The Helios Prototype vehicle was one of several remotely piloted aircraft funded and developed by NASA under the Environmental Research Aircraft and Sensor Technology (ERAST) project, and managed by NASA's Dryden Flight Research Center (DFRC). This vehicle was a proof-of-concept, propeller-driven, flying wing built and operated by AeroVironment, Inc. The vehicle consisted of two configurations. One configuration, designated HP01, was designed to operate at extremely high altitudes using batteries and high-efficiency solar cells spread across the upper surface of its 247-foot wingspan. On 13 August 2001, this aircraft configuration reached an altitude of 96,863 feet, a world record for sustained horizontal flight by a winged aircraft. The other configuration, designated HP03, was designed for long-duration flight. The plan was to use the solar cells to power the vehicle's electric motors and subsystems during the day and to use a modified commercial hydrogen-air fuel cell system for use during the night. The vehicle was also equipped with batteries as a backup source of power. The aircraft design used wing dihedral, engine power, elevator control surfaces, and a stability augmentation and control system to provide aerodynamic stability and control. On 26 June 2003, HP03-2 took off at 10:06am local time from the Navy's Pacific Missile Range Facility (PMRF) located on the island of Kauai, Hawaii. The aircraft was under the guidance of AeroVironment, Inc. (AV) ground-based mission controllers. At that time the environmental wind conditions appeared to be within an acceptable envelope, and consisted of a wind shadow over and offshore from PMRF, bounded to the north, south, and above by zones of wind shear and turbulence separating this region from the ambient easterly trade-wind flow. However, compared to previous solar-powered flights from PMRF, HP03-2 was subject to longer exposure to the low-level turbulence in the lee of Kauai due to the shallower climb out trajectory. The vehicle's longer exposure to Kauai's lee side turbulence and lower shear line penetration were superposed on what the Board now recognizes as greater airplane sensitivity to turbulence and may have been compounded by the apparent narrow corridor between the shear lines noted by the chase helicopter observer. At 10:22am and 10:24am, the aircraft encountered turbulence and the wing dihedral became much larger than normal and mild pitch oscillations began, but quickly damped out. At about 30 minutes into the flight, the aircraft encountered turbulence and morphed into an unexpected, persistent, high dihedral configuration. As a result of the persistent high dihedral, the aircraft became unstable in a very divergent pitch mode in which the airspeed excursions from the nominal flight speed about doubled every cycle of the oscillation. The aircraft's design airspeed was subsequently exceeded and the resulting high dynamic pressures caused the wing leading edge secondary structure on the outer wing panels to fail and the solar cells and skin on the upper surface of the wing to rip off. The aircraft impacted the ocean within the confines of the PMRF test range and was destroyed. The crash caused no other property damage or any injuries to personnel on the ground. Most of the vehicle structure was recovered except the hydrogen-air fuel cell pod and two of the ten engines, which sank into the ocean. The root causes of the mishap include: Lack of adequate analysis methods led to an inaccurate risk assessment of the effects of configuration changes leading to an inappropriate decision to fly an aircraft configuration highly sensitive to disturbances, and Configuration changes to the aircraft, driven by programmatic and technological constraints, altered the aircraft from a spanloader to a highly point-loaded mass distribution on the same structure significantly reducing design robustness and margins of safety.

This supplement to McCance and Widdowson's The Composition of Foods 5th Edition, provides authoritative and evaluated new nutrient composition data for over 280 popular meat-based products and dishes. The coverage reflects the changes to meat-based food now consumed in the UK, and new nutritional information is given for bacon and ham, burgers and grillsteaks, meat pies and pastries, sausages and pates, as well as manufactured ready-meals, healthy-eating options and dishes prepared in the home. The easy-to-read main tables provide composition data (per 100g of food) for up to 40 nutrients, and supplementary tables provide information on vitamin D fractions and individual fatty acids. The appendices detail percentage weight loss on cooking and provide a comprehensive food index. In addition, the book contains recipes for approximately 100 dishes. Meat Products and Dishes updates and greatly extends all existing data for this food group from McCance and Widdowson's The Composition of Foods 5th Edition and is a unique source of new information. This book will have many applications: in planning individual diets and menus, calculating recipes, teaching and research, as well as being of appeal to the layperson with an interest in diet and nutrition.

Meat, Poultry and Game forms a major update to The Composition of Foods 5th Edition, providing new and extensive nutritional composition data for 429 foods in this significant food group. It provides new information on both raw and cooked meats, including lamb, pork, beef, veal, chicken, turkey, duck, grouse, goose, pheasant, pigeon, hare, rabbit, venison, heart, kidney, liver, oxtail, sweetbread and tongue. Easy-to-read tables provide composition data (per 100g of food) for up to 62 nutrients. The main tables list data for 42 nutrients, and supplementary tables include individual fatty acids (expressed per 100g of total fatty acids), retinol fractions, and vitamin D fractions for selected foods. There are also details on cooking methods, weight losses on cooking meats, a listing of taxonomic and alternative food names, and a food index. Meat, Poultry and Game forms an essential, authoritative and up-to-date source of new nutrient data. It is an essential reference source for professionals and students of food science and nutrition and will also be of interest to the layperson with interests in diet and nutrition.

This supplement to McCance and Widdowson's The Composition of Foods 5th Edition provides the only authoritative, up-to-date and extensive compilation of nutrient composition data for a wide range of miscellaneous foods available in the UK. Miscellaneous Foods provides data on up to 80 nutrients for 418 foods, over half of which have not been reported before. The coverage includes fats, oils, sugars, preserves, confectionery, savoury snacks, alcoholic beverages, soft drinks, soups, sauces, pickles and baby foods. The composition data are expressed in the main tables per 100g or 100ml of food for 45 nutrients, which include proximates, individual sugars, fibre, total fatty acids, cholesterol, inorganic constituents, vitamins, and alcohol for the alcoholic drinks. Supplementary tables provide data for vitamin E fractions, individual fatty acids and % alcohol by volume for selected beers and wines. The book also includes new recipes for a significant number of soups, sauces and confectionery items, and a comprehensive index.

This supplement to McCance and Widdowson's The Composition of Foods 5th Edition presents in-depth information on the nutrient content of fish, crustacea, molluscs, fish products and fish dishes available in the UK. All previously published data have been updated and revised, and Fish and Fish Products now provides composition values for 308 foods, over 200 of which have not been covered before. The new nutrient composition information includes extensive individual fatty acid data. The foods covered in Fish and Fish Products take account of increasingly popular varieties now eaten, such as fresh sardines, red mullet and monkfish; fish prepared by different cooking methods including grilling and steaming; fish eaten by ethnic communities; fish available from fish and chip shops; and the wide variety of fish products now available such as seafood cocktail and taramasalata. The data provided covers both raw and cooked fish, and the main tables cover 42 nutrients per food. Included are inorganics and trace elements, vitamins, total fatty acids and cholesterol. Supplementary tables cover individual fatty acids per 100 grams of food, individual sugars, vitamin E fractions, retinol fractions, taxonomic and alternative names. Fish and Fish Products is the authoritative reference source for nutritionists, dietitians and others interested in the nutritional composition of this food group. It is the only source of complete and up-to-date compositional data appropriate to the UK, much of which has never been published before. This supplement will also be of interest to those in other countries whose diet includes fish.

Diatomic molecules are important to the physical sciences because they are the basic building blocks of large molecules. Many of the principles which underly our understanding of chemical bonds in molecules were first developed by studying diatomic systems. Starting from fundamental principles, this book develops a theory that analyzes the energy levels of diatomic molecules and summarizes the many experimental methods used to study the spectra of these molecules in the gaseous state.