrups provide a chewier texture, while higher-DE syrups make the product more tender.[17] In addition, depending on the type of DE used, can alter the sweetness, hygroscopicity, and browning of the marshmallow. Corn syrup is flavorless and cheap to produce, which is why candy companies love using this product.
Invert sugar
Invert sugar is produced when sucrose breaks down due to the addition of water, also known as hydrolysis. This molecule exhibits all the characteristics of honey except the flavor because it is the primary sugar found in honey. This means that invert sugar has the ability to prevent crystallization and produce a tender marshmallow. It is also an effective humectant, allowing it to trap water and prevent the marshmallow from drying out. For some candies, this is not a good trait to have, but for marshmallows, it is an advantage since it has a high moisture content.[12]
Fruit syrups
While not widely used for traditional or commercial recipes, fruit syrups have been proposed as an alternative sugar for marshmallows.[21]
Additional ingredients
Flavors
Unless a variation of the standard marshmallow is being made, vanilla is always used as the flavoring. The vanilla can either be added in extract form or by infusing the vanilla beans in the sugar syrup during cooking. This[clarification needed] is the best technique to get an even distribution of flavor throughout the marshmallow.[15]
Acids
Acids, such as cream of tartar or lemon juice, may also be used to increase foam stability. The addition of acid decreases the pH. This reduces the charge on the protein molecules and brings them closer to their isoelectric point. This results in a stronger, more stable interfacial film. When added to egg whites, acid prevents excessive aggregation at the interface. However, acid delays foam formation. It may therefore be added toward the end of the whipping process after a stable foam has been created.[13]
Manufacturing process
Video of making marshmallows
Just Born Peeps in an Easter basket
Commercial process
In commercial marshmallow manufacture, the entire process is streamlined and fully automated.
Gelatin is cooked with sugar and syrup. After the gelatin-containing syrup is cooked, it is allowed to cool slightly before air is incorporated. Whipping is generally accomplished in a rotor-stator type device. Compressed air is injected into the warm syrup, held at a temperature just above the melting point of gelatin. In a marshmallow aerator, pins on a rotating cylinder (rotor) intermesh with stationary pins on the wall (stator) provide the shear forces necessary to break the large injected air bubbles into numerous tiny bubbles that provide the smooth, fine-grained texture of the marshmallow. A continuous stream of light, fluffy marshmallow exits the aerator en route to the forming step.
The marshmallow confection is typically formed in one of three ways. First, it can be extruded in the desired shape and cut into pieces, as done for Jet-Puffed marshmallows. Second, it can be deposited onto a belt, as done for Peeps.[22] Third, it can be deposited into a starch-based mold in a mogul to make various shapes.[12]
Home making process
A freshly-cut batch of homemade marshmallows
The home process for making marshmallow differs from commercial processes. A mixture of corn syrup and sugar is boiled to about 252 °F (122 °C). In a separate step, gelatin is hydrated with enough warm water to make a thick solution. Once the sugar syrup has cooled to about 100 °F (38 °C), the gelatin solution is blended in along with desired flavoring, and whipped in a mixer to reach the final density. The marshmallow is then scooped out of the bowl, slabbed on a table, and cut into pieces.[15]
Roasted marshmallows and s'mores
A popular camping or backyard tradition in the United Kingdom,[23] North America, New Zealand and Australia is the roasting or toasting of marshmallows over a campfire or other open flame.[24] A marshmallow is placed on the end of a stick or skewer and held carefully over the fire. This creates a caramelized outer skin with a liquid, molten layer underneath. Major flavor compounds and color polymers associated with sugar browning are created during the caramelization process.[25]
As sugar costs went down in 19th century, in 1892 a New Jersey newspaper reported that "'Marshmallow roasts' are the newest thing in summer resort diversions." There were more mentions of the trend throughout 1890s, implicitly (and sometimes explicitly) referring to home-made marshmallows, as commercial process was yet to be invented.[26]
S'mores are a traditional campfire treat in the United States, made by placing a toasted marshmallow on a slab of chocolate, which is placed between two graham crackers. These can then be squeezed together, causing the chocolate to begin melting.[27]
Roasting a marshmallow
Roasting a marshmallow
A roasted marshmallow
A roasted marshmallow
An open-faced s'more
An open-faced s'more
Nutrition
Marshmallows are defined in US law as a food of minimal nutritional value.[28]
Dietary preferences
Toasted vegan marshmallows served with chocolate mousse
The traditional marshmallow recipe uses powdered marshmallow root, but most commercially manufactured marshmallows instead use gelatin in their manufacture. Vegans and vegetarians avoid gelatin, but there are versions that use a substitute non-animal gelling agent such as agar.[29] In addition, marshmallows are generally not considered to be kosher or halal unless either their gelatin is derived from kosher or halal animals or they are vegan.[30]
Marshmallow creme and other less firm marshmallow products generally contain little or no gelatin, which mainly serves to allow the familiar marshmallow confection to retain its shape. They generally use egg whites instead. Non-gelatin, egg-containing versions of this product may be consumed by ovo vegetarians. Several brands of vegetarian and vegan marshmallows and marshmallow fluff exist.[31]
See also
Chocolate-coated marshmallow treats
Chubby Bunny, children's game involving marshmallows
Divinity (confectionery)
Flump (sweet)
Marshmallow creme
Peeps
Stanford marshmallow experiment
Stay Puft Marshmallow Man
This former motor vehicle factory was built in 1917 by Wallis, Gilbert and Partners, in collaboration with Truscon, for Tilling-Stevens Ltd. It is an example of a factory designed using the Kahn Daylight System. The various sheds which adjoin the factory building to the south are not of special interest.
