Viking Program - Viking Landers

Viking Landers

Each lander comprised a six-sided aluminium base with alternate 1.09 m (3 ft 7 in) and 0.56 m (1 ft 10 in) long sides, supported on three extended legs attached to the shorter sides. The leg footpads formed the vertices of an equilateral triangle with 2.21 m (7 ft 3 in) sides when viewed from above, with the long sides of the base forming a straight line with the two adjoining footpads. Instrumentation was attached inside and on top of the base, elevated above the surface by the extended legs.

Each lander was enclosed in an aeroshell heat shield designed to slow the lander down during the entry phase. To prevent contamination of Mars by Earth organisms, each lander, upon assembly and enclosure within the aeroshell, was enclosed in a pressurized "bioshield" and then sterilized at a temperature of 111 °C (232 °F) for 40 hours. For thermal reasons, the cap of the bioshield was jettisoned after the Centaur upper stage powered the Viking orbiter/lander combination out of Earth orbit.

Each lander arrived at Mars attached to the orbiter. The assembly orbited Mars many times before the lander was released and separated from the orbiter for descent to the surface. Descent comprised four distinct phases, starting with a deorbit burn. The lander then experienced atmospheric entry with peak heating occurring after a few seconds after the start of frictional heating with the Martian atmosphere. At an altitude of about 6 kilometers (4.0 miles) and traveling at a velocity of 900 kilometers per hour (600 mph), the parachute deployed, the aeroshell released and the lander's legs unfolded. At an altitude of about 1.5 kilometers (5,000 feet), the lander activated its three retro-engines and was released from the parachute. The lander then immediately used the rockets to slow and control its powered descent, with a soft landing on the surface of Mars.

Read more about this topic:  Viking Program

Famous quotes containing the words viking and/or landers:

    Rice and peas fit into that category of dishes where two ordinary foods, combined together, ignite a pleasure far beyond the capacity of either of its parts alone. Like rhubarb and strawberries, apple pie and cheese, roast pork and sage, the two tastes and textures meld together into the sort of subtle transcendental oneness that we once fantasized would be our experience when we finally found the ideal mate.
    John Thorne, U.S. cookbook writer. Simple Cooking, “Rice and Peas: A Preface with Recipes,” Viking Penguin (1987)

    Women who are devoted to causes, such as overpopulation and the underprivileged [sic], are much less interested in fashion than, let’s say, those who lunch at La Grenouille and Le Cirque.
    —Ann Landers (b. 1918)