المايكروويف والماء

[kalamntena]

>
>
>
>يروي أحد الأشــخاص القصة التالية:
>
>
>ذات يوم قرّر ابني (26 عاماً) ان يعمل كوب من القهوة. ملأ الكوب بالماء ووضعه
>داخل المايكروويف لتسخينه، كما اعتاد ان يفعل في السّابق. انا لست مُتأكّدا كم
>هو طول الوقت الذي وضعه في الفرن، ولكنه اخبرني انّه اراد ان يُصبح الماء
>مغليّاً. عندما توقف المايكروويف حسب الوقت المطلوب، اخرج ابني الكوب من
>الفرن.
>
>نظر ابني الى الكوب ليتاكد من علامات غليان الماء ولكنّه لاحظ ان لماء لم يكن
>يغلي! وفي هذه الأثناء فجأة انفجر الماء المغلي بدرجة شديدة في وجه ابني
>وبصعوبة تخلّص من الكوب الذي التصق بيده. غطى الماء المغلي اجزاء كثيرة من
>وجهه واصيب بحروق من الدرجة الأولى والثّانية وهي حروق قد تبقي آثار دائمة
>مستقبلا. بالإضافة لذلك قد يكون اصيب بفقدان جزئي بالبصر في عينه اليُسرى.
>
>بينما كان ابني في المستشفى ذكر الطبيب المعالج ان هذه الحالة تحدث بشكل مستمر
>بين النّاس، وأن الماء لوحده لا ينبغي ان يوضع في المايكرويف لتسخينه. واوضح
>انّه اذا اضطر احد لوضع الماء في المايكروويف، يجب وضع شيء آخر في الكوب
>لإمتصاص الطاقة مثل ملعقة تحريك خشبيّة او كيس من اكياس الشاي الصغيرة،
>وغيرها. ودون شك ان تسخين الماء بالطريقة المعروفة بالإبريق على الأفران
>العاديّة هو آمن بكثير.
>
>قام الشخص المصاب بالإتصال على شركة جنرال الكتريك المصنعة للماكروويف
>واســتلم التوضيحً التالي:
>
>
>شكرا على الإتصال بنا. الإيميل الذي استلمته صحيح. الماء والسّوائل الأخرى لا
>تُظهر فقاعات او علامات الغليان عند تسخينها عن طريق المايكرويف. بل انه قد
>يصل غليان هذه السوائل الى درجة عاليه جدا من الغليان ومع ذلك لا يُظهِر ذلك
>اي فقاعات غليان!. وهذه السوائل المغلية بشدة ستُظهر فقاعاتها بشدّة (خارج
>الكوب) عندما يتم تحريكها او وضع اشياء مثل ملعقة او كيس شاي داخله (بعد
>الغليان).
>
>لمنع مثل هذا من الحدوث مما قد يسبب اصابات، لا تُسخّن اي سائل لأكثر من
>دقيقتين للكوب الواحد. وبعد التسخين، اترك الكوب داخل المايكروويف لمدة لا تقل
>عن 30 ثانية قبل تحريكه او اضافة اي شيء له.
>
>نأمل ان يكون في هذا التّوضيح اجابة على تساؤلك.
>
>(نظرا لأهميّة الموضوع ولإنتشار اجهزة المايكروويف التي تدور حولها الكثير من
>المخاوف، نرجوالمســاعدة لنشــرهذه المعلومة لأخذ الحذر واتباع التعليمات عند
>اسـتخدام اجهزة المايكروويف




باين انها من الميل مش كده؟

[brightgalaxy5]

معلومة غريبة
بس ميت ده اللي هيسخن مية في الفرن؟؟!!

