Every conscientious historian who was interested in the development of technological progress knows very well that the theory of using microwaves to heat food appeared in the mid-1920s. Nevertheless, a patent for a microwave oven for defrosting and heating food was first received by an American from Massachusetts, Percy Spencer on October 8, 1945. This date is considered the birthday of the microwave oven. According to a widespread legend, the idea of ​​this useful invention came to the scientist at the moment when a bar of chocolate unexpectedly melted in his pocket. Surprised, Spencer began to look for the cause of the unpleasant incident and soon realized that the reason for such an incorrect behavior of the chocolate bar was the magnetron, near which he was standing. As you know, it is this device that generates microwave electromagnetic radiation. A worthy legend for a useful invention in the household, which was quickly mastered by canteens for the military and large restaurants. It should be noted that the first microwave ovens were large and heavy. With a height of about two meters, their weight reached about 340 kg. Those microwave ovens, to which we are accustomed, began to appear in the West only in the 1960s, and in the USSR from the second half of the 1970s. Nevertheless, the modern historiography of the appearance of the first microwave ovens is unreliable. In fact, they were invented in the USSR on the eve of the start of the Great Patriotic War.

The problem with the prevalence of oncology did not appear yesterday. But right now, after the word "cancer", doctors say - "epidemic".

According to an international non-profit organization, 12 million new cases of cancer are recorded in the world every year.

Growth is associated with an aging population, with lifestyle changes caused by life in megacities. About 2.8 million people a year get cancer due to bad habits, poor nutrition, excess weight- said the representative of the "Fund" Martin Wiseman - In less than 10 years, cancer figures have grown by 20%. The numbers are, of course, creepy.

Let's try to look at this terrible trend from another bell tower, combine it with the technological development of mankind, namely, with the emergence microwave ovens... Knowing about the works and patents of Ph.D. Shironosova V.G. and d.m.s. Khachatryana A.P. (read the WATER section of this website), which are embodied in medical methods and devices for household / medical purposes, we will consider oncological diseases through the “prism of water”, of which a person actually consists.

Microwave or microwave oven

This is an electrical device based on a magnetron designed for fast food or heating food, defrosting food in everyday life using electromagnetic waves of the UHF range (usually with a frequency of 2450 MHz). Cell phone systems and local radio communication systems also operate in this range, for example, using protocols Bluetooth and WiFi used by wireless electronic devices.

Unlike classic ovens (for example, an oven or a Russian oven), heating food in microwave oven occurs not only from the surface, but also in the volume of the product containing polar molecules (e.g. water) as a result dipole shift under the action of an alternating electric field, since radio waves of this frequency penetrate and are absorbed by food at a depth of about 2.5 cm.

For better heating, the frequency of the alternating electric field must be set in such a way that the molecules have time to completely rearrange during the half-period. Since water is contained in almost all products, the frequency of the microwave emitter of the microwave oven was selected for better heating of precisely the water molecules in the liquid state., while ice, fat and sugar heat up much worse.

Ice holds frozen water molecules in crystal lattice require a lower frequency for the dipole shift (kilohertz instead of gigahertz, for example, 33 kHz is used to remove ice from power lines), and the radiation frequency used in microwave oven turns out to be not optimal.

There is a widespread belief that microwave heats food "from the inside out". In fact, microwaves go from the outside to the inside, are retained in the outer layers of food, so the heating of an evenly moist product occurs in approximately the same way as in an oven (to be sure of this, it is enough to heat boiled potatoes "in their jacket", where a thin peel sufficiently protects the product from drying out).

The misconception is due to the fact that microwave do not affect dry non-conductive materials, which are usually on the surface of food, and therefore their heating in some cases begins deeper than with other heating methods (bread products, for example, are heated precisely "from the inside", and for this reason - bread and the buns have a dried crust on the outside, and most of the moisture is concentrated on the inside).

Changes in the properties of water by pumping microwave energy are so serious that it may overheat above the boiling point!

Microwaves "bomb" water molecules in food, causing them to rotate millions of times per second, creating molecular friction that heats the food. This friction causes significant damage to food molecules, tearing or deforming them.

Simply put, microwave causes disintegration and changes in the molecular structure of food in the process of radiation and the food becomes "dead", moreover, dead in the literal sense of the word and this state should not be confused with

A living example from Marshall Dudley in the form of an experiment conducted in 2006. Filtered water is poured into two containers. In the first, water is heated to a boil on a conventional stove, and in the second, it is heated to a boil in microwave... After cooling, the water is used to irrigate specially prepared two absolutely identical plants.

It was expected that the plant watered with boiled water on the stove would grow more intensively, but the experiment had to be stopped on the 9th day, because a plant watered with boiled water microwave began to fade and died.

