Length - 882 feet 6 inches.
Beam - 92 feet 6 inches.
Draft - 34 feet 6 inches.
Height - 175 feet from keel to stack (the boat deck was 60
feet above the waterline).
Decks - 9 total, A through G with the boilers below.
Tonnage - 46,328 Registered Tons.
Displacement- 66,000 tons
Hull Construction - 1 inch thick plate steel held together with over 3 million steel rivets.
Power plant - 29 coil stoked boilers, each 3 stories high. The boilers used 3 of the stacks for exhaust, the fourth was used to vent Titanic's' numerous kitchens and galleys. The stacks were 22 feet wide and 62 feet high.
28 fully decorated First Class Suites.
heated swimming pool.
4 electric elevators ( 3 in First Class and 1 in Second Class).
2 libraries.
4 restaurants.
3 galleys.
Titanic used 14,000 gallons of drinking water each day.
57,600 crockery items (pots, pans, baking sheets)
29,000 pieces of glassware
44,000 pieces of cutlery
75,000 lb. fresh meat
11,000 lb. fresh fish
4,000 lb. salted and dried fish
7,500 lb. bacon and ham
25,000 lb. poultry
40,000 fresh eggs
2,500 lb. sausage
40 tons potatoes
3,500 lb. onions
800 bundles fresh asparagus
3,500 lb. tomatoes
2,500 lb.. green peas
7,000 heads lettuce
1,000 loaves of bread
2,200 lb. ground coffee
800 lb. tea
10,000 lb. rice and dried beans
10,000 lb. sugar
250 barrels flour
10,000 lb. cereal
36,000 apples
36,000 oranges
16,000 lemons
1,000 lb. grapes
13,000 grapefruit
1,120 lb. jam and marmalade
1,500 gallons fresh milk
1,200 quarts ice cream
600 gallons condensed milk
6,000 lb. butter
15,000 bottles of ale (beer)
1,000 bottles wine
850 bottles liquor
8,000 complimentary cigars
Survivor Rates:
Passengers Women and
Children Men Total
First Class 94% 31% 60%
Second Class 81% 10% 44%
Third Class 47% 14% 25%
Crew 87% 22% 24%
Total Survivability: 31.6%
Total Possible Survivability: 53.4% (with all lifeboats filled to capacity)
Beam - 92 feet 6 inches.
Draft - 34 feet 6 inches.
Height - 175 feet from keel to stack (the boat deck was 60
feet above the waterline).
Decks - 9 total, A through G with the boilers below.
Tonnage - 46,328 Registered Tons.
Displacement- 66,000 tons
Hull Construction - 1 inch thick plate steel held together with over 3 million steel rivets.
Power plant - 29 coil stoked boilers, each 3 stories high. The boilers used 3 of the stacks for exhaust, the fourth was used to vent Titanic's' numerous kitchens and galleys. The stacks were 22 feet wide and 62 feet high.
28 fully decorated First Class Suites.
heated swimming pool.
4 electric elevators ( 3 in First Class and 1 in Second Class).
2 libraries.
4 restaurants.
3 galleys.
Titanic used 14,000 gallons of drinking water each day.
57,600 crockery items (pots, pans, baking sheets)
29,000 pieces of glassware
44,000 pieces of cutlery
75,000 lb. fresh meat
11,000 lb. fresh fish
4,000 lb. salted and dried fish
7,500 lb. bacon and ham
25,000 lb. poultry
40,000 fresh eggs
2,500 lb. sausage
40 tons potatoes
3,500 lb. onions
800 bundles fresh asparagus
3,500 lb. tomatoes
2,500 lb.. green peas
7,000 heads lettuce
1,000 loaves of bread
2,200 lb. ground coffee
800 lb. tea
10,000 lb. rice and dried beans
10,000 lb. sugar
250 barrels flour
10,000 lb. cereal
36,000 apples
36,000 oranges
16,000 lemons
1,000 lb. grapes
13,000 grapefruit
1,120 lb. jam and marmalade
1,500 gallons fresh milk
1,200 quarts ice cream
600 gallons condensed milk
6,000 lb. butter
15,000 bottles of ale (beer)
1,000 bottles wine
850 bottles liquor
8,000 complimentary cigars
Survivor Rates:
Passengers Women and
Children Men Total
First Class 94% 31% 60%
Second Class 81% 10% 44%
Third Class 47% 14% 25%
Crew 87% 22% 24%
Total Survivability: 31.6%
Total Possible Survivability: 53.4% (with all lifeboats filled to capacity)
