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Barbute: 15th: Close fitting helmet with a characteristic Y- or T-shaped slit for vision and breathing, reminiscent of ancient Greek helmets Armet: 15th: A bowl helmet that encloses the entire head with the use of hinged cheek plates that fold backwards. A gorget was attached and a comb may be present. May also have a rondel at the rear. Later ...
The helmet can be considered as a specialised form of the sallet, both types of helmet being ultimately derivations of the earlier bascinet. The barbute resembles classical Greek helmets (most strikingly the Corinthian) and may have been influenced by the renewed interest in ancient artefacts common during this period. [2] [3]
PASGT-style helmet with four-point retention strap system and velcro-attached head pad system. Also used by NZDF since the 2000s. LShZ 1+ Russia 2012 Russian Special Forces, FSB, Syrian Army: M02 Composite Helmet: Finland: Finnish Defence Forces: Upgraded PASGT-style helmet, replacing the Gefechtshelm M92-style M/92 Komposiittikypärä helmet.
The first recorded European reference to a helmet's visor in the Middle Ages is found in the 1298 will of Odo de Roussillon, which speaks of a heume a vissere. [4] Whether this statement refers to a pivoting visor or a fixed faceplate is not clear; but by the early fourteenth century artistic depictions of moving visors appear quite frequently. [4]
It was usually a single piece of plate armour protecting the chin and throat and filling the gap between the helmet and breastplate. [1] The bevor could also extend over the knight’s left shoulder doubling the thickness of the armour. [3] The bevor was originally worn in conjunction with a type of helmet known as a sallet. [4]
The great helm ultimately evolved from the nasal helmet, which had been produced in a flat-topped variant with a square profile by about 1180. [3] From this type of helmet an intermediate type, called an 'enclosed helmet' or 'primitive great helm', developed near the end of the 12th century. In this helmet the expansion of the nasal produced a ...
Animal fat is hydrolysed to give a mixture of free fatty acids, typically oleic (37–43%), palmitic (24–32%), stearic (20–25%), myristic (3–6%), and linoleic (2–3%). These are then converted to fatty amines via the nitrile process before being ethoxylated with ethylene oxide ; this makes them water-soluble and amphiphilic .