This report presents an update of the experimental achievements published in the review “State- of-the-Art of High-Power Gyro-Devices and Free Electron Masers”, Journal of Infrared, Millimeter, and Terahertz Waves, 41, No. 1, pp 1-140 (2020) and in the KIT Scientific Report 7761 (2021), related to the development of gyro-devices (Tables 2-34). Emphasis is on high-power gyrotron oscillators for long-pulse or continuous wave (CW) operation and pulsed gyrotrons for any applications.

This report presents an update of the experimental achievements published in the review “State- of-the-Art of High-Power Gyro-Devices and Free Electron Masers”, Journal of Infrared, Millime-ter, and Terahertz Waves, 41, No. 1, pp 1-140 (2020) related to the development of gyro-devices (Tables 2-34). Emphasis is on high-power gyrotron oscillators for long-pulse or continuous wave (CW) operation and pulsed gyrotrons for any applications.

“A book that will stand as one of the most essential cookbooks in the history of Southern cuisine.” —Edward Lee, chef and author of the James Beard Award–winner of Buttermilk Graffiti Bourbon, the first uniquely American distilled spirit, is nearly synonymous with Kentucky, its birthplace. However, it has come a long way since it was first distilled in the late 1700s, and its popularity and refinement have never been greater. At the same time, southern cuisine has evolved to keep up with bourbon’s evolution through once unheard-of collaborations between kitchen and bar, a renewed interest in seasonal local ingredients, and the influence of the delicious food traditions of the region’s growing migrant populations. This book distills the spirit and hospitality—both new and old—of great southern food and drink into ninety accessible recipes designed to help you achieve the ease and elegance of Bourbon Country entertaining in your own home. Arranged by the kind of traditional fare you’d find on a Kentucky table—pickles, vegetables, ancient grains, bounties from the barnyard, bourbon cocktails, and more—these recipes pay homage to the rituals and victuals of yesteryear while embracing the new southern palate and the flavors of modern Kentucky bourbon. “Farm fresh and artisanal aren’t trends in the bluegrass state, but a long-established way of life. Add the resonant ring of the finest American distillation—Kentucky bourbon—as these brilliant chefs do, and you’ve created magnificence and memories. In fact, the recipes, stories, and photographs here are so fine, you won’t want to wait for a horse race, but use this book year ’round.” —Ronni Lundy, author of the James Beard Award–winner Victuals

The Safety of Navigation, implementing SOLAS - Chapter V has been prepared to help ship-owners, masters, crews and industry to understand and comply with the SOLAS Regulations and offers practical guidance on how they should be implemented. It is important that all parties fully understand the requirements of Chapter V and the associated documents and recognise their own specific responsibilities under each Regulation. Of all the international conventions dealing with maritime safety, the most important is the International Convention for the Safety of Life at Sea (SOLAS), which covers a wide range of measures designed to improve the safety of shipping. Substantial revisions to the fifth version of SOLAS came into force on 1 July 2002, with the new Regulations implemented under UK legislation by the Merchant Shipping (Safety of Navigation) Regulations 2002