Obverse and turn around of ordinary coins in current movement, £2, £1, 50p, 20p, 10p, 5p, 2p and 1pThe British currency was decimalized on February 15, 1971. The basic unit of currency – the Pound – was unchanged. Previous to decimalization there were 240 pennies in a pound, now there are 100 new pence. The new coins were noticeable with the wording "New Penny" or "New Pence" to discriminate them from the old. The word new was drop after ten years. The representation p was also adopted to tell apart the new pennies from the old, which used the sign d.
The initial pound coin was introduced in 1983 to replace the Bank of England £1 banknote which was discontinues in 1984. A circulating bimetallic £2 coin was also introduced in 1998– there had until that time been remembrance £2 coins which did not normally circulate. The total amount of coinage in exchange is approximately three and a quarter billion pounds, of which the £1 and £2 coins account for almost two billion pounds.
Every year, newly mint coins are checkered for size, weight, and work of art at a Trial of the Pyx. Fundamentally the same process has been used since the thirteenth century. Assay is now done by the Worshipful Company of Goldsmiths on behalf of HM Treasury.
Thursday, March 29, 2007
The Honda History
In 1997 Honda begins produce a street-oriented GT motorcycle using an in history significant name: Super hawk. The earlier Super hawk was a similar twin motorcycle that Robert M. Pirsing rides in "Zen and the Art of Motorcycle Maintenance". The unique Super hawk was a profitable achievement, therefore the name being recycled. The new Super hawk was introduced after the Ducati 916 made V-twin sport bikes popular again. The fresh Super hawk uses an all new 90 degree V-twin. The bike bring in a number of fresh design concept such as the "pivot less frame", side radiators, single cast engine case, connecting rods with cap screw in its place of nuts, and the major carburetors Honda ever put on a motorcycle. "Pivot less frame" inevitable that engine was a harassed member with the swing arm bolted directly to the engine. The bike was released in 1997 as an early release 1998 model year. One motorcycle magazine recommended that this bike was the fastest 0-60 mph manufacture bike at the time. A racing version of the bike was predictable from Honda. Honda formed in 2000 the RVT1000R known outside the United States as the VTR1000SP, although the bike had only four engine parts in common with the modern Super hawk. The RC51 was an completely new V-twin racing platform that won the World Super bike championship its first year race through Colin Edwards and the Castrol team.
Friday, March 23, 2007
Longships
Longships, langskip or drakkar were boats used by the Scandinavians and Saxons for their raids on costal and inland settelments. They were the epitome of Scandinavian military power and ranked extremely as precious material possessions.
The longship was a long, narrow, light boat with shallow draft, with oars along approximately the entire length of the boat. Later versions sported a rectangular sail on a single mast to augment the rowers particularly during longer journeys. In combat the variabilily of wind power made rowers the chief means of propulsion. virtually all longships were clinker built and waterproofed by moss drenched in tar. The ship's low mass and shallow keel permitted navigation in waters just 1 meter deep, rapid beaching when landing on beaches, and portage over land.
Construction
Our best evidence for longship building comes from ship-burials. It was common in Viking society for kings to be buried under a long burial mound in a ship with rich possessions. The Oseberg ship burial in Norway and the Anglo Saxon longship of Sutton Hoo in England are both good examples.
Longships were extraordinarily narrow for their length compared to modern standards The main discovered longship (at Roskilde harbor) is 35m in length, and the longship from Hedeby harbour has the largest length/width proportion: 11.4 to 1. However, later longships, optimized for sailing, had lower ratios, often 1 to 7 or even 1 to 5.
In contrast, Scandinavian trade ships or knarrs were built deeper and broader to accommodate bulkier cargo, and were more reliant on sails. A similar relationship may be seen in Mediterranean galleys, which are now and then called longships as well, and their merchant vessels, which were roundships.
Rectangular sails made of wool strengthened by leather were introduced later. Under sail, longships were very fast, achieving speeds of 14 knots. They were also extremely seaworthy, but, being essentially open boats, not very habitable. However, this did not stop early Scandinavian explorers from discovering and settling in Iceland, Greenland, and Canada, all well before Christopher Columbus landed in the Bahamas in 1492.
The longship was a long, narrow, light boat with shallow draft, with oars along approximately the entire length of the boat. Later versions sported a rectangular sail on a single mast to augment the rowers particularly during longer journeys. In combat the variabilily of wind power made rowers the chief means of propulsion. virtually all longships were clinker built and waterproofed by moss drenched in tar. The ship's low mass and shallow keel permitted navigation in waters just 1 meter deep, rapid beaching when landing on beaches, and portage over land.
