As so often, was also in this invention, the random godfather: In 1946, did the research, the engineer Percy Spencer in the laboratories of the American arms company Raytheon. As the scientists remained during an experiment on the Radar for a short time in front of a magnetic field tube, the heart of the radar system, to stand, he noticed out of the ordinary: In his jacket pocket had turned a chocolate bar all of a sudden in a sticky lump and, although Spencer had perceived no heat. He realized, finally, that the of the magnetic field tube of the emitted micro-waves cause the chocolate were melt, the principle of the microwave Oven was discovered.at the Beginning, as heavy as a small
It was not until the year 1954, until the first microwave oven with the name "Radar" I was sold. In contrast to a modern device, which is convenient to the kitchen, pantry space, was the "radar range" with its 750 kilograms and the size of a freezer just handy and space-saving. This and the then steep price of $ 2,000, it led to the fact that microwave ovens were initially used only in canteens and large Restaurants. Only from the mid-60s, the price of the "microwave-reduced the size". Since then, the kitchen appliance with the "Ping held kitchen" is also being used in countless private.It is
is The fact that the microwave can prepare in a matter of minutes a warm meal, is mainly due to the physical properties of the water. In all foods containing molecule consists of a negatively polarized oxygen atom and two positively polarized hydrogen atoms – a condition that is referred to as a dipole. The so-called Magnetron, core part of the microwave oven, generates an electromagnetic field, which umpolt with a frequency of 2.45 GHz permanent. This in turn forces the water molecules with their dipoles in accordance with the electromagnetic field. Up to 5 billion Times per second, the angled water vibrate molecules and generate friction heat.warming from the inside
However, the microwave oven has its pitfalls. The different components and States of Aggregation of a food product can lead to that the heat is distributed in a meal evenly. It is therefore advisable to take out the food and to stir and to warm up in several intervals. Occasionally, the food, the water contained can be heated by the micro waves also beyond the boiling point, to boil without. As a result, a so-called Superheating arises. A vibration is sufficient to allow a portion of the water exploded into steam transferred – the element of Surprise that you miss for sure would like to.
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