Word: layers
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Dates: during 1950-1959
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...through water. They always failed. As the air flowed over the wing, it broke into curling eddies that dragged at the plane and drank up the engine's power. In theory, the scientists knew that this "burble" effect could be prevented by sucking into the wing a thin layer of air, and with it the incipient eddies. The remaining air would glide past the whole wing in smooth "laminar flow" (see diagram...
This long-discussed system remained largely a dream for 50 years. But last week Northrop Aircraft, Inc. recorded the results of seven years of experimentation with "low drag boundary layer control." After elaborate tests with models in wind tunnels, Northrop engineers fitted the wing "of an F94 jet fighter with a "glove" containing twelve slots running lengthwise along the wing. A suction pump driven from the main engine pulled air into the slots and pushed it out astern with the rest of the jet's gases, adding a little to the thrust. The reduction of drag was extraordinary, even...
...powerful machines are slashing through the hill, cutting a 360-ft.-deep, 2,200-ft.-long scar -the biggest man-made road gash since the Panama Canal. All told, the machines will move 8,500,000 cu. yd. of earth, enough to cover Manhattan Island with a 4.5-in. layer...
...issue you mentioned a 60-year-old Philadelphia woman who got a skin rash after gathering cashew nuts in Ceylon. When it is picked from the tree, the cashew nut is covered with a hard tough shell that has a thin layer of black oil underneath. This oil is quite corrosive to the skin. It is in the shell, however, which is left in India -in fact is used for fuel-and is not in the kernel that...
...cost materials like foods. Another difficulty is that a considerable amount of heat (heat of sublimation) is required to evaporate the ice crystals. This heat must reach the center of the material, and in the case of most foods the evaporation of crystals near the surface forms a layer of corklike stuff that is an excellent insulator. It keeps heat of sublimation from reaching the interior unless the surface temperature is raised so high that the food spoils...