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US1053A - Water-wheel - Google Patents

Water-wheel
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Publication number
US1053A
US1053AUS1053DAUS1053AUS 1053 AUS1053 AUS 1053AUS 1053D AUS1053D AUS 1053DAUS 1053 AUS1053 AUS 1053A
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Prior art keywords
water
wheel
buckets
scroll
directing
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Expired - Lifetime
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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.
US1053DWater-wheelExpired - LifetimeUS1053A (en)

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US1053Atrue US1053A (en)1838-12-31

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US1053DExpired - LifetimeUS1053A (en)Water-wheel

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Cited By (16)

* Cited by examiner, † Cited by third party
Publication numberPriority datePublication dateAssigneeTitle
US20070141225A1 (en)*2002-09-192007-06-21Elder Vincent AMethod for Reducing Acrylamide Formation
US20070141226A1 (en)*2002-09-192007-06-21Frito-Lay North America, Inc.Method for Reducing Acrylamide Formation in Thermally Processed Foods
US20070141227A1 (en)*2002-09-192007-06-21Frito-Lay North America, Inc.Method for Reducing Acrylamide Formation in Thermally Processed Foods
US20070178219A1 (en)*2002-09-192007-08-02Eric BoudreauxMethod for Reducing Acrylamide Formation
US20070281062A1 (en)*2006-06-012007-12-06Wilfred Marcellien BourgProcess for Neutralizing Enzymes in Corn
US20070292589A1 (en)*2003-02-212007-12-20Elder Vincent AMethod for Reducing Acrylamide Formation in Thermally Processed Foods
US20080279994A1 (en)*2003-02-212008-11-13Catherine Sarah CantleyMethod for reducing acrylamide formation in thermally processed foods
US20080299273A1 (en)*2002-09-192008-12-04Ajay Rajeshwar BhaskarMethod of reducing acryalmide by treating a food product
US20100040750A1 (en)*2008-08-132010-02-18Assaad Kimberly NicoleMethod and apparatus to produce a fried food product having a reduced level of fat and acrylamide
US20100051419A1 (en)*2008-08-272010-03-04Pravin Maganlal DesaiSystem, method and apparatus for lowering the variability of temperature, moisture content, and acrylamide level in a food product
US20100055259A1 (en)*2008-08-282010-03-04Frito-Lay North America, Inc.Method for Real Time Measurement of Acrylamide in a Food Product
US20100062123A1 (en)*2008-09-052010-03-11Keith Steve AndersonMethod and system for the direct injection of asparaginase into a food process
US7763306B2 (en)2003-02-212010-07-27Frito-Lay North America, Inc.Method for reducing acrylamide formation in thermally processed foods
US20100255167A1 (en)*2009-04-072010-10-07Frito-Lay North America, Inc.Method for Reducing Acrylamide in Food Products
US20110050880A1 (en)*2009-08-252011-03-03Frito-Lay North America, Inc.Method for Real Time Detection of Defects in a Food Product
US9215886B2 (en)2008-12-052015-12-22Frito-Lay North America, Inc.Method for making a low-acrylamide content snack with desired organoleptical properties

Cited By (25)

* Cited by examiner, † Cited by third party
Publication numberPriority datePublication dateAssigneeTitle
US20080299273A1 (en)*2002-09-192008-12-04Ajay Rajeshwar BhaskarMethod of reducing acryalmide by treating a food product
US20070141226A1 (en)*2002-09-192007-06-21Frito-Lay North America, Inc.Method for Reducing Acrylamide Formation in Thermally Processed Foods
US20070141227A1 (en)*2002-09-192007-06-21Frito-Lay North America, Inc.Method for Reducing Acrylamide Formation in Thermally Processed Foods
US20070178219A1 (en)*2002-09-192007-08-02Eric BoudreauxMethod for Reducing Acrylamide Formation
US7811618B2 (en)2002-09-192010-10-12Frito-Lay North America, Inc.Method for reducing asparagine in food products
US20070141225A1 (en)*2002-09-192007-06-21Elder Vincent AMethod for Reducing Acrylamide Formation
US7763306B2 (en)2003-02-212010-07-27Frito-Lay North America, Inc.Method for reducing acrylamide formation in thermally processed foods
US8114463B2 (en)2003-02-212012-02-14Frito-Lay North America, Inc.Method for reducing acrylamide formation in thermally processed foods
US20080279994A1 (en)*2003-02-212008-11-13Catherine Sarah CantleyMethod for reducing acrylamide formation in thermally processed foods
US20070292589A1 (en)*2003-02-212007-12-20Elder Vincent AMethod for Reducing Acrylamide Formation in Thermally Processed Foods
US7763304B2 (en)2003-02-212010-07-27Frito-Lay North America, Inc.Methods for reducing acrylamide formation in thermally processed foods
US7767247B2 (en)2003-02-212010-08-03Frito-Lay North America, Inc.Method for reducing acrylamide formation in thermally processed foods
US8124160B2 (en)2003-02-212012-02-28Frito-Lay North America, Inc.Method for reducing acrylamide formation in thermally processed foods
US8110240B2 (en)2003-02-212012-02-07Frito-Lay North America, Inc.Method for reducing acrylamide formation in thermally processed foods
US20070281062A1 (en)*2006-06-012007-12-06Wilfred Marcellien BourgProcess for Neutralizing Enzymes in Corn
US20100040750A1 (en)*2008-08-132010-02-18Assaad Kimberly NicoleMethod and apparatus to produce a fried food product having a reduced level of fat and acrylamide
US20100051419A1 (en)*2008-08-272010-03-04Pravin Maganlal DesaiSystem, method and apparatus for lowering the variability of temperature, moisture content, and acrylamide level in a food product
US20100055259A1 (en)*2008-08-282010-03-04Frito-Lay North America, Inc.Method for Real Time Measurement of Acrylamide in a Food Product
US8158175B2 (en)2008-08-282012-04-17Frito-Lay North America, Inc.Method for real time measurement of acrylamide in a food product
US20100062123A1 (en)*2008-09-052010-03-11Keith Steve AndersonMethod and system for the direct injection of asparaginase into a food process
US9095145B2 (en)2008-09-052015-08-04Frito-Lay North America, Inc.Method and system for the direct injection of asparaginase into a food process
US9215886B2 (en)2008-12-052015-12-22Frito-Lay North America, Inc.Method for making a low-acrylamide content snack with desired organoleptical properties
US20100255167A1 (en)*2009-04-072010-10-07Frito-Lay North America, Inc.Method for Reducing Acrylamide in Food Products
US20110050880A1 (en)*2009-08-252011-03-03Frito-Lay North America, Inc.Method for Real Time Detection of Defects in a Food Product
US8284248B2 (en)2009-08-252012-10-09Frito-Lay North America, Inc.Method for real time detection of defects in a food product

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