Reasons for Designation
The former Tilling-Stevens factory, 1917 by Wallis, Gilbert and Partners, in collaboration with Truscon, is designated at Grade II for the following principal reasons: * Historic interest: the building is the earliest surviving by the practice of Wallis, Gilbert and Partners, the foremost factory architects of the inter-war period; it is also one of few surviving examples of their early Daylight factories not to have undergone significant alteration; * Technical interest: the building is one of few surviving examples of a group of English factories built using the Kahn Daylight System, an adaptable, efficient and influential system of factory building, developed in America for the construction of automotive factories; * Architectural interest: the front elevation of this imposing building employs the compositional devices and decorative motifs which became synonymous with the work of Wallis, Gilbert and Partners; the powerful rationality of its other elevations expresses the modern approach to industrial architecture that its design, construction and layout embodies.
History
In 1916 Thomas Wallis (1872-1953) founded the architectural practice of Wallis, Gilbert and Partner (becoming Wallis, Gilbert and Partners the following year). In the early years of the practice it worked in close collaboration with Trussed Concrete Steel Limited (Truscon). Truscon's proprietary system of concrete reinforcement had been developed by the Kahn family, who had set up Truscon to exploit the system in America; an English branch of the company formed in 1907. In America the Kahn system had been applied to the creation of a particular model of factory design which was based on a regular grid of column, beam and slab, in which the concrete frame was fully exposed, and the external walls were glass-filled, it was called the 'Kahn Daylight System' of factory design. The best known and most influential American example is Henry Ford's Highland Park Ford Plant, Michigan, designed and built in 1908 by Albert Kahn. Truscon built several Daylight factories in Britian prior to the partnership with Wallis, Gilbert and Partners (including three in Scotland), but the only English one known to survive in anything like original condition is Enterprise House, Hayes, of 1912, listed Grade II.
Together, Wallis, Gilbert and Partners and Truscon designed and constructed of a number of Daylight factories in England, of which the Tilling-Stevens factory is the earliest surviving. Wallis Gilbert and Partners went on to great success as an architectural practice, designing many factories and commercial buildings in the interwar period. One of their best known works is the Grade II* listed former Hoover Factory (1932-35) in Ealing.
Tilling-Stevens Ltd was formed in 1915 after WA Stevens, inventor of the petrol-electric motor, met Richard Tilling of Thomas Tilling Ltd, London's oldest omnibus operator (established 1847). The men recognised the potential for petrol-electric transmission in motorised buses, and the companies went into partnership together, manufacturing their own vehicles. New premises were added to Stevens' Maidstone works (known as the Victoria Works) in 1912, and following the formation of Tilling-Stevens Limited the works were enlarged again with the construction of the Wallis Gilbert and Partners factory in 1917 to accommodate production for war requirements.
The original design for the factory was a five-storey hollow rectangle, with a central, glazed, single-storey space within the well, which would contain part of the assembly shop. It was designed to be built in stages, with the south and west sides of the rectangle shown on the plans as 'future extension' (J Skinner 1997, 50). It is thought likely that the decision only to build the north and east sides of the rectangle was taken at an early stage, as the attic storey is centred over the existing front elevation. The factory was designed so as to accommodate all the various manufacturing processes in a downward flow through the building, each level being linked by electric lifts. Power was supplied to work stations by shafted over-head motors suspended from the beams.