Who Invented Microwave Ovens?

There are several versions:

1. The Nazis for their military operations invented the microwave oven - " radiomissor". The time spent on cooking in this case sharply decreased, which made it possible to focus on other tasks. After the war, the Allies discovered medical research conducted by the Germans with microwave ovens... These documents, as well as some working models, were submitted to the United States for "further scientific research." The Russians also obtained a number of such models and conducted a thorough study of their biological effects.

2. American engineer Percy Spencer first noticed the ability of microwave radiation to heat food and patented microwave oven... At the time of his invention, Spencer worked for the company Raytheon, a manufacturer of radar equipment. The microwave oven patent was granted on October 8, 1945 ( which makes version # 1 quite viable, but not mainstream).

The world's first microwave oven "Radarange" was released in 1947 by the company Raytheon and was intended not for cooking, but for quickly defrosting food and was used exclusively by the military (in the canteens and canteens of military hospitals).

However, the application microwave ovens in the Soviet Union it was banned for some time. The USSR published an international warning about substances harmful to health, biological and environmental, obtained when exposed to microwaves. Eastern European scientists have also identified the harmful effects of microwave radiation and created severe environmental restrictions on their use.

3. that in its issue of June 13, 1941, a note described a special installation that used ultra-high-frequency currents for processing meat products and was developed in the laboratory of magnetic waves of the All-Union Scientific Research Institute of the Meat Industry, which indicates the primacy of the USSR in this invention. IN USSR microwaves began to be produced in the early 80s. Search on the website of the newspaper "Trud" gives out, but she herself is not available ...

“The first special installation, which makes it possible to use ultra-high frequency currents for processing meat products, was developed in the laboratory of magnetic waves of the All-Union Scientific Research Institute of the Meat Industry, and, as the journalist describes, in this unit it was possible to melt fats, cook sausages, defrost meat.

And, for example, cooking a ham took only 15–20 minutes instead of 5–7 hours according to the existing technology. In addition to the temporary, the economic benefit is also emphasized - reducing production costs in half and improving product quality.

So why was not this miraculous installation launched into mass production, which would be several years ahead of its American counterpart? There may be many reasons for this, but the main one, apparently, was the war that fell on our country eight days later. Whether those who were involved in the development survived in it, history is also silent. "

Modern research:

Microwaves are dangerous for children!

Some of the amino acids L-proline, which are part of mother's milk, as well as milk formula for children, under the influence of microwaves are converted into d-isomers, which are considered neurotoxic (deform nervous system) and nephrotoxic (toxic to the kidneys). It is a problem that many children are fed on artificial milk replacers (baby food), which are made even more toxic by microwave ovens.

In a comparative study Microwave Cooking published in 1992 in the US states:

“From a medical point of view, it is believed that the introduction of molecules exposed to microwaves into the human body is much more likely to cause harm than good. Microwave food contains microwave energy in molecules that is not present in conventionally prepared foods. "

A short-term study has shown that people who ate cooked in microwave oven milk and vegetables, the blood composition changed, hemoglobin decreased and cholesterol increased, while in people who ate the same food, but prepared in a traditional way, the state of the body did not change.

Dr Hans Ulrich Hertel participated in a similar study and worked for a large Swiss company for many years. Several years ago, she was fired from her position for divulging the results of these experiments.

In 1991, she and a professor at the University of Lausanne published a study showing that food cooked in the microwave can pose a health risk compared to food cooked. traditional ways... The article is also presented in the magazine "Franz Weber" # 19, where it was said that atconsumption of food cooked in microwave ovens, carries a malignant effect on the blood.

Between two and five days, the volunteers received one of the following food options on an empty stomach:

1. raw milk
2. the same milk, heated in the traditional way
3. pasteurized milk
4. the same milk heated in the microwave
5. fresh vegetables
6. the same vegetables cooked traditionally
7. frozen vegetables thawed in the traditional way
8. the same vegetables cooked in the microwave

Blood samples were taken from volunteers immediately before each meal. Then a blood test was performed at certain intervals after the intake of milk and herbal products.

Significant changes were found in blood at meal times exposed to microwave oven. These changes included a decrease in hemoglobin and a change in cholesterol composition, especially the ratio HDL(good cholesterol) and LDL(bad cholesterol).

The number of lymphocytes(white blood cells). All these indicators indicate degeneration. In addition, part of the microwave energy remains in food, using which a person is exposed to microwave radiation.

Radiation leads to the destruction and deformation of food molecules. creates new compounds that do not exist in nature, called radiolytic. Radiolytic compounds create molecular rot- as a direct consequence of radiation.

