|MLA Citation:||Bloomfield, Louis A. "How Everything Works" How Everything Works 21 Nov 2017. Page 149 of 160. 21 Nov 2017 <http://www.howeverythingworks.org/prints.php?topic=all&page=149>.|
About the lens: in principle, all you need is one convex lens. A giant magnifying glass will do. But it has a couple of constraints. Because your television screen is pretty large, the lens diameter must also be pretty large. If it is significantly smaller than the TV screen, it won't project enough light onto your wall. And to control the size of the image it projects on the wall, you'll need to pick just the right focal length (curvature) of the lens. You'll be projecting a real image on the wall, a pattern of light that exactly matches the pattern of light appearing on the TV screen. The size and location of that real image depends on the lens's focal length and on its distance from the TV screen. You'll have to get these right or you'll see only a blur. Unfortunately, single lenses tend to have color problems and edge distortions. Projection lenses need to be multi-element carefully designed systems. Getting a good quality, large lens with the right focal length is going to cost you.
The other big problem is more humorous. Real images are flipped horizontally and vertically relative to the light source from which they originate. Unless you turn your TV set upside-down, your wall image will be inverted. And, without a mirror, you can't solve the left-right reversal problem. All the writing will appear backward. Projection television systems flip their screen image to start with so that the projected image has the right orientation. Unless you want to rewire your TV set, that's not going to happen for you. Good luck.
By giving the sealed bottle a shake, your mother-in-law is simply speeding up the approach to equilibrium. She is helping the CO2 molecules leave the beverage and enter the gas phase. The bottle then pressurizes faster, but at the expense of dissolved molecules in the beverage itself. If there is any chance that you'll drink more before equilibrium has been reached, you do best not to shake the bottle. That way, the equilibration process will be delayed as much as possible and you may still be able to drink a few more of those CO2 molecules rather than breathing them.
Incidentally, shaking a new bottle of soda just before you open it also speeds up the equilibration process. For an open bottle, equilibrium is reached when essentially all the CO2 molecules have left and are in the gas phase (since the gas phase extends over the whole atmosphere). That's not what you want at all. Instead, you try not to shake the beverage so that it stays away from equilibrium (and flatness) as long as possible. For most opened beverages, equilibrium is not a tasty situation.
As far as the food is concerned, the presence of the spoon redirected the microwaves somewhat, but probably without causing any noticeable changes in how the food cooked. There is certainly no residual radiation of any sort and the food is no more likely to cause cancer after being cooked with metal around than had there been no spoon with it. In general, leaving a spoon in a cup of coffee or bowl of oatmeal isn't going to cause any trouble at all. I do it all the time. In fact, having a metal spoon in the liquid may reduce the likelihood of superheating the liquid, a dangerous phenomenon that occurs frequently in microwave cooking. Superheated liquids boil violently when you disturb them and can cause serious injuries as a result.
Nucleation usually occurs at hot spots during stovetop cooking or at defects in the surfaces of cooking vessels. Glass containers have few or no such defects. When you cook water in a smooth glass container, using a microwave oven, it is quite possible that there will be no nucleation on the walls of the container and the water will superheat. This situation becomes even worse if the top surface of the water is "sealed" by a thin layer of oil or fat so that evaporation can't occur, either. Superheated water is extremely dangerous and people have been severely injured by such water. All it takes is some trigger to create the first bubble-a fork or spoon opening up the inner surface of the water or striking the bottom of the container-and an explosion follows. I recently filmed such explosions in my own microwave (low-quality movie (749KB), medium-quality movie (5.5MB)), or high-quality movie (16.2MB)). As you'll hear in my flustered remarks after "Experiment 13," I was a bit shaken up by the ferocity of the explosion I had triggered, despite every expectation that it would occur. After that surprise, you'll notice that I became much more concerned about yanking my hand out of the oven before the fork reached the water. I recommend against trying this dangerous experiment, but if you must, be extremely careful and don't superheat more than a few ounces of water. You can easily get burned or worse. For a reader's story about a burn he received from superheated water in a microwave, touch here.
Here is a sequence of images from the movie of my experiment, taken 1/30th of a second apart:
Glass containers are clearly the most likely to superheat water because their surfaces are essentially perfect. Glasses have the characteristics of frozen liquids and a glass surface is as smooth as... well, glass. When you overheat water in a clean glass measuring cup, your chances of superheating it at least mildly are surprisingly high. The spontaneous bubbling that occurs when you add sugar, coffee powder, or a teabag to microwave-heated water is the result of such mild superheating. Fortunately, severe superheating is much less common because defects, dirt, or other impurities usually help the water boil before it becomes truly dangerous. That's why most of us avoid serious injuries.
