When microwaving a bag of popcorn, why doesn’t the first kernel that is popped burn by the time the last kernel is popped?
In: Chemistry
Microwaves stimulate molecular bonds found in water, plastics, and some other materials. So the heat is focused in the water in the bag which takes a ton of energy to turn into steam and all the water gets turned into steam before it can pass 100C/212F so this regulates the internal temperature.
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