In the early 1950s Tilling-Stevens was taken over by the Rootes Group, which was itself taken over in the mid-1960s by Chrysler (UK) Ltd; the Tilling-Stevens factory closed in 1975.
Details
The factory is constructed of a regular reinforced concrete grid, expressed throughout the exterior of the building; the front elevation, also of concrete, is dressed to present a classically-styled composition to the street.
MATERIALS: the building is composed of a grid of exposed horizontal and vertical reinforced concrete members, which divide the building into 20' by 20' bays; on the outer faces of the building the bays are in-filled with panels of red brick and glazing. The original windows were multi-light steel casements however these have almost universally been replaced with uPVC casements.
PLAN: the building is five storeys high with a small attic storey. The factory floor is L-shaped in plan; the core is 3 bays wide by 16 bays deep, with a perpendicular wing to the rear, 3 bays wide by 3 deep, extending southwards. Another 3 bay by 3 bay wing projects to the north, which contains the main goods lift and stair; this was where the services and amenities for the building were housed. The front of the building is an additional two bays wide to the north, providing a vehicular access at street level. A roadway runs from this entrance, through the centre of the northerly service wing (where there is a weigh bridge), and down the side and rear of the building. To the rear there is a projecting stair and lift tower, and to the south there is a second projecting lift tower; this is later in date, but appears to use the same construction system. There is a third internal fire escape stair on the south side of the building which exits onto St Peter's Street at the front.
EXTERIOR: with the exception of the front, all elevations of the building are without architectural embellishment and form a regular pattern of concrete grid, brick, and glass. The concrete grid is also expressed on the front elevation, however here the concrete is also used decoratively to shape the elevation into a classical composition. There is a heavy cornice over the fourth storey, with recessed ribbing and nail-head corner stops; the fifth storey is treated as a classical attic, having smaller windows and a much plainer and shallower cornice above. The true attic storey is three bays wide, central to the elevation and set back from the front. The bays to the far left and right of the elevation are treated as towers, defined by slightly projecting pilaster-like verticals to either side. The 'capitals' of these pilasters take the form of a circular disk, flanked by triglyph-like elements. At ground floor there is a pedestrian and vehicular entrance/exit to either side of the elevation. These openings are framed by wide, flat, unmoulded architraves and above each of the vehicular openings is a framed panel (which once bore the name of the company) with a stylised tassel motif to either side. This panel with tassels motif is repeated within the parapet above the attic storey.
The exterior of the building is generally little altered, the most notable exception being the replacement of the windows. The largest windows to the front were originally 54-light windows, they are now 12-light windows, those to the sides and rear were mostly 45-light windows, these are now 8-light windows. On the front elevation a doorway has been inserted into the left-hand of the three central bays to give access into a site office from St Peter's Street.
INTERIOR: the interior is utilitarian; at each storey concrete pillars support beams and joists which support the floor above. The pillars get progressively smaller in cross-section at each storey up. Circular holes are cast into the joists, through which a conduit carrying electrical cable ran; in some places slots are cast into beams and joists to carry the motors which were suspended overhead, providing power to the factory machinery. The factory floors, which would have been completely open, are now divided into units with concrete block walls built between pillars. Fixtures and fittings which may have been associated with the service and amenity block (which included an office, boiler house, first-aid rooms, lavatories and rest rooms) do not survive.
Diego Rivera considered the Detroit Industy Murals his finest paintings. Produced in 1932-1933, they are the largest and most complex work of the Mexican muralist movement in America. They were commissioned by Edsel Ford, then president of the Ford Motor Company, with the encouragement of the Detroit Institute of Arts' director William Valentiner. Covering the four walls in an interior courtyard in the museum, they portray in detail the complex interplay of raw materials, manufacturing process, and human resources involved in the production and assembly of that emblem of modern culture, the automobile.
South Wall Details
Rivera included portraits of his patrons as well as several assistants to give the murals a very contemporary perspective. On the lower right corner is Edsel Ford and William Valentiner (profile). In the third lower panel from the left is Henry Ford presiding in an engine class. The man in the hat on the left side is M. L. Bricker, assistant to Henry Ford in charge of production, overseeing bumpers and grinders working on body panels..
The scenes in the mural include the massive fender stamping press on the right, final assembly in the center, glass plants in the 4th and 5th lower panels; and in the 6th panel, workers walking over a bridge to the parking lot after getting paid.
www.ilr.cornell.edu/buffalo-co-lab/diego-riveras-detroit-...
This colorless synthetic diamond from Apollo Diamond may pose a bit of a challenge to the African warlords and the De Beers cartel.
