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Microwaves heat water by jerking the water molecules2 around, so to speak. Each water molecule1 has a slight positive electric charge on one side and a slight negative charge on the other. As microwaves pass by, they exert forces on those charges, first one way, then the other, several billion times per second. These back-and-forth forces turn the water molecules one way, then the other, repeatedly breaking the temporary bonds that water molecules form with each other. It’s a kind of microscopic3 stirring. The result of all this agitation4 is more violent random5 motion of all the water molecules in the food — in other words, the water gets heated. Microwaves reach all the water in the food at once, so all parts of the food are heated at once. A conventional oven heats food only from the outside, and that’s why conventional cooking takes longer than microwave cooking.
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1 molecule | |
n.分子,克分子 | |
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2 molecules | |
分子( molecule的名词复数 ) | |
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3 microscopic | |
adj.微小的,细微的,极小的,显微的 | |
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4 agitation | |
n.搅动;搅拌;鼓动,煽动 | |
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5 random | |
adj.随机的;任意的;n.偶然的(或随便的)行动 | |
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