ScienceDaily (May 29, 2009) — The Mechanical Engineering Motorsports Center in the William States Lee College of Engineering will unveil the fifth largest and newest water tunnel in the United States, Friday, May 29. The tunnel has been under construction for more than a year, holds thousands of gallons of water and has taken more than 5,000 man hours to build to its current state. Weighing 57,000 pounds with approximately three-and-a-half miles of welded bead in the tunnel, the performance of UNC Charlotte’s water tunnel surpassed tunnels at the University of Minnesota and NASA Dryden. The tunnel features a 3 feet square by 10 feet long test section with thick glass surrounding the front, back and bottom to allow for laser measurements and easy viewing. Water tunnel research applications include the study of race car aerodynamics, fuel efficiency, aerospace experiments, submarine/surface vessel efficiency as well as sports applications including swimwear efficiency, baseball bat, golf club and cycling aerodynamics and environmental studies such as fish schooling and soil erosion.
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Her scholarship is going to a student who plans to become a teacher. Michelle Dietz-Date with Village Community Services is looking for volunteers for a Taste of Decadence fundraiser June 26 in Arlington. If you donate your time, you get to stay for the event, which includes desserts and appetizers, inspirational speaker Dylan Kuehl and music by Voices of the Village. Customers helped design the concept, which includes better aisle navigation and a private place for chats about prescriptions. And if it takes a while to fill your meds and you don’t want to browse in the store, there’s a TV.
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When da Vinci was given the task of remodeling the Duke of Milan’s kitchen, he instantly conceived the idea of conveyer belts to bring the food forward for preparation, a larger super oven, with higher than previously achieved cooking temperatures, and even a sprinkler system to protect the kitchen if the innovative oven got out of control. Since Leonardo’s Renaissance era, the revitalization of the culinary arts has never been more evident than in the 21st century, and with world-class chefs now competing across our television screens with every cooking style imaginable there can be little doubt about the rebirth of new-age thinking and creative cuisine. With the month of May almost a memory, and with summer in the tropics rapidly on the rise, The Culinary Adventuress and I arrived and were greeted by the tempting scent of wood smoke drifting on a sea breeze from DaVinci’s wood-fired pizza oven. With every tribute to the artistry and talent of chefs Seto and Phillips, DaVinci’s classic Italian Chef Giovanni shines just as brightly as he creates the distinctively classic Italian cuisine with the age-old art of combining fresh ingredients, a carefully tended fire, and the best assistance possible to deliver a masterful dining experience that is naturally Italian.
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