The Forms of Water in Clouds & Rivers, Ice & GlaciersD. Appleton, 1872 - Всего страниц: 192 |
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Стр. xiii
... valley carrying everything movable before it , and immediately afterwards swept through the hollow that we had traversed a little earlier in the day . When at the end of the glacier I was struck by the force and volume of the Massa ...
... valley carrying everything movable before it , and immediately afterwards swept through the hollow that we had traversed a little earlier in the day . When at the end of the glacier I was struck by the force and volume of the Massa ...
Стр. 7
... valley , and from the bottom of the glacier the river rushes . In the glacier of the Rhone you thus find the source of the river Rhone . 18. But again we have not reached the real begin- ning of the river . You soon convince yourself ...
... valley , and from the bottom of the glacier the river rushes . In the glacier of the Rhone you thus find the source of the river Rhone . 18. But again we have not reached the real begin- ning of the river . You soon convince yourself ...
Стр. 38
... ice here fills a narrow valley . We come upon another singular ridge , not of fresh débris 38 THE FORMS OF WATER IN The Source of the Arveiron Ice Pinnacles, Towers, and Chasms of the Glacier des Bois Passage to the Montanvert.
... ice here fills a narrow valley . We come upon another singular ridge , not of fresh débris 38 THE FORMS OF WATER IN The Source of the Arveiron Ice Pinnacles, Towers, and Chasms of the Glacier des Bois Passage to the Montanvert.
Стр. 39
... valley , and abuts against the mountains at the opposite side . 108. Having passed the terminal portion of the glacier , which is covered with stones and rubbish , we find ourselves beside a very wonderful exhibition of ice . The ...
... valley , and abuts against the mountains at the opposite side . 108. Having passed the terminal portion of the glacier , which is covered with stones and rubbish , we find ourselves beside a very wonderful exhibition of ice . The ...
Стр. 41
... valley which it fills is about half a mile wide . 111. The ice may be riven where we enter upon it , but with the necessary care there is no difficulty in crossing this portion of the Mer de Glace . The clefts and chasms in the ice are ...
... valley which it fills is about half a mile wide . 111. The ice may be riven where we enter upon it , but with the necessary care there is no difficulty in crossing this portion of the Mer de Glace . The clefts and chasms in the ice are ...
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Часто встречающиеся слова и выражения
Agassiz Aiguille Aiguille du Dru Aletsch Aletsch glacier Alps Arveiron ascend atmosphere beam beautiful Bergschrund bottom called cascade centre Chamouni chasms chilled cleft cloud Col du Géant cold crevasses cross crystals dark waves débris descend distance eastern side expands fact fall feet fissures flask Forbes formed freezing Glace Glacier des Bois Glacier du Géant glacier motion glacier moves Grande Jorasse Grimsel Pass Grindelwald heat height ice-fall icicle inches a day Jorasse lateral moraine Léchaud light liquefaction liquid look lower maximum motion measurements medial moraine melted Mer de Glace Mont Montanvert Morteratsch glacier mountain side névé notice numbers observations particles pass plateau point of swiftest poles portion pressure produced Professor reach regelation Rhone ridge river rocks rubbish scientific sketch slope snow snow-line Stake Inches surface swiftest motion Tacul Talèfre telescope temperature theodolite Trélaporte Unteraar valley warm waves western winter yards
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Стр. 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...
Стр. 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.