[مصباح]

قد يصل غليان هذه السوائل الى درجة عاليه جدا من الغليان ومع ذلك لا يُظهِر ذلك اي فقاعات غليان!. وهذه السوائل المغلية بشدة ستُظهر فقاعاتها بشدّة (خارج الكوب) عندما يتم تحريكها او وضع اشياء مثل ملعقة او كيس شاي داخله (بعد
الغليان

انا حاسس ان وداني طولت http://www.kasralainy.edu.eg/english/students/forum/images/smilies/BUNNY.gif !!
الكلام ده مش كلام علمي

لو كنت حابس المياة في اناء محكم الغلق ممكن دا يمنع تمدد المياة أو تحولها لبخار أو يمنع الفقاعات المكبوتة من الظهور - كما في زجاجات المياة الغازية
أما ان دا يحصل و الكوب مفتوح، بحجة ان لازم تحرك المية الأول عشان الفقاعات تظهر ... فا ... معتقدش

أظن كلنا عارفين ان السوائل ديناميكية بطبيعتها .. من غير ما تحركها هيا بتتحرك طبيعي .. دي طبيعة السوائل

عشان كده أنا خطر في بالي ان دي دعاية مضادة ضد الميكرو ويف من واحد صاحب شركة منافسة لشركة جنرال اليكتريك

و الله أعلم

إلا اذا كان في معلومة فيزيائية خافية علينا و محتاجين نعرفها
غير كده نرفع شعار: "محدش يعلمني غلط (http://www.rewayty.com/Public/ShowArticle.aspx?ArticleID=290)" .. احنا مش دق عصافير

[kalamntena]

تمام

و حتى يثبت العكس مفيش مانع ناخد الحذر
محدش فيزياء هنا ؟؟
هو فيه تفسير كده والله اعلم في دماغي اتأكد بس انه صح و اقوله على طول

[a1man]

محدش فيزياء هنا ؟؟
]
ههههههههههههههههههههههه
حلوه محدش فيزيا دي
انا احياء انفع؟؟

[kalamntena]

ماشي يا سيدي
اسم الفصيلة التي ينتمي اليها نجم البحر ايه؟

[a1man]

ماشي يا سيدي
اسم الفصيلة التي ينتمي اليها نجم البحر ايه؟

ده غير كلب البحر؟

[kalamntena]

و لا فيزياء ولا احياء

نقضيها كيمياء

كيف تحصل من جلد كتكوت على البنزين؟
:icon_mrgr

[أبو المعاطى شمروخ]

فكرتونى بأحياء اولى ثانوى
باب التصنيف كنت حريف احياء عكس باقى الناس

كان فى حاجات الجوفمعويات وحاجات غريبة كده
دا احنا كبرنا يا جدعان عليه العوض

[أبو المعاطى شمروخ]

كيف تحصل من جلد كتكوت على البنزين؟

انا مليش فى الكيمياء بس كان فى سؤال برضه


من رغيف عيش كيف تُسقط طائرة
؟

[a1man]

احم...احم
لا خلينا في الاحياء اسهل
الاجابه
بسم الله الرحمن الرحيم
نجم البحر يتبع فصيله الجلدشوكيات
:smiley32: :smiley32:

[tabeb]

فكرتني بالمقولة الشهيرة

علم الكيميا ده علم اونطه سخن ديك يطلعلك بطة

[kalamntena]

لو فيه حلقة بنزين في الكي بورد كنت حليتهالك

[kalamntena]

شعبة الجلدشوكيات طائفة الحيوانات النجومية
:smiley20:

[kalamntena]

دلوقتي عايزة حد يفكر معايا


الفقرة اللى جاية من الموقع التعليمي للفيزياء

http://www.hazemsakeek.com/QandA/microwave_oven/2006-11-02_10-02-59-068.png



و بالتعبية في نهاية عملية الطهي درجة حرارة الميكروويف بالاكل باعتباره غرفة مغلقة هتكون واحدة
و لان الحرارة بتنتقل بالحث وليس التوصيل
و كل الجزيئات بتكتسب الحراة في وقت واحد
و المعروف ان تيارات الصعود والهبوط بتكون نتيجة اختلاف درجات الحرارة
اذن مش هيحصل لا تيارات صعود ولا هبوط في الحالة دي


لكن بعد خروج الماء من الميكروويف بيتأثر بجو ابرد بكتير من اللى كان فيه
فهتبدأ تيارات الصعود والهبوط بالحدوث


هذا والله تعالى اعلى و اعلم


مفيش حد فيزياء يقولي بطلي تخريف

[kalamntena]

ياللا بقى بالمرة


http://www.islamonline.net/Arabic/Science/2001/10/Article10.shtml (http://www.islamonline.net/Arabic/Science/2001/10/Article10.shtml)

[arownas]

