Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version nyu B notes v1.5 12/10/84; site acf4.UUCP Path: utzoo!linus!philabs!cmcl2!acf4!hkr4627 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