Novedades del último mes en eBooks de Estudios y ensayos

Este libro está destinado a proporcionar, en los doce primeros capítulos, un curso de Óptica física para alumnos de un primer curso de Física. Los capítulos del 13 al 20 pretenden dar al postgraduado conocimientos de la teoria electromagnetica de la luz y de la teoria cuantica de la interaccion entre radiacion y materia.

Michael Faraday (1791 1867) was an English scientist who contributed to the fields of electromagnetism and electrochemistry. His main discoveries include those of electromagnetic induction, diamagnetism and electrolysis.Although Faraday received little formal education, he was one of the most influential scientists in history. It was by his research on the magnetic field around a conductor carrying a direct current that Faraday established the basis for the concept of the electromagnetic field in physics. Faraday also established that magnetism could affect rays of light and that there was an underlying relationship between the two phenomena. He similarly discovered the principle of electromagnetic induction, diamagnetism, and the laws of electrolysis. His inventions of electromagnetic rotary devices formed the foundation of electric motor technology, and it was largely due to his efforts that electricity became practical for use in technology.As a chemist, Faraday discovered benzene, investigated the clathrate hydrate of chlorine, invented an early form of the Bunsen burner and the system ofoxidation numbers, and popularised terminology such as anode, cathode, electrode.

Da teoria à prática: veja como simulações interativas transformam o ensino de Óptica. Baseada em tese de doutorado, esta obra oferece caminhos para uma educação científica inovadora com IA.

Every home cook has experienced the frustration of a beautiful piece of meat instantly sticking to a stainless steel pan, tearing apart and ruining dinner. The instinct is to blame the pan or a lack of oil. However, the secret to a flawless, non-stick sear on raw steel isnt greaseit is a fascinating quirk of thermodynamics known as the Leidenfrost Effect.When a pan reaches a specific, critical temperature, something magical happens. A drop of water placed on the surface doesnt instantly boil away; instead, it beads up and dances furiously across the metal. This occurs because the bottom of the droplet vaporizes immediately, creating a microscopic, insulating cushion of steam that levitates the rest of the water. This exact same invisible shield of vapor is what prevents proteins from fusing to the hot metal, allowing cooks to achieve a restaurant-quality crust without tearing the food.This engaging culinary exploration bridges the gap between the physics lab and the kitchen stove. It breaks down the molecular mechanics of heat transfer, the science of steam barriers, and why temperature control is the ultimate ingredient in cooking.Say goodbye to ruined steaks and frustrating cleanups. Master the precise physics of the Leidenfrost Effect, ditch the toxic non-stick coatings, and learn to cook with the scientific confidence of a Michelin-starred chef.

First published in 1687, The Mathematical Principles of Natural Philosophycommonly known as the Principiais Isaac Newtons monumental work that laid the foundations of classical mechanics and modern physics. In this groundbreaking treatise, Newton formulates the three laws of motion and the universal law of gravitation, transforming humanitys understanding of the physical universe.Through rigorous mathematical reasoning and precise scientific argument, Newton explains the motion of planets, comets, tides, and objects on Earth, uniting celestial and terrestrial mechanics under a single set of principles. The work not only reshaped science in the 17th century but also influenced philosophy, engineering, and scientific thought for centuries to come.A cornerstone of scientific history, the Principia remains one of the most important and influential works ever written in the field of physics and mathematics.