As soon as Dr. Hertel and Dr. Blank published the research results, officials responded instantly. A powerful trade organization, the Swedish Association of Home and Industrial Electronics Dealers (FEA), struck in 1992. They forced the president of the Bern County Court of Seftigen to issue an order banning the publication of research materials. In March 1993 Dr. Hertel was accused of collaborating with commercial entities and was barred from further publication of the research results. but Dr. Hertel stood his ground and fought this decision over the years.

On 25 August 1998, this decision was overturned following a trial in Strasbourg, Australia. The European Court of Human Rights found that in a judgment of 1993 there was an infringement of the rights of Dr. Hertel. The European Court of Human Rights also found that the order to prohibit the public disclosure of information on the health hazards of microwave ovens issued by Dr. Hertel by a Swiss court in 1992, violated the right to freedom of expression. Moreover, Switzerland was ordered to pay Dr. Hertel compensation.

Microwave oven manufacturers claim that microwave food does not differ much in composition compared to conventionally processed food. But no public university in the United States has conducted a single study on the effects of modified food in the microwave on the human body.

But there is a lot of research on what happens if the door microwave ovens not closed. Isn't this a bit odd? Common sense dictates that attention should be paid to what happens to food cooked in the microwave. We can only guess how molecular rot from the microwave will affect our health in the future!

Microwave carcinogens

In a journal article "Earthletter" in March and September 1991, Dr. Lita Lee, gives some facts about the operation of microwave ovens. In particular, she stated that all microwaves have leaks of electromagnetic radiation, and also degrade the quality of food, converting its substances into toxic and carcinogenic compounds. The research summaries summarized in this article show that microwaves are doing much more harm than previously thought.

Below is a summary of Russian studies published Atlantis Raising Educational Center in Portland, Oregon. They say that carcinogens have been formed in virtually all foods exposed to microwave radiation. Here is a summary of some of these results:

• Microwave cooking of meat brings about the formation of a known carcinogen -d Nitrosodienthanolamines
• Some of the amino acids found in milk and cereal products have been transformed into carcinogens.
• Defrosting some frozen fruits, converting them into their composition glucoside galactoside carcinogenic substances.
• Even a short exposure to microwaves on fresh, cooked or frozen vegetables converts alkaloids in their composition into carcinogens.
• Carcinogenic free radicals have been formed by exposure to plant foods, especially root vegetables. Their nutritional value was also reduced.

Russian scientists have also found that food is reduced in nutritional value when exposed to microwaves from 60 to 90%!

Consequences of exposure to carcinogens

Creation of cancer agents in protein compounds - hydrolysate... In milk and cereals, these are natural proteins that are under the influence of microwave ovens burst and mix with water molecules, creating carcinogenic formations.

• Changes in elementary nutrients, the consequence is disorders in the digestive system caused by metabolic disturbances.
• Due to chemical changes in food, shifts in the lymphatic system have been observed, leading to a degeneration of the immune system.
• The absorption of irradiated food leads to an increase in the percentage cancer cells in blood serum.
• Defrosting and heating vegetables and fruits leads to the oxidation of alcoholic compounds contained in their composition.
• The effect of microwaves on raw vegetables, especially root vegetables, contributes to the formation of free radicals in mineral compounds that cause cancers.
• Due to eating foods prepared in microwave oven, there is a predisposition to the development of cancer of the intestinal tissues, as well as general degeneration of peripheral tissues with a gradual destruction of the functions of the digestive system.

Direct presence in the vicinity of the microwave oven

According to Russian scientists, it causes the following problems:

• Deformation of the composition of the blood and lymphatic regions;
• Degeneration and destabilization of the internal potential of cell membranes;
• Disruption of electrical nerve impulses in the brain;
• Degeneration and disintegration of nerve endings and loss of energy in the area of ​​nerve centers in both the anterior and posterior central and autonomic nervous systems;
• In the long term, the cumulative loss of vital energy, animals and plants that are within a 500 meter radius of the equipment.

Serial production of furnaces started by the company Raytheon in the United States in 1949. The first serial household microwave oven was released by a Japanese firm Sharp in 1962.

And this is the graph from which the study of the issue and the writing of this article began, I will be grateful for links to similar graphs on oncology in other countries.

The microwave is the savior of many modern kitchens... For those who live a hectic life and suffer from a lack of time, this is a great find.

We no longer have to stand by the stove and wait for hours for our dinner to cook. Now we can simply cook and reheat ready meals in the microwave, watch how it spins on a special dish for some time.

The market has a wide, impressive and really quite tasty selection of dishes for instant cooking in such ovens in a few minutes.

