Does ANY heat source change the molecular properties of foods/water?
Frying an egg or boiling an egg in a pan on a stove top coagulates the
proteins, which I'd think constitutes changing the "properties". All
heat is sort of radiation, isn't it? If I recall high school science at
all any heat source makes the molecules of water bounce around, and
eventually change into "gas" (steam)?
I don't really know enough to be able to distinguish fact from fear of
radiation in the microwave issue.
sol
Shenanigans wrote:
Does it change the molecular properties of water? All we were doing
here is sterilizing the water. You can easily boil the jar of water in
a pot of boiling water on any kind of stove. You don't heat the
vitamin C of course. Susie
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