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#21
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E-Field across MEAT
In article ,
Jon Mcleod wrote: What I ACTUALLY NEED to do is generate a 100kHz electric field, at 1v/cm, across a T-Bone steak, to measure whether it retards or accelerates decomposition over time. The hypothesis is that the e-field retards growth of certain bacteria inside the meat. Jon- Are the bacteria you want to retard inside the meat, or are they on the surface of the meat? You can't reach those inside due to the meat's conductivity, except by using enough energy to cook the meat. If on the outside surface, then the problem is much simpler. Use parallel plates but insulate the meat. Since meat is conductive (compared to air), do not include its thickness in your calculation of volts per meter. In other words, subtract the meat thickness from the spacing of the plates. Yes, the bacteria should be conductive. Their finite resistance will interact with the capacitive current that flows in the circuit, retarding their growth (or not!). I suggest you try it with a third (or fourth) steak, at different field intensities. Perhaps 0.1 v/cm, 1 v/cm, 10 v/cm, 100 v/cm or whatever you can manage with the available equipment. Fred |
#22
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E-Field across MEAT
"Jon Mcleod" wrote in message m... A few weeks ago, I asked about generating an 140kHz electric field across a leaf, part of a bio-med lab. Thanks for the answers. But it turns out I misread the roster and was in the wrong group. What I ACTUALLY NEED to do is generate a 100kHz electric field, at 1v/cm, across a T-Bone steak, to measure whether it retards or accelerates decomposition over time. The hypothesis is that the e-field retards growth of certain bacteria inside the meat. Hi Jon At your frequencies, a slab of meat will mostly resemble a resistor with some capacitive reactance. The resistance will vary with the thickness and area of the slab you're applying the signal to. Memory fades, but I recall that you will be looking at resisitivities on the order of a few hundred ohm-cm. (R = rho * L / A). At a field strength of 1 V/cm, the power levels will be pretty low -- the meat won't cook noticeably. The currents should be manageable, that is, I believe that your signal generator will be able to hold the 1V/cm without additional amplification. This will be true as long as the load resistance is the 50ohm output impedance of the signal generator. There is a decent chance that your meat slab will be less than the desired impedance. In this case you will need to measure the voltage periodically and adjust the generator output: As the meat degrades, its conductivity should be increased by the spillage of conductive cell contents. You will want to apply the field directly to conductive plates which are in contact with the meat -- if you have any air gap between a plate and the meat, the voltage drop will essentially be all across the air gap, none across the test sample. Best regards PN2222A NPN (Is = 14.34f Xti = 3 Eg = 1.11 Vaf = 74.03 Bf = 255.9 Ne = 1.307 Ise = 14.34 Ikf = .2847 Xtb = 1.5 Br = 6.092 Isc = 0 Ikr = 0 Rc = 1 Cjc = 7.306p Mjc = .3416 Vjc = .75 Fc = .5 Cje = 22.01p Mje = .377 Vje = .75 Tr = 46.91n Tf = 411.1p Itf = .6 Vtf = 1.7 Xtf = 3 Rb = 10) |
#23
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E-Field across MEAT
PN2222A wrote:
You will want to apply the field directly to conductive plates which are in contact with the meat -- if you have any air gap between a plate and the meat, the voltage drop will essentially be all across the air gap, none across the test sample. I've been thinking about this. There is a question on how to get an e-field into the meat, and there is a question about whether bacteria exist in the meat. 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. 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 They use insulated electrodes (dozens of them, apparently), but you do have to shave your head so they are close to the scalp. 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? 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. |
#24
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E-Field across MEAT
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 |
#25
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E-Field across MEAT - remove contamination
On Sat, 06 Sep 2008 10:07:22 -0700, PN2222A wrote:
"Jon Mcleod" wrote in message All these are nice ideas and a marvel to engineering but I must say this.... ******* Whether it's radiated or E-fielded to kill the bacteria, there will still be **** ON MY FOOD! ********* Why can't they just stop the contamination as I don't want any crap on my food! I think it's very disgusting and would avoid radiated or electrified foods as I believe manufactures would find they could offset their cost be being less cleanly as long as they were not killing people. |
