Absolute Zero and the Conquest of ColdHMH, 12 dec 2000 - 272 pagina's “A lovely, fascinating book, which brings science to life.” —Alan Lightman Combining science, history, and adventure, Tom Shachtman “holds the reader’s attention with the skill of a novelist” as he chronicles the story of humans’ four-centuries-long quest to master the secrets of cold (Scientific American). “A disarming portrait of an exquisite, ferocious, world-ending extreme,” Absolute Zero and the Conquest of Cold demonstrates how temperature science produced astonishing scientific insights and applications that have revolutionized civilization (Kirkus Reviews). It also illustrates how scientific advancement, fueled by fortuitous discoveries and the efforts of determined individuals, has allowed people to adapt to—and change—the environments in which they live and work, shaping man’s very understanding of, and relationship, with the world. This “truly wonderful book” was adapted into an acclaimed documentary underwritten by the National Science Foundation and the Alfred P. Sloan Foundation, directed by British Emmy Award winner David Dugan, and aired on the BBC and PBS’s Nova in 2008 (Library Journal). “An absorbing account to chill out with.” —Booklist |
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Pagina
... lowers temperature. of thermodynamics, the study of heat and cold. 1834 1848 1850-1860 Charles Saint-Ange Jean-Charles-Athanase William Thomson William Thomson Thilorier concocts Peltier discovers (later knighted "dry ice" and ...
... lowers temperature. of thermodynamics, the study of heat and cold. 1834 1848 1850-1860 Charles Saint-Ange Jean-Charles-Athanase William Thomson William Thomson Thilorier concocts Peltier discovers (later knighted "dry ice" and ...
Pagina
... lower evening temperatures. At city markets, animals used for food were generally killed only after customers had bought them, or no more than a few hours before sale, because uncooked or untreated flesh would not remain edible for long ...
... lower evening temperatures. At city markets, animals used for food were generally killed only after customers had bought them, or no more than a few hours before sale, because uncooked or untreated flesh would not remain edible for long ...
Pagina
... lower the freezing temperature of water. Both the ancient Greeks and Romans had figured out that previously boiled water will cool more rapidly than unboiled water, but they did not know why; boiling rids the water of carbon dioxide and ...
... lower the freezing temperature of water. Both the ancient Greeks and Romans had figured out that previously boiled water will cool more rapidly than unboiled water, but they did not know why; boiling rids the water of carbon dioxide and ...
Pagina
... lower in winter than in summer. Where Bacon had tried to refute Aristotle by philosophic opposition to his theories, Boyle added the evidence of experiment to reach the conclusion that the "testimony of our senses easily and much delude ...
... lower in winter than in summer. Where Bacon had tried to refute Aristotle by philosophic opposition to his theories, Boyle added the evidence of experiment to reach the conclusion that the "testimony of our senses easily and much delude ...
Pagina
... lower temperature than water, and it freezes lower, too; moreover, because the density of the distillate varied from batch to batch, spirit thermometers were often incompatible with one another. Counterbalancing such inadequacies was ...
... lower temperature than water, and it freezes lower, too; moreover, because the density of the distillate varied from batch to batch, spirit thermometers were often incompatible with one another. Counterbalancing such inadequacies was ...
Inhoudsopgave
4 Adventures in the Ice Trade
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5 The Confraternity of the Overlooked
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6 Through Heat to Cold
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7 Of Explosions and Mysterious Mists
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8 Painting the Map of Frigor
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10 The Fifth Step
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11 A Sudden and Profound Disappearance
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12 Three Puzzles and a Solution
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13 Mastery of the Cold
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Back Matter | |
Back Cover | |
Spine | |
9 Rare and Common Gases | |
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absolute zero American ammonia Amontons apparatus atoms Bacon became become believed boiling Boyle Boyle's Boyle's law Cailletet caloric Carnot century chemist chemistry Clausius commercial cooling Cornelis Drebbel degree above absolute devices discovery Drebbel electrical resistance electricity electrons energy engine evaporation experimental experiments explanation exploration Fahrenheit Faraday freezing glass Gorrie Hampson heat and cold Heike Kamerlingh Onnes invention James Dewar James Joule Joule Joule's Kamerlingh Onnes Kapitsa Kelvin laboratory Landau later Leiden Linde liquefied gases liquefied helium liquid air liquid helium liquid hydrogen liquid oxygen London low temperatures low-temperature research lower machine magnetic field mathematical matter Mayer measure mercury metal motion natural natural-ice nitrogen numbers Olszewski Onnes's perature philosopher physicist physics point of water predicted pressure produced Ramsay reached refrigeration resistance Robert Boyle Royal Institution Royal Society scientific scientists substance superconductivity superfluid theory thermodynamics thermometer Thomson tion Tudor ture vessel Waals Wroblewski wrote