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#19
June 28th 04, 11:45 PM
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If you're in conditions where full carb-heat won't prevent carb-ice, what difference does it make whether you learn that full carb-heat is insufficient quickly or slowly? I was taught that, in general, if full carb heat brings the carb temp up to a point of icing, then using NO carb heat will keep the carb cold enough to avoid icing. I'm not sure this is true however, but in any case, colder air holds less water. Jose -- (for Email, make the obvious changes in my address) 
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