Manhattan Bridge Gettin' Jiggy With It


[YouTube - Link]
A time-lapse video of the Manhattan Bridge in New York City shows the how the bridge bounces as traffic flows over it.

WPIX News asked the NY Department of Transportation what's up with the wiggles, and got this response:


"The bridge has moved this way for the last 100 years - exactly the way it was designed to  - and it can move up to 16 inches daily with normal traffic conditions.  The long-span suspension bridge flexibility by design allows the bridge to manage the weight of the traffic and subway cars it carries and the temperature shifts that occur throughout the year."


The Manhattan Bridge spans the East River from Lower Manhattan to Brooklyn.  It opened in December, 1909, and has been renovated during the past 20 years.

You may have seen the bridge in such films as "Ghostbusters," and "Independence Day," and "I Am Legend."

Videography by Kevin Vertrees

- via wpix

From the Upcoming ueue, submitted by Marilyn Terrell.


Comments (9)

Newest 5
Newest 5 Comments

Sad when basic stuff like this amazes and baffles the general (public educated) populace.

Hard to believe in just 60 years the US has lost it's world dominance in science and engineering.
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I would expect the result to be correlated to the limited off-shelf life of mayonnaise and not to the actual consumption...

For me it is just the other way, ... i like mayonnaise, but i can’t stand this "Miracle Whip" stuff.

I even order a „Quarter Pounder with Lettuce and Tomato“ (still available here) without the white greasy stuff...
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Looking at the chart in comparison to the strength of the flavor of each condiment, it seems like the order is right on par.

- Mayo has the weakest flavor by a large margin
- Ketchup, Soy Sauce, and BBQ are about equal to one another (BBQ varies a little depending on style).
- Hot sauce, Mustard , and Steak Sauce are very strong flavors.

Looking at it that way, we would expect a regular person to go through a jar of mayo faster than they go through an equal size jar of mustard, simply because it takes a lot less mustard to blend with the various flavors in a sandwich. The chart looks like about 4x as much mayo is consumed, and tbh, I would readily say that mustard's flavor is easily 4x stronger than mayo, so 1/4 of it is necessary to be enough for balance of flavors in a dish that has both.
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Some of this might be skewed by the price per ounce, as it is in dollars, although I think the prices of ketchup, mayo, and soy sauce are all about the same at a regular store. Although when cooking, as opposed to just using as a condiment, I would say a lot more mayo gets used in things like potato salad compared to how much ketchup or mustard would get used in something like a coating a meatloaf or roast, etc. I probably spend the most on soy sauce even when buying bulk containers, as it gets used a lot in cooking, while a small container of mustard lasts a couple months, and I end up leaving ketchup in the fridge enough years it goes bad.
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