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Author: Ernst Mach
Publisher: Good Press
ISBN:
Category : Fiction
Languages : en
Pages : 282
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Book Description
The book presents the most important ideas popular in the scientific circles at the beginning of the last century. The articles include the following topics: the velocity of light, the fundamental concepts of electromagnetics, energy conservation, the principles of comparison in physics, remarks on the theory of special vision.
Author: Ernst Mach
Publisher: Good Press
ISBN:
Category : Fiction
Languages : en
Pages : 282
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Book Description
The book presents the most important ideas popular in the scientific circles at the beginning of the last century. The articles include the following topics: the velocity of light, the fundamental concepts of electromagnetics, energy conservation, the principles of comparison in physics, remarks on the theory of special vision.
Author: Ernst Mach
Publisher:
ISBN:
Category : Physics
Languages : en
Pages : 336
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Book Description
Author: Helmholtz
Publisher:
ISBN:
Category : Science
Languages : en
Pages : 452
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Book Description
Author: Diarmid A. Finnegan
Publisher: University of Pittsburgh Press
ISBN: 0822988399
Category : Science
Languages : en
Pages : 285
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Book Description
For many in the nineteenth century, the spoken word had a vivacity and power that exceeded other modes of communication. This conviction helped to sustain a diverse and dynamic lecture culture that provided a crucial vehicle for shaping and contesting cultural norms and beliefs. As science increasingly became part of public culture and debate, its spokespersons recognized the need to harness the presumed power of public speech to recommend the moral relevance of scientific ideas and attitudes. With this wider context in mind, The Voice of Science explores the efforts of five celebrity British scientists—John Tyndall, Thomas Henry Huxley, Richard Proctor, Alfred Russel Wallace, and Henry Drummond—to articulate and embody a moral vision of the scientific life on American lecture platforms. These evangelists for science negotiated the fraught but intimate relationship between platform and newsprint culture and faced the demands of audiences searching for meaningful and memorable lecture performances. As Diarmid Finnegan reveals, all five attracted unrivaled attention, provoking responses in the press, from church pulpits, and on other platforms. Their lectures became potent cultural catalysts, provoking far-reaching debate on the consequences and relevance of scientific thought for reconstructing cultural meaning and moral purpose.
Author: Ernst Mach
Publisher:
ISBN:
Category : Physics
Languages : en
Pages : 454
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Book Description
Author: Hermann Von Helmholtz
Publisher: Franklin Classics
ISBN:
Category : History
Languages : en
Pages : 72
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Book Description
This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author: Michael Brenner
Publisher: W. W. Norton & Company
ISBN: 0393634930
Category : Science
Languages : en
Pages : 376
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Book Description
Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work. The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe. Why do we knead bread? What determines the temperature at which we cook a steak, or the amount of time our chocolate chip cookies spend in the oven? Science and Cooking answers these questions and more through hands-on experiments and recipes from renowned chefs such as Christina Tosi, Joanne Chang, and Wylie Dufresne, all beautifully illustrated in full color. With engaging introductions from revolutionary chefs and collaborators Ferran Adria and José Andrés, Science and Cooking will change the way you approach both subjects—in your kitchen and beyond.
Author: Ernst Mach
Publisher: DigiCat
ISBN:
Category : Fiction
Languages : en
Pages : 283
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Book Description
The book presents the most important ideas popular in the scientific circles at the beginning of the last century. The articles include the following topics: the velocity of light, the fundamental concepts of electromagnetics, energy conservation, the principles of comparison in physics, remarks on the theory of special vision.
Author: Peter J. Bowler
Publisher: University of Chicago Press
ISBN: 022636593X
Category : Science
Languages : en
Pages : 602
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Book Description
In this new edition of the top-selling coursebook, seasoned historians Peter J. Bowler and Iwan Rhys Morus expand on their authoritative survey of how the development of science has shaped our world. Exploring both the history of science and its influence on modern thought, the authors chronicle the major developments in scientific thinking, from the revolutionary ideas of the seventeenth century to contemporary issues in genetics, physics, and more. Thoroughly revised and expanded, the second edition draws on the latest research and scholarship. It also contains two entirely new chapters: one that explores the impact of computing on the development of science, and another that shows how the West used science and technology as tools for geopolitical expansion. Designed for entry-level college courses and as a single-volume introduction for the general reader, Making Modern Science presents the history of science not as a series of names and dates, but as an interconnected and complex web of relationships joining science and society.
Author: Hugo Münsterberg
Publisher:
ISBN:
Category : Business & Economics
Languages : en
Pages : 644
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Book Description
