overrule 发表于 2025-3-30 09:27:44
http://reply.papertrans.cn/17/1638/163706/163706_51.pngmorale 发表于 2025-3-30 15:45:30
Cooling Plasmas,oling through different processes. These are collisional excitation cooling through emission lines (..), cooling through collisional ionization losses (..), heating through recombinations (..), cooling through continuum emission processes (..), heating by photoionization (..), and Compton heating or cooling (..).不足的东西 发表于 2025-3-30 16:54:12
Thermal Phases of Diffuse Matter,or molecular gas embedded in hotter ionized phases. The spatial structure of these various thermal phases is driven by the interstellar gas seeking to attain a pressure balance and a dynamic balance between heating and cooling. Many of these phases are in a stochastic pressure balance with one another.腼腆 发表于 2025-3-31 00:47:32
http://reply.papertrans.cn/17/1638/163706/163706_54.pngcortex 发表于 2025-3-31 01:34:48
What Is the Diffuse Universe?,e briefly as their shock energy is radiated away. In clusters of galaxies, heated gas glows softly in X-rays, cooling over billions of years before finally falling back into the bright galaxy cores to help feed the massive monster black holes that lurk at their centers. In intergalactic space, jets我要威胁 发表于 2025-3-31 08:28:07
http://reply.papertrans.cn/17/1638/163706/163706_56.png招致 发表于 2025-3-31 10:51:00
Photoionizing Shocks, (8.77). Here instead we take the timescale for the flow to cool to 104 K from the immediate hot postshock region. By the time the plasma has dropped to this temperature, all the photionizing radiation can be generated by the cooling plasma has been radiated, upstream and downstream. This is at a po直言不讳 发表于 2025-3-31 15:04:50
Interstellar Dust,ed, either by magnetic fields or some other agency such as radiation pressure or mechanical effects, to produce a direction-dependent extinction which polarizes the light in transmission or scattering.描绘 发表于 2025-3-31 19:04:27
Introduction to Astrochemistry,ar species can be built up. In this chapter, we will simply get a taste for these phenomena. To find out more, the recent book by Emma Bakes (1997), and the reviews by Dalgarno (1987) and Genzel (1992) are strongly recommended (see notes on this chapter).