Physics education

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  Año 2004, Vol. 38, Número 1

  • Staring the obvious in the face: the case of the pitch-black room

    K. S. Taber

    pág. 20

    

  • Melting chocolate is considered cool

    V. Cobb

    pág. 21

    

  • The flight of the humble tea bag

    D. Burchill

    pág. 22

    

  • Paperclip physics poses sticky problem

    Gary Williams

    pág. 23

    

  • Kitchen devilment: paper and rubber replace traditional pans

    P. Barham

    pág. 24

    

  • Looking swell, baby

    J. C. Jones

    pág. 25

    

  • Learning about insulation and the flow of heat never tasted so good

    K. Parker

    págs. 26-27

    

  • Popping corn packs a punch: but how do you measure the force?

    Gary Williams

    págs. 28-29

    

  • The altered states of popcorn: the secret appears to be in the water

    V. Cobb

    págs. 30-31

    

  • A photoshoot for food and drink: camera `sees' more than you think

    G. Planinsic

    págs. 32-33

    

  • The physics of your pint: head of beer exhibits exponential decay

    N. Fisher

    pág. 34

    

  • Seoul science: ice-cube magic is cool

    R. Robinson

    pág. 35

    

  • You can make sweet electricity in your kitchen

    G. Planinsic

    pág. 36

    

  • Dieting isn't the only way to lose weight

    K. P. Zetie

    pág. 37

    

  • It's in the can: a study of moment of inertia and viscosity of fluids

    S. J. Micklavzina

    págs. 38-39

    

  • How long does it take a bouncing ball to bounce an infinite number of times?

    S. K. Foong

    págs. 40-42

    

  • Sing a song of physics (and do some revision at the same time)

    págs. 43-44

    

  • Soft matter: food for thought

    J. Ogborn

    págs. 45-51

    

  • Good enough to eat

    E. Swinbank

    págs. 52-57

    

  • Two-liquid Cartesian diver

    G. Planinsic

    págs. 58-64

    

  • Fizziology

    G. Planinsic

    págs. 65-68

    

  • Are dead chickens ohmic?

    C. O Sullivan, S. Kocijancic

    págs. 69-73

    

  • Physics of the microwave oven

    M. Vollmer

    págs. 74-81

    

  • Bad food and good physics: the development of domestic microwave cookery

    M. Vollmer, K. Parker

    págs. 82-90

    

  • 3-D spreadsheet simulation of a modern particle detector

    A. J. Scott

    págs. 91-95

    

  • Science and cooking combine at gastronomic physics lab in Italy

    D. Cassi

    pág. 108