3 ms·
> Microwaves also affect other polar molecules and ions in food, not just water. So why does sugar seem to heat so preferentially? I always found that microwa
by bsder 2y ago
> Microwaves also affect other polar molecules and ions in food, not just water.
So why does sugar seem to heat so preferentially?
I always found that microwaving any dish with a "syrup" made it the temperature of hot lava while the rest of the dish was still cold.
- firesteelrain 2y agoMicrowaves seem to prefer syrupy foods because syrup typically has a high sugar and water content. Both sugar and water molecules are efficient at absorbing microwave energy, so they heat up quickly. This is why syrupy parts of a dish often get much hotter than other parts when microwaved.
- djmips 2y agoIs that you GPT?
- firesteelrain 2y agoHuh?
- numpad0 2y agoIsn't that because sugar syrups don't boil and get temperature capped at 100C?