Re: H2O Microwave Criticality

[Kerembaev@cs.com]

Fellows,

I thinking, if it is true, may be we have two different phenomenas.
The first. "High energy supercritical state" - the energy stored in liquid.
I do not know if amount of stored energy will be enough to cause a steam 
explosion.

The second.  "Orange juice state" - the energy stored in the cup walls.
I notice that, when I heat up thick liquids in the microwave oven, some times 
the cups surface have higher than liquid's temperature.
May be it is possible that during heat up process the conventional heat 
transfer from cup's surface to the orange juice is blocked by ....air bobbles 
or pulp. Shaking restore the conventional heat transfer causes fast and 
violent boiling?
Brian, what your cup made from? China (material)? How thick is it?

Emil.
kerembaev@cs.com

Why people have three different languages, writing, spoken and thinking?
Why can't we write what we say and say what we think?

"Unknown Author"


In a message dated 1/25/00 3:34:45 Pacific Standard Time, 
Brian_Gaulke@hc-sc.gc.ca writes:

<< 
 "However, for the cup and water to both be so clean that no nucleation sites
 were present to a degree allowing a high energy supercritical state, in a
 casual environment, boggles the mind."
<<< 
>>
 You evidently didn't see my prior reply.  I was heating grape juice in the
 microwave and experienced explosive boiling.  When I say explosive, I mean,
 while I was watching, there was a sudden loud WHUMP, and grape juice had 
covered
 the inside of the microwave and was running out under the door onto the 
floor.
 If this is possible with grape juice in an ordinary glass kitchen bowl 
(somewhat
 the worse for wear with visible surface scratches), I see no reason to doubt 
the
 story posted earlier.
 
 Brian R. Gaulke, CHP
   >>
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