892104 Physics for food- and biotechnology


Type
Lecture
Semester hours
3
Lecturer (assistant)
Spies, Fabian , Willam, Jakob , Lichtenegger, Helga
Organisation
Offered in
Wintersemester 2022/23
Languages of instruction
Deutsch

Content

Introduction: methodology in science; physical quantities; mathematical methods in physics; physical measures.

The mechanics of solids: the kinematics of linear motion; the kinematics of rotary motion; the dynamics of linear motion; friction; gravity; work; energy; power; efficiency; energy and biology; the earth´s energy balance; momentum; the dynamics of rotary motion; gyroscopes.

Thermodynamics: Temperature; specific and molar quantities; general equation of state of ideal gas; energy and heat; the first law of thermodynamics; general change of state of ideal gas; the second law of thermodynamics; thermal engines, heat engines; equation of state of real gas and steam; states of matter; air humidity; transport processes.

Electricity: electrostatics; DC-circuits; electromagnetism; principles of electrodynamics; moved charges and currents in magnetic fields; electromagnetic induction; AC-circuits; resistance and AC-circuits; work and power from AC; transformers; three-phase current; electric power consuming circuit; power supply in Austria.

Previous knowledge expected

Physics and Mathematics on high school graduation (Matura) level

Objective (expected results of study and acquired competences)

Students graduating from this course have good knowledge in the areas mechanics, thermodynamics and electricity. They are familiar with the relevant physical context and formulas and are able to apply them for the solution of physical problems in the area of food and biotechnology.
You can find more details like the schedule or information about exams on the course-page in BOKUonline.