Soup

In the English language, the word "soup" has developed several phrasal uses. fuel efficiency). The former dish is dominated by the carbohydrate while the latter dish is dominated by the soup liquid. Raising overall pressure ratio tends to improve specific fuel consumption (i.e. Compare to the western noodle soup, which is more of a soup with small noodle pieces. Either way, raising core flow increases core power and, thereby, the net thrust or shaftpower of the engine. The Asian soup noodle is a large portion of long noodles served in a bowl of broth. Core flow will increase if the original compressor outlet (corrected) flow size is maintained.

Many East Asian soups are actually broths or clear soups. Supercharging can also be achieved by improving the aerodynamics of the existing blading. A feature of East Asian soups not normally found in Western cuisine is the use of tofu in soups. If the fan flow is not increased, the bypass ratio will decrease. They are also not seen in Japan, Southeast Asia or Oceania. Pratt & Whitney PW4000) have gained core flow by adding one or more stages to the front of the gas generator, usually in the LP (or IP) compressor. Fruit soups are uncommon or absent in the cuisines of the Americas, Africa and Western Europe. Many of the large turbofan engine series (e.g.

Cold fruit soups are most common in Scandinavian, Baltic and Eastern European cuisines while hot fruit soups with meat appear in Middle Eastern, Central Asian and Chinese cuisines. Converting a turbojet into a turbofan, by adding a fan spool, also supercharges the compression system, thereby raising core flow. Fruit soups may include milk, sweet or savoury dumplings, spices, or alcoholic beverages like brandy or champagne. If stress considerations prevent any shaft speed increase, there is only a modest increase in airflow. Some like Norwegian 'fruktsuppe' may be served hot and rely on dried fruit such as raisins and prunes and so could be made in any season. non-dimensional) speed of original compressor should be maintained, by raising the mechanical shaft speed by a factor √(Tstage1new/Tstage1old). Many recipes are for cold soups served when fruit was in season during hot weather. Ideally, the corrected (i.e.

Fruit soups are served hot or cold depending on the recipe. zero) stage to a compressor will not only increase the overall pressure ratio of the cycle, but induce more airflow into the unit, by supercharging the entry plane of the original compressor. Commercial soup became popular with the invention of canning in the 19th century. For example, adding an additional (i.e. It is considered by many an effective remedy for the common cold, and is sometimes referred to as "Jewish penicillin" (a reference to the stereotypical fondness of American Jews for chicken soup). Supercharging is not confined to superchargers - jet engines rely on supercharging as one of the main routes to thrust growth and improved fuel efficiency. Today, according to the Campbell Soup Company, chicken noodle soup is one of the most popular soups in America. It is also possible to drive the blower from the crank shaft and use an exhaust turbine for output power.

The Japanese miso is an example of a concentrated soup paste. It also tends to run less hot. Portable soup was devised in the 18th century by boiling seasoned meat until a thick, resinous syrup was left that could be dried and stored for months at a time. This is important in dragsters and small sports cars. The first American cooking pamphlet dedicated to soup recipes was written in 1882 by Emma Ewing: Soups and Soup Making. The main advantage of an engine with a mechanically driven supercharger is better throttle response. In 1794, Jean Baptiste Gilbert Payplat dis Julien, a refugee from the French Revolution, opened an eating establishment in Boston called Restorator, and became known as "The Prince of Soups". For this reason, both the economy and the power of a turbocharged engine are usually better.

In particular, German immigrants living in Pennsylvania were famous for their potato soups. The thermal efficiency, or fraction of the fuel/air energy that is converted to output power, is less with a mechanically driven supercharger than with a turbocharger, because the energy of the exhaust pressure is lost. English cooking dominated early colonial cooking; but as new immigrants arrived from other countries, other national soups gained popularity. This lag can be addressed by reducing the size of each individual unit such that the combined output is still as great as a single large turbocharger without having to suffer the lag-time required to reach operating speed. A 1772 cookbook, The Frugal Housewife, contained an entire chapter on the topic. This gives a large power increase for a given engine speed at the cost of increasing the lag-time for the exhaust to heat up sufficiently to drive the turbochargers. In America, the first colonial cookbook was published by William Parks in Williamsburg, Virginia in 1742, based on Eliza Smith's Compleat Housewife; or Accomplished Gentlewoman's Companion and it included several recipes for soups and bisques. An alternative arrangement utilizes two turbochargers of the same type, known as a "twin turbo".

