Boiling Water In Microwave Oven flv

http:/ Boiling water explodes in a microwave cooker. A tale or not : A 26-year old man made a decision to have a mug of coffee. He took a cup of water and put it in the microwave to heat it up ( something he had done numerous times before ). It wasn't sure how long he set the timer for, but he would have liked to bring the water to the boil. When the timer shut the stove off, he took away the cup from the stove. As he looked into the cup, he observed that the water wasn't boiling, but instantly the water in the cup "blew up" into his face. The cup stayed intact till he threw it out of his hand but all the water had flown out into his face because of the build up of energy. His entire face is burned and he has initial and second degree burns to his face that might leave scarring! He also could have lost partial sight in his left eye. While at the surgery, the doctor who was attending to him said that this is reasonably common occurrence and water ( alone ) should not ever be heated in a microwave cooker. If water is heated in this way, something should be placed in the cup to diffuse the energy like a wooden stir stick, teabag, and so on. It is however a much safer choice to boil the water in a teakettle. General Electrical's reply : Microwaved water and other liquids don't always bubble when they reach the boiling point. They can essentially get superheated and not bubble at all. The superheated liquid will bubble up out of the cup when it is moved or when something similar to a spoon or teabag is put into it. To stop this from taking place and causing injury, don't heat any liquid for at least 2 mins per cup. After heating, let the cup stand in the microwave for 30 seconds before moving it or adding anything into it. Reason : What occurs is that the water heats faster than the vapor bubbles can form. If the cup is extraordinarily new then it is doubtful to have little surface scratches within it that supply a place for the bubbles to form. As the bubbles can't form and release some of the heat which has built up, the liquid does not boil, and the liquid continues to warm up well past its boiling point. What then often occurs is the liquid is bumped or jarred, which is enough of a shock to cause the bubbles to quickly form and expel the hot liquid. The quick formation of bubbles is also why a carbonated libation spews when opened after having been shaken. http;//

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