History of the microwave oven

Today I found out the microwave oven was invented by accident by a man who was orphaned and never finished grammar school.

The man was Percy Spencer.  At the age of just 18 months old, Spencer’s father died and his mother soon left him to his aunt and uncle.  His uncle then died when Spencer was just seven years old.  Spencer subsequently left grammar school and, at the age of 12, began working from sunup to sundown at a spool mill, which he continued to do until he was 16 years old.  At this time, he heard about a nearby paper mill that was “electrifying”, which intrigued him.  Given that few in his town, a remote community in Maine, knew much of anything about electricity, he began learning what he could about it and managed to become one of three people who were hired to install electricity in the plant, despite having never received any formal training in electrical engineering nor even finishing grammar school.

At the age of 18, Spencer decided to join the U.S. navy after becoming interested in wireless communications directly following learning about the wireless operators aboard the Titanic when it sank.  While with the navy, he made himself an expert on radio technology: “I just got hold of a lot of textbooks and taught myself while I was standing watch at night.”  He also subsequently taught himself: trigonometry, calculus, chemistry, physics, and metallurgy, among other subjects.

Fast-forward to 1939 where Spencer, now one of the world’s leading experts in radar tube design, was working at Raytheon as the head of the power tube division.  Largely due to his reputation and expertise, Spencer managed to help Raytheon win a government contract to develop and produce combat radar equipment for M.I.T.’s Radiation Laboratory.  This was of huge importance to the Allies and became the military’s second highest priority project during WWII, behind the Manhattan Project.  It also saw Spencer’s staff rise from 15 employees to 5000 over the course of the next few years.

One day, while Spencer was working on building magnetrons for radar sets,  he was standing in front of an active radar set when he noticed the candy bar he had in his pocket melted.  Spencer wasn’t the first to notice something like this with radars, but he was the first to investigate it.  He and some other colleagues then began trying to heat other food objects to see if a similar heating effect could be observed.  The first one they heated intentionally was popcorn kernels, which became the world’s first microwaved popcorn.  Spencer then decided to try to heat an egg.  He got a kettle and cut a hole in the side, then put the whole egg in the kettle and positioned the magnetron to direct the microwaves into the hole.  The result was that the egg exploding in the face of one of his co-workers, who was looking in the kettle as the egg exploded.

Spencer then created what we might call the first true microwave oven by attaching a high density electromagnetic field generator to an enclosed metal box.  The magnetron would then shoot into the metal box, so that the electromagnetic waves would have no way to escape, which would allow for more controlled and safe experimentation.  He then placed various food items in the box and monitored their temperature to observe the effect.

The company Spencer was working for, Raytheon, then filed a patent on October 8, 1945 for a microwave cooking oven, eventually named the Radarange.  This first commercially produced microwave oven was about 6 feet tall and weighed around 750 pounds.  The price tag on these units was about $5000 a piece.  It wasn’t until 1967 that the first microwave oven that was both relatively affordable ($495) and reasonably sized (counter-top model) became available.

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Bonus Facts:

