Mine is this little tidbit about Khaki’s from https://www.heddels.com/2019/05/history-khaki-anything-drab/

“Tried and tested by all the major powers, khaki-dyed, lightweight cotton twills became the de facto uniform for any colonizing power. If you were going to ship your boys abroad to pillage and conquer someplace in the Southern Hemisphere, khaki was your go-to color.”

    • snooggums@lemmy.worldEnglish
      15·
      2 months ago

      On high, yes. Lower and intermittent power in micro wave heats far more evenly than an oven

    • PhilipTheBucket@quokk.auEnglish
      111·
      2 months ago

      Modern ones do have hotspots and cold spots because of resonance and design tradeoffs, but I don’t think that was a problem for the hamster application. IDK, maybe they were structured a little more small and special-purpose, but regardless it was just penetrating radiation basically all throughout the hamster which is better than heating it from the outside in and having the heat having to conduct its way through the frozen tissue.

      Basically the same reason you can defrost meat in the microwave, but you can’t throw it in the oven to defrost more quickly without also cooking the edges.

        • PhilipTheBucket@quokk.auEnglish
          62·
          2 months ago

          Microwaves penetrate a certain distance into the material and then turn into heat. Heat conduction from the outside doesn’t. I don’t know exactly what the average of that distance is and how it compares to the size of a hamster, but I would bet that it’s pretty competitive with the thickness of the hamster.

          Your whole argument here makes no sense at all. Having the ambient temperature set to the perfect defrosting value would work better than heating the skin of the frozen meat in cycles of full on / full off, if the microwaves were getting stopped right at the skin and then the heat had to conduct in from there.

            • Cocodapuf@lemmy.world
              21·
              2 months ago

              But you’re incorrect. Microwaves penetrate through many substances fairly well, mostly passing through them. The microwave ovens we use to cook are tuned to resonate with water molecules, and as a result the waves interact more frequently with those molecules. But in general, the waves just bounce around until they do interact with something, and it could be any particle within your hot pocket that it interacts with, not just the surface.

              All that is to say, microwaves do heat all throughout whatever you put in. Now, these waves can also excite particles and moisture in the air within the oven, and there is convection between the air and your hot pocket… But air is less dense than food, so convection will be secondary heating at best, and cooling at worst.

              • PhilipTheBucket@quokk.auEnglish
                2·
                2 months ago

                Yeah. They don’t penetrate an unlimited distance into the food, the center of some stuff won’t get heated. But they penetrate a lot further than the 0 distance that ambient heat from the outside does, conducting heat straight to the skin of the food and then letting it work its way in from there.

                No idea what this person’s issue is, I sort of suspect that it’s just Lemmy in action, doing its thing.