Elegant, engaging, exacting, and concise, Giancoli's Physics: Principles with Applications, Seventh Edition, helps students view the world through eyes that know physics. Giancoli's text is a trusted classic, known for its elegant writing, clear presentation, and quality of content. Using concrete observations and experiences students can relate to, the text features an approach that reflects how science is actually practiced: it starts with the specifics, then moves to the great generalizati...

Tomorrow's nanoscientist will have a truly interdisciplinary and nano-centric education, rather than, for example, a degree in chemistry with a specialization in nanoscience. For this to happen, the field needs a truly focused and dedicated textbook. This full-color masterwork is such a textbook.

It introduces the nanoscale along with the societal impacts of nanoscience, then presents an overview of characterization and fabrication methods. The authors systematically discuss the chemistry, ph...

Fourier analysis is a ubiquitous tool that has found application to diverse areas of physics and engineering. Goodman focuses on applications in optics, and in particular with applications to diffraction, imaging, optical information processing, holography, and optical communications.

Goodman, Introduction to Fourier Optics satisfies the needs of several different types of Physics and Engineering courses. Directed towards both physicists and engineers this text is suitable for audiences focus...

GET AP® PHYSICS READY WITH COLLEGE PHYSICS FOR THE AP® PHYSICS 1 & 2 COURSES!

College Physics for the AP® Physics 1 & 2 Courses integrates AP® skill-building and exam prep into a comprehensive college-level textbook, providing students and teachers with the resources they need to be successful in AP® Physics 1 and AP® Physics 2. You’ll find AP® Exam Tips, AP® practice problems, and complete AP® Practice Exams, with each section of the textbook offering a unique skill-building appro...

The spectacular culinary creations of modern cuisine are the stuff of countless articles and Instagram feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe.

Science and Cooking answers questions such as why we knead bread, what determines the ...