However, even non-transparent microwaveable containers often have glass surfaces. Ceramics are "glazed," which means that they are coated with glass for both sealing and decoration. Many heavy mixing bowls are glass or glass-ceramics. As you can see, it's hard to get away from trouble. I simply don't know how plastic microwaveable containers behave when heating water; they may be safe or they may be dangerous.
If you're looking for a way out of this hazard, here are my suggestions. First, learn to know how long a given amount of liquid must be heated in your microwave in order to reach boiling and don't cook it that long. If you really need to boil water, be very careful with it after microwaving or boil it on a stovetop instead. My microwave oven has a "beverage" setting that senses how hot the water is getting. If the water isn't hot enough when that setting finishes, I add another 30 seconds and then test again. I never cook the water longer than I need to. Cooking water too long on a stovetop means that some of it boils away, but doing the same in a microwave oven may mean that it becomes dangerously superheated. Your children can still "cook" soup in the microwave if they use the right amount of time. Children don't like boiling hot soup anyway, so if you figure out how long it takes to heat their soup to eating temperature and have them cook their soup only that long, they'll never encounter superheating. As for dad's coffee water, same advice. If dad wants his coffee boiling hot, then he should probably make it himself. Boiling water is a hazard for children even without superheating.
Second, handle liquids that have been heated in a microwave oven with respect. Don't remove a liquid the instant the oven stops and then hover over it with your face exposed. If the water was bubbling spasmodically or not at all despite heavy heating, it may be superheated and deserves particular respect. But even if you see no indications of superheating, it takes no real effort to be careful. If you cooked the water long enough for it to reach boiling temperature, let it rest for a minute per cup before removing it from the microwave. Never put your face or body over the container and keep the container at a safe distance when you add things to it for the first time: powdered coffee, sugar, a teabag, or a spoon.
Finally, it would be great if some entrepreneurs came up with ways to avoid superheating altogether. The makers of glass containers don't seem to recognize the dangers of superheating in microwave ovens, despite the mounting evidence for the problem. Absent any efforts on their parts to make the containers intrinsically safer, it would be nice to have some items to help the water boil: reusable or disposable inserts that you could leave in the water as it cooked or an edible powder that you could add to the water before cooking. Chemists have used boiling chips to prevent superheating for decades and making sanitary, nontoxic boiling sticks for microwaves shouldn't be difficult. Similarly, it should be easy to find edible particles that would help the water boil. Activated carbon is one possibility.
Last night's report wasn't meant to scare you away from using your microwave oven or keep you from heating water in it. It was intended to show you that there is a potential hazard that you can avoid if you're informed about it. Microwave ovens are wonderful devices and they prepare food safely and efficiently as long as you use them properly. "Using them properly" means not heating liquids too long in smooth-walled containers.
The story provided SOME insight into what exactly had happened, however, it was reported that the surface of the super-heated liquid had to be broken by something for an explosion to be triggered. In the explosion with the coffee, there were no other objects in the microwave other than the mug and the coffee it held. What then, caused the explosion if nothing was present to break the surface? - MM, Denver, CO
This sort of accident happens fairly often and we rarely think much about it as we sponge up the spilled liquid inside the microwave oven. But had your friend been unlucky enough to stop heating the coffee a second or two before that POP, she might have been injured while taking the coffee out of the oven. The moral of this story is to avoid overcooking any liquid in the microwave oven. If you must drink your coffee boiling hot, pay attention to it as it heats up so that it doesn't cook too long and then let it sit for a minute after the oven turns off. If you don't like your coffee boiling hot, then don't heat it to boiling at all.
In contrast, there should be very little voltage difference between the other wire (known as "neutral") and the earth. In a properly wired lamp, the large spade on the electric plug (the neutral wire) should connect to the outside of the bulb socket. That way, when you accidentally touch the bulb's base as you screw it in or out, you'll only be connecting your hand to the neutral wire and won't receive a shock. If you miswire the lamp and have the hot wire connected to the outside of the socket, you can get a shock if you accidentally touch the bulb base at any time.
However, if the fans are directing the cold air in a way that makes you more comfortable without having to cool all the room air or if the fans are creating fast moving air that cools you via evaporation more effectively, then you may be experiencing a real savings of electricity.
To figure out which is the case, you'd have to log the time the air conditioner cycles on during a certain period while the fans were off and the thermostat set to 75 °F and then repeat that measurement during a similar period with the fans on and the thermostat set to 78 °F. If the fans significantly reduce the units runtime while leaving you just as comfortable, then you're saving power.
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