US1053A - Water-wheel - Google Patents
Water-wheel Download PDFInfo
- Publication number
- US1053A US1053A US1053DA US1053A US 1053 A US1053 A US 1053A US 1053D A US1053D A US 1053DA US 1053 A US1053 A US 1053A
- Authority
- US
- United States
- Prior art keywords
- water
- wheel
- buckets
- scroll
- directing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 18
- XEEYBQQBJWHFJM-UHFFFAOYSA-N iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 241000579977 Volutidae Species 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 238000009527 percussion Methods 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 239000002023 wood Substances 0.000 description 2
Images
Classifications
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F01—MACHINES OR ENGINES IN GENERAL; ENGINE PLANTS IN GENERAL; STEAM ENGINES
- F01D—NON-POSITIVE DISPLACEMENT MACHINES OR ENGINES, e.g. STEAM TURBINES
- F01D3/00—Machines or engines with axial-thrust balancing effected by working-fluid
- F01D3/02—Machines or engines with axial-thrust balancing effected by working-fluid characterised by having one fluid flow in one axial direction and another fluid flow in the opposite direction
Definitions
- the main feature of this improvement consists in the peculiar shape of the buckets of the wheels and the arrangement of a double scroll for directing the water uponV said buckets in such a manner both above and below the axis of the shaft as to produce the greatest effect with the least quantity of water.
- the wheels A, A are arranged in pairs on a horizontal shaft B, lying across the boxing of the mill and covered by the wheel chamber C. Between each pair of wheels is arranged a double spiral scroll block D for directing the water on the buckets to the right and left as well as above and below the shaft at the same time.
- Each Wheel is composed of a round solid head fastened on the shaft near the end thereof, having a curved rim around the peripheries of said heads divided into equal spaces or sections each of which containing a bucket E of the required shape, which is that of a section of an oval, the convexity being on the outside and the concavity on the inside. It very nearly resembles the bowl of a table spoon with the handle and part of the large end cut off.
- the wheel when made of wood is strengthened by bands of iron F, around the peripheries or edges and across the ends of the buckets. Both wheels are made alike and are fastened on the horizontal shaft in va vertical position with their open sides toward the center or toward the scroll.
- the double spiral scroll block D bears some resemblance to two volutes brought together and secured in that position.
- the drawing Figure 4 illustrates fully the peculiar form of said double scroll.
- the box ing G and side decks H- are also made in the usual manner.v
- the concave I in which the scroll is placed is made something after the shape of a ogee, the convex part over which the water passes to the buckets being raised much higher than in any other wheels for the purpose of directing the water with great force against thebuckets below the axis of the shaft and conducting the same around to the buckets above the axis.
- the scroll commences to scroll at the small end in front on either side and thus continues to increase until it performs a complete revolution around the shaft for the purpose of directing the water as before described.
- the cap I is made in the usual manner.
- the gate' is raised by the attendant by means of a lever or other contrivance.
- the water enters the chute and passes on either side of the double spiral scroll block to the buckets of the two wheels at the same time, thus dividing the water and directing it to the buckets above and below its axis on the wheel at the same time.
Description
Frio.
WILLIAM HATFIELD, OF ZANESVILLE, OHIO.
WATER-WHEEL.
To all whom t may concern;
Be it known that I, VILLIAM HATFIELD, of Zanesville, in the county of Muskingum and State of Ohio, have invented a new and useful Improvement in Parkers Percussion and Reaction lVater-lllheel, which is described as follows, reference being had to the annexed drawings of the same, making part of this specification.
The main feature of this improvement consists in the peculiar shape of the buckets of the wheels and the arrangement of a double scroll for directing the water uponV said buckets in such a manner both above and below the axis of the shaft as to produce the greatest effect with the least quantity of water.
The wheels A, A, are arranged in pairs on a horizontal shaft B, lying across the boxing of the mill and covered by the wheel chamber C. Between each pair of wheels is arranged a double spiral scroll block D for directing the water on the buckets to the right and left as well as above and below the shaft at the same time. Each Wheel is composed of a round solid head fastened on the shaft near the end thereof, having a curved rim around the peripheries of said heads divided into equal spaces or sections each of which containing a bucket E of the required shape, which is that of a section of an oval, the convexity being on the outside and the concavity on the inside. It very nearly resembles the bowl of a table spoon with the handle and part of the large end cut off. The wheel when made of wood is strengthened by bands of iron F, around the peripheries or edges and across the ends of the buckets. Both wheels are made alike and are fastened on the horizontal shaft in va vertical position with their open sides toward the center or toward the scroll.