جزاكم الله خيرا على المعلومات الجديدة دي
بالنسبة لازاي تتطلع بنزين من جلد الكتكوت دي سهلة خالص
تدفن جلد الكتكوت يجي مليون سنة (تخليك قاعد جنب المدفن احسن حد يبني فوقيه) و بعدين تحفر هاتلاقه عمل بترول تقوم واخده و على اقرب مصنع تكرير بترول يطلعولك بنزين زي الفل :health:

[internal-master]

http://www.hoax-slayer.com/microwave-water.html
Email claims that water boiled in microwave can blow up www.hoax-slayer.com: (http://www.hoax-slayer.com:/) Superheated Water In Microwave Can Explode - Email Warning


Superheated Water In Microwave Can Explode - Email Warning

Summary:
Email forward claims that a cup of water boiled in a microwave oven can "blow up" and cause injury (Full commentary below.)



Status:
True

Example:(Submitted April, 2005) A 26-year old man decided to have a cup of coffee. He took a cup of water and put it in the microwave to heat it up (something that he had done numerous times before). I am not sure how long he set the timer for, but he wanted to bring the water to a boil. When the timer shut the oven off, he removed the cup from the oven. As he looked into the cup, he noted that the water was not boiling, but suddenly the water in the cup "blew up" into his face. The cup remained intact until he threw it out of his hand, but all the water had flown out into his face due to the build up of energy. His whole face is blistered and he has 1st and 2nd degree burns to his face which may leave scarring.

He also may have lost partial sight in his left eye. While at the hospital, the doctor who was attending to him stated that this is a fairly common occurrence and water (alone) should never be heated in a microwave oven. If water is heated in this manner, something should be placed in the cup to diffuse the energy such as a wooden stir stick, tea bag, etc., (nothing metal).

It is however a much safer choice to boil the water in a tea kettle.

General Electric's Response:

Thanks for contacting us, I will be happy to assist you. The e-mail that you received is correct. Microwaved water and other liquids do not always bubble when they reach the boiling point. They can actually get superheated and not bubble at all. The superheated liquid will bubble up out of the cup when it is moved or when something like a spoon or tea bag is put into it.

To! prevent this from happening and causing injury, do not heat any liqui d for more than two minutes per cup. After heating, let the cup stand in the microwave for thirty seconds! before moving it or adding anything into it.

Here is what our local science teacher had to say on the matter: "Thanks for the microwave warning. I have seen this happen before. It is caused by a phenomenon known as super heating. It can occur anytime water is heated and will particularly occur if the vessel that the water is heated in is new, or when heating a small amount of water (less than half a cup).

What happens is that the water heats faster than the vapor bubbles can form. If the cup is very new then it is unlikely to have small surface scratches inside it that provide a place for the bubbles to form. As the bubbles cannot form and release some of the heat has built up, the liquid does not boil, and the liquid continues to heat up well past its boiling point.

What then usually happens is that the liquid is bumped or jarred, which is just eno! ugh of a shock to cause the bubbles to rapidly form and expel the hot liquid. The rapid formation of bubbles is also why a carbonated beverage spews when opened after having been shaken."

If you pass this on you could very well save someone from a lot of pain and suffering.

Thank You Very Much.





Commentary:
The core information contained in this email forward is true. Water superheated in a microwave oven can indeed "blow-up" under certain conditions. That is, the superheated liquid can be explosively ejected from its container and potentially cause injury to a person in close proximity.

As noted in the email, a specific set of circumstances is necessary to cause microwaved water to explode in this manner. In an article about superheating and microwave ovens (http://www.phys.unsw.edu.au/~jw/superheating.html), Professor Joe Wolfe (http://www.phys.unsw.edu.au/STAFF/ACADEMIC/wolfe.html) of the University of New South Wales notes that such events can take place when the following conditions are present (quoted material in green):


Using a container with a very smooth surface, such as an unscratched glass or glazed container.
Heating for too long.
Quickly adding a powder, such as instant coffee (or sometimes even an object to stir it).
Standing with one's face above the container makes injury more likely.

Professor Wolfe's article graphically illustrates the result of superheating water in a microwave in the form of a video of such an event occurring.

