Search results
Results from the WOW.Com Content Network
130-grain (8.4 g) – soft point 150-grain (9.7 g) – round nose The next important change in the history of the rifle bullet occurred in 1882, when Lieutenant Colonel Eduard Rubin , director of the Swiss Army Laboratory at Thun, invented the copper-jacketed bullet — an elongated bullet with a lead core in a copper jacket.
There, a 115 only needs to be going a bit over 1,500 ft/s to qualify for major power factor. Competitors in the late 1980s and early 1990s who were using the 9×25mm Dillon used the additional powder available over .38 Super to produce more gas in the compensator, or muzzle brake , to make pistols shoot with as little muzzle rise as possible to ...
Bullets ranging in weight from 100 gr (6.5 g) to 115 gr (7.5 g) should be chosen for these deer species. Although the .257 Weatherby is used as an elk and moose cartridge with success in North America, the cartridge is thought of as being ill-suited for these heavier deer, with elk weighing on average 700 lb (320 kg) and moose on average ...
The older .38 ACP cartridge propels a 130-grain (8.4 g) bullet at 1,050 ft/s (320.0 m/s), whereas the .38 Super pushes the same bullet at 1,280 ft/s (390.1 m/s). [3] The .38 Super has gained distinction as the caliber of choice for many top practical shooting competitors; it remains one of the dominant calibers in IPSC competition.
Get AOL Mail for FREE! Manage your email like never before with travel, photo & document views. Personalize your inbox with themes & tabs. You've Got Mail!
Factory-made ammunition is available from Cor-Bon in a variety of bullet weights and types: 115 gr (7.5 g) Glaser Safety Slugs; 155 gr (10.0 g) DPX; 135 gr (8.7 g) Pow'RBall; 130, 150, and 165 gr (10.7 g) tradition JHPs; and 165 gr (10.7 g) Performance Match; [18] and is sold by major mail-order retailers.
Best: Nature’s Own Thick-Sliced White Bread. $2.97 . While the majority of the white bread brands I tried were extremely similar, the top two sit in a major league of their own.
The Perfect Scrambled Egg Method. I don't stray from my tried-and-true ratio, but have introduced two big changes: First, the splash of cream is replaced by a small splash of good olive oil.