The double spiral scroll block D, bears some resemblance to two volutes brought together and secured in that position. The drawing Figure 4 illustrates fully the peculiar form of said double scroll. The box ing G and side decks H- are also made in the usual manner.v The concave I in which the scroll is placed is made something after the shape of a ogee, the convex part over which the water passes to the buckets being raised much higher than in any other wheels for the purpose of directing the water with great force against thebuckets below the axis of the shaft and conducting the same around to the buckets above the axis. The scroll commences to scroll at the small end in front on either side and thus continues to increase until it performs a complete revolution around the shaft for the purpose of directing the water as before described. The cap I is made in the usual manner.
The gate' is raised by the attendant by means of a lever or other contrivance. The water enters the chute and passes on either side of the double spiral scroll block to the buckets of the two wheels at the same time, thus dividing the water and directing it to the buckets above and below its axis on the wheel at the same time.
The invention claimed and desired to be secured by Letters Patent consists in- The peculiar' form of the buckets and the double spiral scroll placed between them for directing the water in the manner above described.
VILLIAM HATFIELD.
Vitnesses:
WM. P. ELLIOTT, WM BISHOP.
Publications (1)
Publication Number | Publication Date |
---|---|
US1053A true US1053A (en) | 1838-12-31 |
Family
ID=2061339
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
US1053D Expired - Lifetime US1053A (en) | Water-wheel |
Country Status (1)
Country | Link |
---|---|
US (1) | US1053A (en) |
Cited By (16)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20070141227A1 (en) * | 2002-09-19 | 2007-06-21 | Frito-Lay North America, Inc. | Method for Reducing Acrylamide Formation in Thermally Processed Foods |
US20070141225A1 (en) * | 2002-09-19 | 2007-06-21 | Elder Vincent A | Method for Reducing Acrylamide Formation |
US20070141226A1 (en) * | 2002-09-19 | 2007-06-21 | Frito-Lay North America, Inc. | Method for Reducing Acrylamide Formation in Thermally Processed Foods |
US20070178219A1 (en) * | 2002-09-19 | 2007-08-02 | Eric Boudreaux | Method for Reducing Acrylamide Formation |
US20070281062A1 (en) * | 2006-06-01 | 2007-12-06 | Wilfred Marcellien Bourg | Process for Neutralizing Enzymes in Corn |
US20070292589A1 (en) * | 2003-02-21 | 2007-12-20 | Elder Vincent A | Method for Reducing Acrylamide Formation in Thermally Processed Foods |
US20080279994A1 (en) * | 2003-02-21 | 2008-11-13 | Catherine Sarah Cantley | Method for reducing acrylamide formation in thermally processed foods |
US20080299273A1 (en) * | 2002-09-19 | 2008-12-04 | Ajay Rajeshwar Bhaskar | Method of reducing acryalmide by treating a food product |
US20100040750A1 (en) * | 2008-08-13 | 2010-02-18 | Assaad Kimberly Nicole | Method and apparatus to produce a fried food product having a reduced level of fat and acrylamide |
US20100055259A1 (en) * | 2008-08-28 | 2010-03-04 | Frito-Lay North America, Inc. | Method for Real Time Measurement of Acrylamide in a Food Product |
US20100051419A1 (en) * | 2008-08-27 | 2010-03-04 | Pravin Maganlal Desai | System, method and apparatus for lowering the variability of temperature, moisture content, and acrylamide level in a food product |
US20100062123A1 (en) * | 2008-09-05 | 2010-03-11 | Keith Steve Anderson | Method and system for the direct injection of asparaginase into a food process |
US7763304B2 (en) | 2003-02-21 | 2010-07-27 | Frito-Lay North America, Inc. | Methods for reducing acrylamide formation in thermally processed foods |
US20100255167A1 (en) * | 2009-04-07 | 2010-10-07 | Frito-Lay North America, Inc. | Method for Reducing Acrylamide in Food Products |
US20110050880A1 (en) * | 2009-08-25 | 2011-03-03 | Frito-Lay North America, Inc. | Method for Real Time Detection of Defects in a Food Product |
