INTRODUCTION
A microwave oven is a kitchen electrical appliance that passes an electromagnetic wave with an extremely high frequency that is used to cook food. By absorbing energy from water molecules in the food, heat is produced, and therefore cooking can be performed. Besides cooking, microwave oven can be used to warm up food as well as used to defrost frozen food. Invention of microwave ovens definitely saves us a lot time and electricity.
During this week laboratory class, we have been assigned to conduct tests on various models of microwave ovens. We tested on the abilities of three models of microwave ovens which are National, Sharp and LG in heating water, reheating mushroom soup, defrosting meat, cooking meat and finally in cooking rice. In addition, we have assessed the ease of use of those three microwave ovens too while carrying out the testing regarding their functions.
Moreover, in order to test how well the microwave ovens have performed, we have measured the temperature of the water, mushroom soup as well as the meat. The temperature of water and mushroom soup has been measured using a thermometer whilst the temperature of the meat has been measured using a digital meat thermometer. A meat thermometer is designed specially to measure the internal temperature of meat and other cooked foods.
Results obtained from the evaluation of the features found on National, Sharp and LG microwave ovens as well as the results we get regarding the microwave ovens’ abilities and performances have been tabulated. By doing so, it is easier for us to make comparison based on the tables.
PROCEDURES
1. The different features that are found on three models of microwave ovens; National, Sharp and LG have been compared.
2. N...
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...s evenly throughout the food, in the other words heat exist everywhere.
To sum up, it is important for us to understand the basic principles of microwave cooking in order to ensure that food will be properly and safely cooked.
2. What are the advantages of microwave ovens to conventional ovens?
There are many advantages of microwave ovens as compared to conventional ovens. Firstly, conventional oven cooks at a slower pace, whereas the cooking time of microwave is short. Besides, because of the speed of microwave, cooking is more energy efficient as the energy heats only the foods, not the oven compartment. Furthermore, foods cooked by using microwave oven cause less destruction of nutrients than using a conventional oven. In fact, foods cooked in a microwave oven may keep more of their vitamins and minerals because foods cook faster and require no added water.
Experimental Summary: First, my partner and I put the marshmallow and cheese puff on T-pins and used the Electronic Balance to measure the mass of each of them. Next, we put 100 mL of water in the 100 mL Graduated Cylinder and poured it into the 12 oz. soda can. We measured the temperature of the water with the thermometer. After
First, a calorimeter was constructed with three standard styrofoam cups. One cup was stacked within the second for insulation, while the third cup was cut in half to be used as a lid. The lid was made to increase accuracy when recording the temperature. The temperature probe hooked up to Logger Pro software poked a hole in the top of the calorimeter by applied force with the end of the probe through the Styrofoam. Meanwhile, 40mL of deionized water were measured out in two clean 50 mL graduated cylinders, and poured into 100 mL beakers. The beakers and graduated cylinders were cleaned with deionized water to avoid contamination that may cause error. One of the beakers was placed onto a hot plate, which was used to heat the water in the beaker. The other beaker rested at room temperature. Once heated and at room temperature, the initial temperature was measured with the probe. Next, the two 40 mL of deionized water were poured into the calorimeter, quickly sealed with the lid, and the temperature probe emerged through the top of the calorimeter into the water to measure the temperature so the calorimeter constant would be determined. The equations used to determine the calorimeter constant were Δq = mCΔT and Δq =
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In these commentaries, Schwarcz also answers questions that people and the media have and offer advice to people. For example, a listener asked “How long one should allow microwaved food to stand after cooking to ‘allow the microwaves to escape?” He responded by describing how the food on the inside is cooked through the heat transfer from the exterior, which allows the food to finish cooking. Additionally, it is essential to leave the food to stand for a few minutes. However, this does not allow the microwaves heat to leave, but for the interior to finish cooking as well as the exterior. If you don’t leave the food to settle there for a few minutes than it will leave the cooking process incomplete.
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People all around the world are busy. Busy with work, school and other extra activities. No one ever has time to cook, so families are always going out to eat at a restaurant. This essay will include comparison between eating at home and eating at a restaurant in terms of the price, cleanliness, taste and service.
The microwave is a prime example of technology making us happy. If we were to get rid of the microwave, many people would be angry because it is a very helpful and time saving device. If there was no microwave people would not be able to defrost the ground meat they forgot to leave out, nor would they be able to cook a hot pocket for lunch when they were short on time. Some people believe that items that are efficient make society happy.
- More Work for Mother: The Ironies of Household Technology from the Open Hearth to the Microwave, Ruth Schwartz