ECTS
ECTS Course Catalogue
Course details
Course code: NTSS10240o14Semester: 2014/2015 winter
Name: Physics I
Major: Food Technology and Nutrition
Study Type: first cycle
Course type: compulsory
Study Semester: 1
ECTS points: 5
Hours (Lectures / Tutorials / Other): 15 / 30 / 0
Lecturer: dr Andrzej Fogt
Language of instruction: Polish
Learning outcomes: Knowledge: Students know the basic methodology of physical measurements and description of relations between physical values , know basic lows and principles of physics, and examples of their applying in industry and everyday live, , know mechanical and thermal parameters of materials, are acquainted with selected physical measuring methods. Skills: Students can measure the mechanic, and thermodynamic values, , know and can apply the simplest electronic converters to measure non-electrical parameters. Students are able to apply the physical lows they know for solving simple practical problems, are able to analyze physical/natural phenomena referring to principles of physics. Students can present graphically and analytically the results of measurements and relationships between physical values.
Competences: Social skills (attitude): Student understands the universal application of physicals principles. He demonstrates responsibility for the equipment entrusted and understands that its proper operation depends on his care and competences. He develops his abilities to state questions and problems and to express assessments of proposed solutions during work as a team.
Prerequisites: knowledge of basic mathematics and physics at the secondary school level
Course content: An introduction to the mathematical methods in physics (vector calculus, ideas of differential and integral calculus, rules of drawing the plots); selected problems of kinematics, principles of Newton dynamics and their application to analysis of simple systems, field description of interactions, statics and dynamics of fluids (including non-Newtonian fluids); equilibrium thermodynamics, essentials of statistical thermodynamics; description of phenomena at interphases; description of physical (mechanical and thermal) phenomena from the energetic point of view and use of principles of conservation, measurements of mechanical and thermal values.
Recommended literature: 1. Halliday D, Resnick R., Walker J., „Podstawy fizyki”, t. 1 – 2, PWN, Warszawa, 2003 lub wyd. późniejsze (wybrane rozdziały); 2. Halliday D, Resnick R., Walker J., „Podstawy fizyki”, t. 3 – 5, PWN, Warszawa, 2003 lub wyd. późniejsze (wybrane rozdziały); 3. Bobrowski Cz., „Fizyka - krótki kurs”, WNT, Warszawa 2003 lub wyd. późniejsze; 4. Przestalski S. „Elementy fizyki, biofizyki i agrofizyki”, Wyd. UW, Wrocław 2001; 5. Kleszczyńska H., Kilian M., Kuczera J. (red.), „Laboratorium fizyki, biofizyki i agrofizyki”, Wyd. UP, Wrocław 2008; 6. e-fizyka: http://open.agh.edu.pl/file.php/18/e_fizyka/index.htm
Assessment methods: Credits on the basis of tests (at least 3) and written reports on measurements done. Written and oral exam.
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