· Pikkuskraad 118° 03' W, laiuskraad 34° 13' N · Kõrgus üle merepinna 1742 m · Hookeri teleskoop on reflektor teleskoop mille nõgusa peegli läbimõõt on 100 tolli (umbes 2.5m). Oli maailma kõige suurim reflektor teleskoop aastatel 1917 kuni 1948. · Teleskoop kaalus üle 100 tonni. · Teleskoobil on sfääriline kuppel ja kinnitub kahvel tüüpi pöörlevale alusele. · 5 aastat läks aega, et klaasi tükist saaks peegel. Peegli valmistajaks oli G.W. Ritchey Saint-Gobainist (Pariis) · Peegel on kaetud hõbedaga. · Esmane peegel oli paraboolne ning teine peegel oli hüperboloidne. · Teleskoobi liigutamine käis elektriliselt tänu 30 mootorile. · Esimest optilist interferoonmeetrit kasutati just Hookeri teleskoobil, et mõõta tähe diameetrit. · Teleskoobil oli 3 erinevat optilist seadistust, et oleks võimalik vaadelda erinevaid objekte eri kaugustel. · fokaalseks suhtarvuks on f/5, 16, 30
The original concept for this study was developed by Luis Lugo, former director of the Pew Research Center’s Religion & Public Life project, with assistance from former senior researcher Brian J. Grim and visiting senior research fellow Mehtab Karim. Others at the Pew Research Center who provided editorial or research guidance include Michael Dimock, Claudia Deane, Scott Keeter, Jeffrey S. Passel and D’Vera Cohn. Communications support was provided by Katherine Ritchey and Russ Oates. We also received very helpful advice and feedback on portions of this report from Nicholas Eberstadt, Henry Wendt Scholar in Political Economy, American Enterprise Institute; Roger Finke, Director of the Association of Religion Data Archives and Distinguished Professor of Sociology and Religious Studies, The Pennsylvania State University; Carl Haub, Senior Demographer,
Fat is also important meat products can normally be stored for in carrying added flavors from seasonings. several weeks after cooking, with proper Texture of meat is affected greatly by packaging and refrigeration. cooking (Table 8.3). Meat samples become harder and drier as the internal temperature of the meat increases (Ritchey and Hostetler Improvement in Palatability 1965; Bertola et al. 1994). The greatest dif- Cooking is an important factor in developing ferences seen are between 74°C and 80°C the palatability of meat products. Although internal temperature. However, as the inter- some people like to eat raw meat, most prefer nal temperature increases, mealiness scores the flavor and aroma of cooked meat
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