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From: hkr4627@acf4.UUCP (Hedley K. J. Rainnie)
Newsgroups: net.physics
Subject: Re: Behavior of macaroni in a microwave oven?
Message-ID: <2980001@acf4.UUCP>
Date: Sat, 13-Jul-85 13:41:00 EDT
Article-I.D.: acf4.2980001
Posted: Sat Jul 13 13:41:00 1985
Date-Received: Thu, 18-Jul-85 00:55:36 EDT
References: <2970@nsc.UUCP>
Organization: New York University
Lines: 14

Consider the ancient microwave you must be using at work. Perhaps your
company could do more to provide their employees with a work environment
conducive to goofing off (i.e. eating when they whould be working).  One
of the problems with older microwaves or cheaper models was the formation
of standing waves with their attendant nodes (areas of little or no energy).
In the early days, this problem was treated with the Deluxe Carousel models
of microwave (shades of fifties technology!). I'd like to say that I know
how they handle the problem today, but, alas, I don't. Also, consider: the
microwave energy is most efficiently absorbed by water molecules in the
food.  In a given edible sample, the high water content of one region may
result in it heating to incandescence before a low-water region even reaches
tepidity. Try stirring periodically and moving the mass-quantity around in
the chamber -- the microwave cavity.
       R