  • The type of radiation emitted by microwave ovens is non-ionizing.  This means that it doesn’t contribute to your chance of getting cancer like x-rays, ultraviolet light, etc. do.  Outside of potential burn risks, experiments done with rodents have yet to show any major adverse effect to prolonged exposure to microwaves at the 2.45 GHz range seen in most microwave ovens, even with continual low level exposure.  Spencer himself, despite being literally surrounded by intense microwaves for much of his life, lived to the ripe old age of 76, dying apparently of natural causes.
  • During WWII, Spencer managed to increase production of radar sets for the military from 100 per day to 2600 per day using the same number of workers.  He did so by designing a machine that could more or less mass produce the magnetrons in the radar set.  The machine worked by stamping thin cross sections of tube out of silver-solder and copper.  The cross sections would then be piled on one another in a specific fashion and then cooked on a conveyer belt oven.  They would then meld together to form the finished magnetron tube.  The previous best known method for developing these same tubes was to machine them out of solid metal, which was a much more time consuming and resource wasteful process.
  • Along with figuring out a way to drastically increase production of the essential radar sets, Spencer also figured out several ways to make them drastically more sensitive.  In the end, his radars attached to bombers, flying at relatively high altitudes, could detect German U-boat’s periscopes.  For his work in this area, he was awarded the Distinguished Public Service Award, which is the highest award a civilian can receive from the U.S. navy.
  • Other awards and achievements, besides the Distinguished Public Service Award, Spencer achieved included: honorary Doctor of Science, from the University of Massachusetts; became a Fellow of the American Academy of Arts and Sciences; member of the Institute of Radio Engineers, despite having no formal education; became senior vice president and a member of the Board of Directors at Raytheon; received over 300 patents; and had a building named after him at Raytheon.  Not bad for a kid who in his early life was destined to work at a spool mill his whole life, until he changed his fate by self educating.
  • Microwave ovens do not “cook from the inside out”, as many people say.  Microwaves actually heat from the outside in, very similar to other heating methods.  You can read more about this here.
  • It’s generally a bad idea to run a microwave with nothing in it.  This creates microwaves in the oven that have nothing to absorb them.  This standing wave is reflected back and forth within the microwave, between the tube and the cooking chamber, and will eventually burn out the magnetron.  This same effect can occur when cooking dehydrated food or with food wrapped in some sort of metal where there is very little to absorb the emitted microwaves.
  • It wasn’t until microwave ovens became extremely popular in the 1970s that they were commonly known as “microwave ovens”.  Before that, they were typically known as “electronic ovens”.
  • There is really nothing special about the material the window of your microwave is made of.  It’s typically just plain old plastic or glass.  What stops the microwaves from cooking you, instead of your food, is the metal mesh that is on the inside of that clear plastic or glass.  The holes in that mesh are specifically sized so that the microwaves can’t fit through them, but light waves in the visible spectrum can; so the microwaves bounce off and back into your microwave oven to heat the food, while the light waves go through the holes and into your eyes so you can see the food cooking.
  • At its core, a microwave oven is a pretty simple device.  It’s basically just a magnetron hooked up to a high voltage source.  This magnetron directs microwaves into a metal box.  These generated microwaves then bounce around inside the microwave until they are absorbed via dielectric loss in various molecules resulting in the molecules heating up.  Matter that works well here are things such as water, ceramics, certain polymers, etc.  These all end up converting microwave energy into heat quite effectively.
  • More specifically, Microwave ovens work by having an internal magnetron emit electromagnetic waves around the frequency of 2.45 GHz (vibrates at about 2.45 billion times per second).  These waves are absorbed by water molecules, fat molecules, sugars molecules, and certain other substances, which then heat up by a process known as “dielectric heating”.  Basically, molecules such as water molecules are electric dipoles.  This means that they have a positive charge and a negative charge on opposite ends.  Thus, they will rotate themselves rapidly when trying to align themselves with the alternating electric field from the microwaves.  As these molecules rub against each other, they heat up and, as they do so, they themselves also become part of the cooking process, heating up molecules around them that may not be absorbing much, or any, of the microwaves.

I am fascinated by technology. Technology has transformed the kitchen, even to the point where we don’t think much about it. Some microwaves have one button, for popcorn, for instance. Even if you’re not much of a cook, we can fix something up in the old microwave. I think it’s safe to say that most Americans own a microwave. They probably also have: a refrigerator, coffee maker, blender, crock pot, garbage disposal, dish washer, waffle maker, and probably at least one specialty gadget, like a George Forman grille. How many of you purchased these items in the last week?  How many of you wait in long lines on Black Friday to get one of these on sale? Hold that thought…Percy-spencer-e1314187611661

 

11 Reasons Dehydration Is Making You Sick And Fat.

Digestive, skin, bladder and kidney problems, fatigue and headache are just some of the adverse effects from not drinking enough water. We need it as much as air we breathe in! It’s not a joke. Please repost. Read this important article: http://www.trueactivist.com/11-reasons-dehydration-is-making-you-sick-and-fat/

So, how much water should you drink per day? We’ve been taught that it should be 8 cups/glasses or 8 x 8oz = 64oz. mayo clinic recommends 13 cups for men and 9 for women. So, why are we still dehydrated when we drink so much. The truth is, less than 20% of the water is absorbed in our bodies.

http://www.mayoclinic.org/healthy-living/nutrition-and-healthy-eating/in-depth/water/art-20044256

Not only does quantity matter, but even more important is quality. Restructured, Ionized, Alkaline water has an 

absorption rate 3 times that of tap or bottled water. Get your free special report on the benefits of drinking Restructured, Ionized, Alkaline water, here:  http://bit.ly/ivanzupkofska

Message me on how to receive your own FREE 30 day supply of Restructured, Ionized, Alkaline water.

Bak 2 Skool

School kids are the target of GMO cancer-causing cafeteria food & WHAT CAN YOU DO ABOUT IT – Source: http://www.naturalnews.com/046496_GMOs_school_children_cafeteria_food.html. Find out the 9 Hidden Truths About Your Health [WATCH http://bit.ly/ivanzupkofska%5D. PLEASE SHARE THIS POST…PRIVATE MESSAGE ME FOR INFORMATION.

