Approaches to Entropy - Jeremy R. H. Tame

Approaches to Entropy

Buch | Softcover
202 Seiten
2018 | Softcover reprint of the original 1st ed. 2019
Springer Verlag, Singapore
978-981-13-4766-5 (ISBN)
123,04 inkl. MwSt
This is a book about thermodynamics, not history, but it adopts a semi-historical approach in order to highlight different approaches to entropy. The book does not follow a rigid temporal order of events, nor it is meant to be comprehensive. It includes solved examples for a solid understanding. The division into chapters under the names of key players in the development of the field is not intended to separate these individual contributions entirely, but to highlight their different approaches to entropy. This structure helps to provide a different view-point from other text-books on entropy.

Jeremy R. H. Tame is currently a professor at the Drug Design Laboratory at Yokohama City University in Japan. After graduating from Cambridge University in England, he moved to the MRC Laboratory of Molecular Biology. Following a short period of work with Nobel Prize winner Max Perutz, he joined Kiyoshi Nagai’s group. His group focuses on biophysical studies of how proteins fold and function. His other research interests include x-ray crystallography, protein design and thermodynamics of protein–ligand binding.

General thermodynamics.- Carnot and Clausius.- Maxwell and Boltzmann.- Gibbs.- Partition functions and ensembles.- Planck.- Einstein.- Shannon.- Nernst.- On Entropy as Mixed-up-ness.- Problems.

Erscheinungsdatum
Zusatzinfo 13 Illustrations, color; 25 Illustrations, black and white; XIII, 202 p. 38 illus., 13 illus. in color.
Verlagsort Singapore
Sprache englisch
Maße 155 x 235 mm
Themenwelt Mathematik / Informatik Mathematik Wahrscheinlichkeit / Kombinatorik
Naturwissenschaften Biologie Biochemie
Naturwissenschaften Physik / Astronomie Thermodynamik
Technik Elektrotechnik / Energietechnik
Technik Maschinenbau
ISBN-10 981-13-4766-2 / 9811347662
ISBN-13 978-981-13-4766-5 / 9789811347665
Zustand Neuware
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