Construction
Our best evidence for longship building comes from ship-burials. It was common in Viking society for kings to be buried under a long burial mound in a ship with rich possessions. The Oseberg ship burial in Norway and the Anglo Saxon longship of Sutton Hoo in England are both good examples.
Longships were extraordinarily narrow for their length compared to modern standards The main discovered longship (at Roskilde harbor) is 35m in length, and the longship from Hedeby harbour has the largest length/width proportion: 11.4 to 1. However, later longships, optimized for sailing, had lower ratios, often 1 to 7 or even 1 to 5.
In contrast, Scandinavian trade ships or knarrs were built deeper and broader to accommodate bulkier cargo, and were more reliant on sails. A similar relationship may be seen in Mediterranean galleys, which are now and then called longships as well, and their merchant vessels, which were roundships.
Rectangular sails made of wool strengthened by leather were introduced later. Under sail, longships were very fast, achieving speeds of 14 knots. They were also extremely seaworthy, but, being essentially open boats, not very habitable. However, this did not stop early Scandinavian explorers from discovering and settling in Iceland, Greenland, and Canada, all well before Christopher Columbus landed in the Bahamas in 1492.
Monday, March 19, 2007
Helicopter
A helicopter is an aircraft which is lifted and propelled by one or more horizontal rotors (propellers). Helicopters are classified as rotary-wing aircraft to differentiate them from conventional fixed-wing aircraft. The word helicopter is resulting from the Greek words helix (spiral) and pteron (wing). The engine-driven helicopter was invented by the Slovak inventor Jan Bahyl. The first stable, fully-controllable helicopter located in production was invented by Igor Sikorsky.
Compared to conventional fixed-wing aircraft, helicopters are much more complex, more expensive to buy and operate, comparatively slow, have shorter range and restricted payload. The compensating advantage is maneuverability: helicopters can hover in place, reverse, and above all take off and land vertically. Subject only to refuelling facilities and load/altitude limitations, a helicopter can travel to any location, and land wherever with a clearing a rotor disk and a half in diameter
Compared to conventional fixed-wing aircraft, helicopters are much more complex, more expensive to buy and operate, comparatively slow, have shorter range and restricted payload. The compensating advantage is maneuverability: helicopters can hover in place, reverse, and above all take off and land vertically. Subject only to refuelling facilities and load/altitude limitations, a helicopter can travel to any location, and land wherever with a clearing a rotor disk and a half in diameter
Tuesday, March 13, 2007
Baking powder
Baking Powder is a dry chemical leavening agent used in baking and deodorizing. There are some formulations; all contain an alkali, characteristically sodium bicarbonate (baking soda), and an acid in the form of salt crystals, together by means of starch to keep it dry. When dissolved in water the acid and alkali react and emit carbon dioxide gas, which expands existing bubbles to leaven the mixture. Most current baking powders are double acting, that is, they have two acid salts, one which reacts at room temperature, producing a rise as soon as the dough or batter is ready, and another which reacts at a higher temperature, causing a additional rise during baking. Baking powders that have only the low-temperature acid salts are called single acting. Many recipes call for a process called creaming, where butter and sugar are beaten together to initiate tiny seed bubbles which the leavening gas will more expand.
Common low-temperature acid salts comprise cream of tartar, calcium phosphate, and citrate. High-temperature acid salts are regularly aluminium salts, such as calcium aluminum phosphate. They can be establish not only in many baking powders, but also in many non-dairy coffee creamers. Excess aluminium in the diet may be detrimental to human health, and so baking powders are available without it for people who are concerned and those sensitive to the taste.
While a variety of baking powders were sold in the first half of the 19th century, our modern variants were exposed by Alfred Bird. Eben Norton Horsford, a student of Justus von Liebig, who began his studies on baking powder in 1856, ultimately developed a variety he named in honor of Count Rumford. August Oetker, a German pharmacist, made baking powder very popular when he began selling his mixture to housewives. The same recipe he produced in 1891 is still sold as Backin in Germany. Oetker started the mass production of baking powder in 1898 and patented his technique in 1903.
Common low-temperature acid salts comprise cream of tartar, calcium phosphate, and citrate. High-temperature acid salts are regularly aluminium salts, such as calcium aluminum phosphate. They can be establish not only in many baking powders, but also in many non-dairy coffee creamers. Excess aluminium in the diet may be detrimental to human health, and so baking powders are available without it for people who are concerned and those sensitive to the taste.
