Re: microwave cooking

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1 total messages Started by Denis Chalifoux Tue, 13 Sep 1994 05:04

#1281

Author: Denis Chalifoux
Date: Tue, 13 Sep 1994 05:04

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Hi there!

This was the first message that I have received from this list.  I like it
already!

This is an excellent question to ponder.  However a first glance I would have
predicted the higher the water content, the *higher* the temperature because
the heating effect is *due* to the action of microwaves on water molecules
even though water has a higher heat capacity.

Just my gut feeling on these two opposing factors...

When they say "bones attract the microwaves more than the meat", I
personally wouldn't necessarily assume "absorb" but perhaps bones do
attract and merely conduct the  waves in the same way that a lightening rod
does electricity?

This is certainly worth more thought/investigation.   I think I have a
resource somewhere on microwave ovens...

I may get some of my IB students to act on it.

- Denis

Denis Chalifoux    | uq130@freenet.victoria.bc.ca   ::. ' /  /  /  /  /  .
Physics Teacher    |______________________________  ::::`.  /  /  /  /  /
Ross Sheppard High |"With technology you are either ::::::\   /  /  /  /
Edmonton AB Canada | a steamroller or are the road.":::::::L_____________

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             the other sled dogs have to look forward to!"

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