Bak 2 Skool

Bak 2 Skool

If you are an adult reading this right now, you can probably still remember how bad cafeteria food quality was when you were in school, but that was before GMOs, genetically modified organisms, invaded the food, coupled with artificial growth hormones, MSG and aspartame. Get ready for an inside look at Big Food’s guide to school lunches across America. This is the “Association Expo” and an expo on toxic, processed, genetically mutated pesticide food that the children are shoving into their mouths because they’re starving and get no other choice!

Aspartame is, BY FAR, The Most Dangerous substance Added to our food…Source- http://aspartame.mercola.com/

GET THE REPORT…The Top 10 Facts for a Healthier Disease Free Life! It’s a free report, click here: http://bit.ly/ivanzupkofska.

Total Recall

Total Recall final

Please Share this Post the public needs to know
You think you are safe eating organic fruits and vegetables. What happened this week on the news should open people’s eyes.
All over the internet and news, it talked about the deadly bacteria on some organic fruits being sold at some of the top stores like, Trader Joe’s, Costco etc. And yes, it was bad enough to have them recalled and yes, they were organic.
Have you ever thought about this? How many times do you think this same thing happened and no one posted it? How about what has not been found, and your family is eating it?
There is a technology from Japan that cleans the toxic chemicals and some deadly bacteria off your fruits and vegetables. It has been used in Japan for the past 4 decades. It is Alkaline-Inonized water.
If you think you are cleaning that poison off by rinsing your food with tap water, it is not going to happen you need something much stronger than that. You need to know that they are using oil based pesticides. You know oil and water do not mix. When it rains the pesticide will not come off of the fruits and vegetables, that is why I said you need something much stronger and chemical free.
By using the medical grade high 11.5 alkaline water, it will cut through the oil and remove the pesticides. The device also produces a strong acidic water that has a pH of 2.5, and it will kill 99.9% of all bacteria. It also is effective on bacteria like MERSA (flesh eating disease) ECOLI, skin infections, diabetic ulcers etc.
This medical device also produces the best possible water you can drink, 9.5 alkaline drinking water.
Watch the short video on how we clean our fruits and vegetables; take the time to watch it, it is short but right to the point, or just ignore it if you enjoy pesticides on your food.
Alkaline-Inonized water removes pesticides on vegetables and fruits:

Some of you might have seen the report that Dr. Oz did on his show about pesticides on store bought fruits and vegetables and what they found on organic fruits and vegetables if you have not seen the report do you and your family a favor and watch this you will be shocked.
Before you watch the video, I want to mention that the FDA has said there could be up to 60 to 80 different types of pesticides on your fruit and vegetables, this is some scary stuff.
Dr Oz on dangers of pesticides on fruits and vegetables: http://www.youtube.com/watch?v=MFHO6FdVoOg&feature=player_embedded
For free information go to: http://bit.ly/ivanzupkofska
Message me to get your free sample.

The Walking Dread

D2 final with AIW

zombiesThe missing episode. In this episode you will find out the true source of the toxic outbreak. What is the Government covering up? So, you think you know everything there is to know about Zombies? You may be Gravely mistaken. Who will survive? Will You? Coming Soon to AIW Channel. This Sneak Peak Trailer is a MUST SEE. It may save your life. It definitely will change your Life. WATCH IT NOW: http://bit.ly/ivanzupkofska

Explode Your Workout

As we all know, Professional Athletes sign multi-million dollar contracts with pro ball teams.

Or they have careers playing sports – like golf – which are worth multi-millions of dollars IF they win.

Athletes have a lot riding in their abilities to produce results.

Their level of performance has to equal the amount of money they are earning.

Athletes usually have relatively “short” careers, because their careers are based on their ability to be physically fit and must be able to perform at the same level as other top pro athletes to be competitive. They need every edge that they can get.

After investigating the benefits of Alkaline Water, more and more professional and amateur athletes, along with Fitness & Diet Professionals rely on Alkaline Water to improve their performance and maintain their weight.

Alkaline Water has changed the possibilities for numerous athletes. Marathoners are running better times than when they were 20. Hockey players are coming off the ice with no body aches. Gymnasts are more flexible. Even weekend warriors are getting better muscle definition with less strain.