While a variety of baking powders were sold in the first half of the 19th century, our modern variants were exposed by Alfred Bird. Eben Norton Horsford, a student of Justus von Liebig, who began his studies on baking powder in 1856, ultimately developed a variety he named in honor of Count Rumford. August Oetker, a German pharmacist, made baking powder very popular when he began selling his mixture to housewives. The same recipe he produced in 1891 is still sold as Backin in Germany. Oetker started the mass production of baking powder in 1898 and patented his technique in 1903.
Thursday, March 08, 2007
Assam tea
Assam is a black tea named after the region of its manufacturing:(Assam, India). This tea grown-up at sea level is known for its body, briskness, malty flavor, and strong, bright color. Assam teas, or blends containing Assam, are often sold as "breakfast" teas. English Breakfast tea, Irish Breakfast tea, and Scottish Breakfast Tea are ordinary trade names.
Though "Assam" in general denotes the distinctive black teas from Assam, the region produces relatively smaller quantities of green and white teas as well with their own distinctive characteristics.
Historically, Assam is the second commercial tea making region after China. China and Assam are the only two regions in the world by means of native tea plants. Assam tea revolutionized tea drinking habits in the 19th century since the tea, produced from a different range of the tea plant, yielded a different kind of tea.
Though "Assam" in general denotes the distinctive black teas from Assam, the region produces relatively smaller quantities of green and white teas as well with their own distinctive characteristics.
Historically, Assam is the second commercial tea making region after China. China and Assam are the only two regions in the world by means of native tea plants. Assam tea revolutionized tea drinking habits in the 19th century since the tea, produced from a different range of the tea plant, yielded a different kind of tea.
Sunday, March 04, 2007
Honey formation
Honey is laid by bees as a food source. In cold weather or when food sources are scarce, bees use their stored honey as their source of energy. By contriving for the bee group to make its home in a hive, people have been able to semi-domesticate the insects. In the hive there are three types of bee: the single queen bee, a seasonally variable number of drone bees to fertilize new queens and some 20,000 to 40,000 worker bees. The worker bees raise larvae and collect the nectar that will happen to honey in the hive. They go out, collect the sugar-rich flower nectar and return to the hive. As they leave the flower, bees release Nasonov pheromones. These enable other bees to find their way to the site by smell. Honeybees also release Nasonov pheromones at the entrance to the hive, which enables returning bees to return to the proper hive. In the hive the bees use their "honey stomachs" to ingest and repeat the nectar a number of times until it is partially digested. It is then stored in the honeycomb. Nectar is high in both water content and natural yeasts which, unchecked, would reason the sugars in the nectar to ferment. After the final regurgitation, the honeycomb is left unsealed. Bees inside the hive fan their wings, creating a strong draft across the honeycomb. This enhances evaporation of much of the water from the nectar. The lessening in water content, which raises the sugar concentration, prevents fermentation. Ripe honey, as removed from the hive by the beekeeper, has a long shelf life and will not ferment.
The beekeeper encourages overproduction of honey within the hive so that the excess can be taken without endangering the bees. When sources of foods for the bees are short the beekeeper may have to feed the bees other forms of sugar so they can survive.
Honey is laid by bees as a food source. In cold weather or when food sources are scarce, bees use their stored honey as their source of energy. By contriving for the bee group to make its home in a hive, people have been able to semi-domesticate the insects. In the hive there are three types of bee: the single queen bee, a seasonally variable number of drone bees to fertilize new queens and some 20,000 to 40,000 worker bees. The worker bees raise larvae and collect the nectar that will happen to honey in the hive. They go out, collect the sugar-rich flower nectar and return to the hive. As they leave the flower, bees release Nasonov pheromones. These enable other bees to find their way to the site by smell. Honeybees also release Nasonov pheromones at the entrance to the hive, which enables returning bees to return to the proper hive. In the hive the bees use their "honey stomachs" to ingest and repeat the nectar a number of times until it is partially digested. It is then stored in the honeycomb. Nectar is high in both water content and natural yeasts which, unchecked, would reason the sugars in the nectar to ferment. After the final regurgitation, the honeycomb is left unsealed. Bees inside the hive fan their wings, creating a strong draft across the honeycomb. This enhances evaporation of much of the water from the nectar. The lessening in water content, which raises the sugar concentration, prevents fermentation. Ripe honey, as removed from the hive by the beekeeper, has a long shelf life and will not ferment.
The beekeeper encourages overproduction of honey within the hive so that the excess can be taken without endangering the bees. When sources of foods for the bees are short the beekeeper may have to feed the bees other forms of sugar so they can survive.