Short review microwave oven stories:

The invention of the microwave was not something out of the ordinary that happened in isolation - it was adaptation and fusion. previous technologies.

It has a pretty interesting and exciting story. It was during World War II that two scientists invented the magnetron - essentially a tube that produced microwaves. The magnetron was used in a British radar system to enable microwaves to identify Nazi planes heading to Britain for bombing campaigns.

Happy accident

Only a few years later, it was discovered that these microwaves can actually cook food. In 1946, Dr. Percy Spencer, a self-taught engineer with the Raytheon Corporation, was conducting a research project in the field of radar. When he experimented with a new magnetron, it ended up in the scientist's pocket, which contained chocolate, and eventually it melted.

He tried another experiment, placing popcorn cubes next to a pipe - the result was that they popped all over his laboratory. He conducted a similar experiment with an egg that was cooked and then exploded before his eyes.

It was a springboard for further scientific curiosity and experimentation: can microwaves be used to cook other foods?

The idea was quickly adopted by engineers who were interested in making Spencer's new discoveries useful and practical. A patent was filed in October 1945 for the use of a microwave oven that heated food with microwave energy.

This led to the creation of the first Radarange microwave oven, in 1947. It was a large oven 6 feet (1.8 m) high, weighed 750 pounds (340 kg), and cost just over $ 5,000.

The modifications were made in such a way that in 1954 a model was sold that used 1600 watts and sold for $ 2000.

1967 saw the launch of the popular $ 495 home microwave model. Initial sales were slow, mainly due to the high price of the appliance, but the concept became firmly entrenched in the public mind and the reality and practicality and speed of food preparation actually appeared.

Matter of modification

Further changes were made to the design of the microwave oven in the 60s. Opened at the Chicago show, the microwave gained even more exposure and generated additional interest and popularity, with unit sales in the United States growing to a million by the mid-70s.

The microwave oven was even more popular in Japan and sales were faster - they managed to make less expensive units by reengineering a cheaper magnetron.

The combination of further mastering and technological development resulted in the microwave oven, which was ultimately a better, smoother, more efficient product and at a price more affordable for the average consumer's pocket.

Warnings and myths

As with any new technology or invention, there is always a certain degree of suspicion, doubt, and even fear - and microwave was no exception.

Radiation poisoning, impotence, infertility, brain damage and blindness have been the blame for the latest in kitchen technology.

By the mid-70s, however, the pros far outweighed any perceived downsides, and consumers were challenging the skeptics (and also proven wrong) to reap the benefits of microwave cooking.

Sales growth

This overwhelming wave of enthusiasm and sales meant that cooking habits around the world were changing - with an emphasis on energy efficiency and time savings. It used to be considered a luxury - now it seemed like a necessity for the busy and fast-paced lifestyle of the modern consumer.

And by the late 1970s, advances were made in microwave technology as prices plummeted.

Modern microwaves

There are microwaves nowadays that suit just about everyone in the size, shape, design, and color of every kitchen. In addition, additional functions such as grilling and convection cooking mean that the microwave oven is versatile and meets the demands of the modern household in a way that would not have been possible many years ago.

), the heating of food in a microwave oven occurs not only from the surface of the heated body, but also along its volume, which contains polar molecules (for example, water), since radio waves of this frequency penetrate and are absorbed by food at a depth of about 2.5 cm. shortens the heating time of food.

Principle of operation

Furnace heating is based on the so-called "dipole shift" principle. Molecular dipole shift under the action of an electric field occurs in materials containing polar molecules. The energy of electromagnetic vibrations causes the movement of molecules (in this case, possessing a dipole moment), which leads to an increase in the temperature of the material.

The widespread opinion that the frequency is chosen to correspond to the resonant frequency of water does not correspond to reality - the latter is 22.24 GHz, while most household microwave ovens operate at a frequency of 2450 MHz, in the USA, some industrial models - at a frequency of 915 MHz.

The frequency was chosen for practical and design reasons:

• A magnetron with a power of 500 W or more must have acceptable efficiency, cost and dimensions;
• The frequency must be in the permitted allocated radio frequency band (in this case, the ISM band);
• The penetration depth of radio waves into the heated object should lie in the region of several centimeters (the lower the frequency, the greater the penetration depth).

Furnace power

The power of household microwave ovens ranges from 500 to 2500 W and more. Almost all household ovens allow the user to adjust the wattage used for heating. To do this, in inexpensive furnace models, the heater (magnetron) is periodically turned on and off according to the setting of the power regulator, changing the average amount of supplied energy using the pulse width modulation method (widely used also in many other heating devices, for example, irons, heaters). These on / off periods can be directly noticed by the sound during the operation of the oven, as well as by the change in the appearance of some products (inflation of some air products, including bags).

