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Vollmer, Michael; Mollmann, Klaus-Peter – Physics Education, 2013
We present a number of simple demonstration experiments recorded with high-speed cameras in the fields of gas dynamics and thermal physics. The experiments feature relatively slow combustion processes of pure hydrogen as well as fast reactions involving oxy-hydrogen in a stoichiometric mixture. (Contains 4 figures.)
Descriptors: Heat, Thermodynamics, Chemistry, Video Technology
Vollmer, Michael; Mollmann, Klaus-Peter – Physics Education, 2012
The recent introduction of inexpensive high-speed cameras offers a new experimental approach to many simple but fast-occurring events in physics. In this paper, the authors present two simple demonstration experiments recorded with high-speed cameras in the fields of gas dynamics and thermal physics. The experiments feature vapour pressure effects…
Descriptors: Heat, Thermodynamics, Science Instruction, Scientific Principles
Planinsic, Gorazd; Vollmer, Michael – European Journal of Physics, 2008
The surface-to-volume ratio is an important quantity in thermal physics. For example it governs the behaviour of heating or cooling of physical objects as a function of size like, e.g. cubes or spheres made of different material. The starting point in our paper is the simple physics problem of how cheese cubes of different sizes behave if heated…
Descriptors: Animals, Metabolism, Heat, Biology
Mollmann, Klaus-Peter; Vollmer, Michael – European Journal of Physics, 2007
Infrared thermal imaging is a valuable tool in physics education at the university level. It can help to visualize and thereby enhance understanding of physical phenomena from mechanics, thermal physics, electromagnetism, optics and radiation physics, qualitatively as well as quantitatively. We report on its use as lecture demonstrations, student…
Descriptors: Student Projects, Optics, Mechanics (Physics), Heat
Vollmer, Michael – Physics Education, 2004
This is the first of two articles about the physics of microwave ovens. This article deals with the generation of microwaves in the oven and includes the operation of the magnetrons, waveguides and standing waves in resonant cavities. It then considers the absorption of microwaves by foods, discussing the dielectric relaxation of water,…
Descriptors: Physics, Food, Energy, Science Education