Basically yes, water is H20. How those molecules orient or disorient themselves is another matter. Quite probably, any electromagnetic influence would change that and another would change it again or back...maybe even thought waves or prayer. Maybe water can have memory..but it got it from somewhere and needs to be reminded. Memory is a structured form of energy. I've even heard of inducing a molecular spin on water molecules via using fractal fountains...but a water molecule, itself, is still that molecule or it's not water.
"If water even has a structure" that's not an environmentally induced one. Sure, water has a "crystal" structure, but what that structure is depends on other factors that changes with those factors. What happens to water structure when saline is introduced...stomach acid... It changes doesn't it? Adding acid heats it up too...and not by convection from the outside. It could contain isotopes of the componant atoms and some water does [heavy water for one] but I doubt that a microwave could change the subatomic structure. It's not a neutron beam. I do believe it would split into hydrogen and oxygen first?...and no longer be water. So, what happens when that molecular frictional energy dissipates [it cools off] and environmental forces that structured the water ,before hand, takes over again? I never 'nuked' water that forgot how to freeze afterwards. The cold must have reminded it how to freeze. Maybe it could learn how to make only clear ice. Would it do it twice? Also, I would suggest that conduction is also a molecular frictional transferrance of energy with the only difference being the direction of travel and that water structures are breaking apart, making different combinations and re forming all the time depending on the environment present. In other words, a microwave will not make water a static structure in it's absence any more than anything else will. Now, cooking with microwaves could induce chemical changes in foods deeper in the food whereas pretty much the same thing happens but mostly on the surface of convection oven or fried foods simply because the heat is not as evenly distributed. But, Contrary to popular belief, microwaves do not heat food from the inside out as the cold center of my bowl of spagetti will attest...as the outside boils. Obviously, any mass tends to shield the microwaves, some masses work better than others. [glass doesn't do all that well, water does...watch your eyes] It 'might' penetrate food a little deeper than a flame but conduction [molecular friction exciting other molecules] still does the job. Shortwaves are more easily blocked and reflected than long waves which is why radar works. What does infra red radiation do? Penetrate mass and excite molecules, right? Lots of that in an regular oven. I'd be more worried about what the local FM station is doing at 100,000 megawatts. Remember the dude with the choclate bar in his pocket? His heart didn't melt first. I think we can agree that uncooked foods are basically better for us..unless they give us diseases and parasites. I prefer my goose cooked. I wonder if I could focus an FM station transmission on a flock of geese? Ken At 08:22 AM 10/14/01 -0400, you wrote: >Ode Coyote said: >No one makes CS with a microwave...they just warm the >water by exciting the molecules. A flame does the same >thing in a different way. Water is an H2O molecule. If >it gets disrupted, it goes to hydrogen and oxygen gas. >That's about all it CAN do. Electro colloidal silver >making makes hydrogen and oxygen gas. It 'disrupts' >the water. If a microwave somehow dis-organizes water >[unstructures it's liquid crystal orientation...if >water even has one], wouldn't applying a DC current >re-organize it to whatever orientation that it would >have afterwards anyway? > >Terry responds: >Are you saying only one dynamic exists when >disrupting water? Or that it is not possible to >disrupt water in an unsafe way? unstructures it's >liquid crystal orientation...if water even has one >sounds like you feel water is just water, nothing >complex about that. This ignores the fascinating >research data about water structure, energy, memory, >clustering, etc., that is available. Early microwave >ovens were called Radiation ovens, a term that was >changed because of its negative marketing effect (the >same as calling it Canola instead of Rape seed). The >idea that microwaves merely disrupt water and >neither add anything nor detract anything from the >water is an idea without science behind it. Water is >heated in a nuclear reactor with radiation, also, but >we wouldnt consider that water to be safe, because we >know that we wouldnt end up with only water, but >water that had been changed, with something added. To >quote from the microwave article, Of all the natural >substances -- which are polar -- the oxygen of water >molecules reacts most sensitively. This is how >microwave cooking heat is generated -- friction from >this violence in water molecules. Structures of >molecules are torn apart, molecules are forcefully >deformed, called structural isomerism, and thus become >impaired in quality. This is contrary to conventional >heating of food where heat transfers convectionally >from without to within. > >Look here to get an insight into waters complexity: >http://www.sbu.ac.uk/water/ > > >_______________________________________________________ >Do You Yahoo!? >Get your free @yahoo.ca address at http://mail.yahoo.ca > > >-- >The silver-list is a moderated forum for discussion of colloidal silver. > >To join or quit silver-list or silver-digest send an e-mail message to: >[email protected] -or- [email protected] >with the word subscribe or unsubscribe in the SUBJECT line. > >To post, address your message to: [email protected] >Silver-list archive: http://escribe.com/health/thesilverlist/index.html >List maintainer: Mike Devour <[email protected]> > >
