BEGIN:VCALENDAR
VERSION:2.0
CALSCALE:GREGORIAN
PRODID:UW-Madison-Physics-Events
BEGIN:VEVENT
SEQUENCE:0
UID:UW-Physics-Event-1518
DTSTART:20090501T210000Z
DURATION:PT1H0M0S
DTSTAMP:20260316T002525Z
LAST-MODIFIED:20090422T145221Z
LOCATION:2241 Chamberlin Hall (coffee at 3:30 pm)
SUMMARY:Physics in the Kitchen\, Physics Department Colloquium\, Andre
 i Varlamov\, INFM & CNR\, Italy\, Moscow Technological University\, Ru
 ssia
DESCRIPTION:The lecture is devoted to the description of the physical 
 aspects of the preparation of tea\, coffee\, wine\, turkey and spaghet
 ti. The topics covered in the presentation will include the filtration
  process\, heat propagation in a piece of meat\, interaction of an ele
 ctromagnetic field with water molecules\, NMR characterization of wine
  quality\, the origin of the kettle noise before boiling and dependenc
 e of its frequency on temperature.  I will also discuss advantages of 
 espresso over other methods of coffee preparation.
URL:https://www.physics.wisc.edu/events/?id=1518
END:VEVENT
END:VCALENDAR