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  • 1
    Online Resource
    Online Resource
    Kent :Elsevier Science & Technology,
    Keywords: Physics. ; Electronic books.
    Description / Table of Contents: Physics for O.N.C. Courses is a textbook that aims to serve the specific needs of science and engineering students at Ordinary National Certificate (ONC) level in physics. Topics covered range from surface tension and viscosity to gas laws and the specific heats of gases, sources of sound and sound waves, and spherical mirrors. Lenses, the eye, refraction at plane surfaces, and dispersion of light are also discussed. This book is comprised of 27 chapters and opens with a review of some basic principles and concepts in physics such as mass, force, and weight; work, energy, and power; states of matter; density and specific gravity; and pressure and diffusion. The reader is then introduced to surface tension, viscosity, the nature of heat, and elementary thermometry. Thermal expansion, heat quantity and its measurement, and properties of gases are also discussed, along with thermal radiation and wave motion. The remaining chapters focus on vapors and vapor pressure; thermal conductivity; vibrations of strings and rods; frequency and velocity of sound; sound intensity and the Doppler effect; and elementary principles of geometric optics. The final chapter is devoted to the fundamentals of atomic and radiation physics. This monograph will be a valuable resource for physicists, physics teachers, and science and engineering students at ONC level in physics.
    Type of Medium: Online Resource
    Pages: 1 online resource (551 pages)
    Edition: 1st ed.
    ISBN: 9781483136868
    DDC: 530
    Language: English
    Note: Front Cover -- Physics for O.N.C. Courses -- Copyright Page -- Table of Contents -- Preface -- Chapter 1. Mechanics: A Review of Some Basic Principles -- 1.1. Mass, Force and Weight -- 1.2. Work, Energy and Power -- 1.3. The States of Matter -- 1.4. Density and Specific Gravity -- 1.5. Pressure -- 1.6. Diffusion -- Exercises -- Chapter 2. Surface Tension -- 2.1. The Nature of Surface Tension -- 2.2. Quantitative Measure of Surface Tension -- 2.3. Angle of Contact -- 2.4. Pressure Change across Curved Liquid Surface -- 2.5. Rise of Liquids in Capillary Tubes -- 2.6. Experimental Determination of Surface Tension -- Exercises -- Chapter 3. Viscosity -- 3.1. Laminar Flow. Coefficient of Viscosity -- 3.2. Laminar Flow through Tubes. Poiseuille's Formula -- 3.3. Stokes' Law -- 3.4. Viscometers -- 3.5. Viscosity and Lubrication -- 3.6. Turbulence. Critical Velocity -- Exercises -- Chapter 4. The Nature of Heat -- 4.1. Heat and Temperature -- 4.2. Equivalence of Heat and Energy -- 4.3. Radiant Heat -- Chapter 5. Elementary Thermometry -- 5.1. The Liquid-in-glass Thermometer -- 5.2. The Constant-pressure Gas Thermometer -- 5.3. The Constant-volume Gas Thermometer -- 5.4. The Platinum-resistance Thermometer -- 5.5. Thermoelectric Thermometers -- Exercises -- Chapter 6. Thermal Expansion -- 6.1. Introduction -- 6.2. The Linear Expansion of Solids -- 6.3. Experimental Determination of Coefficients of Linear Expansion -- 6.4. Surface Expansion of Solids-Area or Superficial Expansion Coefficient -- 6.5. Volume or Cubical Expansion of Solids -- 6.6. The Expansion of Liquids -- 6.7. Experimental Determination of the Coefficient of Expansion for Liquids -- 6.8. Thermostats -- Exercises -- Chapter 7. The Measurement of Heat Quantity -- 7.1. Specific Heat -- 7.2. The Experimental Determination of Specific Heats. Calorimetry -- 7.3. Latent Heat. , 7.4. Calorific Value of Fuels. Fuel Calorimetry -- Exercises -- Chapter 8. Gases (I) -- 8.1. The Gas Laws -- 8.2. The Absolute Temperature Scale. The Perfect Gas Equation -- 8.3. Measurement of αp by a Simple Method (Verification of Charles' Law) -- 8.4. The Kinetic Theory of Gases -- Exercises -- Chapter 9. Gases (II) -- 9.1. The Specific Heats of Gases -- 9.2. The Experimental Determination of cp and cv -- 9.3. The First Law of Thermodynamics -- 9.4. Isothermal and Adiabatic Changes -- 9.5. Relationship between Pressure, Volume and Temperature for Adiabatic Changes -- 9.6. Kinetic Theory and the Ratio of Specific Heats -- Exercises -- Chapter 10. Vapours and Vapour Pressure -- 10.1. Evaporation -- 10.2. Vapour Pressure. Properties of Vapours -- 10.3. Variation of s.v.p. with Temperature -- 10.4. Gases and Vapours. The Critical Temperature -- 10.5. Dalton's