This diamond has the same atomic structure as a mined diamond, and is therefore optically, chemically and physically identical. But Apollo plans to get the cost down to $10/carat with high volume manufacturing.
It is grown one carbon atom at a time in a customized CVD (chemical vapor deposition) process. A perfect seed crystal starts the process (over time, Apollo has enlarged the “seed” to wafer scale). The seed is placed in a microwave chamber with a hydrogen + methane plasma heated to 1300 degrees that rains reactive carbon down onto the seed, growing ~1 carat per 12 hours.
Although the manufacturing process should produce diamonds with fewer flaws than mined diamonds, this early diamond has some defects that I could only see with the macro lens (inclusions and a crown notch. I’m just happy to have a version with personality. =)
It is 8mm wide by 2mm deep. Right now the 2mm depth is the critical manufacturing limit, and it affects the ability to do a standard brilliant diamond cut. So this one is flat and wide. But they can make sheets of diamond with this thickness. Imagine a diamond window pane, or semiconductor wafers that can run at 81 Ghz without elaborate cooling.
"Although the monogram on the enamel plate shows this as a George VI box, the initials on the aperture casting have been modified. This was originally an Edward VIII box, that was adapted during the manufacturing process. As such, it's probably unique." Quoted from 'On the Trail of Edward VIII' by David Chandler.
Original examples are rare as Edward VIII only reigned for less than a year, from 20 January 1936 to 11 December 1936. After his abdication, most boxes bearing his cypher were modified or replaced. Quoted from Wikimedia.
Edward VIII Post Box, Crown Terrace, Glasgow- G12 173D
Edward VIII Wall Box, Forgandenny - PH2 120
Edward VIII Pillar Box, Glasgow - G44 204
Edward VIII Pillar Box, Glasgow - G12 263
Edward VIII Pillar Box, Glasgow - G41 187
Edward VIII Pillar Box, Balloch - G83 48
Edward VIII Pillar Box, Balloch (New Location) - G83 48
Edward VIII Pillar Box, Glasgow - G41 131
Escuela Agrotécnica Salesiana “Carlos M. Casares”
La Escuela Agrotécnica Salesiana “Carlos M. Casares” ubicada en Del Valle, perteneciente a la Región bonaerense de 25 de Mayo. La comunidad, distante a 5 Km. del centro urbano. Donada en 1925 por la señora Concepción U. de Casares.Institución privada a cargo de salesianos, actualmente, está incorporada como Instituto privado al Ministerio de Educación de la Provincia.
Los alumnos deben permanecer internados en el colegio de Lunes a Viernes. La escuela pertenece a la Obra de Don Bosco, por lo que destaca su carisma Salesiano. Además de las asignaturas correspondientes al ciclo secundario o Polimodal, los alumnos tienen formación profesional , que va desde la fabricación de quesos hasta la cría de cerdos y desde carpintería hasta inseminación artificial de ganado vacuno. La Escuela Agrotécnica ofrece una propuesta educativa basada en la práctica de actividades rurales, en áreas de producción agrícola, ganadera e industrial, con acciones que van desde la fabricación de quesos hasta la cría de cerdos y desde carpintería hasta inseminación artificial de ganado vacuno. Este proceso de fabricación y todas las actividades productivas tienen como resultado una gran cantidad de desechos que no son utilizados. Para lograr convertir los remanentes se fabricó el “biodigestor”.
Muchas personas de esta comunidad trabajan en dicha institución que es todo un orgullo local
TRASLATOR
Escuela Agrotécnica Salesiana “Carlos M. Casares”
The Salesian Agrotechnical School "Carlos M. Casares" located in Del Valle, belonging to the Buenos Aires Region of 25 de Mayo. The community, 5 km away from the urban center. Donated in 1925 by Mrs. Concepción U. de Casares. Private institution run by Salesians, currently, it is incorporated as a private Institute to the Ministry of Education of the Province.
Students must remain interned in the school from Monday to Friday. The school belongs to the Work of Don Bosco, for which its Salesian charism stands out. In addition to the subjects corresponding to the secondary cycle or Polimodal, the students have professional training, which goes from the manufacture of cheeses to the raising of pigs and from carpentry to artificial insemination of cattle. The Agrotécnica School offers an educational proposal based on the practice of rural activities, in areas of agricultural, livestock and industrial production, with actions ranging from the manufacture of cheeses to the raising of pigs and from carpentry to artificial insemination of cattle. This manufacturing process and all productive activities result in a large amount of waste that is not used. In order to convert the remnants, the "biodigester" was manufactured.
