Text 7112, 104 rader
Skriven 2006-11-01 10:00:25 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: AIRLINE 503 61101
=========================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 GJ> particularly for fighters, and it was not long before supersonic
 GJ> fighters were being produced.
 ML> Small and strong, these fighters; commercial aviation wasn't
 ML> able to take advantage of their technology, although I hear that
 ML> Concorde used some of the design elements of the swept-wing
 ML> fighters.

In particular the inlet configuration of the supersonic jet engines,
designed to use the shock wave to achieve maximum ram air compression.
 
 GJ> resources and built the Concorde, which turned out to be a remarkably
 GJ> successful aeroplane, popular with those VIPs for whom the high ticket
 GJ> cost was irrelevant.  That was the end of the speed race; development

 ML> Part of it was the interesting aesthetics and efficiencies of
 ML> the design, the former for the passengers and onlookers, the
 ML> latter for the safety people and the bottom line. I never flew
 ML> on it, although at one time Benita had an employee offer to
 ML> fly one way on Concorde and the other on a lesser aircraft for
 ML> a total of just a few hundred dollars; she offered to cut me in
 ML> on this, but I couldn't justify the expense to myself. How times
 ML> have changed.

If Air France succeeds in bringing them back you may yet have your
chance to slot yourself into that elegant shape and hurtle across the
Atlantic.  To my mind the Concorde and the Comet IV are the two most
beautiful aircraft built since WW2.
 
 GJ> since that time has been directed to reducing the cost per passenger
 GJ> mile by building bigger and more luxurious subsonic planes, but no
 GJ> faster than the original 707, DC8 and their equivalents.

 ML> Not much faster, anyhow. The Douglas aircraft was about the
 ML> same speed as the current Airbuses and 737s; the 707 a bit
 ML> faster than that; and the 727 and 747s faster still (I believe
 ML> the design limits are something like .87 and .89 respectively).
 ML> The rollback in speed is because recent engineering has focused
 ML> on fuel efficiency and noise abatement issues rather than increasing
 ML> speed, and anyway much above Mach 0.9 weird things happen.

The figures you quoted on 10/10/02 were:

747-400 like KLM still uses   567 mph  87 seatmiles/gallon
737-200 pure jet engined      575      62
727-200 pure jet speed king   605      48

By the time the fanjet 737-500 came out, its speed had dropped to
485mph, for 68 sm/g, but with the 737-800 both these figures had
improved to 520 and 81 respectively.

The NZ Air Force was still operating at least one 727 in 1998, which
came to Nauru when I was there, carrying a delegation of NZ
parliamentarians and their hangers-on.  At maximum climb angle,
pouring out black smoke as it hurtled towards the stratosphere, its
sight and sound were quite impressive, even though quite sufficient to
raise the hackles on any environmentalist if one had been there.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Rat Coffins (New Zealand Pasties)
 Categories: Main dish, Meats, Pies
      Yield: 1 Servings
 
      8 oz Flour
      2 oz Crisco
      2 oz Butter or margarine
           Pinch of salt
      2 tb Water, maybe 3
      4 oz Finely diced RAW potato
      4 oz Ground beef
      2 oz Chopped onion
      2 oz Finely diced RAW carrot
      1 oz Green peas (optional)
 
  Sift the flour and salt. Rub in the Crisco and butter until a sandy
  texture is reached.  Make a hollow in the middle and add water.
  Handle as little and as lightly as possible. Wrap in grease proof
  paper and refrigerate for 24 hours.  Now it's ready to use for the
  pasties.
  
  Roll out pastry to approximately 1/8" thick, cut into 5" diameter
  rounds. I cut around a dessert dish, moisten the filling with a
  little water and place a generous spoonful in the middle of each
  round. Make sure it is in a pile not flattened out.  Moisten the
  edges of the pastry with beaten egg. Fold in half and flute the
  edges. Now stand them up so the fluting is across the top and push
  with your fingers to make the join into a wavy seam.  Brush the
  outside of each pastie with beaten egg and cook at 275F. for 3/4 to 1
  hour. When cooked the pastie should be nicely browned.
  
  Penny Plant 1991
  
  Submitted by John Hartman
  :            Indianapolis, IN
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)