What is a wireless charger and why does it use magnetism BY: Owen Sheils

-
By:Owen Sheils
Date:3/13/19







                     Phones like IPhone and Android have made a new charging method called magnetic induction. What is magnetic induction, magnetic induction is the process by which an object or material is magnetized by an external magnetic field. Making the newest phones easier to charge then carrying a charger around in your pocket.  As many know phone companies have changed there screens from plastic and glass to just glass and people feel phone companies are ripping them off but this is because glass allows energy to pass through making phones be able to be charged wireless.
                       This is done by an electrical current causing a magnetic field creating voltage that powers peoples phone. Although 29% of people use wireless charging.  This is because people need accessories to charge it wireless and could be expensive, they also have to be plugged in with a cord.  Because this whole thing is new to the technology world it is not efficient and charging your phone is probably better with a cord. The CEO of Morphie explained how its better then just sitting around waiting for your phone to charge, but these wireless chargers are better off in bedrooms.

                        There are mainly two types of wireless chargers these are stands and pads.  When looking for the best quality and accessibility whether your snoozing an alarm clock or looking at the time.  Also its easier then trying to plug in your phone when its pitch black in your room.

                     With this becoming a thing it will be a useful tool for the future and may be used more then in the future then cords.  This will happen by phone companies whether its well known phone brands like Iphone or Samsung and on the other sides.  make chargers for those phones will make advancements making it more efficient then it is today. 


Image result for wireless chargers   Image result for wireless chargers

https://www.computerworld.com/article/3293818/the-state-of-wireless-charging-2018-and-beyond.html
https://www.nytimes.com/2018/10/03/technology/personaltech/wireless-charging-pros-cons.html?rref=collection%2Ftimestopic%2FMagnets%20and%20Magnetism&action=click&contentCollection=science&region=stream&module=stream_unit&version=latest&contentPlacement=5&pgtype=collection




Comments

Post a Comment

Popular posts from this blog

Chemically termolecular reactions: The fourth class of chemical reactions

-
Image
Chemically termolecular reactions: The fourth class of chemical reactions Maisy Chase Up until now only three classes of chemical reactions were known. Unimolecular reactions occur when one reactant undergoes bond breaking or forming to create different products. Bimolecular reactions are where two reactants collide and then undergo bond breaking or forming. Termolecular association reactions, where two reactants collide to form a whole with a new chemical bond between the two reactants. A third molecule, known as the bath gas, then removes some of the internal kinetic energy of that molecule to stabilize it. Researchers from Columbia University , led by Assistant Professor of Mechanical Engineering Michael P. Burke, have discovered a fourth class of chemical reaction known as “chemically termolecular reactions.” This involves the breaking and bonding of three molecules. The team showed that these chemically termolecular reactions not only are major chemical pathways but also ...
Read more

Mahar-ullah Shahminah- Molecular Gastronomy

-
Image
Molecular Gastronomy   By: Shahminah Mahar-ullah Date:3/22/19 Molecular Gastronomy is both a fusion of science and cooking. The scientific discipline gives the chef complete control of what the texture, taste, and physical appearance of the dish. Molecular Gastronomy is a modern unique style of cooking that some would say it could be considered art. There are three aspects of Molecular Gastronomy, as i said before it is texture,taste,and physical appearance. Molecular Gastronomy can have a very simple and familiar taste or a new and unique taste. Taste is often a aspect that is forgotten about in Molecular Gastronomy. Mostly because people who don't know much about the style of cooking kinda forget that its actually cooking ,not just some form a science. Taste is the main focus with cooking in general and with molecular cooking taste can be brought to a whole new level since you have complete control over each part of the dish. Same goes for physical appearance and ...
Read more

Force and Motion

-
Image
Zach Fluck Science blog Force and Motion Blog Sir Isaac Newton was an English astronomer, physicist, and mathematician, born on December 25, 1642. He died on March 20, 1727, most likely from mercury poisoning or old age. However, during his life, he made several contributions to modern science and advanced our understanding of physics tremendously. Arguably his most famous discovery was gravity. However, he had to use his 3 laws of motion to make this accomplishment. Newton understood that an object at rest will stay at rest, unless acted on by unbalanced forces. Therefore, if an object such as an apple is in a resting position there must be a force to make the apple fall to the ground. He discovered this invisible force to be gravity. At a young age Newton was removed from school to be a farmhand. Despite returning to school the turning point in his live was he left his hometown to attend Cambridge University. After attending Cambridge he returned to his hometown where his observat...
Read more