Monday, October 25, 2010
Cooking up a new physics course
Last week the New York Times had a fascinating article [in the Dining and Wine section!] about a new physics class at Harvard, Science and Cooking: from Haute Cuisine to Soft Matter Science. The course is for liberal arts majors, and features guest lectures from and problems assigned by (!) famous chefs.
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The two-state model for spin crossover in organometallics
Previously, I discussed how spin-crossover is a misnomer for organometallic compounds and proposed that an effective Hamiltonian to describe...
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Is it something to do with breakdown of the Born-Oppenheimer approximation? In molecular spectroscopy you occasionally hear this term thro... -
Nitrogen fluoride (NF) seems like a very simple molecule and you would think it would very well understood, particularly as it is small enou... -
I welcome discussion on this point. I don't think it is as sensitive or as important a topic as the author order on papers. With rega...
My close friend is a teaching assistant for this class!
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