Law of Partial Pressures -- 10.6. Relative Humidity -- 10.7. Hygrometers -- Exercises -- Chapter 11. Thermal Conductivity -- 11.1. The Transmission of Heat -- 11.2. The Coefficient of Thermal Conductivity -- 11.3. Experimental Determination of Conductivity Coefficients -- 11.4. Conduction and the Kinetic Theory of Matter -- Exercises -- Chapter 12. Wave Motion -- 12.1. Vibrations and Waves. Basic Definitions -- 12.2. Transverse and Longitudinal Waves -- 12.3. Equation of a Plane, Progressive s.h. Wave -- 12.4. General Properties of Wave Motion -- Exercises -- Chapter 13. Sources of Sound and Sound Waves -- 13.1. Characteristics of Sounds -- 13.2. Musical Intervals. Harmonics and Overtones -- 13.3. Sound Waves -- 13.4. Stationary Waves -- 13.5. Vibration of Air in Pipes -- 13.6. Measurement of Wavelength and Velocity of Sound in a Pipe by Resonance Tube Method -- Exercises -- Chapter 14. Vibrations of Strings and Rods -- 14.1. Transverse Vibrations of Strings. , 14.2. Longitudinal Vibrations in Solids -- Exercises -- Chapter 15. The Measurement of Frequency and Velocity of Sound -- 15.1. The Absolute Determination of Frequency -- 15.2. The Combination of Two Simple Harmonic Vibrations at Right Angles -- 15.3. Measurement of the Velocity of Sound -- Exercises -- Chapter 16. Measurement of Sound Intensity. Recording and Reproduction. The Doppler Effect -- 16.1. Measurement of Sound Intensity -- 16.2. The Recording and Reproduction of Sound -- 16.3. The Acoustic Design of Rooms and Auditoria -- 16.4. The Doppler Effect -- Exercises -- Chapter 17. Thermal Radiation -- 17.1. Electromagnetic Radiation -- 17.2. The Electromagnetic Spectrum -- 17.3. The Detection and Measurement of Thermal Radiation -- 17.4. Some General Properties of Thermal Radiation -- 17.5. Emissive Power and Absorptive Power. Kirchhoff's Law -- 17.6. The Black Body. Black-body or Full Radiation -- 17.7. Energy Distribution among Wavelengths. Wien's Law -- 17.8. Pyrometers. The Measurement of High Temperatures -- Exercises -- Chapter 18. Elementary Principles of Geometric Optics -- 18.1. The Rectilinear Propagation of Light -- 18.2. The Reflection of Light -- 18.3. The Refraction of Light -- Exercises -- Chapter 19. Spherical Mirrors -- 19.1. Definition of Terms -- 19.2. The Formation of Images by Spherical Mirrors -- 19.3. Determination of Position and Size of Image. Use of Formula and Scale Drawings -- 19.4. Measurement of Focal Lengths and Radii of Curvature -- 19.5. Spherical Aberration -- 19.6. Uses of Spherical Mirrors -- Exercises -- Chapter 20. Refraction at Plane Surfaces -- 20.1. Real and Apparent Depth -- 20.2. Refraction through Triangular Prisms -- 20.3. Mirages -- 20.4. The Measurements of Refractive Indices -- Exercises -- Chapter 21. Lenses -- 21.1. Definition of Terms -- 21.2. Refraction at a Spherical Surface. , 21.3. Image Formation by Lenses -- 21.4. Measurement of Focal Lengths of Lenses -- 21.5. Measurement of Radius of Curvature of a Lens Surface -Boys' Method -- 21.6. Defects of Lenses -- Exercises -- Chapter 22. The Eye. Defects of Vision and Optical Instruments -- 22.1. Structure of the Eye -- 22.2. The Eye and Vision -- 22.3. Defects of Vision -- 22.4. Microscopes and Telescopes -- 22.5. Cameras and Projectors -- Exercises -- Chapter 23. Dispersion of Light. Spectra and the Spectrometer -- 23.1. The Visible Spectrum -- 23.2. Characteristic Spectra -- 23.3. Angular Dispersion. Dispersive Power -- 23.4. Achromatic Combinations of Prisms -- 23.5. Achromatic Lenses -- 23.6. The Spectrometer -- Exercises -- Chapter 24. The Wave Nature of Light -- 24.1. Huygens' Wave Theory -- 24.2. Diffraction -- 24.3. Interference in Light -- 24.4. Double Refraction and Polarised Light -- Exercises -- Chapter 25. Illumination and Photometry -- 25.1. Luminous Intensity -- 25.2. Luminous Flux -- 25.3. Illumination -- 25.4. Lambert's Cosine Law of Emission -- Luminance -- the Lambert -- 25.5. Photometers -- 25.6. Photoelectric Photometry -- Exercises -- Chapter 26. Measurement of the Speed of Light -- 26.1. Early Methods -- 26.2. Fizeau's Method -- 26.3. Foucault's Method -- 26.4. Michelson's Rotating Octagonal Prism Method -- 26.5. The Kerr Cell Method -- 26.6. Significance of the Value of c -- 26.7. The Doppler Effect in Light -- Exercise -- Chapter 27. Fundamentals of Atomic and Radiation Physics -- 27.1. Atomic Structure and the Periodic Table -- 27.2. Atomic Spectra -- 27.3. X-rays -- 27.4. Radioactivity -- Exercises -- INDEX.