Device

The main components of a magnetron microwave oven are:

• a metal chamber with a metallized door (in which high-frequency radiation is concentrated, for example, 2450 MHz), where heated food is placed;
• transformer - a source of high-voltage power supply for the magnetron;
• control and switching circuits;
• directly microwave emitter - magnetron;
• a waveguide for transmitting radiation from the magnetron to the camera;
• auxiliary elements:
  • rotating table - necessary for uniform heating of the product from all sides;
  • circuits and circuits providing control (timer) and safety (blocking modes) of the device;
  • a fan that cools the magnetron and ventilates the chamber.

Varieties

By type of construction, microwave ovens are divided into:

• solo- only microwave radiation; without grill and convection.
• with grill- contains a built-in quartz or heating element grill.
• with convection- a special fan blows hot air into the chamber, thereby providing a more even baking, similar to an oven.

By the type of control, microwave ovens are divided into:

• mechanical- mechanical time and power regulators are used.
• push-button- the control panel consists of a set of buttons.
• sensory- touch-type buttons are used.

History

On October 25, 1955, the American Tappan Company first introduced household microwave.

The first serial household microwave oven was released by the Japanese firm Sharp in 1962. Initially, the demand for the new product was low.

Precautions for use

Microwave radiation cannot penetrate metal objects, so it is impossible to cook food in metal dishes.

It is undesirable to place dishes with metal spraying ("golden border") in the microwave oven - even this thin layer of metal is very heated by eddy currents, which can destroy the dishes in the area of ​​the metal spraying.

Do not heat liquid in the microwave in hermetically sealed containers and whole bird eggs - due to the strong evaporation of water inside them, high pressure and as a result, they can explode. For the same reasons, it is undesirable to strongly heat sausage products covered with plastic wrap (or pierce each sausage with a fork before heating).

It is forbidden to turn on an empty microwave. You must at least put a glass of water in it.

When heating water in the microwave, you should also be careful - water is capable of overheating, that is, heating above the boiling point. Superheated liquid can boil almost instantly from careless movement. This applies not only to distilled water, but also to any water that contains few suspended particles. The smoother and more uniform the inner surface of the water container, the higher the risk. If the vessel has a narrow neck, then there is a high probability that at the moment of the beginning of boiling, overheated water will pour out and burn your hands.

Security questions

Electromagnetic safety

Federal Sanitary Rules, Norms and Hygiene Standards

Permissible levels of EMF in the frequency range 30 kHz - 300 GHz for the population (in residential areas, in places of public recreation, inside residential premises) 10 µW / cm².

Microwave oven myths

Write a review on the article "Microwave"

Notes (edit)

Links

• in the Encyclopedia of Quality of Goods and Products
• (English)
• in the program "Miracle of Technology" (NTV, 2013)

