Nazyma jo jadyn wót styrich rocnych casow.
Autumn, also known as fall in American English and sometimes in Canadian English,[1] is one of the four temperate seasons.
Nazyma wóznaměnujo pśechod wót lěśa do zymy, w septembrju (serbski póžnjeńc) w pódpołnocnej hemisferje abo měrcu w pódpołdnjowej, gdyž trałosć dnjownego swětlła wordujo widobnje krotšej.
Autumn marks the transition from summer to winter, in September (Northern Hemisphere) or March (Southern Hemisphere), when the duration of daylight becomes noticeably shorter and the temperature cools considerably. One of its main features in temperate climates is the shedding of leaves from deciduous trees.
Njekótare kultury wobglěduju nazymsku rownosć źeń-noc ako srjejź nazymy, gdyž druge z dlužćim temperaturnym zaźaržowanjem wobija se ako zachopk. Meteorologi (a teke wětšyna klimatiski wosrědnych conow w podpołdnjowej hemisferje) nałožuju póstajenje bazěrowane na Gregorjanskej pratyje, źož nazyma su september, oktober a november, pak měrc, apryl a maj w podpołdnjowej hemisferje.
Some cultures regard the autumnal equinox as "mid-autumn", while others with a longer temperature lag treat it as the start of autumn.[2] Meteorologists (and most of the temperate countries in the southern hemisphere)[3] use a definition based on Gregorian calendar months, with autumn being September, October, and November in the northern hemisphere,[4] and March, April, and May in the southern hemisphere.
UT datum a cas rownosćow źeń-noc a solstices na Zemje[1][2] event rownosć źeń-noc solstice rownosć źeń-noc solstice month Měrc Junij September December year źeń cas źeń cas źeń cas źeń cas 2014 20 16:57 21 10:51 23 02:29 21 23:03 2015 20 22:45 21 16:38 23 08:21 22 04:48 2016 20 04:30 20 22:34 22 14:21 21 10:44 2017 20 10:28 21 04:24 22 20:02 21 16:28 2018 20 16:15 21 10:07 23 01:54 21 22:23 2019 20 21:58 21 15:54 23 07:50 22 04:19 2020 20 03:50 20 21:44 22 13:31 21 10:02 2021 20 09:37 21 03:32 22 19:21 21 15:59 2022 20 15:33 21 09:14 23 01:04 21 21:48 2023 20 21:24 21 14:58 23 06:50 22 03:27 2024 20 03:07 20 20:51 22 12:44 21 09:20
UT date and time of equinoxes and solstices on Earth[1][2] event equinox solstice equinox solstice month March June September December year day time day time day time day time 2014 20 16:57 21 10:51 23 02:29 21 23:03 2015 20 22:45 21 16:38 23 08:21 22 04:48 2016 20 04:30 20 22:34 22 14:21 21 10:44 2017 20 10:28 21 04:24 22 20:02 21 16:28 2018 20 16:15 21 10:07 23 01:54 21 22:23 2019 20 21:58 21 15:54 23 07:50 22 04:19 2020 20 03:50 20 21:44 22 13:31 21 10:02 2021 20 09:37 21 03:32 22 19:21 21 15:59 2022 20 15:33 21 09:14 23 01:04 21 21:48 2023 20 21:24 21 14:58 23 06:50 22 03:27 2024 20 03:07 20 20:51 22 12:44 21 09:20
Systematiski wobglědujucy zejźenje Slyńca, luźe su zawupytnuli, až wóno jo mjazy dwoma extremnyma dypkoma na wokłonje a skóncnje zwěsćili srjejźišćo mjazy nich. Pózdźej było zgonjone, až to tšoji se, gdyž cas dnja a nocy jo kradu samski.
Systematically observing the sunrise, people discovered that it occurs between two extreme locations at the horizon and eventually noted the midpoint between the two. Later it was realized that this happens on a day when the durations of the day and the night are practically equal and the word "equinox" comes from Latin Aequus, meaning "equal", and Nox, meaning "night".
W pódpołnocnej hemisferje nalěśna rownosć wóznamjenjujo zachopk nalěśa pla wětšyny kultur a płaśi ako zachopk lěta w assyriskej pratyje, hinduistiskej a persiskej pratyje irańskego kalendera ako Nowruz (nowy źeń), gdyž nazymska rownosć jo zachopk nazymy.[1]
In the northern hemisphere, the vernal equinox (March) conventionally marks the beginning of spring in most cultures and is considered the start of the New Year in the Assyrian calendar, Hindu and the Persian calendar or Iranian calendars as Nowruz (means new day), while the autumnal equinox (September) marks the beginning of autumn.[6]
Słyńco w momenśe rownosći dńa a nocy 2019, gdyž Słyńco jo pśekowało njabeski ekwator - pózdatnu ceru w njebje nad ekwatorom Zemji - wót pódpołdnja na północ
The Sun at the moment of the spring equinox in 2019, when the Sun crossed the celestial equator – the imaginary line in the sky above the Earth's equator – from south to north.