This prompted the use of the modern word restaurant to describe the shops. This gives the opportunity of fitting multiple turbochargers to a single engine, such as in a "sequential turbo", where one turbo is tuned to give increased performance at low engine speed and another turbo is tuned to increase the high-speed engine performance. In 1765, a Parisian entrepreneur opened a shop specializing in restaurers. The physical space occupied by a turbocharger is significantly less than its direct-drive counterpart. The word restaurant was first used in France in the 16th century, to describe a highly concentrated, inexpensive soup, sold by street vendors called restaurer, that was advertised as an antidote to physical exhaustion. The size of the piping alone is a serious issue; consider that the Vought F4U and Republic P-47 used the same engine but the huge barrel-like fuselage of the latter was, in part, needed to hold the piping to and from the turbocharger in the rear of the plane. The spoon was designed to accommodate the new fashion of wearing large, stiff ruffles around the neck. Yet the vast majority of WWII engines used superchargers, because they maintained three significant manufacturing advantages over turbochargers, which were larger, involved extra piping, and required exotic high-temperature materials in the turbine.

Thin soups became popular in Europe during the 17th century, when the spoon was invented. Better yet the amount of power in the gas is the difference between the exhaust pressure and air pressure, which increases with altitude, so turbochargers generally have much better altitude performance. Often described as potages, French onion soup is an example of a modern soup that retains this bread sop. Thus at low altitudes the turbo robs nothing and, as the altitude increases, it can use just as much power as it needs and no more. The word soup originates from the Teutonic word suppa, which refers to a Medieval dish consisting of a thick stew poured on slices of bread, called sop, used to soak up the liquid. In addition the power in the exhaust would otherwise be wasted (except to the extent that the exhaust itself provided thrust) whereas in the supercharger that power is being taken directly from the engine. In late Medieval and Early Modern Europe, the peasant diet consisted almost solely of potage. Since the turbo is driven off the exhaust gases, simply dumping some of the exhaust pressure is sufficient to drive the compressor at almost any desired speed.

"Potage" (connoting the contents of the cooking pot) denotes a soup where meat and vegetables are boiled together with water until it forms a thick soup (generally fairly easy on the meat). It is interesting to compare all of this complexity to the same system implemented with a turbocharger. . The two-stage Merlin was losing 400 hp (300 kW) to turn the supercharger but developing between 1500 and 1700 hp (1125 to 1275 kW) at the propeller shaft, depending on model. Other ingredients commonly used to thicken soups and broths include rice, flour, and grain. At low altitudes one stage could be turned off completely. Thick soups are classified depending upon the type of thickening agent used: purées are vegetable soups thickened with starch; bisques are made from puréed shellfish thickened with cream; cream soups are thickened with béchamel sauce; and veloutés are thickened with eggs, butter and cream. After being compressed "half-way" in the low pressure stage the air flowed through an intercooler radiator where it was partially cooled down before being compressed the rest of the way in the high pressure stage and then aftercooled in another air/air or coolant/air radiator (heat exchanger).

The established French classifications of clear soups are bouillon and consommé. In order to avoid pre-ignition the "two stage" design was used. Traditionally, soups are classified into two broad groups: clear soups and thick soups. Compressing a gas always causes its temperature to rise, and an overcompressed fuel-air mixture may therefore prematurely ignite. Stews are cooked in covered containers for longer periods of time, at a gentle boil with less water and at a lower heat. A final improvement was the use of two compressors in series, which were introduced to solve the pre-ignition problem. The language may have shifted over time, but the modern definitions of soup and stew were established in the 18th century: soups usually are more liquid; stews are thicker, containing more solid ingredients. Ultimately it was found that for most engines (excepting those in high-performance fighters) a single-stage two-speed setup was most suitable.

