🚀 go-pugleaf

Ludwik Kowalski,  kowalski@apollo.montclair.edu writes :
>
>Pepperoni versus baloney. Is water added to meat products?
>Please help me to interpret data (see below) on microwave heating. I took a
>piece of pepperoni (a cylinder whose diameter and height were 3 cm) and heated
>it in the microwave oven for 30 seconds. Then the increase of the temperature
>was measured in the center of the piece; it was 51 degrees C. A bologna
>sausage, carved to the same size and shape, was also heatd under identical
>conditions; the increase in temperature was only 32 degrees C. The masses of
>two samples were 30 and 33 grams, respectively.
SNIPSNIP

> How can relative
>amounts of heat deposited in different substances be evaluated? According to
>my oven instruction "bones attract more microwave energy than meat." The
>
SNip Snip
Any Physical science text book from the 9th grade on up will
discuss thermal energy transfer and specific heat. Obviously water
molecules absorb micro wave radiation many times more efficiently than
metals which should reflect this form of 'light'  (EM radiation).

A calorimeter is used to measure changes in temperature and so
calculate changes in thermal energy and specific heats.
Landon

--
-----------------------------------------------
lwood@ednet1.osl.or.gov    |   Landwood@aol.com
-----------------------------------------------
Grant Union H.School           John Day, OR