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Robert A. Fink, M. D. wrote: > > Date sent: Tue, 12 Sep 2000 08:50:44 -0600 > Send reply to: Parkinson's Information Exchange Network <[log in to unmask]> > From: Kelly Grant <[log in to unmask]> > Subject: NON PD - Micro wave caution > To: [log in to unmask] > > > What usually happens then is the liquid is bumped or jarred, which is > > just enough of a shock to cause the bubbles to rapidly form and expel > > the hot liquid. The rapid formation of bubbles is also why a > > carbonated beverage spews when opened after having been shaken." > > I have also had the experience of, after heating the water in the > microwave, and then adding the instant coffee, the liquid suddenly > bubbles up and overflows. This must be the same principle. If I had any spare time it might be fun to do some home experiments in my microwave. One important factor is the container, which if not a very good insulator may reach temperature different from the contents- But offhand I'd say the phenomenon reported is related to natural ones on a larger scale, such as "old faithful" periodic geysers, and certain types (I forget the name) of volcano such as Mt St Helens or Vesuvius. Come to think of it, I own a little stove-heated espresso maker named "Vesuviano". Cheers, Joe -- J. R. Bruman (818) 789-3694 3527 Cody Road Sherman Oaks, CA 91403-5013