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-- Make a slab of ice, cheese, or chocolate, 1/2 inch thick, the same shape and

slightly smaller than the bottom of your microwave oven.

-- The hardest part is: DON'T make the slab in a metal or foil pan. Either make it

in glass, or else you have to take it out of the pan when it's solid.

-- Put the slab in the microwave. If there's a turntable in the microwave, turn it off

or take it out. The slab has to remain still.

-- Start giving it 15- to 20-second shots of cooking power, until soft spots begin

to appear in the slab. When there are enough soft spots, you'll see that they're

laid out like a checkerboard, in rows and columns of spots.

-- Carefully move the slab from the oven to a piece of newspaper spread out on

the table (so you don't make a mess).

-- Measure the distance between two spots in the same row or the same column.

It's hard to tell where a soft spot begins, or where the center of it is, so you'll have

to make several measurements and try to get a good average, reliable number.

It'll be 6.12 centimeters. That's half of the wavelength of the microwave cooking

power.

-- Now look inside, under, around, on the back, top, bottom, or side of the oven.

Find a little metal plate that shows the manufacturer, model number, input power,

and cooking power. Also on that plate, it'll tell the operating frequency of the oven.

All microwave ovens operate at the same frequency. It will say either " 2.450 GHz "

or "2450 MHz ". Those are both the same number.

-- Now you have the frequency and the wavelength. Speed is their product.

(0.1224 meter) x (2,450,000,000 per second) = 299,880,000 meters per second.

The official standard speed of light in vacuum is 299,792,458 , slightly less in air.

These numbers are less than 0.03% different. That's more accurate than the speed

was known before the 1880's. Not bad for using stuff that almost everybody has

around the house these days.

The moral of the story, as far as I'm concerned, is: What a miraculous age of

technology we live in.

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11y ago

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