Over the centuries, the terms gruel and potage have become separated from broth and stock (and their refinement, consommé). These provided more flexibility for the operation of the aircraft although they also entailed more complexity of manufacturing and maintenance. Boiling was not a common cooking technique until the invention of waterproof containers about 5,000 years ago, so soups presumably were little-known before that time. In the 1930s two-speed drives were developed for superchargers. Soup is a savoury liquid food that is made by boiling ingredients, such as meat, vegetables and beans in stock or hot water, until the flavor is extracted, forming a broth. Supercharging by itself could not have achieved these improvements; however, when married with fuel improvements, the engine could respond to both. Hebrew - Marak, מרק. By mid-1940 another increased boost yielded 1310 hp (980 kW).

Hungarian - Leves, example Bableves. This allowed the boost on Merlin engines to be increased to 48 inHg (160 kPa) and the power to rise by more than 10% (from 1030 to 1160 hp, or 770 to 870 kW). Swedish - Soppa, example Nässelsoppa. In 1940 a batch of 100 octane fuel was delivered from the USA to the RAF. Portuguese - Sopa or caldo, example Caldo verde. This generally "flattened out" the power below the critical altitude. Dutch - Soep, example Bonensoep. As the war progressed two-speed superchargers were introduced using better controllers and, notably, hydraulic clutches, that allowed the boost to be managed over a wide range of altitudes by operating at low rpm down low and at high rpm at higher altitudes.

Polish - Zupa, example Zupa ogorkowa. For the early years of the war this was simply how it was and this led to the seemingly odd fact that many early-war engines actually delivered less power at lower altitudes, because the supercharger was still using up power to compress air that was not delivering any power back. The Soup Dragon was a character in the UK children's television series The Clangers, after whom the rock group The Soup Dragons was named. Also, due to the denser air at lower altitudes, the supercharger is not operating at its best efficiency, and this can cause an additional load on the engine. The Soup Nazi was a memorable character and episode in the popular comedy television series Seinfeld. Unless other measures are taken, this means that at least some of the power driving the supercharger is wasted. Andy Warhol is well known for his signature cans of Campbell Soup. Below the critical altitude the supercharger is capable of delivering too much boost and must therefore be restricted lest the engine be damaged.

"Stone soup" is a popular children's fable. British engines were generally able to outperform German ones. Pea soup describes a thick or dense fog. Throughout WWII British superchargers generally had higher critical altitudes than their German counterparts and, when combined with higher octane fuels that the Americans supplied, that allowed for higher boost levels. A soup kitchen is a place that serves prepared food of any kind to the homeless. The boost is typically measured as the altitude at which the supercharger can still supply sea level pressure (100 kPa or 1000 mbar) and is referred to as the critical altitude. Primordial soup is a term used to describe the organic mixture leading to the development of life. A supercharger is only able to supply so much pressure because the compression increases the air temperature, and the engine is limited in maximum charge-air temperature before pre-ignition occurs.

Alphabet soup is a term often used to describe a large amount of acronyms used by an administration, and has its roots in a common tomato-based soup containing pasta shaped in the letters of the alphabet. For this reason supercharged planes fly much faster at higher altitudes. Vichyssoise - A French cold purée soup with potatoes, leeks, and cream. And while the engine might be fooled into thinking it's at sea level, the airframe is quite aware of the halved air density and the plane thus has half the drag. Caldo verde - A Portuguese minced cabbage soup. Yet the benefits are huge, for that 150 horsepower (110 kW) lost, the engine is delivering 1000 hp (750 kW) when it would otherwise deliver 750 hp (560 kW). Waterzooi - A Belgian fish soup. On the single-stage single-speed supercharged Rolls Royce Merlin engine for instance, the supercharger uses up about 150 horsepower (110 kW).

Tarator - A Bulgarian cold soup made from yogurt and cucumbers. This can take some effort. Solyanka - A cabbage soup from Russia. A supercharger remedies this problem by compressing the air back to sea-level pressures, or even much higher. Snert - A thick pea soup, eaten in the Netherlands as a winter dish. Since the charge in the cylinders is being pushed in by this air pressure it means that the engine will normally produce half-power at full throttle at this altitude. Goulash- A hungarian soup of beef, paprika and onion. As an aircraft climbs to higher altitudes the pressure of the surrounding air quickly falls off—at 6000 m (18,000 ft) the air is at half the pressure of sea level.

