Studies in the United States

American pioneer in the field of missile technology was the physicist Robert Goddard, who led in 1920 a group of enthusiasts they managed to launch the world's first rocket with liquid rocket in 1926, the Group continued to make a significant contribution to the rocket until the death of Goddard in 1945, that's when world war II ended with the defeat of Germany, the USSR and the USA gained access to missile technology and assistance from their developers.
In addition to "V-1" during world war II used a small tactical missiles that were launched from the aircraft or from the ground. The worsening cold war between the USA and the USSR in 1950-e g has led to the creation of strategic missiles of Intercontinental carriers of nuclear weapons.

The range of missiles

Russian scientist Konstantin Tsiolkovsky realized the importance of multi-stage rockets and in 1883 proved that with their help it is possible to fly into space. Thanks to its solid theoretical activities in this field Tsiolkovsky later became known as the father of Astronautics. However, before such flights were still far away, and rockets were used for a different purpose.
During world war 1 (1914-18) Britain was hit by German airships to rockets. After the war, the result of unflagging interest in rocketry caused by the works of Tsiolkovsky, the Soviet Union's first officially supported development of military missile technology. In 1929, research was started to implement in the Leningrad laboratory of gas dynamics. In 1933, this organization together with the Moscow group of jet propulsion study (gird) has created a rocket with liquid rocket engine (LRE), which set the altitude record (5.6 km) in 1936 In 1927 a group of German engineers organized by the Society for spaceflight. Under pressure from the Nazis, this organization was disbanded in 1934, but some scientists continued their research for military purposes. Thus were laid the foundations of the leadership of German rocketry during world war II (1939-45). The world's first ballistic missile "V-1" was created by the great German rocket scientist Werner von Braun. She was used to bombard England in 1944-45 G.

The receptors of smell

As far as we can tell, all of the olfactory cells, which act as receptors recognized by the smell of chemicals, exactly the same, so it remains a mystery how they distinguish between thousands of diverse scents.
For many centuries people have identified six "core" scents: floral, fruity, smell, spicy, resinous (like turpentine) and the smell of burning.
To have odor, a substance must vaporize microscopic particles. The smallest building blocks of any substance are molecules, and it is believed that the olfactory cells are able to differentiate molecules by their shape.

Particles and odor

The more particles produces a substance, the stronger the smell. For example, boiling on the stove chicken soup smells stronger than cold chicken on the plate, because with the steam in the air gets more smelly particles. They are recognized as smells through its ability to dissolve in water. Under the influence of heat in the air gets more particles, and the moisture contained in the air provides them with a high concentration, therefore in a warm and humid atmosphere, the smells intensify. Perhaps you yourself have noticed that after a summer of more rain smell the flowers in the garden; or a pinch of bath salts produces hot water stronger flavor than a dry packing.

Taste buds

The receptors pick up signals from dissolved chemicals that make up our food are called taste papillae. This accumulation of microscopic cells or nerve endings, on a tiny gorbich on the tongue, palate and larynx. Each taste papilla is a cluster of more than 50 cells connected with the brain by nerve fibers. All taste buds are able to distinguish four basic tastes. Some of them serve as basic cells, and the rest of the taste. In the same way as the receptors of smell, each taste cell has a tiny hair. The outer rim of the taste buds are connected to nerves prikosatsya, so that the taste and sensation of food in the mouth are closely linked. Hearing the debate about which tastes better beef - sliced thin or thick slices, you can think: and what, exactly, is the difference? However, the feeling of food language depends on its taste.

