How It's Made - Crop-dusters
Crop dusters are airplanes Specially outfitted for aerial spraying. Farmers use them to seed fields And apply pesticides and fertilizer. The aquaculture industry uses them to feed fish, And emergency crews fly them to spread retardant on forest fires And dispersants on oil spills. Depending on its size, A crop duster can carry up to 2,700 liters Of liquid or dry material. The plane is designed to be able to swoop down low To accurately cover
the target spray area. At the factory, they manually weld Lightweight aircraft-grade steel tubes To construct the frame of the fuselage.
Next they use spring-loaded fasteners To affix aluminum panels to the sides. An anti-rust coating turns the aluminum golden color. All the plane's aluminum parts require this coating, Because many of the chemicals crop dusters carry Are corrosive. The tank that holds those chemicals is called a hopper. The factory molds it out of many layers of fiberglass, Which is deliberately transparent. This enables the pilot to see at a glance Roughly how much chemical remains. Inside each of the plane's wings Is a row of vertical supports called webs. To make each web, they lay a soft aluminum sheet on a mold, Place a rubber mat on top, then load the assembly into a press. A built-in water bag distributes the pressure evenly.
This helps form the aluminum sheet perfectly. Next they soak the web for a half-hour In molten sodium chloride At more than 900 degrees fahrenheit. Then they immediately submerge the web in lukewarm water. This triggers a molecular reaction That hardens the aluminum. Each wing contains 32 webs. Technicians line them up in an assembly fixture In between the wing's horizontal beams called spars. Once they've riveted the webs to the spars,
They cover the structure with aluminum panels Using spring clamps for now. The panels have holes in them To allow regular inspections of the structure inside.
After riveting the panels, Technicians screw covers onto the inspection holes. They also seal the seams between panels with liquid rubber So chemicals can't penetrate. Next they install the engine and the propeller, Which ranges from 750 to 1,400 horsepower. The prop has from three to five aluminum blades. Now the equipment that releases the chemicals from the air. For spraying liquids, they hook up horizontal pipes Lined with spray nozzles
called booms. To apply dry chemicals or disperse seed, The flight crew detaches the booms And installs a large stainless-steel funnel Called a spreader under the plane's belly.
At release time, The pilot opens a door at the bottom of the hopper, Enabling the wind to draw out the contents Through the spreader. To spray liquids, a wind-driven pump Moves the hopper contents to the booms. Technicians now assemble and install The instrumentation panel. To fill the hopper with liquid chemicals, They connect a pump to a valve on the side of the crop duster. For dry chemicals, they just lift the hopper's lid And fill her up.
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How It's Made - Corn Whiskey
How It's Made - Corn Whiskey
More than three centuries ago, American bootleggers made corn whiskey by moonlight To avoid being detected by the tax authorities, And so this whiskey became known as moonshine. Today, that whiskey has emerged from the shadows of history And is produced legally, but people still call it moonshine. It was the nectar of outlaws -- Clear, fresh corn whiskey that's 50% alcohol, And centuries later, it still has a potent appeal. In Virginia, They still make this whiskey the traditional way, Allowing corn to germinate in a process called malting.
They mix a small amount of the malted kernels With regular corn in a big tank, Then funnel the mix into a mill. Inside this mill, automated hammers grind the mix To a cornmeal consistency. This frees some of the starch And exposes it to enzymes from the malted kernels. Those enzymes convert the starch to sugar. They'll use some of this ground corn To make a big batch of yeast. They add it to water in a tank And boil it until it becomes a thick soup. Once it reaches the desired consistency, They allow it to cool to room temperature. They add yeast and blow air into the mix to help the yeast grow, Making this one big batch of liquid yeast.
In another tank, a ton of corn Is being blended with water and boiled. This breaks down more of the starch, converting it to sugar. Once cooled, they pump the mix and the liquefied yeast Into the fermentation tank. Over a period of four days, The yeast turns the sugar to alcohol. The process also generates carbon dioxide, Which is vented into the atmosphere. Every so often, the brewmaster scoops up some liquid And scrutinizes it. If it looks too thick,
The conversion of sugar to alcohol is not yet complete. But when the viscosity is just right, They pump the batch into a big copper still. It's just like the type used To make moonshine in the backwoods centuries ago.
