Wat wij weten leidt altijd tot wat we niet weten. Dit boek volgt het historische pad van de meest briljante theorieën in de natuurkunde en de mensen die deze maakten: de algemene relativiteitstheorie en de kwantumveldentheorie. De paden van deze zeer succesvolle beschrijvingen van het Heelal kruisen elkaar. Waar de theorieën botsen, dooft het licht dat zij werpen op het begrijpen van onze wereld. Wij weten niet hoe het verder moet. Kunnen ze worden samengevoegd tot een enkele theorie? Niema...

Makes critical topics accessible by illustrating them with simple examples and figures Presents modern quantum mechanical concepts systematically and applies them consistently throughout the book Covers foundational topics, including transition probabilities, crystal structure, reciprocal lattices, and Bloch theorem to build understanding of applications, such as lasers and semiconductor devices Features expanded exercises and problems at the end of each chapter as well as multiple appendi...

Focus on the fundamentals and help students see connections between problem types Richard Wolfson's Essential University Physics is a concise and progressive calculus-based physics textbook that offers clear writing, great problems, and relevant real-life applications in an affordable and streamlined text. The book teaches sound problem-solving strategies and emphasises conceptual understanding, using features such as annotated figures and step-by-step problem-solving strategies. Realising st...

Focus on the fundamentals and help students see connections between problem types Richard Wolfson's Essential University Physics is a concise and progressive calculus-based physics textbook that offers clear writing, great problems, and relevant real-life applications in an affordable and streamlined text. The book teaches sound problem-solving strategies and emphasises conceptual understanding, using features such as annotated figures and step-by-step problem-solving strategies. Realising st...

The spectacular culinary creations of modern cuisine are the stuff of countless articles and Instagram 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.

Science and Cooking answers questions such as why we knead bread, what determines the ...