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Word: spans (lookup in dictionary) (lookup stats)
Dates: during 1930-1939
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Known as "Martin Ocean Transport- Model 156," it is a ship almost 92 ft. long, 12 ft. wide and 24 ft. high. Its great metal hull is suspended beneath a 157-ft. wing span. Stubby sea wings extend 13 ft. from the sides of the hull directly below the main span, contribute to the strength and stability of the whole ship and provide storage space for 4,260 gal. of fuel. In the nose is its anchor hatch, dual flight control station, bridge, navigation and radio rooms. Three passenger compartments and a lounge in the centre of the hull provide...

Author: /time Magazine | Title: Transport: Russian Sample | 12/6/1937 | See Source »

Reading eyes do not move continuously from left to right. They hop. The number of words they grasp in one hop is called the span of recognition. This span for the average efficient college reader is 1.2 words; a very few persons can grasp as many as five or six words at once. At the end of the hop there is a pause, while the words register on the brain; 94% of reading time is spent in these "fixations." Sometimes the eye goes back over words it has already scanned. These are regressions. To read rapidly it is necessary...

Author: /time Magazine | Title: EDUCATION: First R | 12/6/1937 | See Source »

...create a regular rhythm of reading is the task of another machine, the metronoscope, which exposes one, two or three words at a time to the reader through a narrow window. It trains the reader to extend his span to two words, cuts the fixation time. Because the words move out of sight as fast as they are read, it eliminates regressions. The speed of the machine is gradually increased to raise the reader's speed...

Author: /time Magazine | Title: EDUCATION: First R | 12/6/1937 | See Source »

Kitchens Are Spick and Span...

Author: NO WRITER ATTRIBUTED | Title: Decomposition of Protein Chief Cause Of Gastro-Intestinal Disturbances | 12/3/1937 | See Source »

Everything is spick and span. All the dishes are thoroughly cleansed. Every employee in the kitchen is under medical inspection. He must be cleanly in his habits, and he is taught the principles of food sanitation. If ill, he must not work, but is given leave of absence with pay. Refrigeration temperatures of all food are under constant check. No food is allowed to accumulate, to spell, or to be utilized as left-overs...

Author: NO WRITER ATTRIBUTED | Title: Decomposition of Protein Chief Cause Of Gastro-Intestinal Disturbances | 12/3/1937 | See Source »

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