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Agassiz Aiguille Aiguille du Dru Aletsch Aletsch glacier Arveiron ascend atmosphere beam beautiful Bel Alp Bergschrund bottom called cascade cause centre chasms chilled cleavage Cleft Station cloud cold crevasses cross crystals dark waves eastern side expansion experiment fact fall feet fissures flask formed freezing freezing mixture Glace Glacier des Bois Glacier du Geant glacier motion Gorner Gorner glacier Grande Jorasse Grimsel Pass Grindelwald heat ice-fall icebergs icicle inches a day JOHN TYNDALL lake ice lamination lateral moraine Lechaud light light-waves liquefaction liquid lower Margelin mass maximum motion measurements medial moraine melted Mer de Glace molecules Mont Montanvert Morteratsch glacier Moulin neve notice observation particles pass pieces of ice planes poles portion pressure produce reach regelation Rhone ridge river scientific sketch slope snow stakes stream surface swiftest motion Talefre temperature thawing theodolite theory transparent Trelaporte Unteraar valley veined structure
Página 158 - Savoy,' a contribution forever memorable in relation to this subject. " Rendn seized the idea of glacier plasticity with great power and clearness, and followed it resolutely to its consequences. It is not known that he had ever seen the work of Bordier ; probably not, as he never mentions it. Let me quote for you some of Rendu's expressions, which, however, fail to give an adequate idea of his insight and precision of thought : ' Between the Mer de Glace and a river...
Página 153 - TJiefucl value of food. — Heat and muscular power are forms of force or energy. The energy is developed as the food is consumed in the body. The unit commonly used in this measurement is the calorie, the amount of heat which would raise the temperature- of a pound of water 4° F.