Microwave Oven Excerpt

It was already two o'clock in the morning when Pierre left his friend. The night was a June, Petersburg, gloomy night. Pierre got into a cab with the intention of going home. But the closer he got, the more he felt the impossibility of falling asleep that night, which seemed more like evening or morning. I could see far away along the empty streets. Dear Pierre remembered that that evening an ordinary gambling society was supposed to meet at Anatol Kuragin's, after which there was usually a drinking party, ending with one of Pierre's favorite amusements.
“It would be nice to go to Kuragin,” he thought.
But at once he remembered his word of honor given to Prince Andrey not to visit Kuragin. But immediately, as is the case with people who are called spineless, he so passionately wanted to once again experience this dissolute life so familiar to him that he decided to go. And immediately the thought occurred to him that this word did not mean anything, because even before Prince Andrei, he had also given Prince Anatol his word to be with him; finally, he thought that all these honest words are such conventional things that have no definite meaning, especially if one realizes that maybe tomorrow either he will die or something so extraordinary will happen to him that will no longer be honest nor dishonorable. This kind of reasoning, destroying all his decisions and assumptions, often came to Pierre. He went to Kuragin's.
Arriving at the porch of a large house near the horse guards barracks in which Anatol lived, he climbed the lighted porch, the stairs, and entered the open door. There was no one in the hall; there were empty bottles, raincoats, galoshes; there was a smell of wine, distant talk and screams could be heard.
The game and dinner were already over, but the guests had not yet departed. Pierre threw off his cloak and went into the first room, where the remnants of supper stood and one footman, thinking that no one was seeing him, was secretly drinking his unfinished glasses. From the third room one could hear fuss, laughter, shouts of familiar voices and the roar of a bear.
Eight young people crowded anxiously near the open window. Three were busy with a young bear, which one was dragging on a chain, frightening the other with it.
- I keep Stevens a hundred! One shouted.
- Look not to support! Shouted another.
- I'm for Dolokhov! - shouted the third. - Separate, Kuragin.
- Well, throw Mishka, there's a bet.
- In one spirit, otherwise lost, - shouted the fourth.
- Yakov, give me a bottle, Yakov! - shouted the owner himself, a tall handsome man who stood in the middle of the crowd in one thin shirt, opened in the middle of his chest. - Wait, gentlemen. Here he is Petrusha, dear friend, - he turned to Pierre.
Another voice of a short man, with clear blue eyes, especially striking among all these drunken voices with its sober expression, shouted from the window: "Come here - make a bet!" It was Dolokhov, a Semyonovsky officer, a well-known player and brute who lived with Anatole. Pierre smiled, looking merrily around him.
“I don’t understand. What's the matter?
- Wait, he's not drunk. Give me a bottle, - Anatole said and, taking a glass from the table, went to Pierre.
- Drink first.
Pierre began to drink glass after glass, glancing sideways at the drunken guests, who were again crowding at the window, and listening to their talk. Anatole poured him wine and told him that Dolokhov was betting with the Englishman Stevens, a sailor, who were here, in that he, Dolokhov, will drink a bottle of rum, sitting on the window of the third floor with his legs lowered outward.
- Well, drink it all! - said Anatole, handing the last glass to Pierre, - otherwise I won't let it in!
“No, I don’t want to,” said Pierre, pushing Anatole away, and went to the window.
Dolokhov held the Englishman's hand and clearly, distinctly pronounced the terms of the bet, referring mainly to Anatol and Pierre.
Dolokhov was a man of average height, curly hair and light blue eyes. He was twenty-five years old. He did not wear a mustache, like all infantry officers, and his mouth, the most striking feature of his face, was all visible. The lines of this mouth were remarkably finely curved. In the middle, the upper lip energetically descended onto the strong lower lip in a sharp wedge, and in the corners something like two smiles, one on each side, constantly formed; and all together, and especially when combined with a firm, arrogant, intelligent gaze, made the impression that it was impossible not to notice this face. Dolokhov was a poor man, without any connections. And despite the fact that Anatol lived in tens of thousands, Dolokhov lived with him and managed to put himself in such a way that Anatol and everyone who knew them respected Dolokhov more than Anatol. Dolokhov played all the games and almost always won. No matter how much he drank, he never lost his head. Both Kuragin and Dolokhov at that time were celebrities in the world of the hang-up and revelry of Petersburg.
A bottle of rum was brought; the frame, which did not allow to sit on the outer slope of the window, was broken by two footmen, apparently in a hurry and shy from the advice and shouts of the gentlemen around.
Anatole with his triumphant air went to the window. He wanted to break something. He pushed the footmen aside and pulled on the frame, but the frame would not give up. He broke the glass.
“Well, you strong man,” he turned to Pierre.
Pierre grabbed the crossbeams, pulled, and with a bang, twisted the oak frame.
- All out, otherwise they will think that I'm holding on, - said Dolokhov.
- The Englishman is bragging ... huh? ... okay? ... - said Anatole.
“All right,” said Pierre, looking at Dolokhov, who, taking a bottle of rum in his hands, approached the window, from which the light of the sky and the morning and evening dawn merging on it could be seen.
Dolokhov, with a bottle of rum in his hand, jumped to the window. "Listen!"
he shouted, standing on the windowsill and turning into the room. Everyone fell silent.
- I bet (he spoke French for an Englishman to understand, and didn't speak that language very well). I bet fifty imperials, you want a hundred? He added, addressing the Englishman.
“No, fifty,” said the Englishman.
- Well, for fifty imperials, - that I will drink the whole bottle of rum, without taking it from my mouth, I will drink, sitting outside the window, in this place (he bent down and showed the sloping ledge of the wall outside the window) and not holding on to anything ... So? ...
“Very well,” said the Englishman.
Anatole turned to the Englishman and, taking him by the button of his tailcoat and looking at him from above (the Englishman was small in stature), began to repeat to him the conditions of the bet in English.
- Wait! Dolokhov shouted, knocking the bottle on the window to draw attention to himself. - Wait, Kuragin; listen. If anyone does the same, then I pay one hundred imperials. Do you understand?
The Englishman nodded his head, giving no indication of whether he intended or not to accept this new bet. Anatole did not let the Englishman go and, despite the fact that he, nodding, letting him know that he understood everything, Anatole translated Dolokhov's words for him in English. A thin young boy, the Life Hussar, who had lost that evening, climbed up the window, leaned out and looked down.
“Ouh! ... oo! ... oo! ...” he said, looking out the window at the stone of the sidewalk.
- Attention! - Dolokhov shouted and pulled the officer from the window, who, entangled in spurs, jumped awkwardly into the room.
Putting the bottle on the windowsill so that it was convenient to get it, Dolokhov carefully and quietly climbed out the window. Lowering his legs and spreading both hands to the edges of the window, he tried on, sat down, lowered his arms, moved to the right and left and took out the bottle. Anatole brought two candles and put them on the windowsill, although it was already quite light. Dolokhov's back in a white shirt and his curly head were illuminated from both sides. Everyone crowded at the window. The Englishman stood in front. Pierre smiled and said nothing. One of those present, older than the others, with a frightened and angry face, suddenly moved forward and wanted to grab Dolokhov by the shirt.
- Gentlemen, this is nonsense; he will be killed to death, ”said this more prudent man.
Anatole stopped him:
- Do not touch, you will frighten him, he will be killed. Huh? ... What then? ... Huh? ...
Dolokhov turned around, recovering and again spreading his arms.
“If anyone else will come to me,” he said, rarely letting words pass through his pursed and thin lips, “I’ll let him down here. Well!…
Saying "well," he turned again, let go of his hands, took the bottle and raised it to his mouth, threw back his head and threw up his free hand for the preponderance. One of the footmen, who began to pick up the glass, stopped in a bent position, not taking his eyes off Dolokhov's window and back. Anatole stood straight with open eyes. The Englishman, lips protruding forward, looked from the side. The one who was stopping ran to the corner of the room and lay down on the sofa, facing the wall. Pierre covered his face, and a faint smile, forgotten, remained on his face, although it now expressed horror and fear. All were silent. Pierre took his hands away from his eyes: Dolokhov was still sitting in the same position, only his head bent back, so that the curly hair on the back of his head touched the collar of his shirt, and the hand with the bottle rose higher and higher, shuddering and making an effort. The bottle was apparently emptying and at the same time rose, bending its head. "Why is it taking so long?" thought Pierre. It seemed to him that more than half an hour had passed. Suddenly Dolokhov made a backward movement, and his hand trembled nervously; this shudder was enough to move the whole body sitting on the slope. He moved all over, and his hand and head trembled even more, making an effort. One hand went up to grab the windowsill, but dropped again. Pierre closed his eyes again and said to himself that he would never open them. Suddenly he felt that everything around him began to stir. He looked: Dolokhov was standing on the windowsill, his face was pale and cheerful.
- Empty!
He tossed the bottle to the Englishman, who deftly caught it. Dolokhov jumped from the window. He smelled strongly of rum.
- Well! Well done! Here's a bet! Damn you completely! - shouted from different sides.
The Englishman took out his wallet and counted out the money. Dolokhov frowned and said nothing. Pierre jumped to the window.
Gentlemen! Who wants to bet with me? I'll do the same, ”he suddenly shouted. - And there is no need to bet, that's what. Tell me to give you a bottle. I'll do ... tell me to give.
- Let it go, let it go! - said Dolokhov, smiling.
- What are you? you are crazy? Who will let you in? Your head is spinning even on the stairs, - they started talking from different sides.
- I'll drink, give me a bottle of rum! - Pierre shouted, striking the table with a decisive and drunken gesture, and climbed out the window.
They grabbed him by the arms; but he was so strong that he pushed him far away who approached him.
- No, you won't be able to persuade him for anything, - said Anatole, - wait, I will deceive him. Look, I'm betting with you, but tomorrow, and now we're all on our way to ***.
- Let's go, - Pierre shouted, - let's go! ... And we take Mishka with us ...
And he grabbed the bear, and, embracing and lifting him, began to circle with him around the room.

