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Re: microwave, RF heating



¶ (2) that's another necessary xpt.

¶ (1) Yes and no, I always thought oil was superior because it didn't boil and produce a
thermal insulating layer, the "hot pan effect." The first attachment doesn't mention
agitation and purposely, to slow cooling, has the other quenchants hot. The second
confirms my thought, "sort of."

bc



brian whatcott wrote:

At 11:00 PM 5/30/00 -0700, Bernard G. Cleyet & Nancy Ann Seese wrote:

In two identical (well, from the same mold) goblets
equal masses of U.S.P. mineral oil
(edible) and olive oil 108 g.

temp rises (respectively) four C. degs. and 36
(note the glasses absorb, as the bases of
both were quite warm (~ 45 C.)

Smiths and home metalwork enthusiasts need to quench then temper
carbon steels.
The fastest rate is provided by cold water, then oil, and air cooling
serves for some alloy steels.

They note a difference in severity between mineral oil, the usual choice,
and vegetable oils. The latter have lower specific heat capacities, which
doubtless contributes to your finding.

Brian

brian whatcott <inet@intellisys.net>
Altus OK

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