Omaha and the Vert. 8

Steven maxwell patternrules at sbcglobal.net
Tue Aug 10 07:38:21 AKDT 2004


 Yes same thing I found Jim have to add a little power at bottom of top loop or the roll just drops out.
 Steve

Jim_Woodward at beaerospace.com wrote:

I think one of the secrets to this maneuver is carrying some power through the 1/2 roll to counteract the roll/rudder induced drag, and making the top loop smaller than you think so that you can match its size on the bottom. 
Jim W.




vicenterc at comcast.net 
Sent by: discussion-request at nsrca.org 
08/10/2004 11:16 AM 
Please respond to discussion 

        
        To:        discussion at nsrca.org, "NSRCA" <discussion at nsrca.org> 
        cc:        "Richard Strickland" <richard.s at allied-callaway.com> 
        Subject:        Re: Omaha and the Vert. 8


Hi Richard: 
I saw Quique in the 2001 Nats and that is my "10" reference.  You will need to ask him.  Yes, it looks natural and he was able to preserve the figure 8 shape while doing the half roll.  He started very early.  I think possible the 45 degrees you said is correct. 
Yes, I am planing to go to Omaha.  See you there. 
Vicente Bortone 
-------------- Original message -------------- 
Any FAI guys (gals) going to Omaha this weekend? The Vert. 8 with 'integrated' half roll--Local judges vary on when the roll starts and stops. If I start it up at the 45 degree point as shown in a judges guide; I'm having a hard time making it look natural. If I come down just before the tangent, roll with the wings vert. at the tangent and let it fall slightly as the roll is completed, it looks better. I'll keep working on it if we are truly supposed to start way up there--or is that just a REPRESENTATION to denote it's gotta start SOMEWHERE b4 the tangent? To do it the way it's depicted--you are in effect catching the bottom of a knife edge loop and the nose would actually be pointed slightly positive to the horizon. I haven't seen anyone really do it well around here with my limited exposure this year. 
Thanks, 
Richard 


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