There are numerous effects that Alkaline Water can provide for muscular movement, performance and flexibility. Every breath you take, every time a muscle contracts, there are metabolic acids that are produced, such as lactic and pyruvic acid. The presence of these acids creates a burning sensation in the muscle, muscle fatigue and muscle weakness. This prevents further exertion of the muscle until recovery takes place.

The more water that you have available in the tissues, the easier it is for these acids to be removed from the muscle tissue. This can hasten recovery time and lessen micro scar tissue and weakness from the metabolic acids. When this water is Alkaline Water, then the higher alkalinity will reduce acidic residue even further and faster, with less possibility of injury. Athletes and trainers know that even small changes in pH can really affect performance, because muscles do their best work in a very narrow pH range. This is why when metabolites lower pH muscle function is reduced and the production of ATP energy is also reduced. So the more acidity that is present, the less muscles can contract. Even the electrical stimulus necessary for peak performance drops significantly.

The important thing to know is that just because an athlete is fit, doesn’t mean he’s healthy. In fact, many athletes suffer from chronic injury, inflammatory disorders, even early cancer. The high level of metabolic acids chronically present in muscle tissue could be a strong factor. Combining Alkaline alkaline water with an alkaline-dense diet is the answer. By increasing alkalinity and reducing acidic byproducts, the body’s buffering systems can work more efficiently and effectively. Getting away from the high-protein, high carb, energy bar, sports drinks pattern and turning to more fruits, vegetables, whole grains and nuts can be more than food, they can be therapy.

The super hydration that is the hallmark of this restructured Alkaline Water makes performance amazing. Electrical signaling is lightening fast, more oxygen gets to the cell increasing VO2 max and acidic waste that is often stored in fat cells is easily removed. And this type of hydration is unique because it reaches every cell. Hydration drinks used by athletes have high levels of acidity, which rob the body of alkalinizing minerals and steal vital calcium from bones, cartilage and tissues. The restructuring of the water also means it is absorbed into tissues faster than any other type of water. And all the minerals are already present in the water and in a form that every cell has access to.

PTSD, Autism, ADD, and other mental conditions- there is hope

When I had a Doctor tell me that “When you were dealing with PTSD, Cluster Migraines and Vertigo,” your brain has basically swollen with Blood Brain Barrier damage. Both physical, emotional, and environmental conditions can cause these conditions.

You should take note as to why I am so passionate about this stuff and why you owe it to yourself to try it!

Dr. Corinne Allen is one of the leaders in Brain disorders and experience in Brain healing. She has some amazing 43% improved results using Alkaline IONIZED WATER and its effects on Autism, Asperger’s, ADD, Dyslexia, Learning Disabilities, Traumatic Brain Injuries, Post Traumatic Stress at her Brain Center. Alkaline IONIZED WATER was the only thing that could flush the brain” thus allow my body to heal itself.

Dr. Corinne Allen is an international author, lecturer, researcher and practitioner in natural health and nutrition. Specializing in Nero-developmental education for over 30 years and is an expert on how to effect brain health, learning and behavioral problems without using drugs.

Dr. Corinne Allen understands how important hydration is to the brain. She has some amazing results using Alkaline ionized water and its effects on Autism, Aspergers, ADD, Dyslexia, Learning Disabilities, Traumatic Brain Injuries, Post Traumatic Stress at her Brain Center. Dr. Corinne Allen is one of the leaders in Brain disorders and experience in Brain healing.

The brain is by far the most important organ in the body. Amazingly, it gives you the power to think, walk, talk, learn, build relationships, have emotions and experience what it means to be alive. Although the average brain weighs just two pounds and is approximately 85% water, the functioning of every system of the human body is entirely dependent upon the brain and is responsible for controlling all of your motor skills. Dr Corinne Allen says that when it comes to health, people really think of the brain as playing a major roll, even though it is the “master organ” of the human body.

Take a look at the list below; if you are suffering from any of these symptoms then most likely you are experiencing brain dehydration.

Anger, Depression, Over sensitivity, Foggy thinking, Stress, Cravings, Inability to get along with people, weakened immune system, Pessimism, Lack of vision, Being grouchy, Panic attacks, Sleep issues, Picky eating

Studies show that a 1% decrease in brain hydration equals a 5% decrease in cognitive functions? Unfortunately much of this decrease in functions is just attributed to old age or stress.

Unfortunately many people think that they are hydrating the body by drinking tea, coffee, soda or juice? Those drinks don’t help at all… in fact; they are often the contributing factors making things worse. It is also important to note that all water is not the same! Only water that has these 3 properties will work: Anti-Oxidation, Micro-clustering, and Alkalinization. To find out why this is just check out these videos: