So I decided my experiment is too simple and because I cannot be bothered changing my aim, hypothesis and essentially my whole experiment, i decided to just analyse the microwave and how it manages to pop the popcorn kernels as well as how they pop. So here's some research about that.
Microwaves heat food using dialectric heating (also known as electronic heating, RF heating and high frequency heating), which is the process in which radiowave or microwave electromagnetic radiation heats a dielectric material. Yeah, by the way a dielectric is an electrical insulator that may be polarized by the action of an applied electric field.
Umm anyways, so the microwave uses microwave radiation to heat water and other polarized molecules in the food. This excitation is fairly uniform, leading to food being more evenly heated, except for thick objects.
A microwave oven works by passing non-ionizing microwave radiation, usually at a frequency of 2.45 gigahertz (GHz)—a wavelength of 122 millimetres (4.80 in)—through the food. Microwave radiation is between common radio and infrared frequencies. Water, fat, and other substances in the food absorb energy from the microwaves dielectric heating. Many molecules (such as those of water) are electric dipoles, meaning that they have a positive charge at one end and a negative charge at the other, and therefore rotate as they try to align themselves with the alternating electric field of the microwaves. This molecular movement represents heat which is then dispersed as the rotating molecules hit other molecules and put them into motion.
A common misconception is that microwave ovens cook food "from the inside out". In reality, microwaves are absorbed in the outer layers of food in a manner somewhat similar to heat from other methods. The misconception arises because microwaves penetrate dry non-conductive substances at the surfaces of many common foods, and thus often induce initial heat more deeply than other methods.
Umm anyways, so the microwave uses microwave radiation to heat water and other polarized molecules in the food. This excitation is fairly uniform, leading to food being more evenly heated, except for thick objects.
A microwave oven works by passing non-ionizing microwave radiation, usually at a frequency of 2.45 gigahertz (GHz)—a wavelength of 122 millimetres (4.80 in)—through the food. Microwave radiation is between common radio and infrared frequencies. Water, fat, and other substances in the food absorb energy from the microwaves dielectric heating. Many molecules (such as those of water) are electric dipoles, meaning that they have a positive charge at one end and a negative charge at the other, and therefore rotate as they try to align themselves with the alternating electric field of the microwaves. This molecular movement represents heat which is then dispersed as the rotating molecules hit other molecules and put them into motion.
A common misconception is that microwave ovens cook food "from the inside out". In reality, microwaves are absorbed in the outer layers of food in a manner somewhat similar to heat from other methods. The misconception arises because microwaves penetrate dry non-conductive substances at the surfaces of many common foods, and thus often induce initial heat more deeply than other methods.
I will combine this research with my popcorn research later on in my discussion in my actual experiment report. Oh man, I really need to start worrying about my experiment now... i want to change my aim because it seems overly simple but could I simply analyse the variables at a Year 10 level and still carry on counting kernels? Pleaaase Ms Zhang?
Hmm, i should stop procastinating and blog more. Bye (:
Hmm, i should stop procastinating and blog more. Bye (:
