[Postgrad] SCOPE ** PLEASE USE THIS EMAIL **

[Audrey McKinnon]

Hi everyone,

I hope you and your families are well and are staying safe.

We are living in very uncertain times at the moment. Working from home, self-isolating or practising social distancing makes it more difficult to connect with people, but it doesn't make it impossible! I'm sure you have received many emails from various organisations about how they are responding to the coronavirus outbreak. While many of those emails were about closures and cancellations, here at SCOPE we're trying to put on some of our planned events.

That's why, it's my pleasure to announce the first ever online Journal Club! This Thursday, 26/03/20 at 1:00 pm, wherever you are at that time (as long as you have an internet connection and zoom installed). Join us for a presentation from Matthew Johnson about the "The physics of baking good pizza", the abstract attached on the bottom of the email. I hope you will tune in and have fun learning in our brick oven vs. modern oven pizza showdown.

The link to join us on Thursday:
https://strath.zoom.us/j/962952701<https://eur02.safelinks.protection.outlook.com/?url=https%3A%2F%2Fstrath.zoom.us%2Fj%2F962952701&data=02%7C01%7Caudrey.mckinnon%40strath.ac.uk%7C5edd5ad98ed94594fb0e08d7cfd0fbe3%7C631e0763153347eba5cd0457bee5944e%7C0%7C0%7C637206368809876792&sdata=wWTd9%2FpH%2BmHWNPSwDIg5gLnbcXQj%2FjRQKSX2wrgUMSc%3D&reserved=0>

All the best,
On behalf of SCOPE committee
Magdalena Lesniewska


Abstract:
Physical principles are involved in almost any aspect of cooking. Here we analyse the specific process of baking pizzas, deriving in simple terms the baking times for two different situations: for a brick oven in a pizzeria and a modern metallic oven at home. Our study is based on fundamental thermodynamic principles relevant to the cooking process and is accessible to undergraduate students. We illustrate the underlying physics by some simple common examples and then apply them in detail to the example of baking pizza.
https://iopscience.iop.org/article/10.1088/1361-6552/aadc2e<https://eur02.safelinks.protection.outlook.com/?url=https%3A%2F%2Fiopscience.iop.org%2Farticle%2F10.1088%2F1361-6552%2Faadc2e&data=02%7C01%7Caudrey.mckinnon%40strath.ac.uk%7C5edd5ad98ed94594fb0e08d7cfd0fbe3%7C631e0763153347eba5cd0457bee5944e%7C0%7C0%7C637206368809876792&sdata=jXP01No0NHz4FisrPvoohPamNynqO7GlJUzjriOIo24%3D&reserved=0>

________________________________
From: Magdalena Lesniewska
Sent: 23 March 2020 18:55
To: Audrey McKinnon <audrey.mckinnon at strath.ac.uk>
Subject: Request to send an email to physics postgraduate mailing list

Hi Audrey,

I hope you are well.

Would you mind sending the email below to the postgraduate mailing list? SCOPE is having an online version of the journal club instead of our face-to-face meeting, and I think it might be a good idea to share it with all of the physics postgraduate students.

Thank you in advance,
Magda

The email in question:

Hi everyone,

I hope you and your families are well and are staying safe.

We are living in very uncertain times at the moment. Working from home, self-isolating or practising social distancing makes it more difficult to connect with people, but it doesn't make it impossible! I'm sure you have received many emails from various organisations about how they are responding to the coronavirus outbreak. While many of those emails were about closures and cancellations, here at SCOPE we're trying to put on some of our planned events.

That's why, it's my pleasure to announce the first ever online Journal Club! This Friday at 1:00 pm, wherever you are at that time (as long as you have an internet connection and zoom installed). Join us for a presentation from Matthew Johnson about the "The physics of baking good pizza", the abstract attached on the bottom of the email. I hope you will tune in and have fun learning in our brick oven vs. modern oven pizza showdown.

The link to join us on Friday:
https://strath.zoom.us/j/962952701<https://eur02.safelinks.protection.outlook.com/?url=https%3A%2F%2Fstrath.zoom.us%2Fj%2F962952701&data=02%7C01%7Caudrey.mckinnon%40strath.ac.uk%7C5edd5ad98ed94594fb0e08d7cfd0fbe3%7C631e0763153347eba5cd0457bee5944e%7C0%7C0%7C637206368809886791&sdata=3Gqwe6Ok%2BcT206s6fYTExdW16SUJnlFjPJQ55qLd3to%3D&reserved=0>

All the best,
On behalf of SCOPE committee
Magdalena Lesniewska


Abstract:
Physical principles are involved in almost any aspect of cooking. Here we analyse the specific process of baking pizzas, deriving in simple terms the baking times for two different situations: for a brick oven in a pizzeria and a modern metallic oven at home. Our study is based on fundamental thermodynamic principles relevant to the cooking process and is accessible to undergraduate students. We illustrate the underlying physics by some simple common examples and then apply them in detail to the example of baking pizza.
https://iopscience.iop.org/article/10.1088/1361-6552/aadc2e<https://eur02.safelinks.protection.outlook.com/?url=https%3A%2F%2Fiopscience.iop.org%2Farticle%2F10.1088%2F1361-6552%2Faadc2e&data=02%7C01%7Caudrey.mckinnon%40strath.ac.uk%7C5edd5ad98ed94594fb0e08d7cfd0fbe3%7C631e0763153347eba5cd0457bee5944e%7C0%7C0%7C637206368809886791&sdata=092eaGBArsIb92lxI6moNDxIFGR8kLcMj1y%2FBYuNozo%3D&reserved=0>









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