Question: Some lasers are referred to as being “cw.” What does “cw” mean? 1) Circular wave 2) Constant white 3) Continuous wave 4) Clear white Science Quiz‚ Technology Quiz Question: What is the process responsible for producing photons in a diode laser? 1) Fermi level shift 2) Majority carrier injection 3) Carrier freeze out 4) Electron-hole recombination Science Quiz‚ Technology Quiz Question: What are three types of lasers? 1) Gas‚ metal vapor‚ rock 2) Pointer‚ diode‚
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Characteristics of Fiber Optics Communication System. Light propagation in an Optical Fiber. Mode Analysis for Single Mode Fiber. Mode Analysis for Multimode Fibers. Surface Plasmon Resonance. Optical Fiber Surface Plasmon Resonance Sensors. Fibre Optic? Dielectric waveguide of cylindrical geometry with core and cladding of suitable material. refractive index of core > refractive index of cladding Main Motivation To meet demand of increase in the telecommunication data transmission. cladding Physical
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Energy Efficient Buildings Internal Heat Gains and Design Heating & Cooling Loads Internal Heat Gains People and electrical equipment in buildings give off heat. These internal heat gains must be included in energy balances on the building or zone to determine the net heating or cooling load. Heat Gain From People Typical sensible‚ latent and total heat rates given off by people are shown in the table below (ASHRAE Fundamentals‚ 2005). The sensible heat gain results from radiation and
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Oil Circuit Breaker Operation By A JOSEPH INTRODUCTION In this study the operation and maintenance required on the Takaoka Tank Type Oil Circuit Breaker (Type L4) and the JB427 will be explored. The circuit breakers used for this study is the Diamond Vale 33kV Circuit Breaker at Mt Pleasant Substation and the #0 33kV Circuit Breaker at Barataria Substation respectively. Figure [ 1 ] : THE TAKAOKA OIL CIRCUIT BREAKER
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Polytechnic University of the Philippines College of Science Department of Food Technology MOISTURE DETERMINATION (Experiment no. 1) Bea Dessa T. Co Maybelle Tolete Ian Francia Glyceryl Pangan BSFT 3-1D FOTE ///????? Food Analysis Prof. Kennedy Bongon Introduction Moisture content is one of the most commonly measured properties of food materials. It is important to food scientists for a number of different reasons: Legal and Labeling Requirements. There are legal limits to
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A heat pump always moves thermal energy in the opposite direction from temperature‚ but a heat pump that maintains a thermally conditioned-space can be used to provide either heating or cooling‚ depending upon whether the environment is cooler or warmer than the conditioned-space. When pumps are used to provide heating‚ they are used because less input from a commercial-energy source is required than is required for newly-creating thermal energy by
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Cydney Kessler Date of Experiment: 6/9/15 Report Submitted: June 10‚ 2015 Title: Observations of Chemical and Physical Changes Purpose: the purpose of this lab experiment is that I will be able to decipher the difference between a chemical and physical change. I will be about to tell whether a chemical change has occurred during the experiment or if it was a physical change and I will be
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Sample Responses to Select Questions on the NSF Graduate Research Fellowship Application—Student #1 Question Summary: Describe any personal‚ professional‚ or educational experiences or situations that have contributed to your desire to pursue advanced study in science‚ mathematics‚ or engineering. Simply put‚ learning for the sake of understanding the world better is what drives my intellectual pursuits. This desire to know pervades my daily life—too much so according to some. However‚ by
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colourless. Mixture of sugar solution and Benedict’s solution. Sugar solution after heating. Non-reducing sugar Test Observation Sucrose Colourless solution turned from colourless to blue after Benedict’s solution is added. While heating‚ blue solution turned to yellow then green and final colour was reddish orange. Sucrose solution before anything is added. Sucrose solution after heating for 1 minute. Test for Starch Test Observation Iodine test Cooked starch
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heat is the amount of energy (in joules or calories) needed to raise the temperature of 1 gram of a pure substance by 1 degree Celsius Surface tension is a contractive tendency of the surface of a liquid that allows it to resist an external force Dielectric constant is the diminishing of the attraction of the ions for one another by the solvent Osmotic pressure is the pressure which needs to be applied to a solution to prevent the inward flow of water across a semipermeable membrane Hypotonic refers
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