On Sat, 06 Sep 2008 15:34:31 -0400, Jon Mcleod
wrote:

I've been thinking about this. There is a question on how to get an
e-field into the meat,

Hi Jon,

I think that has been examined to death (no pun). The field does not
cease to exist, it simply has plunged from 550,000V/M to 10V/M (if the
suspect methods' data exhibit any correlation to reality).

and there is a question about whether bacteria
exist in the meat.

If it does (and there is no presumption that it "cannot"), then it
would be called an infection or necrosis.

I am assuming there is bacteria in the meat, but I've searched all kind
of FDA and safety sites, and I don't see anything discussed except
ground meat, so I don't know. Maybe there is not, just bacteria on the
surface.

Take a hint from your source that had 10 microliters of cell solution
spread out over the dish. Not much volume, not much thickness to call
"inside" either.

As to whether you can get an efield into the meat, I found that the
authors of the paper actually made a "helmet" to kill brain tumors in
living patients:

http://tinyurl.com/5aatcs

This is truly Bizarre.

They use insulated electrodes (dozens of them, apparently), but you do
have to shave your head so they are close to the scalp.

A very telling question, and one they should have asked, and answered
for themselves. This link points to some very inferior quality
experimentation.

Are they really
driving 1V/cm into someones brain without cooking it? Or is the actual
field required to kill bacteria (and cancer) actually much smaller than
1V/cm? If the voltage is low, why don't they just put the electrodes in
contact with the skalp?

Another very telling question.

I have not idea if the trial is working, but if the device is curing
patients, then whatever this box does would kill the bacteria in the
meat (whether its there or not) without cooking the meat. I'm assuming
they have fancy DSP to control all of the electrodes, but they still
have to obey the laws of physics.... I think the field intensity to do
this job may be WAAAAAY less than 1V/cm.

In the 1960s, a product for cooking hotdogs (10cm) was sold. It
consisted of exposed metal prongs that penetrated to each end of the
hot dog, and were, in turn, plugged into the wall. Net result: in 3
minutes you had a broiled hot dog from 12V/cm.

73's
Richard Clark, KB7QHC