R.M.S TITANIC
HULL #: 401
BUILDER: Harland and Wolff
OWNER: White Star Line
REGISTRY: British
| Length 882 ft. 9 in . Height (waterline to boat deck) 60 ft. 6 in. Extreme Breadth 92 ft. 6 in. Distance from keel to funnel 175 ft. Gross Tonnage 46,329 Screws: 2 outboard 3-bladed propellers, 1 inboard 4 bladed propellers Engines: Two outboard ,four cylinder, triple expansion, direct acting inverted, reciprocating steam engines. 1 inboard low pressure, Parsons type, non reversible, steam turbine. Net Tonnage 21,831 Horsepower: 46,000 (Reciprocating 15,000 each at 75 rpm – Turbine 16,000 at 165 rpm) Maximum speed 21.5+knots Electric Plant: Four 580 Horsepower generators Combined generator output: 16,000 AMPS Compartmentalization: 16 water tight compartments separated by 15 transverse bulkheads extending to E deck. Doors were activated auto- matically by float switches and/or by depressing a button on the bridge, and/or manually at each door by hand crank. Lifeboats: 16 standard wood lifeboats. 4 wood keel, treated canvas side, collapsible lifeboats. Total Lifeboat Capacity: 1178 Persons Total Passengers/Crew capacity: 3,300 persons Keel laid Down: March 31, 1909 Launch Date May 31,1911 Maiden Voyage April 10,1912 Decks: 9 (Orlop, A, B, C, D, E, F, G, Boat Deck) Flooding Capacity: any 2 compartments, any 3 of the first 5 compartments, all four of her first compartments. Miscellaneous: Titanic was constructed using over 3 million rivets, weighting more than 24,000 pounds. They were driven Hydraulically. |
| What Titanic had on her:16 wooden lifeboats and four collapsible boats. 20 in total. Twenty-nine boilers 15 ft. 9 in. in diameter. Gymnasium. Saltwater Swimming pool. Tennis and Handball courts. Reading and Writing rooms. Squash racquet courts. Turkish baths & lounges. 3 propellers, middle one 16ft. across & the other 2 were over 23 ft. across |
| Drink, Food, & Dining Utensils:Fresh Meat: 75,000 lbs. Fresh Fish: 11,000 lbs. Bacon and Ham: 7,500 lbs. Fresh Eggs: 40,000 Ice Cream: 1,750 qts. Coffee: 2,200 lbs. Tea: 800 lbs. Flour: 200 barrels. Oranges: 36,000 Lemons: 16,000 Fresh Milk: 1,500 gallons Butter: 6,000 lbs. Tomatoes: 2¾ tons Potatoes: 40 tons Asparagus Tongs: 400 Beer and Stout: 20,000 bottles Wines: 1,500 bottles Spirits: 850 bottles Tea Cups: 3,000 Dinner Plates: 12,000 Ice Cream Plates: 5,500 Soufflé Dishes: 1,500 Wine Glasses: 2,000 Salt Shakers: 2,000 Pudding Dishes: 1,200 Finger Bowls: 1,000 Oyster Forks: 1,000 Nut Crackers: 300 Egg Spoons: 2,000 Grape Scissors: 1,500 |