Prince Vasily fulfilled the promise given at the evening with Anna Pavlovna to Princess Drubetskaya, who asked him for her only son Boris. He was reported to the sovereign, and, unlike others, he was transferred to the guards of the Semenovsky regiment as an ensign. But Boris was never appointed an adjutant or a member of Kutuzov, despite all the troubles and intrigues of Anna Mikhailovna. Soon after Anna Pavlovna's evening, Anna Mikhailovna returned to Moscow, directly to her rich relatives Rostovs, with whom she stayed in Moscow and with whom her adored Borenka was brought up and lived for years, just promoted to the army and immediately transferred to the guards ensign. The guard had already left Petersburg on August 10, and the son, who remained in Moscow for uniforms, had to catch up with her on the way to Radziwilov.
The Rostovs had Natalya's birthday girls, a mother and a younger daughter. In the morning, without ceasing, trains drove and drove off, bringing congratulators to the large, all Moscow famous house of Countess Rostova on Povarskaya. The countess with her beautiful older daughter and guests, who did not cease to replace one another, were sitting in the drawing-room.
The countess was a woman with an oriental type of thin face, about forty-five years old, apparently exhausted by her children, of whom she had twelve. The sluggishness of her movements and speech, which stemmed from the weakness of her strength, gave her a significant look that inspired respect. Princess Anna Mikhailovna Drubetskaya, like a domestic person, was sitting right there, helping in the matter of receiving and engaging in conversation with guests. The youth were in the back rooms, not finding it necessary to participate in receiving the visits. The count met and saw off the guests, inviting everyone to dinner.

