ALBERT — All Library Books, journals and Electronic Records Telegrafenberg

Treffer pro Seite

Treffer 1 - 2 | 2 Treffer

Sortierung

Digitale Medien

Companion equations for branes (2000)

Baker, Linda ; Fairlie, David

College Park, Md. : American Institute of Physics (AIP)

Journal of Mathematical Physics 41 (2000), S. 4284-4292

zur Merkliste hinzufügen auf der Merkliste

Details

ISSN: 1089-7658

Quelle: AIP Digital Archive

Thema: Mathematik , Physik

Notizen: The quantum mechanical transition between a free particle Lagrangian and the Klein–Gordon field description of a free particle (particle-wave duality) is conjectured to extend to an analogous construction of relativistically invariant wave equations associated with strings and branes. Electromagnetic interactions in the two systems are discussed. It is emphasized that all integrable free field theories, including those of Dirac–Born–Infeld type, are associated with Lagrangians equivalent to divergences on the space of solutions of the equations of motion. © 2000 American Institute of Physics.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1063/1.533342

Permalink

	Standort	Signatur	Erwartet	Verfügbarkeit

Andere fanden auch interessant ...

Artikel (Nationallizenzen)

Volltext

Digitale Medien

Children's views of cooking and food preparation (2004)

Caraher, Martin ; Baker, Heidi ; Burns, Maureen

Bradford : Emerald

British food journal 106 (2004), S. 255-273

zur Merkliste hinzufügen auf der Merkliste

Details

ISSN: 0007-070X

Quelle: Emerald Fulltext Archive Database 1994-2005

Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft

Notizen: A series of consultations with eight- and nine-year-old children in three schools in England and Wales are set out. The aim of the consultation was to determine how children view the world of cooking and food. A technique called draw and write was used to ascertain the views of the young people. The reports from the children in this survey display a disparate food culture. The Wales and Herefordshire schools showed a greater propensity for chips and fried foods as the mainstay of many meals, but this inclination was less evident in the London school. Overall the research suggests a lot of commonality, but also differences between the schools in terms of how food culture is interpreted geographically.