Dan,
I have an air inlet in the exact area you describe with the blue circle. the
one I have is on the side which is the down stroke of the prop. That happens
to be the left side while sitting in the cockpit for the Corvair engine.
Anyway, that area of downward stroke produces very little air input because
of the angle of the inlet. I am going to add a scoop over my inlet to force
more air in. I think you will get good flow on the upward stroke side
because the prop will be blasting that side with forced air. As soon as I
make a scoop and install it, I will let you know how much difference it
makes. I will most likely just Duct Tape it in place for the test flight.

Mark Jones (N886MJ)
Wales, WI  USA
E-mail me at flyk...@wi.rr.com
Visit my KR-2S CorvAIRCRAFT web site at
http://mywebpage.netscape.com/n886mj


----- Original Message ----- 
From: "Dan Heath" <da...@alltel.net>
To: <kr...@mylist.net>
Sent: Sunday, July 17, 2005 8:23 PM
Subject: KR> Air Supply


> Getting ready for the air supplies. The blue circles are where I am
thinking
> of putting holes for cabin heat and fresh air. I am going to get carb air
> from the center of that slit. That slit also provides cooling for the
> underside of the engine. I am thinking that I may also be able to steal
the
> heat and fresh air from either side of that area. What do you think?
>
> Take a look at the first pic at:
>
> http://kr-builder.org/Cowl/index.html
>
> If you have an opinion as to which location is better, please let me know.
>
> da...@alltel.net Off line, thanks.
>
> See you in Mt. Vernon - 2005 - KR Gathering
>
> See N64KR at http://KR-Builder.org - Then click on the pics
>
> There is a time for building and a time for FLYING and the time for
building
> has expired.
>
> Daniel R. Heath - Columbia, SC
>
> _______________________________________
> Search the KRnet Archives at http://www.maddyhome.com/krsrch/index.jsp
> to UNsubscribe from KRnet, send a message to krnet-le...@mylist.net
> please see other KRnet info at http://www.krnet.org/info.html



Reply via email to