Today, a microwave oven is used in many families, and at work it is difficult to surprise anyone with this device. It is affordable and not a luxury; it is small in size, convenient and easy to use. But it was not always so. We offer a brief historical excursion into the days of the creation of the microwave. I wonder what the microwave was in its original form.

Who invented the microwave

There is no agreement on this issue to this day. Russia and the United States dispute the authorship of the microwave oven, however, the patent belongs to the inventor from the United States.

Historians' versions of who invented the microwave

One of the most plausible versions sounds like this - the American engineer and inventor Percy LeBaron Spencer once, during experimental work with a magnetron, discovered that a chocolate bar in his pocket had melted during the work. There is also a version that he put a sandwich on a magnetron, and then discovered that the food was heating up during the operation of the device. It is likely that during the experiments he received a burn, but when he received a patent for the invention of a microwave oven, he decided to keep silent about it, so as not to spoil the image of his brainchild.

Another version, set forth in the newspaper "Trud" of 05/17/2011, says that on June 13, 1941, on the pages of the same newspaper, a device was described that uses microwave currents in order to process meat products. The development was allegedly carried out in the laboratory of magnetic waves of the All-Union Scientific Research Institute of the Meat Industry.

There are also versions of German developments during the Third Reich., which fell into the hands of scientists from the USSR and the USA. But they never received confirmation.

Microwave patent

A prototype microwave oven was patented in 1946. It was called "Radarange", its first issue dates back to 1947, and was used to quickly defrost food. It was used only by military personnel in canteens and hospitals.

Interesting to know!

The first microwave was about 180 cm high and weighed about 340 kg. The power consumption was twice as high as modern counterparts and consumed 3 kW, its cost was quite high - 3 thousand dollars.

Serial production of the above model began in 1949. The first household microwave oven for the general public was created by the Tappan Company in 1955. Serial production of household microwave ovens dates back to 1962, it was established by Sharp, Japan. The novelty was greeted with disbelief, and did not receive much popularity.

In the Soviet Union, the beginning of the serial production of microwave ovens dates back to the early 80s. years of the last century. They were produced by ZIL, YuzhMash, the Elektropribor plant (Tambov), the Dneprovsky machine-building plant named after V. I. Lenin.

Who invented the microwave: the USSR or America?

As it was already written above, it is not possible to accurately establish the authorship of the invention. The fact is that in 1941 Soviet Union was dragged into a difficult and bloody war in history, and everyone was simply not up to the invention. According to existing international rules, authorship is recognized by the person who received the patent. Hence, the official author of the microwave oven is Percy LeBaron Spencer from the USA.

Microwave: from the time of invention to the present day

Since the creation of the first models to this day appearance The microwave oven has changed a lot - it has become more compact, more convenient to use, a lot of useful functions have appeared:

• The visiting card of any microwave oven is a revolving tray, which appeared in 1962 thanks to the developments of the Japanese company Sharp.
• The microprocessor that controls the operation of the microwave was first used in 1979.
• In the late 90s. years of the last century, models appeared where the device is controlled by a built-in microcomputer, then grill and convection functions appeared.

Panasonic has introduced another innovation - inverter microwave ovens. Unlike conventional models, where the magnetron is powered by a transformer, in inverter ovens, power is supplied through an inverter that converts DC to AC. As a result, the heated food has an adjustable, softer effect, which allows it to be heated evenly. In addition, the inverter is smaller than the transformer, which also allows you to reduce the weight and dimensions of the device, which has already become compact in comparison with the first prototypes, which weighed more than three hundred kilograms and were not inferior in size to a large refrigerator.

On a note!The first models of microwave ovens weighed about 300 kg.

Modern ovens, unlike the initial ones, are equipped with a timer that allows the device to be automatically turned off at the right time. Thus, the microwave does not need to be monitored as before, it will turn itself off after a certain time and beep.

In a word, progress does not stand still, and many companies compete with each other for the sales market, offering the buyer more and more new models with different functions. Despite the emergence of many different innovations, the principle of operation of the microwave has not changed since its invention. It still uses ultra-high frequency currents for heating as well as cooking food.