Rownosć źeń-noc (Łatyńšćina: aequinoctium, rowna noc) jo astronomiski fenomen, wokognuśe gdyž centrum Słyńca w jogo widobnem pógibowanju pó ekliptiśe njebjaskego ekwatora pśekujo.
An equinox is commonly regarded as the instant of time when the plane (extended indefinitely in all directions) of Earth's equator passes through the center of the Sun.[3] This occurs twice each year: around 20 March and 23 September. In other words, it is the moment at which the center of the visible Sun is directly above the Equator.
Dokulaž Mjasec (a mjenjejgódnjej planety) wjadu k wótchylenju Zemji wót perfektneje elipsy, zwěsći rownosć źeń-noc ned oficielnje pśez stawnjejšy ekliptiski stopjeń dlininy Słyńca skerjej, njejźli pśez jogo deklinaciju.
Because the Moon (and to a lesser extent the planets) cause the motion of the Earth to vary from a perfect ellipse, the equinox is now officially defined by the Sun's more regular ecliptic longitude rather than by its declination.
Wokognuśa rownosćow dnja a nocy tuchylu zwěsće, gdyž stopjeń dlininy Słyńca jo 0° a 180°.[1]
The instants of the equinoxes are currently defined to be when the longitude of the Sun is 0° and 180°.[5]
See for instance John William Tudor Walsh, Textbook of Illuminating Engineering (Intermediate Grade), I. Pitman, 1947.
See for instance John William Tudor Walsh, Textbook of Illuminating Engineering (Intermediate Grade), I. Pitman, 1947.
The earliest confirmed use of the modern meaning was in a post on the Usenet group net.astro dated 14 March 1986 net.astro – Spring Equilux Approaches, which refers to "discussion last year exploring the reasons why equilux and equinox are not coincident".
The earliest confirmed use of the modern meaning was in a post on the Usenet group net.astro dated 14 March 1986 net.astro – Spring Equilux Approaches, which refers to "discussion last year exploring the reasons why equilux and equinox are not coincident".
2012) The Equinox and Solstice, UK Meteorological Office.
2012) The Equinox and Solstice, UK Meteorological Office.
Pokazki
References
Retrieved 22 September 2017. ↑ Biegert, Mark (21 October 2015).
Retrieved 22 September 2017. ↑ Biegert, Mark (21 October 2015). "Correcting Sextant Measurements For Dip". Math Encounters (blog).
"Correcting Sextant Measurements For Dip".
Retrieved 22 September 2017. ↑ Owens, Steve (20 March 2010).
Math Encounters (blog).
"Equinox, Equilux, and Twilight Times".
Retrieved 22 September 2017. ↑ Owens, Steve (20 March 2010).
Dark Sky Diary (blog). Retrieved 31 December 2010. ↑ Hilton, James L.; McCarthy, Dennis D. (2013).
"Equinox, Equilux, and Twilight Times".
"Precession, Nutation, Polar Motion, and Earth Rotation".
Dark Sky Diary (blog).
In Urban, S.E.; Seidelmann, P. K. Explanatory supplement to the astronomical almanac (3rd ed.). Mill Valley, CA: University Science Books. pp. 205–206. ISBN 978-1-891389-85-6. ↑ "The IAU Working Group on Precession and the Ecliptic...have recommended that the ecliptic be more precisely defined as the plane perpendicular to the mean orbital angular momentum vector of the Earth-Moon barycenter passing through the Sun in the BCRS."
Retrieved 31 December 2010. ↑ United States Naval Observatory (2006).
[Internal citations omitted].[21] ↑ United States Naval Observatory (2006).