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  • 2
    Online Resource
    Online Resource
    Hamburg : DESY
    Keywords: Forschungsbericht
    Type of Medium: Online Resource
    Pages: Online-Ressource (17 S., 293 KB) , graph. Darst.
    Edition: v1, 29 Nov 2007
    Series Statement: DESY 07,189
    Language: English
    Note: Unterschiede zwischen dem gedruckten Dokument und der elektronischen Ressource können nicht ausgeschlossen werden , Auch als gedr. Ausg. vorhanden , Systemvoraussetzungen: Acrobat reader.
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  • 3
    Online Resource
    Online Resource
    New York : New York University Press
    Keywords: Deaf Education 19th century ; History ; Deaf culture History 19th century ; Deaf Social conditions 19th century ; Deaf-Education-United States-History-19th century ; Deaf culture-United States-History-19th century ; Deaf-United States-Social conditions-19th century ; Deaf - United States - Social conditions - 19th century ; Electronic books
    Description / Table of Contents: During the early nineteenth century, schools for the deaf appeared in the United States for the first time. These schools were committed to the use of the sign language to educate deaf students. Manual education made the growth of the deaf community possible, for it gathered deaf people together in sizable numbers for the first time in American history. It also fueled the emergence of Deaf culture, as the schools became agents of cultural transformations. Just as the Deaf community began to be recognized as a minority culture, in the 1850s, a powerful movement arose to undo it, namely oral education. Advocates of oral education, deeply influenced by the writings of public school pioneer Horace Mann, argued that deaf students should stop signing and should start speaking in the hope that the Deaf community would be abandoned, and its language and culture would vanish. In this revisionist history, Words Made Flesh explores the educational battles of the nineteenth century from both hearing and deaf points of view. It places the growth of the Deaf community at the heart of the story of deaf education and explains how the unexpected emergence of Deafness provoked the pedagogical battles that dominated the field of deaf education in the nineteenth century, and still reverberate today
    Type of Medium: Online Resource
    Pages: Online-Ressource (vii, 255 p)
    Edition: Online-Ausg.
    ISBN: 0814724027 , 0814724035 , 9780814724026 , 9780814724033
    Series Statement: The history of disability
    DDC: 371.91/20973
    Language: English
    Note: Includes bibliographical references and index , Thomas Hopkins Gallaudet and Laurent Clerc: a Yale man and a deaf man open a school and create a worldManual education: an American beginning -- Learning to be deaf: lessons from the residential school -- The deaf way: living a deaf life -- Horace Mann and Samuel Gridley Howe: the first American oralists -- Languages of signs: methodical versus natural.
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  • 4
    Publication Date: 2021-05-19
    Description: Total field magnetic values recorded during a survey be RRS Charles Darwin off Ghana yielded large track-crossover errors of up to 120 nT (RMS value of 58.7 nT), which masked the weak magnetic anomalies in this equatorial region. The heading effect of the ship's magnetic field and strong diurnal variation in the Earth's field are likely causes of the errors. A heading effect experiment shows differences of up to 30 nT for Charles Darwin on different headings, which have been corrected for. The diurnal variation has been calculated by using the magnetic field observations themselves, because observatories are either too distant or were inoperative at the time of the survey. A method that uses the anomalies corrected for heading effect and differences at track crossovers was found to produce an acceptable curve, with an amplitude of 120 nT and a shape similar to that of equatorial observatories. Fully corrected anomalies have crossover errors of up to only 40 nT with an RMS value of 17.5 nT. These anomalies reveal a linear magnetic anomaly low along the continental slope off Ghana.
