The formation of galaxy disks in a hierarchical universe

The formation of galactic discs and the efficiency of star formation within them are issues central to our understanding of galaxy formation. We have developed a detailed and versatile model of disc formation which combines the strengths of previous studies of isolated discs with those of hierarchical galaxy formation models. Disc structure is inferred from the distribution of angular momentum in hot halo gas and the hierarchical build-up of dark matter, leading to theoretically generated systems where the evolution of surface density, rotation, velocity dispersion, stability and metallicity is predicted for annular regions of width 20-100 pc. The model will be used to establish whether the accepted theory of large-scale structure formation in the universe is consistent with observed trends in the properties of disc galaxies. This first paper explicitly examines the importance of embedding such calculations within a merging hierarchy of dark matter haloes, finding that this leads to dramatically different formation histories compared to models in which discs grow in isolation. Different models of star formation are explored, and are found to have only a secondary influence on the properties of the resulting galaxy discs, the main governing factor being the infalling gas supply from the hot halo.Comment: 13 pages, 9 figures, accepted by MNRA

LANDSAT survey of near-shore ice conditions along the Arctic coast of Alaska

The author has identified the following significant results. Winter and spring near-shore ice conditions were analyzed for the Beaufort Sea 1973-77, and the Chukchi Sea 1973-76. LANDSAT imagery was utilized to map major ice features related to regional ice morphology. Significant features from individual LANDSAT image maps were combined to yield regional maps of major ice ridge systems for each year of study and maps of flaw lead systems for representative seasons during each year. These regional maps were, in turn, used to prepare seasonal ice morphology maps. These maps showed, in terms of a zonal analysis, regions of statistically uniform ice behavior. The behavioral characteristics of each zone were described in terms of coastal processes and bathymetric configuration

Effect of increasing live weight from 220 to 300 pounds on pork carcass characteristics

Digitized 2007 AES MoU.Includes bibliographical references (pages 18-19)

Home curing bacon for a mild flavor (2006)

Most people eat bacon because they like it, not for its nutritional value. Country-cured bacon is usually more salty and less desirable than commercially prepared bacon. This guide will outline procedures for curing bacon to get a mild flavor

A numerical study of interactions and stellar bars

For several decades it has been known that stellar bars in disc galaxies can be triggered by interactions, or by internal processes such as dynamical instabilities. In this work, we explore the differences between these two mechanisms using numerical simulations. We perform two groups of simulations based on isolated galaxies, one group in which a bar develops naturally, and another group in which the bar could not develop in isolation. The rest of the simulations recreate 1:1 coplanar fly-by interactions computed with the impulse approximation. The orbits we use for the interactions represent the fly-bys in groups or clusters of different masses accordingly to the velocity of the encounter. In the analysis we focus on bars' amplitude, size, pattern speed and their rotation parameter, ${\cal R}=R_{CR}/R_{bar}$. The latter is used to define fast (${\cal R}1.4$). Compared with equivalent isolated galaxies we find that bars affected or triggered by interactions: (i) remain in the slow regime for longer; (ii) are more boxy in face-on views; (iii) they host kinematically hotter discs. Within this set of simulations we do not see strong differences between retrograde or prograde fly-bys. We also show that slow interactions can trigger bar formation.Comment: 12 pages, 7 figures. Accepted for publication in MNRA

Country curing hams (1993)

Many people like the flavor of hams that have been cured country style. Their characteristic flavor is quite different from mild-cured commercial hams