US9215886B2 (en) | 2008-12-05 | 2015-12-22 | Frito-Lay North America, Inc. | Method for making a low-acrylamide content snack with desired organoleptical properties |
-
0
- US US1053D patent/US1053A/en not_active Expired - Lifetime
Cited By (25)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20080299273A1 (en) * | 2002-09-19 | 2008-12-04 | Ajay Rajeshwar Bhaskar | Method of reducing acryalmide by treating a food product |
US20070141225A1 (en) * | 2002-09-19 | 2007-06-21 | Elder Vincent A | Method for Reducing Acrylamide Formation |
US20070141226A1 (en) * | 2002-09-19 | 2007-06-21 | Frito-Lay North America, Inc. | Method for Reducing Acrylamide Formation in Thermally Processed Foods |
US20070178219A1 (en) * | 2002-09-19 | 2007-08-02 | Eric Boudreaux | Method for Reducing Acrylamide Formation |
US7811618B2 (en) | 2002-09-19 | 2010-10-12 | Frito-Lay North America, Inc. | Method for reducing asparagine in food products |
US20070141227A1 (en) * | 2002-09-19 | 2007-06-21 | Frito-Lay North America, Inc. | Method for Reducing Acrylamide Formation in Thermally Processed Foods |
US7763304B2 (en) | 2003-02-21 | 2010-07-27 | Frito-Lay North America, Inc. | Methods for reducing acrylamide formation in thermally processed foods |
US8114463B2 (en) | 2003-02-21 | 2012-02-14 | Frito-Lay North America, Inc. | Method for reducing acrylamide formation in thermally processed foods |
US20080279994A1 (en) * | 2003-02-21 | 2008-11-13 | Catherine Sarah Cantley | Method for reducing acrylamide formation in thermally processed foods |
US20070292589A1 (en) * | 2003-02-21 | 2007-12-20 | Elder Vincent A | Method for Reducing Acrylamide Formation in Thermally Processed Foods |
US7763306B2 (en) | 2003-02-21 | 2010-07-27 | Frito-Lay North America, Inc. | Method for reducing acrylamide formation in thermally processed foods |
US7767247B2 (en) | 2003-02-21 | 2010-08-03 | Frito-Lay North America, Inc. | Method for reducing acrylamide formation in thermally processed foods |
US8124160B2 (en) | 2003-02-21 | 2012-02-28 | Frito-Lay North America, Inc. | Method for reducing acrylamide formation in thermally processed foods |
US8110240B2 (en) | 2003-02-21 | 2012-02-07 | Frito-Lay North America, Inc. | Method for reducing acrylamide formation in thermally processed foods |
US20070281062A1 (en) * | 2006-06-01 | 2007-12-06 | Wilfred Marcellien Bourg | Process for Neutralizing Enzymes in Corn |
US20100040750A1 (en) * | 2008-08-13 | 2010-02-18 | Assaad Kimberly Nicole | Method and apparatus to produce a fried food product having a reduced level of fat and acrylamide |
US20100051419A1 (en) * | 2008-08-27 | 2010-03-04 | Pravin Maganlal Desai | System, method and apparatus for lowering the variability of temperature, moisture content, and acrylamide level in a food product |
US20100055259A1 (en) * | 2008-08-28 | 2010-03-04 | Frito-Lay North America, Inc. | Method for Real Time Measurement of Acrylamide in a Food Product |
US8158175B2 (en) | 2008-08-28 | 2012-04-17 | Frito-Lay North America, Inc. | Method for real time measurement of acrylamide in a food product |
US20100062123A1 (en) * | 2008-09-05 | 2010-03-11 | Keith Steve Anderson | Method and system for the direct injection of asparaginase into a food process |
US9095145B2 (en) | 2008-09-05 | 2015-08-04 | Frito-Lay North America, Inc. | Method and system for the direct injection of asparaginase into a food process |
US9215886B2 (en) | 2008-12-05 | 2015-12-22 | Frito-Lay North America, Inc. | Method for making a low-acrylamide content snack with desired organoleptical properties |
US20100255167A1 (en) * | 2009-04-07 | 2010-10-07 | Frito-Lay North America, Inc. | Method for Reducing Acrylamide in Food Products |
US20110050880A1 (en) * | 2009-08-25 | 2011-03-03 | Frito-Lay North America, Inc. | Method for Real Time Detection of Defects in a Food Product |
US8284248B2 (en) | 2009-08-25 | 2012-10-09 | Frito-Lay North America, Inc. | Method for real time detection of defects in a food product |
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