Word: slowed
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Dates: during 1950-1959
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...healthy adult finback should have a slow pulse-only twelve to the minute or less. But by the time the Woods Hole scientists had it wired, the Provincetown specimen was sick at heart, its pulse racing at an uncetacean 27-still only one-third the rate of the excited Dr. Kanwisher (see cut). An hour before Dr. White got to its beachside, the whale died and was rigged for towing...
...furor that began four months ago when four U.S. sergeants stationed at Izmir were arrested on charges of currency black-marketing, and two in turn accused Turkish cops of torturing them (TIME, Aug. 24 et seq.), drags on in the slow-moving Turkish courts. While the State Department, in deference to its NATO partner, tried to hush up the whole affair, NATO Supreme Commander Lauris Norstad dispatched from Paris a personal investigating team headed by Major General Joseph Carroll, a onetime top FBIman, who was commissioned an Air Force Reserve colonel in 1948 to do police work. Carroll...
...When the soft blue lights came up on her last week, she tilted back the high-cheekboned, full-lipped face on the swan neck and gave out with a brassily exuberant Everything's Coming Up Roses. From that the voice could sink to a smoky purr in a slow Too Much in Love or take on a rasping burr in an upbeat All or Nothing at All. In a white fringed shawl Songstress Carroll sat with a single spot shining on her tawny face while she sang a moving set of folk songs with powerfully restrained drama. Later...
...engine, the same model that drives the Air Force's F89 fighter, and Tempo-Alcoa zoomed up to 180 m.p.h. Then he cut the engine. Two miles ahead, a small peninsula called Pelican Point jutted out into the water. The distance seemed safe enough. The boat had earlier slowed from 260 m.p.h. to a stop in less than a mile. But now a sudden breeze stirred sharp ruffles on Pyramid Lake. The chop broke the normal suction grabbing at the hull, turned the water into a fast-running surface. Tempo-Alcoa did not slow, instead seemed to take...
...tinkerer from Gloucester, Mass. On a trip to Labrador some 40 years ago, Birdseye began to wonder why fish and meat that he froze quickly in the -50° temperature tasted just as good and fresh when he cooked them six months later, while food frozen by the old, slow method lost much of its quality and flavor. Birdseye persisted until he found out why: quick freezing prevents formation of large cell-destroying ice crystals. He went back home to Gloucester, worked out a commercial quick-freeze process, set up the business that became the foundation of the frozen-foods...