Search the literature for thermal stratification. There are many contexts where it is used outside of lakes and other large bodies of water, many of which do not consist of three distinct layers. Hell, the paper I cited SPECIFICALLY refers to the temperature gradient in the microwaved glass as “stratification”.
If you can’t understand the use of a term outside your specific area of expertise then thats honestly a you problem and that’s all I can say on that.
If the heating methods were as similar as you say, there wouldn’t be hundreds of publications accepted to various journals across the past two decades investigating the problem where microwaves produce a strong temperature gradient between the top and bottom of a body of liquid. It’s a well known process control problem.
I don’t think that is the case. A stratified fluid, in the absence of continued energy exchange with the outside environment, will eventually reach a homogenous temperature distribution due to diffusion.
That said, even if you are were correct, in the context of brewing tea we would only have a few minutes of brew time in which the stratification would have an impact on the extraction.
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Search the literature for thermal stratification. There are many contexts where it is used outside of lakes and other large bodies of water, many of which do not consist of three distinct layers. Hell, the paper I cited SPECIFICALLY refers to the temperature gradient in the microwaved glass as “stratification”.
If you can’t understand the use of a term outside your specific area of expertise then thats honestly a you problem and that’s all I can say on that.
If the heating methods were as similar as you say, there wouldn’t be hundreds of publications accepted to various journals across the past two decades investigating the problem where microwaves produce a strong temperature gradient between the top and bottom of a body of liquid. It’s a well known process control problem.
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I don’t think that is the case. A stratified fluid, in the absence of continued energy exchange with the outside environment, will eventually reach a homogenous temperature distribution due to diffusion.
That said, even if you are were correct, in the context of brewing tea we would only have a few minutes of brew time in which the stratification would have an impact on the extraction.
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