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KENNEDY SPACE CENTER, FLA. - In the Space Station Processing Facility, astronaut Tracy Caldwell (left) assists technicians install the Pump Flow Control Subsystem (PFCS) onto the upper deck of the S6 Truss. The PFCS pumps and controls the liquid ammonia used to cool the various Orbital Replacement Units on the Integrated Equipment Assembly that make up the S6 Photo-Voltaic Power Module on the International Space Station (ISS). The fourth starboard truss segment, the S6 Truss measures 112 feet long by 39 feet wide. Its solar arrays are mounted on a “blanket” that can be folded like an accordion for delivery to the ISS. Once in orbit, astronauts will deploy the blankets to their full size. When completed, the Station's electrical power system (EPS) will use eight photovoltaic solar arrays to convert sunlight to electricity. Delivery of the S6 Truss, the last power module truss segment, is targeted for mission STS-119. KSC-04pd1482
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Summary
Pfc. Jiear Davis, food service specialist, 75th Medical Company Area Support, prepares ham for short order line during the Connelly competition at Camp Walker's Mountain Inn dining facility April 11, here. The Philip A. Connelly program is managed by the Joint Culinary Center of Excellence, co-sponsored by the International Food Service Executive Association and the Department of the Army, and the competition awards the best for excellence in Army food service. (Photo by Staff Sgt. Cashmere C. Jefferson, 19th Expeditionary Sustainment Command Public Affairs)
Tags
dfac
philip a connelly
19th esc
team 19
food related
staff sgt cashmere jefferson
19th expeditionary sustainment command
camp walker
27
south korea
19th esc competes for army s top dining facility title
dvids
Date
11/04/2014
Source
Defense Visual Information Distribution Service
Link
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