Recent content by ScepticAmatuer

I don't recall you posting any references at all.

Here's the link to the full pdf of that article on surface tension. Surface tension affects vapor pressure which in turn affects boiling point, as you no doubt are aware...

Ok. Thanks, man.

If microwaves can change a property as basic as surface tension, and that change persists even after the waves are shut off, then why not? Or does that offend some scientific canon law or the other? So you appear the minute "censor" is mentioned? In fact there is no general agreement about...

I found a bunch of lug RTD's myself, but I'm becoming distracted. No idea the sparks that will fly when the microwaves hits those. And I am looking.forward to your response curve. A.microwave oven is a very powerful emitter of microwaves. It should not be underestimated. Many factors...

We'll know we're approaching the truth when the forums censor shuts us down, which I expect any time now.

I think it does. But a deeper point might be, do microwaves alter the vapor pressure in a non-thermal way? I think what we all may be missing here is the non-thermal effects of microwaves on intermolecular hydrogen bonding. Those affects of microwaves persist even after the microwave...

That was a lot of work to write that post. Thanks for that. I know some Excel. I'll try it both ways. and post the results.

The thermometer is calibrated now. I did it the first time because I thought it would be quicker.

I believe this may be partially responsible for the effect. It probably takes me about 5 seconds to get the jar out and get the probe in the sample. Then probably 3 maybe 4 seconds for the thermometer reading to stabilize. Would you expect the cooling rate to be linear? In other words, by...

This is an interesting little science fair project. What do you think? http://pubs.acs.org/doi/abs/10.1021/la5019218

No I have not. But I will. Is there anything that can lower the boiling point of water (at standard pressures, etc.)?

I don't really want to push it, and don't want you to take offense, please, but you said it was a stupid experiment that nobody would do it and now you say the answer is known from previous experiment.

Another reason I was intrigued was that the consistent 93.5°C result behaved very much like the limit you see at a true boiling point. It reached the temperature and would rise no further no matter how much additional heat I put into it. The temperature at a real boiling point should remain...

This is the ideal solution definitely. Unfortunately, I don't have the resources to acquire one.