An extract on #theworldshotz
In the absence of atmosphere, the impact process begins when the impactor first touches the target surface. This contact accelerates the target and decelerates the impactor. Because the impactor is moving so rapidly, the rear of the object moves a significant distance during the short-but-finite time taken for the deceleration to propagate across the impactor. As a result, the impactor is compressed, its density rises, and the pressure within it increases dramatically. Peak pressures in large impacts exceed 1 TPa to reach values more usually found deep in the interiors of planets, or generated artificially in nuclear explosions.
In physical terms, a shock wave originates from the point of contact. As this shock wave expands, it decelerates and compresses the impactor, and it accelerates and compresses the target. Stress levels within the shock wave far exceed the strength of solid materials; consequently, both the impactor and the target close to the impact site are irreversibly damaged. Many crystalline minerals can be transformed into higher-density phases by shock waves; for example, the common mineral quartz can be transformed into the higher-pressure forms coesite and stishovite. Many other shock-related changes take place within both impactor and target as the shock wave passes through, and some of these changes can be used as diagnostic tools to determine whether particular geological features were produced by impact cratering.
As the shock wave decays, the shocked region decompresses towards more usual pressures and densities. The damage produced by the shock wave raises the temperature of the material. In all but the smallest impacts this increase in temperature is sufficient to melt the impactor, and in larger impacts to vaporize most of it and to melt large volumes of the target. As well as being heated, the target near the impact is accelerated by the shock wave, and it continues moving away from the impact behind the decaying shock wave.
In a nutritional context, the kilojoule (kJ) is the SI unit of food energy, although the kilocalorie is still in common use. The word calorie is popularly used with the number of kilocalories of nutritional energy measured. As if to avoid confusion, it is sometimes written Calorie (with a capital "C") in an attempt to make the distinction, although this is not widely understood. Capitalization contravenes the rule that the initial letter of a unit name or its derivative shall be lower case in English.
To facilitate comparison, specific energy or energy density figures are often quoted as "calories per serving" or "kilocalories per 100 g". A nutritional requirement or consumption is often expressed in calories per day. One gram of fat in food contains nine kilocalories, while a gram of either a carbohydrate or a protein contains approximately four kilocalories. Alcohol in a food contains seven kilocalories per gram.