Hey guys,
This question seems pretty easy and straight forward but there's a nagging part of me that isn't sure. I want to say 'no' because I think that the solution goes back to it's acid constant dissociativity levels but I'm not sure.
So the skinny is that someone needs to prepare a 0.1M...
Thanks for the tip.
As you can tell I'm pretty new to all of this and am just barely starting to get my head wrapped around a few things. But it seems to me that anytime someone tries to mention a cause and effect relationship of the random nature of QM people tend to dismiss it as nonsense...
Hey guys,
I have to admit that my knowledge of this stuff is probably quite lacking in comparison to most other people's but I was wondering if anyone had some resources I could use to look into regarding nonlocality?
From what little I do know about Quantum Mechanics is that Einstein had...
After reading that over that is exactly what I got but by my calculations:
E = vp + C = v(γmv) + mc^2/γ = m (γv^2+ c^2/γ) = γmc^2 when I tried plugging in a few values assuming a=0.
Thanks for the reply.
I still can't figure out why it works. At first thought that since dv = 0 the first integral is legal but that makes F = 0... So I still have no idea.
I also messed up in my original response, M/γ is actually the rest mass divided by gamma, not the formulation for...
Hey guys,
I was trying to reverse engineer Einstein's formula for energy, E=γmc^2 by re-engineering Newton's Law of motion, F=ma. I was talking with my physics prof about deriving energy from this because I got two different answers but it gets weird because the incorrectly derived formula...
Hey guys.
Really amateurish question but I just wanted to check something. I was doing an experiment a little while ago and from what I recall my acetanilide sample was soluble in petroleum ether but I just read somewhere that some other fellow got a result suggesting it is insoluble. So my...
Interesting.
The juice was canned. The viscosity reduced significantly but the juice still seemed homogeneous with no real suspension even after cooling down to 20 degrees Celsius.
I should also point out that seeing tomato juice cool after reaching a certain point while cooking wasn't the...