| 摘要 |
In applying microwaves, insufficient attention has hitherto been paid to temperature ranges below, possibly also above, 100 DEG C at atmospheric pressure. Water temperatures below 100 DEG C can be set by the temperature sensor even on a conventional microwave apparatus and, as a result, can cook, for example, eggs still in their shells, a fact which has not previously been recognised by many companies. Such an effect, as yet also unrecognised for other ranges of applications of microwaves is similarly being claimed by us for processing histological preparations, including the fixing of tissues or organs, and also for cleaning/washing processes. Specifically in the denaturation of eggs, we have moreover established a specific action of microwaves in comparison to the conventional boiling of eggs in water, which is that after a relatively short time of microwave action, the yolk was completely solidified and, denatured significantly earlier than the surrounding egg white which had remained almost completely native and liquid. |