Many people of this community work in this institution that is a local pride
Fragonard Laboratory Guided Visit.
Nestled in a picturesque setting between Nice and Monaco, at the foot of rocks and poised above the sea, this modern design perfume factory is an interesting contrast to its location in the charming medieval village of Eze. The laboratory uses modern technology to supply all of Fragonard's creams, lotions, and bath gels. The entire manufacturing process is displayed for these cosmetics and beauty products.
The impressive three-storeyed Ynys-y-pandy slate processing works, which served the Gorseddau Quarry, was built in 1856-7 by Evan Jones of Garndolbenmaen and probably designed by James Brunlees. It is ingeniously planned so that the natural fall of the site assisted the manufacturing process. A deep trench inside accommodated a large overshot water wheel (26 ft, 8m in diameter), and on the south side a long curving ramp brought branches of the tramway from Gorseddau Quarry into the mill at two different levels, serving the middle and upper floors. The grand, round-headed openings are closely spaced like a Roman aqueduct. The eastern gable is surmounted by a decorative feature incorporating a false shimney stack, and the west gable windows have at some time had window frames or shutters. Otherwise the construction is bold and plain but none the less impressive.
The mill specialised in the production of slate slabs for floors, dairies, troughs, urinals, etc. In its heyday, in 1860, it was producing over 2,000 tons per annum, but seven years later production was down to 25 tons per annum (due to poor quality of the quarried slate) and the business went into liquidation in 1871. The building provided a venue for eisteddfodau until the roof was removed around 1906.
Image copyright www.kevinobrian.co.uk/
Escuela Agrotécnica Salesiana “Carlos M. Casares”
La Escuela Agrotécnica Salesiana “Carlos M. Casares” ubicada en Del Valle, perteneciente a la Región bonaerense de 25 de Mayo. La comunidad, distante a 5 Km. del centro urbano. Donada en 1925 por la señora Concepción U. de Casares.Institución privada a cargo de salesianos, actualmente, está incorporada como Instituto privado al Ministerio de Educación de la Provincia.
Los alumnos deben permanecer internados en el colegio de Lunes a Viernes. La escuela pertenece a la Obra de Don Bosco, por lo que destaca su carisma Salesiano. Además de las asignaturas correspondientes al ciclo secundario o Polimodal, los alumnos tienen formación profesional , que va desde la fabricación de quesos hasta la cría de cerdos y desde carpintería hasta inseminación artificial de ganado vacuno. La Escuela Agrotécnica ofrece una propuesta educativa basada en la práctica de actividades rurales, en áreas de producción agrícola, ganadera e industrial, con acciones que van desde la fabricación de quesos hasta la cría de cerdos y desde carpintería hasta inseminación artificial de ganado vacuno. Este proceso de fabricación y todas las actividades productivas tienen como resultado una gran cantidad de desechos que no son utilizados. Para lograr convertir los remanentes se fabricó el “biodigestor”.
Muchas personas de esta comunidad trabajan en dicha institución que es todo un orgullo local
TRASLATOR
Escuela Agrotécnica Salesiana “Carlos M. Casares”
The Salesian Agrotechnical School "Carlos M. Casares" located in Del Valle, belonging to the Buenos Aires Region of 25 de Mayo. The community, 5 km away from the urban center. Donated in 1925 by Mrs. Concepción U. de Casares. Private institution run by Salesians, currently, it is incorporated as a private Institute to the Ministry of Education of the Province.
Students must remain interned in the school from Monday to Friday. The school belongs to the Work of Don Bosco, for which its Salesian charism stands out. In addition to the subjects corresponding to the secondary cycle or Polimodal, the students have professional training, which goes from the manufacture of cheeses to the raising of pigs and from carpentry to artificial insemination of cattle. The Agrotécnica School offers an educational proposal based on the practice of rural activities, in areas of agricultural, livestock and industrial production, with actions ranging from the manufacture of cheeses to the raising of pigs and from carpentry to artificial insemination of cattle. This manufacturing process and all productive activities result in a large amount of waste that is not used. In order to convert the remnants, the "biodigester" was manufactured.
Many people of this community work in this institution that is a local pride
At the heart of future rocket engines lifting off to the Moon or Mars could be a 3D printed combustion chamber. Multiple NASA centers partnered with Virgin Orbit to develop and test a uniquely manufactured rocket part.