Taste

The taste is much more well-known than the smell, and it is considered that the basic tastes are only four: sweet, salty, sour and bitter. After years of research and debate, most scientists are inclined to recognition of the fifth taste "umami", which have long been familiar with Japanese and Chinese chefs. The presence of this salty broth taste ensures the presence of monosodium glutamate (naturally found in the seaweed kombu, Italian cheese Parmesan cheese and soy sauce). But all the wealth of shades of what is called taste, olfactory we owe. Perhaps you have noticed that when a strong cold sense of smell for the time lost and the food becomes tasteless. But the fact that when cold you get the information about the taste just from the language. As shown by experiments, trying out products only in the language, a person does not even distinguishes peeled apples from potatoes.
Being essentially a reaction to the chemicals, the taste is largely the relative olfactory. Like odorous chemical compounds, the substances that give us the sense of taste must be dissolved. When only dry food is dissolved by saliva, we can determine its taste. The presence of salt is determined very quickly, because it quickly dissolves in saliva. More complex composition of substances dissolved in the mouth longer, and so the taste we feel is not as fast as salt.

The structure of language

Responds better to sweet the tip (tip) of the tongue, sour on - its side edges, to the salt - region adjacent to the tip and bitter - root region. Like the buds smell, all taste buds are similar to each other, but in different parts of the language they are differently grouped. Still it remains a mystery how these cells perceive different stimuli. Scientists believe that the body develops so-called receptive substances, which feels differences in taste. So far in the experiments on animals were discovered only proteins that act as receptors of bitter and sweet. It is not excluded that different parts of language produce different amounts of receptor agonists. Although a clear understanding about how this happens scientists have not yet, but I'm pretty confident to assume that coming into contact with dissolved chemicals, the taste buds give out a corresponding electrical impulse which goes through the nerves to the brain.

Tasty or not

Besides taste, our idea of what we eat affects a whole bunch of impressions. First of all gases emitted during the chewing of food, the rise in the nasal cavity, affecting the sense of smell. Has the value and structure of food. Connect to the process temperature and pain because spicy food stimulates pain receptors (maznevski cheese in the face, you will feel on the skin the same burning sensation as in language). The receptors of touch and pressure suggest that we have in your mouth crispy or cream, hard food or soft ears perceive the sounds that occur while chewing food. And of course, the memory we will long remember a dish that disgusted.
Finally, the eyes tell about the appearance of a dish, and we return to them in memory. You can spend with your friends an interesting experiment, trying something on taste blindfold. For example you'll discover that you can not distinguish orange juice from the grapefruit, not seeing or imagining in advance the taste.

Hearing

Moving and hitting each other, objects vibrate and create vibrations that are transmitted through the air. Vibrations perceived by the ear and converted to sounds of different intensity from the noise of the falling pins to revise supersonic aircraft, which takes off.
We hear because our ears respond to sound waves - slight change of air pressure. The ear converts these waves into electronic impulses and transmits them to the brain where they transformirovalsya sounds. Our ears are constantly detect the sound waves, and we learn how to respond to some sounds and ignore others.
The human ear includes three compartments outer, middle and inner ear. The outer ear consists of folds of skin and cartilage auditory canal that leads to the hidden part.

As we hear

The size of the middle ear is eight times less than the external and is a small cavity inside the skull. Here is located the tympanic membrane, and the opposite part of the middle ear, connecting with the nose, a narrow tube. This gives you the ability to equalize the air pressure in the middle ear relative to the external environment. If the pressure outside is changing, our ears have to adapt to it.
In the cavity of the middle ear are three bones, each of which has a certain form. They are called the hammer, anvil, and stirrup. Air vibrations reflected from the tympanic membrane, coming from the Malleus to the stapes and the oval window of the vestibule that connects the middle and inner ear.
In the inner ear is a maze of three fluid-filled tubes, through which we feel the steady pressure. In addition, in the inner ear has a miniature spiral pipe, a curl, consisting of two channels and ducts. These channels and the fluid-filled. In the Strait also contains tiny sensory hair cells that covers a narrow membrane film. These cells and the membrane form of the organ of Corti.
He is a real hearing aid center. Vibrations through the cochlea, forcing the membrane to move back and forth. Moving, the membrane pulls on the hair cells and they send electrical signals through the auditory nerve to the brain. The brain decodes these signals and perceives them as sounds.