The Longest Ever Flight Was Over 64 Days In A Cessna 172

October 25, 2021 by Zoe Skyforest 72 Comments

Often, when we think of long-endurance flights, our first thoughts jump to military operations. Big planes with highly-trained crew will fly for long periods, using air-to-air refuelling to stay aloft for extended periods.

However, many of the longest duration flights have been undertaken as entirely civilian operations. The longest of all happened to be undertaken by that most humble of aircraft, the Cessna 172. From December 1958 to February 1959, Bob Timm and John Cook set out to make history. The duo remained aloft for a full 64 days, 22 hours and 19 minutes, setting a record that stands to this day.

A Test of Endurance

One might expect that such an effort was undertaken to push the envelope or to strike new ground in the world of aerospace engineering. However, the real truth is that Bob Timm was a slot machine mechanic and former bomber pilot who worked at the Hacienda casino in Las Vegas. Proprietor Doc Bailey was always on the hunt for promotional ideas, and Timm pitched his boss that a record attempt in a plane bearing the casino’s branding would be a good way to go. Bailey agreed, and committed $100,000 to the effort.

Modifications to prepare the aircraft for the stunt took the best part of a year. The pint-sized Cessna was fitted with a 95-gallon belly tank, paired with a electric pump that could transfer fuel to the main wing tanks as needed. Special plumbing was also added that would allow the engine oil and filters to be changed while the engine was still running.

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Retrotechtacular: This 15th-Century Siege Cannon Might Kill You Instead Of The Target

October 22, 2021 by Jenny List 10 Comments

For a happy weekend away in early September, I joined a few of my continental friends for the NewLine event organised by Hackerspace Gent in Belgium. You may have seen some of the resulting write-ups here, and for me the trip is as memorable for the relaxing weekend break it gave me in a mediaeval city as it is for the content of the talks and demonstrations. We took full advantage of the warm weather to have some meals out on café terraces, and it was on the way to one of them that my interest was captured by something unexpected. There at the end of the street was a cannon, not the normal-size cannon you’ll see tastefully arranged around historical military sites the world over, but a truly massive weapon. I had stumbled upon Dulle Griet, one of very few surviving super-sized 15th century siege cannons. It even had a familiar feel to it, being a sister to the very similar Mons Meg at Edinburgh Castle in Scotland.

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A 1971 Thermos compliments this mid-century corner of my office.

The Incredible Tech Of The Vacuum-Seal Flask

October 21, 2021 by Kristina Panos 38 Comments

I recently started using a 50-year-old vacuum-seal flask that belonged to my Grandpa so that I don’t have to leave the dungeon as often to procure more caffeine. Besides looking totally awesome on my side desk, this thing still works like new, at least as far as I can tell — it’s older than I am.

Sir James Dewar's original vacuum-seal flask. — Sir James Dewar’s original vacuum-seal flask. Image via the Royal Institute

Of course this got me to wondering how exactly vacuum-seal flasks, better known in household circles as Thermoses work, and how they were invented. The vacuum-seal flask is surprisingly old technology. It was first invented by Scottish chemist Sir James Dewar and presented to the Royal Institute in 1892. Six years later, he would be the first person to liquefy hydrogen and is considered a founding father of cryogenics. Continue reading “The Incredible Tech Of The Vacuum-Seal Flask” →

Tech In Plain Sight: Glucose Meters

October 20, 2021 by Al Williams 27 Comments

If you or someone you know is diabetic, it is a good bet that a glucose meter is a regular fixture in your life. They are cheap and plentiful, but they are actually reasonably high tech — well, at least parts of them are.

The meters themselves don’t seem like much, but that’s misleading. A battery, a few parts, a display, and enough of a controller to do things like remember readings appears to cover it all. You wouldn’t be surprised, of course, that you can get the whole affair “on a chip.” But it turns out, the real magic is in the test strip and getting a good reading from a strip requires more metrology than you would think. A common meter requires a precise current measurement down to 10nA. The reading has to be adjusted for temperature, too. The device is surprisingly complex for something that looks like a near-disposable piece of consumer gear.

Of course, there are announcements all the time about new technology that won’t require a needle stick. So far, none of those have really caught on for one reason or another, but that, of course, could change. GlucoWatch G2, for example, was a watch that could read blood glucose, but — apparently — was unable to cope with perspiration.

