Chronology | Current Month | Current Thread | Current Date |
[Year List] [Month List (current year)] | [Date Index] [Thread Index] | [Thread Prev] [Thread Next] | [Date Prev] [Date Next] |
I don't think conductivity has anything to do with microwave absorption*. Water is a
rather good insulator -- Try heating a pair of glasses, one with brine, the other
deionized water. I'll be surprised if the temps are more different than expected due to
variations in the microwave field with position -- you have a "carousel" oven? Both water
and fats, fatty acids, glycerides, etc. have O-H bonds whose stretching frequency is close
to that of the oven's magnetron. Amino acids, and, therefore, proteins, also have OH
bonds (in the carboxylic group), so they heat up too. I would expect the heating to be
some monotonically increasing function of the density of OH bonds. I'll ask my
nutritionist friend about the comparative densities in egg yolk and white.