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First known science-based boil-water advisory (1866) John Snow's 1849 recommendation that water be "filtered and boiled before it is used" is one of the first practical applications of the germ theory of disease in the area of public health and is the antecedent to the modern boil water advisory. Snow demonstrated a clear understanding of germ ...
The lower temperature of cooking (the boiling point of water) is a significant safety benefit compared with baking in the oven or frying, because it eliminates the formation of tars and char, which are carcinogenic. [73] Microwave radiation also penetrates deeper than direct heat, so that the food is heated by its own internal water content.
In thermodynamics, superheating (sometimes referred to as boiling retardation, or boiling delay) is the phenomenon in which a liquid is heated to a temperature higher than its boiling point, without boiling. This is a so-called metastable state or metastate, where boiling might occur at any time, induced by external or internal effects.
Putting a non-microwave-safe material in a microwave oven can lead to chemicals leaching into your food (not good) or the melting of the container, which can lead to burns — or, at the very ...
Named after John Tyndall, tyndallization [23] is an obsolete and lengthy process designed to reduce the level of activity of sporulating microbes that are left by a simple boiling water method. The process involves boiling for a period of time (typically 20 minutes) at atmospheric pressure, cooling, incubating for a day, and then repeating the ...
A microwave oven passes microwave radiation at a frequency near 2.45 GHz (12 cm) through food, causing dielectric heating primarily by absorption of the energy in water. Microwave ovens became common kitchen appliances in Western countries in the late 1970s, following the development of less expensive cavity magnetrons. Water in the liquid ...
This Wikipedia page provides a comprehensive list of boiling and freezing points for various solvents.
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