Just a collection of super hero movie posters, presented with Jetpacks Tiled Gallery function. A lot more exciting than the regular gallery grid, wouldn’t you say?
The Brooklyn Bridge was initially designed by German immigrant John Augustus Roebling, who had previously designed and constructed shorter suspension bridges, such as Roebling’s Delaware Aqueduct in Lackawaxen, Pennsylvania, Waco Suspension Bridge in Waco, Texas, and the John A. Roebling Suspension Bridge in Cincinnati, Ohio.
While conducting surveys for the bridge project, Roebling sustained a crush injury to his foot when a ferry pinned it against a piling. After amputation of his crushed toes he developed a tetanus infection which left him incapacitated and soon resulted in his death, not long after he had placed his 32-year-old son Washington Roebling in charge of the project. Washington Roebling also suffered a paralyzing injury as a result of decompression sickness shortly after the beginning of construction on January 3, 1870. This condition, first called “caisson disease” by the project physician Andrew Smith, afflicted many of the workers working within the caissons. Roebling’s debilitating condition left him unable to physically supervise the construction firsthand.
Roebling conducted the entire construction from his apartment with a view of the work, designing and redesigning caissons and other equipment. He was aided by his wife Emily Warren Roebling who provided the critical written link between her husband and the engineers on site. Under her husband’s guidance, Emily studied higher mathematics, the calculations of catenary curves, the strengths of materials, bridge specifications, and the intricacies of cable construction. She spent the next 11 years assisting Washington Roebling, helping to supervise the bridge’s construction.
Coffee is a brewed beverage with a distinct aroma and flavor, prepared from the roasted seeds of the Coffea plant. The seeds are found in coffee cherries, which grow on trees cultivated in over 70 countries.
Roasting coffee transforms the chemical and physical properties of green coffee beans into roasted coffee products. The roasting process is what produces the characteristic flavor of coffee by causing the green coffee beans to expand and to change in color, taste, smell, and density. Unroasted beans contain similar acids, protein, and caffeine as those that have been roasted, but lack the taste. Heat must be applied for the Maillard and other chemical reactions to occur.
“Among the numerous luxuries of the table…coffee may be considered as one of the most valuable. It excites cheerfulness without intoxication; and the pleasing flow of spirits which it occasions…is never followed by sadness, languor or debility.”
As green coffee is more stable than roasted, the roasting process tends to take place close to where it will be consumed. This reduces the time that roasted coffee spends in distribution, giving the consumer a longer shelf life. The vast majority of coffee is roasted commercially on a large scale, but some coffee drinkers roast coffee at home in order to have more control over the freshness and flavor profile of the beans.