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Microwave Ovens
Cooking with Light

Year

2007

Producer

Classroom Video

Country of Origin

Australia

Duration

00:19:00

Product Code

CLV06011000

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Description

This program explores the science behind microwave ovens and discusses this familiar process of cooking from a scientific perspective. It covers the three main modes by which energy is transferred from an energy source to an energy receiver during cooking: convection, conduction and radiation. It covers aspects of the interaction of light and matter and looks at how microwaves stimulate the rapid rotation of water molecules that is characteristic of microwave cooking. The program also presents the basics of wave characteristics (such as amplitude, wavelength and frequency), wave interactions (including the addition of waves and standing wave patterns), and features of the Electromagnetic spectrum. The program uncovers the mysteries of microwave cooking and demonstrates some of its potential hazards.

Key Product Data

Classroom Video Logo

Production Year
2007

Duration
00:19:00

Producer
Classroom Video

Country Of Origin
Australia

Level
Middle Secondary to Senior Secondary

Product Code
CLV06011000