Superheating occurs when the liquid is heated to a temperature greater than its normal boiling point. Wolfe explains that the "superheated state is unstable, and it can very rapidly turn into liquid at the boiling point, plus a substantial quantity of vapour." Thankfully, some simple precautions can minimize the chance of injury due to superheating. Professor Wolfe suggests the following strategy for avoiding superheating related injuries (quoted material in green):


Before putting the water into the oven, insert a non-metal object with a surface that is not smooth. (e.g. a wooden stirrer. A wooden skewer or icecream stick will do.)
Use a container whose surface is at least a little scratched.
Do not heat for longer than the recommended time for the quantity of water used.
Tap the outside of the container a few times with a solid object while it is still in the oven. Use a long object so that your hand remains outside the oven. Alternatively, and still keeping your hand outside the oven, insert a stirrer while the container is still in the oven. (Thus, if vigorous boiling occurs, most of the boiling water will strike the inside of the oven.)
Keep your face well away from the open oven door and from the container.

The information in this email can be considered a valid warning for microwave users. However, like many email forwards of this nature, it also contains anecdotal information that lessens its credibility. The "26-year old man" is not identified, nor is the "local science teacher". There is no way of verifying if these are real people or just fictional constructs added to drive home the point. Also, there is no way of confirming if someone from General Electric actually responded in the manner outlined since no name or contact details are supplied. Unfortunately, this unverifiable information, along with the dubious exhortation to "pass on" the message, will probably convince many recipients that the email is just another hoax.

In summary, the information in this message is verifiably true and certainly worth knowing. However, a more concise message that sticks closely to verifiable facts and includes checkable references is likely to be taken more seriously and reach a wider audience.

Further References:
FDA Article: Risk of Burns from Eruptions of Hot Water Overheated in Microwave Ovens (http://www.fda.gov/cdrh/consumer/erupted.html)
How Things Work: Microwave Ovens (http://rabi.phys.virginia.edu/HTW//microwave_ovens.html)

Write-up by Brett M. Christensen (http://www.hoax-slayer.com/about.html)

[أبو المعاطى شمروخ]

ياريت حد يقول لنا الخلاصة بالعربى

[مصباح]

شكراً لكم و لموقع هوكس سلاير

[مصباح]

كلمنتينا
جزاك الله خيراً http://www.kasralainy.edu.eg/english/students/forum/images/smilies/smiley20.gif ـ


الحكاية صح http://www.kasralainy.edu.eg/english/students/forum/images/smilies/smiley32.gif ـ
كده أنا شفت بعيني محدش قال لي
الدليل أهه : ـ



Download QuickTime movie (150k) (http://www.phys.unsw.edu.au/%7Ejw/graphics/superheatingsmall.mov) of superheated water boiling on addition of coffee powder.
Same movie in mpg (380k) (http://www.phys.unsw.edu.au/%7Ejw/graphics/superheating.mpg).

و بما ان الكلام دا من موقع جامعة
the URL has ".edu" in it
إذن الكلام موثوق فيه مش خدعة و لا حاجة

[مصباح]

الموضوع شيق جداً و عجيب

اقرءوا الجزء الخاص بكيفية تجنب حدوث السوبرهيتنج



Superheating and microwave ovens

Joe Wolfe (http://www.phys.unsw.edu.au/STAFF/ACADEMIC/wolfe.html)
School of Physics (http://www.phys.unsw.edu.au/main.html), The University of New South Wales (http://www.punsw.edu.au/), Sydney.

There have been many reports of injury to people using microwave ovens to heat water to make hot drinks. Water heated in a microwave oven may be superheated and when objects (e.g. a spoon) or granulated materials (e.g. instant coffee) are put into it, the water may boil very vigorously or even appear to explode out of the container. The vigorously ejected boiling water can cause serious burns. Sometimes even the act of taking the container out of the oven and or putting it on the bench can cause the boiling.


Download QuickTime movie (150k) (http://www.phys.unsw.edu.au/%7Ejw/graphics/superheatingsmall.mov) of superheated water boiling on addition of coffee powder.
Same movie in mpg (380k) (http://www.phys.unsw.edu.au/%7Ejw/graphics/superheating.mpg).




