Archive - May 3, 2008 - Story
HOUSTON - The International Space Station (ISS) is about to get bigger.
Seven astronauts are gearing up to launch aboard NASA's space shuttle Discovery to deliver the station's largest room: the Japanese Kibo laboratory. The 13-day mission is set to rocket spaceward with the tour bus-sized lab from NASA's Kennedy Space Center in Cape Canaveral, Fla., on May 31.
Discovery's mission was pushed back several days due to delays modifying its external fuel tank with post-Columbia accident improvements. The following shuttle flight - NASA's planned Aug. 28 mission aboard Atlantis to overhaul the Hubble Space Telescope - has also been delayed up to five weeks due to similar fuel tank challenges, said space shuttle program manager John Shannon. It will likely launch sometime in late September 2008, he said.
HOUSTON - NASA has pushed back the planned launch of the final flight to overhaul the Hubble Space Telescope by up to five weeks due to external fuel tank delays, mission managers said Thursday.
Space shuttle program manager John Shannon said that the additional time required to include post-Columbia safety improvements in two shuttle fuel tanks supporting the Hubble servicing mission have delayed the spaceflight to no earlier than late September. A seven-astronaut crew was slated to launch toward Hubble aboard NASA's shuttle Atlantis on Aug. 28.
HOUSTON â€" The first female commander of the International Space Station (ISS) said Friday that she is confident Russian engineers will find the source of a glitch that sent a Soyuz spacecraft off course during her April 19 landing with two crewmates.
U.S. astronaut Peggy Whitson, who commanded the station's six-month Expedition 16 mission, told reporters here at NASA's Johnson Space Center that Russia's Federal Space Agency and an independent group looking into her off-target landing and an earlier one from October should find the root cause.
Using data recovered from a damaged computer hard-drive that was aboard the ill-fated Space Shuttle Columbia in 2003, scientists have recently learned more about why the act of shaking a material can quickly transform it into something completely different.
One of the best examples of this phenomenon is ordinary ketchup. Shake the bottle and the semi-solid paste becomes a runny liquid. Food scientists do the shaking in a controlled way by putting ketchup (and other processed foods) into a rheometer (rheo, meaning "flow") to see how its viscosity -- the scientific word for stickiness -- decreases when shaken.