Tag Info

New answers tagged

1

Actually, this is a very general issue that affects all continuous measurable quantities. Whenever you make a measurement of a continuous quantity, you are choosing from all possible real numbers within the allowed range for that quantity. There are an infinite number of possible values, and thus the probability of getting a specific one of them - like $\xi ...


1

Regarding your "at least" vs "greater than": I think your intuition about "at least" vs "greater than" works for discreet outcomes, but not continuous ones like what you are considering. Well, at least I think your parameter squiggle is continuous? Read on if so. Think about a six-sided die. This is a discreet case. The probability to roll at least 3 is ...


1

I don't just mean reactions that require heat to proceed, storing surplus energy in chemical bonds. I wonder about strongly endothermic reactions that suck heat out of environment A reaction that requires heat to proceed, a reaction that sucks heat out of the environment, and an endothermic reaction are all the same. These are all just descriptions of ...


0

What happens is called photoelectric effect, the microwave causes electrons in the food (specifically in the water molecules) to go away: this process leads to energy i.e heat. That's why it is not a good idea to put a metal inside the microwave. In fact Microwave is healthier because it doesn't vaporize the water molecules. Some nutrients do actually get ...


0

I've no idea if this is possible, I'm just proposing a mechanism: Microwaves heat food by causing polar molecules (eg water) to vibrate - I'm guessing you could in theory detect the equivalent of magnetisation in the foodstuff, where clusters of molecules have been left aligned by the microwaves? I doubt the effect would last long in such a noisy (hot!) ...


0

Maybe it helps to approach that problem in this - somewhat "backward" way: Putting food in a microwave oven basically just heats it - in a conceptually ideal way, (if it would be uneven in practise.) But other ways to cook are way more prone to leave artefacts in the food; like brown, caramelized surface parts, or bigger parts being softer/more cooked on ...



Top 50 recent answers are included