When does superheating happen? (http://www.phys.unsw.edu.au/%7Ejw/superheating.html#when)
How to avoid it (http://www.phys.unsw.edu.au/%7Ejw/superheating.html#how)
What is superheating? (http://www.phys.unsw.edu.au/%7Ejw/superheating.html#what)
Why is it dangerous? (http://www.phys.unsw.edu.au/%7Ejw/superheating.html#why1)
Why does it occur to a greater degree in microwave ovens than in saucepans or kettles? (http://www.phys.unsw.edu.au/%7Ejw/superheating.html#why2)
Why is it possible to heat water above its boiling temperature? (http://www.phys.unsw.edu.au/%7Ejw/superheating.html#why3)
Some quantitative details (http://www.phys.unsw.edu.au/%7Ejw/superheating.html#quant)
<li>More about boiling and freezing temperatures (http://www.phys.unsw.edu.au/%7Ejw/superheating.html#more)

Other potential dangers associated with microwave ovens (http://www.phys.unsw.edu.au/%7Ejw/superheating.html#other)

http://www.phys.unsw.edu.au/%7Ejw/graphics/Boilingglass.JPG

When does it happen?

The following conditions promote these potentially dangerous events:

Using a container with a very smooth surface, such as an unscratched glass or glazed container.
Heating for too long.
Quickly adding a powder, such as instant coffee (or sometimes even an object to stir it).
Standing with one's face above the container makes injury more likely.
How it could be dangerous: You put water in a new mug (one that has no cracks in the internal glazing and which has never been scoured). You put it in the oven with a setting that is a little too long for the amount of water. While it is heating the phone rings. You return some time later, decide to reheat it, so you restart the oven. You take out the cup and immediately add a spoonful of instant coffee. The water boils vigorously, throwing boiling water over your arm and face.

How to avoid it



Before putting the water into the oven, insert a non-metal object with a surface that is not smooth. (e.g. a wooden stirrer. A wooden skewer or icecream stick will do.)
Use a container whose surface is at least a little scratched.
Do not heat for longer than the recommended time for the quantity of water used.
Tap the outside of the container a few times with a solid object while it is still in the oven. Use a long object so that your hand remains outside the oven. Alternatively, and still keeping your hand outside the oven, insert a stirrer while the container is still in the oven. (Thus, if vigorous boiling occurs, most of the boiling water will strike the inside of the oven.)
Keep your face well away from the open oven door and from the container.
All these precautions should reduce the chance or extent of superheating and resultant injury. Nevertheless, very hot water is always dangerous and one should always treat it with caution.

What is superheating?

In this context superheating means the heating of a liquid to a temperature above its normal boiling point. The superheated state is unstable, and it can very rapidly turn into liquid at the boiling point, plus a substantial quantity of vapour.

Why is it dangerous?

If one litre of water is superheated by only 1 °C (ie if it is heated to 101 °C without boiling), it is in an unstable state, and it can suddenly produce about 3 litres of steam. The rapid production of a substantial quantity of steam within the bulk of the water will cause it to boil vigorously and possibly to appear to explode. The result is boiling water flying at speed out of the container.

Why does it occur to a greater degree in microwave ovens than in saucepans or kettles?

In a microwave oven, the water is usually hotter than the container, whereas parts of the kettle or saucepan are usually hotter than the water. Further, the surfaces of some containers used in microwave ovens may be very smooth, almost at a molecular scale, whereas this is not true for kettles or saucepans. Microwave ovens heat the water directly: the microwaves pass through the container and the water, and the water itself absorbs energy from them. In a kettle or saucepan, the container itself (saucepan) or a heating element (some kettles) is hotter than the water. The hottest points cause a small amount of local superheating, boiling is initiated here, and this then stirs the water.



Why is it possible to heat water above its boiling temperature?

Let's talk only about pure water, and only water at or close to atmospheric pressure. At the surface between air and water, or between steam and water, water boils at 100 °C. Water boils at 100 °C if there is already a bubble of steam (or air) present. But in the absence of bubbles, water can be heated above 100 °C. There are two reasons. First, to make a stable bubble, a lot of water molecules in the same small area must form steam. This is improbable. Second, it takes extra energy to form the bubble itself: energy to push the water out of the way, and energy to make the surface between water and steam. Once a bubble forms (a process called nucleation), it is easy to increase its size. So the superheated water nearby evaporates very quickly, producing a large volume of steam.

