File:04. Галилеево топче.ogv
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editDescription04. Галилеево топче.ogv |
Македонски: Опит со Галилеево топче кој го демонстрира пливањето, лебдењето и тонењето на едно тело од густината на флуидот во кој тоа е потопено. Експериментот ја покажува зависноста на големината на потисната сила (Архимедовата сила) од густината на течноста. Во вода, топчето плива, затоа што густината на водата е поголема од густината на материјалот од кој е направено топчето. Со додавање етанол (алкохол) во водата, се намалува густината на течноста до моментот кога нејзината густина не се изедначи со онаа на телото и тогаш телото лебди. Изведено и објаснето од проф. Оливер Зајков. Институт за физика на Природно-математичкиот факултет во Скопје.
English: The Galileo's Ball experiment, showing how buoyancy depends on the density of the fluid. The water has greater density than the ball and the ball floats. When adding ethanol (alcohol) the density of the fluid decreases until the densities of the water and ball become equal and the weight of the ball balances with the buoyancy. This is called neutral buoyancy. Performed and explained by Prof. Oliver Zajkov at the Physics Institute at the Ss. Cyril and Methodius University of Skopje, Macedonia.
Français : Expérience de la balle de Galilée. L'expérience montre comment la flottabilité dépend de la masse volumique du fluide concerné. Ainsi, l'eau ayant une masse volumique plus grande que celle de la balle, celle-ci flotte dans ce liquide. Au fur et à mesure que l'éthanol, moins dense, est ajouté, la masse volumique du mélange diminue peu à peu et la balle flotte de moins en moins, jusqu'à ce que les masses volumiques soient équivalentes, ce qui amène la balle entre deux eaux. Expérience réalisée et expliquée par le professeur Oliver Zajkov de l'Institut de physique de l'université Saints-Cyrille-et-Méthode de Skopje de Macédoine. |
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Source | Own work |
Author | Andrejdam |
This video was taken during Wikiexperiments 2015 set up by Shared Knowledge.
You can see all videos in category Physics Wikiexperiments. |
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