Honey is laid by bees as a food source. In cold weather or when food sources are scarce, bees use their stored honey as their source of energy. By contriving for the bee group to make its home in a hive, people have been able to semi-domesticate the insects. In the hive there are three types of bee: the single queen bee, a seasonally variable number of drone bees to fertilize new queens and some 20,000 to 40,000 worker bees. The worker bees raise larvae and collect the nectar that will happen to honey in the hive. They go out, collect the sugar-rich flower nectar and return to the hive. As they leave the flower, bees release Nasonov pheromones. These enable other bees to find their way to the site by smell. Honeybees also release Nasonov pheromones at the entrance to the hive, which enables returning bees to return to the proper hive. In the hive the bees use their "honey stomachs" to ingest and repeat the nectar a number of times until it is partially digested. It is then stored in the honeycomb. Nectar is high in both water content and natural yeasts which, unchecked, would reason the sugars in the nectar to ferment. After the final regurgitation, the honeycomb is left unsealed. Bees inside the hive fan their wings, creating a strong draft across the honeycomb. This enhances evaporation of much of the water from the nectar. The lessening in water content, which raises the sugar concentration, prevents fermentation. Ripe honey, as removed from the hive by the beekeeper, has a long shelf life and will not ferment.
The beekeeper encourages overproduction of honey within the hive so that the excess can be taken without endangering the bees. When sources of foods for the bees are short the beekeeper may have to feed the bees other forms of sugar so they can survive.
The beekeeper encourages overproduction of honey within the hive so that the excess can be taken without endangering the bees. When sources of foods for the bees are short the beekeeper may have to feed the bees other forms of sugar so they can survive.
Honey is laid by bees as a food source. In cold weather or when food sources are scarce, bees use their stored honey as their source of energy. By contriving for the bee group to make its home in a hive, people have been able to semi-domesticate the insects. In the hive there are three types of bee: the single queen bee, a seasonally variable number of drone bees to fertilize new queens and some 20,000 to 40,000 worker bees. The worker bees raise larvae and collect the nectar that will happen to honey in the hive. They go out, collect the sugar-rich flower nectar and return to the hive. As they leave the flower, bees release Nasonov pheromones. These enable other bees to find their way to the site by smell. Honeybees also release Nasonov pheromones at the entrance to the hive, which enables returning bees to return to the proper hive. In the hive the bees use their "honey stomachs" to ingest and repeat the nectar a number of times until it is partially digested. It is then stored in the honeycomb. Nectar is high in both water content and natural yeasts which, unchecked, would reason the sugars in the nectar to ferment. After the final regurgitation, the honeycomb is left unsealed. Bees inside the hive fan their wings, creating a strong draft across the honeycomb. This enhances evaporation of much of the water from the nectar. The lessening in water content, which raises the sugar concentration, prevents fermentation. Ripe honey, as removed from the hive by the beekeeper, has a long shelf life and will not ferment.
The beekeeper encourages overproduction of honey within the hive so that the excess can be taken without endangering the bees. When sources of foods for the bees are short the beekeeper may have to feed the bees other forms of sugar so they can survive.
Honey is laid by bees as a food source. In cold weather or when food sources are scarce, bees use their stored honey as their source of energy. By contriving for the bee group to make its home in a hive, people have been able to semi-domesticate the insects. In the hive there are three types of bee: the single queen bee, a seasonally variable number of drone bees to fertilize new queens and some 20,000 to 40,000 worker bees. The worker bees raise larvae and collect the nectar that will happen to honey in the hive. They go out, collect the sugar-rich flower nectar and return to the hive. As they leave the flower, bees release Nasonov pheromones. These enable other bees to find their way to the site by smell. Honeybees also release Nasonov pheromones at the entrance to the hive, which enables returning bees to return to the proper hive. In the hive the bees use their "honey stomachs" to ingest and repeat the nectar a number of times until it is partially digested. It is then stored in the honeycomb. Nectar is high in both water content and natural yeasts which, unchecked, would reason the sugars in the nectar to ferment. After the final regurgitation, the honeycomb is left unsealed. Bees inside the hive fan their wings, creating a strong draft across the honeycomb. This enhances evaporation of much of the water from the nectar. The lessening in water content, which raises the sugar concentration, prevents fermentation. Ripe honey, as removed from the hive by the beekeeper, has a long shelf life and will not ferment.
The beekeeper encourages overproduction of honey within the hive so that the excess can be taken without endangering the bees. When sources of foods for the bees are short the beekeeper may have to feed the bees other forms of sugar so they can survive.
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