This book presents a novel approach to the teaching of dynamic aspects of the operation of semiconductor and opto-electronic devices. Such dynamic aspects often determine the steady state conditions. Also, the dynamical operation of such devices is of increasing importance as modern methods of communicating data and information require electronic devices that switch electrical or optical signals at ever faster rates. The author discusses the rates at which electrons and holes can reach equilibrium, the rates at which transistors and diodes can switch, and the rates at which electrons and holes can interact with photons, and with protons. He also applies the rate equations in a unified way to models of light-emitting diodes, injection lasers and photodiodes. Finally, the author discusses more-advanced topics on the photon statistics of injection lasers, mode-locking and the application of rate equations and Maxwell's equations to opto-electronic devices.

This book presents a novel approach to the teaching of dynamic aspects of the operation of semiconductor and opto-electronic devices. Such dynamic aspects often determine the steady state conditions. Also, the dynamical operation of such devices is of increasing importance as modern methods of communicating data and information require electronic devices that switch electrical or optical signals at ever faster rates. The author discusses the rates at which electrons and holes can reach equilibrium, the rates at which transistors and diodes can switch, and the rates at which electrons and holes can interact with photons, and with protons. He also applies the rate equations in a unified way to models of light-emitting diodes, injection lasers and photodiodes. Finally, the author discusses more-advanced topics on the photon statistics of injection lasers, mode-locking and the application of rate equations and Maxwell's equations to opto-electronic devices.

Great barbecue and grilled meats are at the heart of summer cooking, and in this book from barbecue expert Joe Carroll, fire-cooked foods are approachable and downright delicious. With more than 30 mouthwatering recipes and six informational essays in this handy book - adapted from Carroll's Feeding the Fire - he proves that you don't need fancy equipment or long-held regional traditions to make succulent barbecue and grilled meats at home. Barbecue Rules teaches the hows and whys of live-fire cooking: how to roast a pork loin (and what cut to ask your butcher for), how to create low and slow heat, why quality meat matters, and how to make the best sides to accompany the main event (the key is to keep it simple). With recipes for classics like Beef Brisket and Pulled Pork Shoulder and more adventurous flavours like Sweet Tea-Brined Poussins and Lamb Saddle Chops with Mint-Yogurt Sauce, there are recipes for every palate and outdoor occasion.