The eggsplosive dangers of microwaves

• Autores: Leah Crane
• Localización: New scientist, ISSN 0262-4079, Nº. 3156, 2017, pág. 16
• Idioma: inglés
• Texto completo no disponible (Saber más ...)
• Resumen

  • Anthony Nash at consultancy Charles M. Salter Associates in San Francisco and his colleague Lauren von Blohn examine the eggplosive dangers of microwaves. They reheated almost 100 eggs as the restaurant had done: microwaving them in a water bath for 3 minutes. Wherein some ruptured or exploded, the eggs that survived heating were taken out and pricked, and 28 of these exploded. Nash and von Blohn speculate that tiny pockets of water within the yolk become superheated and then start boiling, violently releasing steam, when punctured by a fork or teeth.