Microwaves heat water by flexing the Y-shaped O-H-O bonds so there is an influence at the molecular level. As far as calcium and sodium, that's certainly in any meat and many/most other items that are microwaved. I don't know of chemical changes from microwaves other than from heat, but haven't studied it deeply.
Cold liquids absorb gases better (hence chilling water before carbonating requires less pressure) but heating liquids dissolves solids better. Since silver is a solid I would think heating would not, in and of itself drive silver out of solution. The increased molecular activity might even break up larger clumps/molecules. On 12/20/2015 04:28 AM, Ode Coyote wrote: > Have you ever seen sparks under water? > No. > At most you might get a micro bubble for a millisecond before the > water cools off the particle. > Will a microwave even disturb an ion too small for UV or IR light to > illuminate? [Idunno] > Calcium and sodium are also metals. > > Ode > > -- Jerry Durand, Durand Interstellar, Inc. www.interstellar.com tel: +1 408 356-3886, USA toll free: 1 866 356-3886 -- The Silver List is a moderated forum for discussing Colloidal Silver. Rules and Instructions: http://www.silverlist.org Unsubscribe: <mailto:[email protected]?subject=unsubscribe> Archives: http://www.mail-archive.com/[email protected]/maillist.html Off-Topic discussions: <mailto:[email protected]> List Owner: Mike Devour <mailto:[email protected]>