Smooth containers do not have bubbles of air clinging to their sides. Rough walled or scratched containers may hold microscopic bubbles in their cracks. These become nucleii for boiling. Even a crack that is fully filled with water can be a boiling nucleus because it reduces the required area of the water-vapour surface.



Some quantitative details

The latent heat of vapourisation of water is L = 2.23 MJ/kg. This means that it takes 2,230,000 Joules of heat to evaporate 1 kg of water at 100 °C and at normal atmospheric pressure. (One kilogramme of water is about one litre.) The specific heat capacity of water is c = 4.2 kJ/kg. This means that it takes 4,200 Joules of heat to raise the temperature of 1 kg of water by 1 °C.

Suppose that we heat one kilogram of water from 100 °C (its normal boiling temperature) to 101 °C, i.e. it is now superheated by 1 °C. When it begins to boil, it will very quickly cool to 100 °C, and the heat liberated turns water into steam. Cooling this kg of water by 1 °C gives 4.2 kJ, which is enough to evaporate c/L = 4200/2230000 kg of water. This is only 1.9 millilitres of water, which does not sound very much, but it turns into 3 litres of steam. Those three litres of steam are created insidethe hot water, quite suddenly, so the water is ejected violently from the container.



More about boiling and freezing temperatures

The temperature for equilibrium boiling and freezing (ie boiling and freezing in the absence of superheating or supercooling) is affected by pressure and composition. Add a solute to the liquid phase, and you usually depress the freezing point and raise the boiling point. Increase the pressure and the boiling temperature rises, while the freezing temperature changes by a small amount: downwards for water and upwards for almost everything else. A non-technical explanation is given on Boiling and freezing: the effects of solutes and of pressure (http://www.phys.unsw.edu.au/%7Ejw/boiling.html).
Other potential dangers associated with microwave ovens

Sparks and fires

Electrical conductors, such as aluminium foil, cutlery, even gold leaf on plates, should not be used in microwave ovens. These conductors concentrate the electric field and so can produce sparks. The sparks in turn may cause a fire.

Don't put metals in the microwave oven

Uneven heating

Partly because the electromagnetic field in a loaded oven is not uniform, and partly because they heat quickly, microwave ovens can give rise to uneven heating. When we take food out of a normal oven, we expect the outside to be at least as hot as the inside. With a microwave oven, the reverse is often true: the liquid inside is hotter than its container. Users may underestimate the temperature and thus cause burns.

Be aware that high temperatures may be present, even if the container is only warm

Steam in sealed continers

A gram of steam at 100°C contains more heat than a gram of boiling water, and so may produce more severe burns. If food is heated in a sealed container, this can produce steam inside the container. When released, the steam, perhaps under a small pressure excess, may burn the user.

Don't heat things in sealed containers
If the instructions say 'leave to cool', do so.

Microwave leakage

Microwave ovens are usually made of metal, and there is a metal screen in the door. An automatic switch turns the oven off when the door is opened. Thus, when microwaves are radiated into the oven, the volume is almost completely surrounded by electrical conductor, which means that the microwaves are reflected rather than being transmitted to thespace outside. ('Almost' is there because the screen in the door usually has small holes to allow the user to look in. These holes are much smaller in size than the wavelengths used and so very little energy is radiated through these holes.) If it were possible to turn the oven on with the door open, a beam of microwaves would radiate through the open door. This beam would be dangerous: it would rapidly heat up human tissue (just like cooking meat) and could have other health effects as well.


Never disconnect the automatic safety switch
If the door or the case of the oven are damaged, either discard the device or have it checked for microwave leakage.


Opinions expressed in these notes are mine and do not necessarily reflect the policy of the University of New South Wales or of the School of Physics.

[alzheimer]

إيــــــــــــــــــــــــــــه يا جماعة الشغل الجــــــــــــــــــــامــــــــــــــــــــد ده



:smiley32: :smiley20: :smiley20: :smiley32: :smiley20: :smiley20: :smiley32: :smiley20: :smiley20: :smiley32:

[kalamntena]

الحقوني
:tom&jery:
حد يكلمنى عربي بسرعة

او ادوني حقنة كورتيزون




ممكن اقراها على جرعات

:maaamaaa:



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[مصباح]

مش لازم تقريه كله
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