Sorry the format sucks, I’m on mobile.
So, I have a 4 month old. On occasion I warm formula that has been in the fridge in the microwave. 20 seconds, All it needs. Yes, I shake it and test it on my arm everytime to make sure it is just right and i barely do this as i have a baby brezza. Don’t come at me. Lol.
Now today my 9 year old who is dealing with sensitive teeth asked me is I could warm her pear juice for her. Sure, no prob. The pear juice took 40 seconds just to reach room temperature. Why is this? Is it the sugars? I don’t know why this just occured to me and is bothering me but here we are.
In: Chemistry
There are two factors at play here. Absorptivity and specific heat. Specific heat is how much raw energy it takes to heat something up. More specific heat makes things heat up slower because it requires more energy for them to do so.
Absorptivity matters when you heat something with light, including microwaves and to a lesser extent traditional ovens. This is what percentage of the incoming energy is absorbed versus just reflected. This is why black surfaces heat quickly in the sun, while white surfaces do not.
It is also worth noting that larger volumes of stuff will heat more slowly, of course.
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