Rownosć źeń-noc na Zemje
Equinoxes on Earth
Powšyknje
General
Kvass A mug of kvass Alternative names Квас, хлібний квас, kwas chlebowy (bread kvass), kvas, kvasz, kawas, cvas, gira, kali Type Fermented non-alcoholic drink, sometimes of very low alcohol content - occasionally higher Course Beverage Region or state Central and Eastern Europe, Baltic states, North Caucasus, Post-Soviet states, Xinjiang, Heilongjiang Created by East Slavs Serving temperature Cold or room temperature Main ingredients Rye bread, water, yeast, sometimes flavoured with fruit, raisins, honey Variations Flavoured with fruit Food energy (per serving) Circa 30–100 kcal Cookbook: Kvass Media: Kvass Kwas
Kvass A mug of kvass Alternative names Квас, хлібний квас, kwas chlebowy (bread kvass), kvas, kvasz, kawas, cvas, gira, kali Type Fermented non-alcoholic drink, sometimes of very low alcohol content - occasionally higher Course Beverage Region or state Central and Eastern Europe, Baltic states, North Caucasus, Post-Soviet states, Xinjiang, Heilongjiang Created by East Slavs Serving temperature Cold or room temperature Main ingredients Rye bread, water, yeast, sometimes flavoured with fruit, raisins, honey Variations Flavoured with fruit Food energy (per serving) Circa 30–100 kcal Cookbook: Kvass Media: Kvass
Klěbowy kwas jo tradicionelne wuštosowane słowjanśke a baltiske piśe, kenž se pśigótujo zwětšego z rdžynego klěba, znatego w centralno-, pódzajtšnoeuropskich a aziskich krajach ako "carny klěb".
Kvass (see List of names below) is a traditional fermented Slavic and Baltic beverage commonly made from rye bread, which is known in many Central and Eastern European and Asian[1][2] countries as "black bread". The colour of the bread used contributes to the colour of the resulting drink.
Kwas se klasificěrujo ako njealkoholiski pó standardam Ukrainy, Běłoruskeje, Rusojskeje, Letiskeje, Litawskeje, Pólskeje, Hungorskeje, Serbiskeje a Rumuńskeje, dokulaž wopśimjeśe alkohola pśi fermentaciji typiski jo niske (0.5–1.0% or 1–2 proof).[3]
Kvass is classified as a "non-alcoholic" drink by Ukrainian, Belarusian, Russian, Latvian, Lithuanian, Polish, Hungarian, Serbian, and Romanian standards, as the alcohol content from fermentation is typically low (0.5–1.0% or 1–2 proof).[3] It may be flavoured with fruits such as strawberries or raisins, or with herbs such as mint.[4] [5][6]
Terminologija
Terminology
Słowo kwas wótwóźujo wót starocerkwinosłowjańskego квасъ Proto-słowjańskego *kvasъ (kwas, fermentěrowane piśe) a skóńcnje wót Proto-indo-europskego *kwat- ('sour').[1][2][3] Źinsa słowa su pśisamem samskeː běłoruskiː квас, kwas; rusojski: квас, kwas; ukrainski: квас/хлібний квас/сирівець, kwas/chlibny kwas/syriwec; pólski: kwas chlebowy (klěbowy kwas); letiski: kvass; rumuński: cvas; hungorski: kvasz; serbiski: kвас; chinski: 格瓦斯/克瓦斯, géwǎsī/kèwǎsī.
The word kvass is derived from Old Church Slavonic квасъ from Proto-Slavic *kvasъ ('leaven', 'fermented drink') and ultimately from Proto-Indo-European base *kwat- ('sour').[7][8][9] Today the words used are almost the same: in Belarusian: квас, kvas; Russian: квас, kvas; Ukrainian: квас/хлібний квас/сирівець, kvas/khlibny kvas/syrivets; in Polish: kwas chlebowy ('bread kvass', the adjective being used to differentiate it from kwas, 'acid', originally from kwaśne, 'sour'); Latvian: kvass; Romanian: cvas; Hungarian: kvasz; Serbian: kвас; Chinese: 格瓦斯/克瓦斯, géwǎsī/kèwǎsī. Non-cognates include Lithuanian gira ('beverage', similar to Latvian dzira), Estonian kali, and Finnish kalja.
Gótowanje
Manufacturing
Kwas štosujo we tejzce
Kvass being fermented in a jar
Kwas se pśigótujo pśirodnje z fermentaciju klěba, wótergi wěrcowany z sadami, jagodami, rozynkami.
Kvass is made by the natural fermentation of bread, such as wheat, rye, or barley, and sometimes flavoured using fruit, berries, raisins, or birch sap[10].
Źinsa kwas se zwětšego gótujo wót rdžyneje topjeńce, cukora a droždźejow.
Modern homemade kvass most often uses black or regular rye bread, usually dried (called plural suhari), baked into croutons, or fried, with the addition of sugar or fruit (e.g. apples or raisins), and with a yeast culture and zakvaska ("kvass fermentation starter").[11][12]