Even the meters that continuously monitor still work in more or less the same way as the cheap meters. As Hackaday’s Dan Maloney detailed a few years back, continuous glucose monitors leave a tiny sensor under your skin and measure fluid in your body, not necessarily blood. But the way the sensor works is usually the same.

For the purposes of this article, I’m only going to talk about the traditional meter: you insert a test strip, prick your finger, and let the test strip soak up a little bit of blood.

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VCF East Roars Back To Life

October 19, 2021 by Tom Nardi 15 Comments

It didn’t take long to realize that the 2021 Vintage Computer Festival East — returning to the InfoAge Science and History Museum in Wall, New Jersey after being held virtually last year — was a massive success. In fact, the first clue came before I even got out of my car. When a volunteer came up to my window to apologetically explain that the primary parking lot was already full and I’d have to drive down the road to an overflow lot, there was no question about it; a whole lot of folks were more than ready to shake off those pandemic blues and get back to business.

They certainly picked a great event for it. While VCF East has always been a highlight of the East Coast hacker’s year, it was obvious things were really turned up to the max for this much-anticipated return to an in-person festival. With respect to all those involved in previous events, things just felt more cohesive and better organized this time around.

Veteran attendees I spoke to all felt like they were witnessing the event going through an evolutionary change into something bigger and better, while first time fliers were impressed with the buzz of activity and breadth of what was on display. In short, admiration for the event and the people working behind the scenes to make it possible was unanimous.

It’s simply not possible to adequately summarize a multi-day event like VCF East in a single post, so I won’t try to. This article, and the ones to follow it, serve only to document some of the highlights from my own personal time wandering through the sprawling InfoAge campus. Ultimately, there’s no real substitute for making the trip to Wall, NJ and experiencing this incredible event for yourself. But if that’s not an option for you, hopefully the following will give you a little taste of what the Vintage Computer Federation labors so hard over every year.

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The Low-Down On Long-Wave: Unlicensed Experimental Radio

October 19, 2021 by Adam Zeloof 70 Comments

In the 125 years since Marconi made his first radio transmissions, the spectrum has been divvied up into ranges and bands, most of which are reserved for governments and large telecom companies. Amidst all of the corporate greed, the “little guys” managed to carve out their own small corner of the spectrum, with the help of organizations like the American Radio Relay League (ARRL). Since 1914, the ARRL has represented the interests of us amateur radio enthusiasts and helped to protect the bands set aside for amateur use. To actually take advantage of the wonderful opportunity to transmit on these bands, you need a license, issued by the FCC. The licenses really aren’t hard to get, and you should get one, but what if you don’t feel like taking a test? Or if you’re just too impatient?

Well, fear not because there’s some space on the radio spectrum for you, too.

Welcome to the wonderful world of (legal!) unlicensed radio experimentation, where anything goes. Okay, not anything but the possibilities are wide open. There are a few experimental radio bands, known as LowFER, MedFER, and HiFER where anyone is welcome to play around. And of the three, LowFER seems the most promising. Continue reading “The Low-Down On Long-Wave: Unlicensed Experimental Radio” →

They Milk Cows, Don’t They?

October 18, 2021 by Kristina Panos 90 Comments

You’ve no doubt heard of the many alternatives to cow’s milk that are available these days. Perhaps you’ve even tried a few of them in your quest to avoid lactose. Some coffeehouses have already moved on from soy milk, offering only oat or almond milk instead of 2% and whole. Their reasoning is that soy milk is a highly processed product that can’t be traced back to a single source, which stands in stark contrast to all those bags of single-origin coffee beans.

These nut-based alternatives kicked off what is known as the milk wars — the dairy industry’s fight against labeling plant-based dairy alternatives as ‘milk’ and so on. Well, now it’s getting even more interesting. A company called Perfect Day is making milk using microorganisms that secrete milk proteins. It may sound kind of gross, but it’s essentially microbial fermentation, which is the normal process by which bread, cheese, yogurt, wine, and beer are made.

To be fair, what Perfect Day and other companies are doing is precision fermentation using genetically engineered microorganisms in a bioreactor, so it’s a bit more involved than what you could probably pull off in the basement. Precision fermentation lies somewhere between two modern extremes — plant-based meat and cultured meat. The latter is actual animal tissue grown from stem cells, and is only available at high-end restaurants for exorbitant prices.

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