Chinese scientists have put an end to long-standing dispute between tea from a kettle and a microwave oven

Scientists from the University of electronics and technology (China) published in the journal AIP Advance an article that explained the difference between tea prepared in a conventional kettle, and tea from the microwave.

In the first case, the heating of water by convection. The water in the kettle is heated from the bottom and begins to rise, giving way to cold water from the upper layers. After some time the temperature of the water in the kettle is the same.

Heating by means of microwaves is a bit different. The magnetron generates microwaves waves which are reflected from the inner walls, literally permeate is placed in her product as a result of its molecules are excited, begin to vibrate and give off heat.

Because of microwave waves affect a Cup of water from all directions, not just the bottom like on the stove, the convection does not occur, so the water in the top of the Cup is much hotter than at the bottom, making the tea in this water is not brewed to the end.

To correct this effect, scientists suggest to put on the edge of the Cup with a silver coating. Silver will serve as the conductor of electromagnetic waves, shielding of heat. The result will be created pseudoconnection process, providing a more even distribution of heat.

And until the industry is not engaged in the production of such cups, a long-standing dispute between the tea from the kettle and microwave to the usual kettle.

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