Документ взят из кэша поисковой машины. Адрес оригинального документа : http://www.astronet.ru/db/xware/msg/1255348
Дата изменения: Sat Dec 31 20:09:32 2011
Дата индексирования: Sun Feb 3 11:27:37 2013
Кодировка:

Поисковые слова: scientist
The Diner at the Center of the Galaxy
Astronomy Picture of the Day
    


The Diner at the Center of the Galaxy
<< Yesterday 30.12.2011 Tomorrow >>
The Diner at the Center of the Galaxy
Credit & Copyright: ESO/MPE/Marc Schartmann
Explanation: The monster at the center of our Galaxy is about to get fed. Recent observations by the Very Large Telescopes indicate that a cloud of gas will venture too close to the supermassive black hole at the Galactic center. The gas cloud is being disrupted, stretched out, heated up, and some of it is expected to fall into the black hole over the next two years. In this artist's illustration, what remains of the blob after a close pass to the black hole is shown in red and yellow, arching out from the gravitational death trap to its right. The cloud's orbit is shown in red, while the orbits of central stars are shown in blue. The infalling nebula is estimated to contain several times the mass of our Earth, while the central black hole, thought to correspond to the radio source Sagittariaus A*, contains about four million times the mass of our Sun. Once it falls in, nothing is expected to be heard from the doomed gas ever again.

Discovery + Outreach: Graduate student research position open for APOD

January
February
March
April
May
June
July
August
September
October
November
December
 < December 2011  >
Mo Tu We Th Fr Sa Su



1234
567891011
12131415161718
19202122232425
262728293031
Authors & editors: Robert Nemiroff (MTU) & Jerry Bonnell (USRA)
NASA Web Site Statements, Warnings, and Disclaimers
NASA Official: Jay Norris. Specific rights apply.
A service of: LHEA at NASA / GSFC
& Michigan Tech. U.

Based on Astronomy Picture Of the Day

Publications with keywords: Galactic Center - black hole
Publications with words: Galactic Center - black hole
See also:
All publications on this topic >>