#26
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E-Field across BRAIN ("MEAT")
Richard Clark wrote:
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. http://www.youtube.com/watch?v=qu0fWRtA4mw I have already drawn one preliminary conclusion from this whole exercise: I have purchased a wired (old-school, not bluetooth) earpiece for my cellphone.. e-field or no, it sure wont hurt anything to do it. |
#27
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E-Field across MEAT
"Jon Mcleod" wrote in message m... I've been thinking about this. There is a question on how to get an e-field into the meat, and there is a question about whether bacteria exist in the meat. Consider the meat as a resistive material, as I've already proposed. If you apply a voltage across the meat, that voltage will distribute itself across the thickness of the slab. (but with interesting distortions around the marbling, which has a significantly higher resistivity). The distributed capacitance will make some second order effects but the basic applied voltage across a medium / voltage field in the medium effect will remain. 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. If there are no bacteria inside the meat, what is the purpose of aging? Are they really driving 1V/cm into someones brain without cooking it? What's the power density of 1V/cm into a 1cm cube of meat (or brain)with 300 ohm-cm resitivity? How does that compare to the power density reheating a quarter pounder in a 600W microwave oven? Quarter Pounder, Mmmmmmm. Regards PN2222A Biased? Of course I'm biased! |
#28
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E-Field across MEAT
PN2222A wrote:
"Jon Mcleod" wrote in message .... If there are no bacteria inside the meat, what is the purpose of aging?... Regards PN2222A Biased? Of course I'm biased! You don't suppose it might have something to do with enzymatic action do you? You know, to make the meat more tender? 73, Tom Donaly, KA6RUH |
#29
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E-Field across MEAT
"Jon Mcleod" wrote in message m... PN2222A wrote: You will want to apply the field directly to conductive plates which are in contact with the meat -- if you have any air gap between a plate and the meat, the voltage drop will essentially be all across the air gap, none across the test sample. I've been thinking about this. There is a question on how to get an e-field into the meat, and there is a question about whether bacteria exist in the meat. i think its normally assumed that bacteria contaminate the surface of cut meat during handling and from exposure to the air. ground meat is more likely to contain bacteria because it is ground... that is, the outer, possibly contaminated, surface is cut and chopped and put in contact with lots more meat surface, so bacteria can get spread throughout the mixture... and of course there is always the contamination probability on the grinding equipment which is much more complicated than a simple knife or saw used for sliced meats. |
#30
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E-Field across MEAT
"Dave" wrote in message news:RjEwk.582$Dj1.535@trnddc02... "Jon Mcleod" wrote in message m... PN2222A wrote: You will want to apply the field directly to conductive plates which are in contact with the meat -- if you have any air gap between a plate and the meat, the voltage drop will essentially be all across the air gap, none across the test sample. I've been thinking about this. There is a question on how to get an e-field into the meat, and there is a question about whether bacteria exist in the meat. i think its normally assumed that bacteria contaminate the surface of cut meat during handling and from exposure to the air. ground meat is more likely to contain bacteria because it is ground... that is, the outer, possibly contaminated, surface is cut and chopped and put in contact with lots more meat surface, so bacteria can get spread throughout the mixture... and of course there is always the contamination probability on the grinding equipment which is much more complicated than a simple knife or saw used for sliced meats. along the lines of another poster i would propose an alternate experiment that could be much more closely controlled. instead of starting with unknown contamination in meat, which is in itself a non-homogonous substance, it would be easier to setup and control a standard Petri dish contaminated with known bacteria samples. Those should be easily provided by any decent biology lab, and can be properly analyzed and scored using standard methods for measuring bacterial growth. Those methods are well documented, and again, any decent biology lab should be able to assist in the analysis. |
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