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Quantum mechanics is the fundamental physical theory that describes the behavior of matter and of light; its unusual characteristics typically occur at and below the scale of atoms.[2]: 1.1 It is the foundation of all quantum physics, which includes quantum chemistry, quantum field theory, quantum technology, and quantum information science. Quantum mechanics can describe many systems that classical physics cannot. Classical physics can describe many aspects of nature at an ordinary (macroscopic and (optical) microscopic) scale, but is not sufficient for describing them at very small submicroscopic (atomic and subatomic) scales. Classical mechanics can be derived from quantum mechanics as an approximation that is valid at ordinary scales.[3] Quantum systems have bound states that are quantized to discrete values of energy, momentum, angular momentum, and other quantities, in contrast to classical systems where these quantities can be measured continuously. Measurements of quantum systems show characteristics of both particles and waves (wave–particle duality), and there are limits to how accurately the value of a physical quantity can be predicted prior to its measurement, given a complete set of initial conditions (the uncertainty principle). Quantum mechanics arose gradually from theories to explain observations that could not be reconciled with classical physics, such as Max Planck's solution in 1900 to the black-body radiation problem, and the correspondence between energy and frequency in Albert Einstein's 1905 paper, which explained the photoelectric effect. These early attempts to understand microscopic phenomena, now known as the "old quantum theory", led to the full development of quantum mechanics in the mid-1920s by Niels Bohr, Erwin Schrödinger, Werner Heisenberg, Max Born, Paul Dirac and others. The modern theory is formulated in various specially developed mathematical formalisms. In one of them, a mathematical entity called the wave function provides information, in the form of probability amplitudes, about what measurements of a particle's energy, momentum, and other physical properties may yield.

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Sporządzana z drobiu (najczęściej kury[1][2] lub kurczaka, rzadziej z kapłona[3]), ewentualnie z wołowiny, baraniny (np. rosół skopowy ze Śląska Cieszyńskiego[4]) lub na Górnym Śląsku z gołębi[5]. Podawana zazwyczaj z makaronem[6] typu nitki[7], wstążki lub z kluskami (np. lanymi), z ziemniakami, ryżem lub plackiem. Rosół jest potrawą, którą przygotowuje się stosunkowo długo. Przygotowanie polega na gotowaniu mięsa wraz z zestawem jarzyn – włoszczyzną. Aby przygotować smaczny i esencjonalny rosół, należy gotowanie składników rozpocząć od zimnej wody, powoli doprowadzając do lekkiego wrzenia. Taki sposób gotowania sprawia, że większość składników zawartych w mięsie i warzywach przechodzi do wywaru, który po doprawieniu staje się rosołem. Rosół stanowi też półprodukt – bazę do przygotowania wielu innych zup, m.in.: krupniku na rosole[8][9].