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Re: Taste: Microwave Heating vs Boiling

Copper tunneling is not a possible reason because of the thickness of these
coatings. Most corrosion is a result of electrochemical effects. Ion
migration is a common issue generally ignored by physicists but commonly
taught is chemistry and materials science classes. That ionic conductivity
is a more important contribution to the electrical conductivity of some
materials than electrical conductivity also tends to get ignored in physics.


At 5:49 PM -0800 2/16/2001, Leigh Palmer wrote:
-- ions -- I assume, as others have stated, the difference is mostly metal
ions from the tea kettle. My preferred tea kettle has stainless steel sides
and a copper bottom. I suspect the copper is the key.

What is the probability of enough copper tunneling through
the stainless steel to taste?


Dr. Lawrence D. Woolf; General Atomics, 3550 General Atomics Court, Mail
Stop 15-242, San Diego, CA 92121