Details zur Lehrveranstal­tung

Physics 1 for Chemistry and Food chemistry
Lecture language	German
Summary of Lecture:	Mechanics of point masses: conservation laws of momentum, angular momentum, energy; force, potential, equation of motion; application of (damped) oscillator, molecular vibration, spectroscopy. Linear and rotating reference systems, theory of relativity; application of Kepler's laws, Rutherford's atomic model. Rigid rotor, moment of inertia, rotational energy, application molecular rotation; precession, nutation; elastic properties of solids. Liquids: Hydrostatic pressure, Bernoulli's theorem, laminar and turbulent flow, surface tension. Gases: Kinetic theory of gases, theorems of thermodynamics, entropy, heat conduction and diffusion.
	data set up-to-date
Scope:	lecture: 2 hours/week tutorials: 2 hours/week
Time/location:	DI(2) TRE/PHYS
Tutorials:	Group     Time/location: CH 1     FR(4) SE2/221 CH2     MI(3) REC/C118 CH3     DI(3) SE2/201 LEBCH 1     MI(3) SE2/203 LEBCH 2     FR(2) SE2/211
Audience:	Bachelor 1. Semester
Previous knowledge:	Abiturkenntnisse
Certificate:	Klausur
Enrolment:	s. Bemerkungen
Web-reference:	https://bildungsportal.sachsen.de/opal/auth/RepositoryEntry/40846229504
Information über Corona-bedingte Teilnahmebeschränkungen bei Präsenz-Vorlesungen, bereitgestelltes Lehrmaterial sowie die Organisation der Übungsgruppen auf Bildungsportal Opal. Literatur zur Vorlesung: * P. Müller et al.; Übungsbuch Physik: Grundlagen-Kontrollfragen-Beispiele-Aufgaben, Fv Leipzig. * U. Haas: Physik f. Pharmazeuten u. Mediziner, Wiss. Verlagsgesellschaft Stuttgart