Virgin Orbit air launches rockets carrying small satellites to space. The company partnered with NASA experts in combustion and additive manufacturing, or 3D printing, at NASA’s Marshall Space Flight Center in Huntsville, Alabama; Glenn Research Center in Cleveland; and Armstrong Flight Research Center in Edwards, California. Their goal: to create a 3D printed combustion chamber that combines multiple materials and takes advantage of cutting-edge manufacturing processes.
Here, Engineers test-fire a 3D-printed rocket engine combustion chamber at NASA’s Marshall Space Flight Center in Huntsville, Alabama.
Image Credit: NASA/Virgin Orbit
A green leaf is green because of the presence of a pigment known as chlorophyll, which is inside an organelle called a chloroplast. When they are abundant in the leaf's cells, as they are during the growing season, the chlorophylls' green color dominates and masks out the colors of any other pigments that may be present in the leaf. Thus the leaves of summer are characteristically green.[6]
In this leaf, the veins are still green while the other tissue is turning red. This produces a fractal-like pattern
Chlorophyll has a vital function: that of capturing solar rays and utilizing the resulting energy in the manufacture of the plant's food — simple sugars which are produced from water and carbon dioxide. These sugars are the basis of the plant's nourishment — the sole source of the carbohydrates needed for growth and development. In their food-manufacturing process, the chlorophylls themselves break down and thus are being continually "used up". During the growing season, however, the plant replenishes the chlorophyll so that the supply remains high and the leaves stay green.
In late summer, as daylight hours shorten and temperatures cool, the veins that carry fluids into and out of the leaf are gradually closed off as a layer of special cork cells forms at the base of each leaf. As this cork layer develops, water and mineral intake into the leaf is reduced, slowly at first, and then more rapidly. It is during this time that the chlorophyll begins to decrease.
Often the veins will still be green after the tissues between them have almost completely changed color.
Ghirardelli Chocolate Company was incorporated in 1852, and is the second-oldest chocolate company in the United States], after Baker's Chocolate.
Ghirardelli is one of the few chocolate companies in the United States to control every aspect of its chocolate manufacturing process, rejecting up to 40% of the cocoa beans shipped in order to select what the company calls the"highest quality" beans. The company then roasts the cocoa beans in-house by removing the outer shell on the bean and roasting the inside of the bean, or the nibs. The chocolate is then ground and refined until the flakes are 19 micrometers in size.(wiki)
Lets forget about other things, i am so ready to eat Ghirardelli.You will even get a free piece of Ghirardelli when you visit Walt Disney World in Orlando.
Also to view more of my photos click below.
Louisiana Museum og Modern Art: "Diego Rivera had been invited to Detroit to paint large-format frescoes portraying the industrial manufacturing process at the Ford Motor Company. Kahlo accompanied him, and in this early major work she describes the contrast between the countries, while standing om a pedestal in an elegant dress, a small Mexican flag and a cigarette in her hands. She has turned her head to the indigenous, nature-loving, lively Mexican side; she is quite obviously not interested in the technical American side. The generators on the American side are nonetheless supplied with energy by the roots of the Mexican plants, which in turn is delivered to the pedestal and thus to Frida Kahlo herself. The moon represents the female principle, the sun the male."
en.wikipedia.org/wiki/Frida_Kahlo
KPM Berlin The Box, Hackesche Höfe, Berlin
"The Königliche Porzellan-Manufaktur Berlin (KPM) was founded on September 19, 1763 by Frederick the Great and has been based in Berlin since the year it was founded. Even today, KPM is still a manufactory that produces all porcelains, services and figurative porcelains, almost exclusively by hand, and executes decorations using free hand painting. [...]
On September 19, 1763, Frederick the Great acquired the [...] company for 225,000 Prussian Reichstalers. [...] The actual success story of the now Royal Porcelain Manufactory Berlin began with the takeover of the manufactory by Frederick the Great.
The king took over the entire staff of 146 employees and gave the manufactory its name and trademark: the royal scepter from the coat of arms of the Elector of Brandenburg. From then on it was called Königliche Porzellan-Manufaktur Berlin and became a model company: the employees had fixed, regular working hours, received an above-average income, were covered by their own company health insurance and acquired a secure pension entitlement. In addition, there was no child labor at the Königliche Porzellan-Manufaktur Berlin. Provisions have also been made to provide for surviving widows and orphans. In the years that followed, the manufacturing process was streamlined and the techniques perfected.
One of the manufactory's most important clients was Frederick the Great himself, who jokingly called himself his “best customer”. From 1763 until his death in 1786, the king ordered porcelain from KPM to the value of 200,000 Reichstalers. For his castles alone, he commissioned 21 dinner services. These services usually had 36 place settings and consisted of up to 500 individual parts as well as ornate figurative centerpieces. [...]