    Description: Marine Fisheries Research Division
    Description: Published
    Description: Magnetic anomalies
    Keywords: Diurnal variations ; Magnetic fields
    Repository Name: AquaDocs
    Type: Journal Contribution
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  • 5
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 18 (1983), S. 0 
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Bacterial numbers and putrescine and cadaverine concentrations were measured in intact beef, pork and lamb and minced beef at retail and during aerobic chill storage at 5°C. Putrescine concentrations increased consistently with ‘total’ aerobic viable count (TAVC) but cadaverine concentrations increased only when high numbers of presumptive Enterobacteriaceae were present. Significant changes in diamine concentration did not occur until the TAVC exceeded 4.2 × 107/cm2 or g when the meat was clearly spoiled. Changes prior to the onset of spoilage were not sufficient for their use as a predictive indicator of the acceptability of the meat.
    Type of Medium: Electronic Resource
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  • 6
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 12 (1977), S. 0 
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Enzymic destruction of carotenoids in unblanched carrot tissue, incomplete extraction of pigments from raw carrot, thermal destruction of carotenoids by blanching and cooking of carrot, and leaching of soluble solids during processing of carrot were examined as possible explanations for apparent increases in carotenoid content during processing.The leaching of soluble solids was found to be the major factor responsible for apparent increases in carotenoid when results were expressed on a water insoluble solids basis.β-Carotene, the most biologically active carotene and the major pigment of carrot, was found to be about 1.9 times more susceptible to heat damage than α-carotene during normal blanching and cooking processes.
    Type of Medium: Electronic Resource
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  • 7
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 12 (1977), S. 0 
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Leaching of soluble solids had a considerable effect on the stability of carrot during drying and storage. Carotenoid destruction and lipid oxidation increased with increased leaching of soluble constituents. Non-enzymic browning and pH changes decreased and rehydration properties improved as the result of leaching of soluble solids. Increased leaching of soluble solids, though favourable for extending the storage life regarding non-enzymic browning, encouraged carotenoid destruction. A maximum storage life of ninety-six days at 37°C was obtained at a leaching loss of 5.7% soluble solids, which is slightly lower than that produced by a water dip treatment after steam blanching of carrot. Optimization of post-blanch treatments is required to maximize storage life and to minimize nutrient losses.
    Type of Medium: Electronic Resource
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  • 8
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 12 (1977), S. 0 
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effect of sulphur dioxide, aw, storage temperature and storage atmosphere on the stability of β-carotene in non-sulphited and sulphited model systems was examined. Stability of β-carotene was enhanced greatly by SO2 added either as a sulphite solution to cellulose powder prior to β-carotene adsorption, or as a gas in the headspace of tinplate cans containing β-carotene; β-Carotene stability was much improved with increasing nitrogen levels in the atmosphere. the effect was more significant when N2 was replaced by SO2. the stability of β-carotene was also increased when non-sulphited and sulphited samples were stored at a monolayer aw.Activation energies for destruction of β-carotene in non-sulphited and sulphited systems (10.3-12.8 kcal/mole) were considerably lower than for autoxidation of linoleic acid or its esters (15.2–17.2 kcal/mole), suggesting that carotenoid oxidation is more favoured than the autoxidation of linoleic acid or its esters.
    Type of Medium: Electronic Resource
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  • 9
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 13 (1978), S. 0 
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Quantitative variations in total solids, ascorbic acid and total pigment content of fifteen capsicum cultivars grown under field conditions were assessed. A progressive increase of total solids was found in all cultivars at all stages of fruit maturation and ripening. A direct relationship was found between ascorbic acid content and capsicum maturity. Total pigment contents increased between two and seventy fold as the result of transition from the immature to the fully ripe condition.
    Type of Medium: Electronic Resource
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  • 10
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 25 (1990), S. 0 
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Wet salting of low-fat yellowtail (Trachurus mccullochi Nichols) using three brine solutions (15%, 21% and saturated salt) and drying of salted fish at 35°C and 50% RH, 45°C and 30% RH, or 55°C and 18% RH was carried out and assessments made of salt and moisture contents, water activity (aw), and sensory properties of dried-salted fish. Brine concentration during salting and the drying conditions had a significant effect on the drying rate. Brining in saturated brine gave the most rapid rate of reduction in moisture content and the lowest final moisture content during brining, but produced a slower rate of reduction of moisture and higher final moisture content during drying. Fish brined in saturated salt and dried at 55°C was of lower sensory quality.
    Type of Medium: Electronic Resource
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