The heat from a oven is slowly passed into the bread and the substance holds the heat upon removal relative to the time of heating. For a microwave, the substance is artificially raised in temperature from the outside in. As soon as the heat is stopped, the temporary warming stops and the core of the object is not as warm as the outer layers, pulling the heat inward. Cool replaces the heat as it goes inward. http://www.gallawa.com/microtech/howcook.html All liquids and food products, are made up of molecules. These molecules have positive and negative particles, so they tend to behave like microscopic magnets. As the positive half cycle of the microwave penetrates the food, the negative particles of the molecules are attracted and attempt to align themselves with this positive field of energy. Then, when the microwave energy alternates to the negative half cycle, the opposite occurs -- The negative particles are repelled and the positive particles are attracted, causing a flipping motion (actually, this reaction is the movement of the particles within each molecule, so, technically, they reverse polarity). This might be compared to a room full of people trying to run back and forth, from one side to the other. Obviously, there would be a lot of bumping, rubbing, agitation, and friction. Now, consider that the actual frequency of the RF energy used in microwave ovens is 2450 million cycles per second! Moreover, consider that within the course of one of those cycles, the molecules would actually change their direction (polarity) twice - once for the positive half-cycle and once for the negative half-cycle. This red-hot rate of vibration causes tremendous friction within the food, and - just as rubbing your hands together makes them warm - this friction produces heat. So the heat is produced directly in the food, but the food is not cooked, as is commonly believed, from the inside out. Actually, the cooking begins just beneath the outer surface and from there inward and outward, with the majority of the energy being expended in the outer layers. The rate and degree of heating depend on the depth and density of the food, as well as its ability to conduct heat. Because the microwave energy is changed to heat as soon as it is absorbed by the food, it cannot make the food radioactive or contaminated. When the microwave energy is turned off and the food is removed from the oven, there is no residual radiation remaining in the food. In this regard, a microwave oven is much like and electric light that stops glowing when it is turned off.
Particles do NOT grow bigger when they are heated. The substances which are composed of those particles get bigger. That is because the particles move faster when they are heated and jostle each other further apart, so it's the spaces between them that get bigger.
Oroweat no longer makes stuffing. Instead they make premium breads including those low in calorie and low in fat. They make specialty breads like Jewish Rye and whole grain breads.
Yes, a microwave oven can interfere with electromagnetic equipment, like a computer. A microwave oven can also interfere with radio signals, like those used for wireless Internet and cell phones.
crystalline gets hotter then amorphous
Bread contains only a few ingredients, but those ingredients vary depending on the type of bread. However, all breads contain some kind of flour, water, salt, and yeast.
10 centimeters or less If you mean "microwave oven", those operate at the frequency of 2.45 GHz, where the wavelength is 12.24 centimeters.
ultraviolet and microwave
Some things can be baked in a microwave. To me they do not look or taste the same as those baked in an oven. You must also watch the type of cookware used.
move you legs faster , and pump those arms .
It replaces a coax cable, which won't work at those frequencies.
man its awesome. No Vws come faster stock, or nicer for that matter. With those leather heated recarro racing seats? forget about it. A few bmws are faster and close to as nice, but you dont see many actually driving around. Look out for m3's and m5's.
Yes you can but it will not take but a day to spoil in the refrigerator. Milk is one of those foods that you have to be careful with. Try not to refrigerate heated milk often.
any microwave, exept for the ones that need more, should be specified. But those microwaves are not consumer products. I have a 1500 watt on a 15 amp, BTW.
Terrestrial microwave technologies share with satellite microwave technologies many of the scientific and technical improvements used to accomplish microwave transmissions. They are different in that satellite microwave technolgies seek to neutralize the effects of the atmosphere in the microwave transmissions. On the other hand, terrestrial micowave technologies seek the aid of atmospheric effects on microwaves to extend the range limitations imposed by the Earth's curvature. Examples of these terrestrial technologies include those used to exploit troposcattering and meteor-burst in microwave communications--not used at all in satellites. Professor Martinez
Amy Rose is most likely faster. She runs pretty fast and so those Knuckles. But it is most likely Amy is faster.
Some compounds fall apart when heated. This is because the molecules breakdown with the added heat. Ionic compounds are an example of those that fall apart.
Those that are closer to the Sun.
Those with a higher alcohol content
Breads that do not contain wheat, rye, barley, or oats (or any products derived from those grains) will not contain gluten. Look for breads made from tapioca flour, rice flour, almond flour, and many other gluten-free flours.
I'll assume that you're talking about the kitchen appliance that cooks with microwave radiation, called a "microwave oven" Many parts of the appliance are made with plastic, glass, and rubber. Some of those parts conduct heat, and others don't. None of them conduct electricity. Other parts are made with metals. Those parts do conduct heat and electricity. No, a microwave is not a conductor producing heat, its actually a glass tube, that transfers electric energy into an electromagnetic wave, which happens to excite water molecules.
It depends on a few different things that you haven't told us yet. What temperature is the water starting at? What is the power output on the microwave? How efficient is the microwave? To simplify things I'll assume that the water starts at room temperature (72F or 295.372K). I'll also assume that the microwave is a 1,000W unit. I'm also going to assume that it is 100% efficient, that is, it uses 1,000W in its magnetron and all that energy becomes heat in the water. The water needs to be heated from 72F (295.37K) to 100F (310.93K), there are 30mL of the water so this takes: 310.93-295.37=15.556K change in temperature. There are 30g (0.03kg) of water to be heated and the specific heat of water is 4.187kJ/kgK. Q=4.187*15.556*0.03 Q=1.95398916kJ 1954.0 J of heat need to enter the water. The microwave outputs 1000W which is 1000J/sec. This means the water should be microwaved for about 1.954 seconds. Keep in mind this is assuming the water is room temperature (it's probably not if it comes out of a faucet) and that the microwave is 100% efficient (it is most certainly not). Both of those facts mean it will take slightly longer to achieve the 100F. ~OR~ Just microwave some.
All of those products are sugar-based, sweet, and common toppings for toast, muffins, breads, and are used in baking.
Yes. Breads / grains and vegetables and fruits contain some of the highest amounts of natural fibers. All of those foods are vegetarian.
Its a really bad idea to put your mobile phone in the microwave. I'm sure there are other fun things to do to pass the time
The baby teeth of girls usually fall faster than those of the boys.