As the owner of the KPM, the king specifically used the white gold as a means of diplomacy. His state gifts often came from the factory and were found in the Russian Tsarist house as well as on the tables of the leading European royal houses. [...] "
(translated from German Wikipedia entry)
I've been tagged. A big part of me is my work, so here are my 10 favorite papers I've published:
2009- The effects of repeat collaboration on creative abrasion
We developed a theory of why repeat collaboration in highly creative projects can lead to less creative outcomes, and suggested what teams can do about it.
2007- Dynamics of organizational emergence: Pace, punctuation, and timing in nascent entrepreneurship
We posited and empirically validated that successful entrepreneurial ventures have a certain “rhythm”; it’s all about momentum.
2006- An emergence event in new venture creation: Measuring the dynamics of nascent entrepreneurship
This was the first paper published in organizational theory that actually collected data and tested a complexity science model.
2003- Merger as marriage: Communication issues in post-merger integration
Not widely read, but I love how insightful the metaphor is.
2002- Studying complex discursive systems: Centering resonance analysis of organizational communication
This was the paper that explained the computerized text analysis method we invented, which then spun off into its own company.
2002- The dynamics of electronic media coverage
Our analysis of media coverage of 9-11.
2001- Supply networks and complex adaptive systems: Control versus emergence
This was the first paper published in supply chain management discussing the implications of complexity science. Most cited article.
1999- Explaining complex organizational dynamics
Here we laid out what randomness and chaos meant if you found them in organizational data.
1997- A complex adaptive systems model of organization change
My definition of a complex adaptive system in this paper is the one used in Wikipedia.
1986- An integrated quality systems approach to quality and productivity improvement in continuous manufacturing processes
My first published paper…
'Aussie Bear' factory, Thurlstane (Aust.) Pty. Ltd., Palmer Street Sydney, ca. 1944-1945, by Milton Kent, for Repatriated Services Rehabilitation Department. Shows manufacturing process of "Aussie-Bear" Australia's toy koala, from vintage gelatin silver print, State Library of New South Wales, collection.sl.nsw.gov.au/record/1JkmNxrY/NgJ837W6qww6j PXA 1517
Iowa is a state located in the Midwestern United States, an area often referred to as the "American Heartland." It derives its name from the Ioway people, one of the many American Indian tribes that occupied the state at the time of European exploration. Iowa was a part of the French colony of New France. After the Louisiana Purchase, settlers laid the foundation for an agriculture-based economy in the heart of the Corn Belt. Iowa is often known as the "Food Capital of the World", however Iowa's economy, culture, and landscape are diverse. In the mid and late 20th century, Iowa's agricultural economy transitioned to a diversified economy of advanced manufacturing, processing, financial services, biotechnology, and green energy production. Iowa has been listed as one of the safest states in which to live. Des Moines is Iowa's capital and largest city.
From Wikipedia, the free encyclopedia
The sun gives the Autumn leaves a last chance to show their beauty.
Autumn leaf color is a phenomenon that affects the normally green leaves of many deciduous trees and shrubs by which they take on, during a few weeks in the autumn season, one or many colors that range from red to yellow. The phenomenon is commonly called fall colors and autumn colors, while the expression fall foliage usually connotes the viewing of a tree or forest whose leaves have undergone the change. In some areas in the United States and Canada, "leaf peeping" tourism between the beginning of color changes and the onset of leaf fall, or scheduled in hope of coinciding with that period, is a major contribution to economic activity.
A green leaf is green because of the presence of a pigment known as chlorophyll. When they are abundant in the leaf's cells, as they are during the growing season, the chlorophylls' green color dominates and masks out the colors of any other pigments that may be present in the leaf. Thus the leaves of summer are characteristically green.
In this leaf, the veins are still green while the other tissue is turning red.
Chlorophyll has a vital function: that of capturing solar rays and utilizing the resulting energy in the manufacture of the plant's food—simple sugars which are produced from water and carbon dioxide. These sugars are the basis of the plant's nourishment—the sole source of the carbohydrates needed for growth and development. In their food-manufacturing process, the chlorophylls themselves break down and thus are being continually "used up." During the growing season, however, the plant replenishes the chlorophyll so that the supply remains high and the leaves stay green.
In late summer, the veins that carry fluids into and out of the leaf are gradually closed off as a layer of special cork cells forms at the base of each leaf. As this cork layer develops, water and mineral intake into the leaf is reduced, slowly at first, and then more rapidly. It is during this time that the chlorophyll begins to decrease.