They heat it to 82 degrees celsius. At that temperature, alcohol will boil, but water will not. As the alcohol boils off the mix, It's recovered through a condenser. The recovered liquid is 80% alcohol. Talk about a stiff drink. So they add water to cut it down to about 50%, And then it's ready to bottle. To make a darker whiskey, they steep it With what looks like a big tea bag. It's actually wood chips wrapped in cheesecloth. The whiskey absorbs flavor and color from the wood Over a period of about two months. When the whiskey takes on a golden hue, They transfer it into oak barrels. They allow the whiskey to age for two years in a hot room.
The heat causes the whiskey to expand, Causing it to absorb the flavor of the wood, But the pressure can also cause cracks in the barrels, So the brewmaster routinely checks for leaks. After the whiskey has aged, They adjust the alcohol content by adding a little water. The water is always softened and filtered to remove minerals That could affect the whiskey's taste. At the bottling station, Machinery pumps the whiskey into the containers. There's no spillage, and not a drop goes to waste. Machinery then twists on the caps For an airtight seal that preserves the aroma and flavor Of this old-fashioned corn whiskey.
At the next station, robotic arms grab labels, Apply glue to them, then press them onto the bottles. It has taken a combination Of down-home methodology and modern technology To prepare this old-fashioned American whiskey for market. And whether it's aged or fresh, This historic whiskey is sure to set the taste buds ablaze.
More than three centuries ago, American bootleggers made corn whiskey by moonlight To avoid being detected by the tax authorities, And so this whiskey became known as moonshine. Today, that whiskey has emerged from the shadows of history And is produced legally, but people still call it moonshine. It was the nectar of outlaws -- Clear, fresh corn whiskey that's 50% alcohol, And centuries later, it still has a potent appeal. In Virginia, They still make this whiskey the traditional way, Allowing corn to germinate in a process called malting.
They mix a small amount of the malted kernels With regular corn in a big tank, Then funnel the mix into a mill. Inside this mill, automated hammers grind the mix To a cornmeal consistency. This frees some of the starch And exposes it to enzymes from the malted kernels. Those enzymes convert the starch to sugar. They'll use some of this ground corn To make a big batch of yeast. They add it to water in a tank And boil it until it becomes a thick soup. Once it reaches the desired consistency, They allow it to cool to room temperature. They add yeast and blow air into the mix to help the yeast grow, Making this one big batch of liquid yeast.
In another tank, a ton of corn Is being blended with water and boiled. This breaks down more of the starch, converting it to sugar. Once cooled, they pump the mix and the liquefied yeast Into the fermentation tank. Over a period of four days, The yeast turns the sugar to alcohol. The process also generates carbon dioxide, Which is vented into the atmosphere. Every so often, the brewmaster scoops up some liquid And scrutinizes it. If it looks too thick,
The conversion of sugar to alcohol is not yet complete. But when the viscosity is just right, They pump the batch into a big copper still. It's just like the type used To make moonshine in the backwoods centuries ago.
They heat it to 82 degrees celsius. At that temperature, alcohol will boil, but water will not. As the alcohol boils off the mix, It's recovered through a condenser. The recovered liquid is 80% alcohol. Talk about a stiff drink. So they add water to cut it down to about 50%, And then it's ready to bottle. To make a darker whiskey, they steep it With what looks like a big tea bag. It's actually wood chips wrapped in cheesecloth. The whiskey absorbs flavor and color from the wood Over a period of about two months. When the whiskey takes on a golden hue, They transfer it into oak barrels. They allow the whiskey to age for two years in a hot room.
The heat causes the whiskey to expand, Causing it to absorb the flavor of the wood, But the pressure can also cause cracks in the barrels, So the brewmaster routinely checks for leaks. After the whiskey has aged, They adjust the alcohol content by adding a little water. The water is always softened and filtered to remove minerals That could affect the whiskey's taste. At the bottling station, Machinery pumps the whiskey into the containers. There's no spillage, and not a drop goes to waste. Machinery then twists on the caps For an airtight seal that preserves the aroma and flavor Of this old-fashioned corn whiskey.
At the next station, robotic arms grab labels, Apply glue to them, then press them onto the bottles. It has taken a combination Of down-home methodology and modern technology To prepare this old-fashioned American whiskey for market. And whether it's aged or fresh, This historic whiskey is sure to set the taste buds ablaze.
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