Scotch Broth. A more natural use of the supercharger is with aircraft engines. Mulligatawny Soup - An Anglo-Indian curried soup. There are three types commonly used in today's automotive world: Roots type supercharger, twin-screw type supercharger, and Centrifugal type supercharger. Minestrone - An Italian vegetable soup. Also, improperly installed or excessive boost will greatly reduce life expectancy of the engine as well as the transmission (which may not have been designed to cope with additional torque). Menudo - A traditional Mexican soup with tripe and hominy. Nevertheless, adding boost to a car will often void the drivetrain warranty.

Lentil soup -. Gas mileage can also be saved with a turbo because the engine does not have as much displacement, therefore not needing to inject as much petrol in the the cylinders. Gazpacho - A cold vegetable soup from Spain. This also results in better gas mileage, as mileage is often a function of the overall weight of the car and that is based, to some degree, on the weight of the engine. Fanesca - A traditional cod soup from Ecuador. For this reason boosting is commonly used in smaller cars, where the added weight of the supercharger is smaller than the weight of a larger engine delivering the same amount of power. From Maryland,USA. Boosting used to be an effective way to dramatically shorten an engine's life but, today, there is considerable overdesign possible with modern materials and boosting is no longer a serious reliability concern.

Maryland Crab Soup - A soup made of vegtables, blue crab, and the seasoning Old bay. Boosting has made something of a comeback in recent years due largely to the increased quality of the alloys and machining of modern engines. Cock-a-leekie - Leek and potato soup made with chicken stock, in Scotland. Since then superchargers (as well as turbochargers) have been widely applied to racing and production cars, although their complexity and cost has largely relegated the supercharger to the world of pricey performance cars. Clam chowder - A milkbased soup with Clams,potatoes and onions from New England,USA. It wasn't long after its invention before the supercharger was applied to custom racing cars, with the first supercharged production vehicles being built by Mercedes and Bentley in the 1920s. Callaloo - A thick, creamy soup made with okra and, often, crab meat from Trinidad and Tobago. This design is the basis for the modern Roots type supercharger.

Bouillabaisse - A fish soup from Marseille (Southern France). His first superchargers were based on a twin-rotor air-pump design first patented by American Francis Roots in 1860. Borscht - A beet soup from Eastern Europe. In 1900 Gottlieb Daimler (of Daimler-Benz / Daimler-Chrysler fame) became the first person to patent a forced-induction system for internal combustion engines. Avgolemono - A Greek chicken soup with lemon and egg. By pushing the air into the cylinders, it is as if the engine had larger valves and cylinders, resulting in a "larger" engine that weighs less. There are many varieties with different noodles and toppings. In cars, the device is used to increase the "effective displacement" and volumetric efficiency of an engine, and is often referred to as a blower.

Udon soup has thick, soft noodles in a light broth. . Thukpa is Tibetan noodle soup, that is more or less the staple (along with Butter Tea and Tsampa). In applications where a massive amount of power is more important than any other consideration, such as top-fuel dragsters and vehicles used in tractor pulling competitions, superchargers are extremely common. Saimin is Hawaiian fresh, soft, undried egg noodles in bonito fish or shrimp broth with Chinese, Japanese, Filipino, Hawaiian, Korean and Portuguese influences. Superchargers may absorb as much as a third of the total crankshaft power of the engine, and in many applications are less efficient than turbochargers. Ramen is a Japanese noodle soup that comes in several varieties. It is similar in purpose to the closely related turbocharger, but a turbocharger is powered by the flow of the engine's exhaust gases driving a turbine.

Phở is a Vietnamese staple noodle soup. A supercharger is powered mechanically by belt- or chain-drive from the engine's crankshaft. It is usually served at breakfast in Japan and sometimes includes tofu, mushrooms, seaweed, or green onions. The additional mass of oxygen that is forced into the cylinders allows the engine to burn more fuel, which improves the volumetric efficiency of the engine and makes it more powerful. Miso soup is a light broth containing miso. A supercharger (also known as a blower, or a centrifugal pump) is a gas compressor used to compress air into the cylinders of an internal combustion engine. Egg drop soup is a light Chinese soup.

Sour soup (fish soup) is a Vietnamese dish made with rice, fish, various vegetables, and in some cases pineapple. Winter melon soup is a Chinese dish that is not particularly sweet, as this melon is low in natural sugars. Oshiruko, a Japanese azuki bean soup. Ginataan, Filipino soup made from coconut milk, milk, fruits and tapioca pearls, served cold.