Often the veins will still be green after the tissues between them have almost completely changed color.
Courtesy: Wikipedia: Autumn_leaf_color
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While the MP 1.21 was dependable and much liked by it's users it was also expensive, complex to manufacture and on the heavy side and so the MP 1.21's designer, Gustav Einrich then designed the MP 2.44.
Following the trend set by other designs such as the German MP-40, the British Sten and the American M3 the MP 2.44 is made mostly out of stamped steel.
To simplify production the MP 2.44 shares as many parts and manufacturing processes with it's predecessor, the MP 1.21.
The receiver, bolt and barrel are modified versions of that of the MP 1.21 and things like screws, springs and sears are the exact the same and are interchangeable.
The 9x19 mm cartridges are fed from either a straight 20 or 32 round magazine shared with the Mp 1.21 or from a curved 45 round magazine. The ability to use MP-40 magazines was not carried over since this caused too many misfeeds during testing.
The safety is a simple push through rod that locks the bolt and firing in either forward or back positions and also acts as the charging handle.
For all it's good point's the MP.244 also had it's share of problems. The grips were made out of plastic and had a tendency to crack easily in adverse conditions before a new plastic was made and the 45 round magazines spring could weaken and cause feed issues. The front grip only had a metal insert that was spot welded in to the relatively thin barrel shroud which was known to break off if handled too roughly.
Despite the early troubles the MP 2.44 was used extensively during Second World War and after it, all the way to the 1970s.
Credit: Shockwave - sling mount
What is Smart Doll?
Smart Doll is a new standard in fashion doll that not only enables artists, designers and photographers to enhance their creativity, but to also enrich the lifestyles of folks who not only appreciate Japanese culture - but cute things too.
Designed by Danny Choo, the 1/3 scale (60 cm or 2 feet tall) Smart Doll encompasses Japanese cultural elements such as design philosophy, the Anime (Japanese animation) look and feel through to the traditional casting methods used in the manufacturing process right here in Japan.
This post contains a video, click here to view.
View more at www.dannychoo.com/en/post/27625/Smart+Doll.html
Historic Harpers Ferry, West Virginia is one of those places that have deep roots in America's growth. Early in it's life it was the start point of explorers Lewis & Clark, charged by Jefferson to explore and map the newly acquired Louisiana Purchase territory, find a practical route across the Western half of the continent, and establish an American presence in this territory before Britain and other European powers tried to claim it. Sounds easy. Not! Anyway, it's a beautifully restored and maintained place, abounding in period buildings, stone walls and two rivers merging. It had been way too long since I last visited and jumped at the suggestion from my brothers about where we should go to shoot.
Some interesting, and possibly surprising, facts about Harpers Ferry :
- visited by George Washington on his very first surveying expedition at the age of 17.
- was cited by Thomas Jefferson, after a visit, as such a beautiful spot that it was worth a trip across the Atlantic.
- was the starting place of the Lewis and Clarke expedition.
- was the site of the first crossing of the Potomac by a railroad, on the first structural steel bridge in the world.
- was the industrial town where using interchangeable parts in a manufacturing process was first invented and proven practical.
- was the site of the John Brown raid which precipitated the Civil War.
- was the first command of Stonewall Jackson, who raised and trained his famed Brigade here.
- was the site of three Civil War battles, the major one involving over 30,000 troops on both sides which resulted in the largest surrender of US troops until Bataan in WWII.
- was a bastion of elevating African Americans, with the first real academic college (Storer College) to educate freed slaves in all aspects of higher learning, rather than sewing and other trades.
- was the site of the Founding in the US of the Niagara movement, which later evolved into the NAACP.
- was a town which, despite unfortunate racism by some, way before its time encouraged African-American entrepreneurs, one of whom built and managed the fabled Hilltop House Hotel.
- was a major retreat center in the late nineteenth and early twentieth century for many notables, including seven presidents, Mark Twain, and many others.
- was cited by art history experts as the most "painted town" in America, because of its spectacular scenery.
Single exposure, Nikon D700, Nikkor 24-85, f/11, 1/125s, ISO 200, polarizer.
All of my images are protected by United States and international copyright laws. They may be reproduced only with written permission. Copyright © 2013 Tom Lussier Photography. All rights reserved.
While the photos are listed as "public", they are not public domain, nor are they free stock images. Use without written consent by the author is illegal and punishable by law. If you want to use any of my images, for any reason, please send me an email first. Thank you.