Facts About Microwaves Science at Lilly Hoover blog

Facts About Microwaves Science. Microwaves are a portion or band found at the higher frequency end of the radio spectrum, but they are commonly distinguished. Instead of a flame or electric coil generating heat that warms food from the outside, the microwaves penetrate food and create heat. Microwaves bounce around in the chamber and cook food through radiation heating—exciting molecules within an object—by becoming lodged in water, sugars, and fats. The federal communication commision (fcc) in the u.s. Microwaves have a range of applications, including. Microwaves are defined as radio waves with a wavelength in the range of 3,000 to 30,000 mhz.

Microwaves presentation
from www.slideshare.net

Microwaves are a portion or band found at the higher frequency end of the radio spectrum, but they are commonly distinguished. Microwaves have a range of applications, including. Microwaves are defined as radio waves with a wavelength in the range of 3,000 to 30,000 mhz. Instead of a flame or electric coil generating heat that warms food from the outside, the microwaves penetrate food and create heat. The federal communication commision (fcc) in the u.s. Microwaves bounce around in the chamber and cook food through radiation heating—exciting molecules within an object—by becoming lodged in water, sugars, and fats.

Microwaves presentation

Facts About Microwaves Science Instead of a flame or electric coil generating heat that warms food from the outside, the microwaves penetrate food and create heat. Microwaves are a portion or band found at the higher frequency end of the radio spectrum, but they are commonly distinguished. The federal communication commision (fcc) in the u.s. Microwaves have a range of applications, including. Microwaves are defined as radio waves with a wavelength in the range of 3,000 to 30,000 mhz. Instead of a flame or electric coil generating heat that warms food from the outside, the microwaves penetrate food and create heat. Microwaves bounce around in the chamber and cook food through radiation heating—exciting molecules within an object—by becoming lodged in water, sugars, and fats.

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