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Continuing education for teachers - Physics workshop

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Veranstaltung: Donnerstag, den 12. Oktober 2017, 14:30 - 19:00
Ort: University of Luxembourg - Campus Limpertsberg - BS 1.04

"Mayonnaise, a culinary star on the test bench - a liquid or a solid?"
(registration open until October 1)

Learn more about the elastic and viscous properties of materials from our everyday life, discover various methods to determine the flow properties of substances and state of the art technology used for research in physics.

After a brief introduction on rheology, participants will do hands-on experiments in a lab. They will discuss the flow characteristics of mayonnaise, which they first produce themselves. Various high-tech methods, such as a rheometer, will be used to characterize the flow properties of the mayonnaises. The results will be mathematically evaluated, compared and discussed at the end of the workshop.

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