Richard Clark wrote:
On Fri, 05 Sep 2008 18:53:53 GMT, "Dave" wrote:

The problem is made harder because the steak is not only a
dielectric material, which changes the magnitude of the field, but is also
moderately conductive, which essentially shorts out the field.

Hi Jon, through Dave,

Let's examine what is offered above, and the fault in a large T-Bone.

The original work was performed with an average of 550V across a gap
of 1mm which contained a sample of cells. Those cells, too, shorted
out the voltage, but across a shorter distance.

Most function generators will only source several volts at best, let's
call it 5.5V to simplify comparisons. We replicate the field
arrangement with a 10cM portion of steak. When we revisit the field
strength, we will find it has plunged from the normalized 550,000V/m
of the original work to the now feeble 55V/m or 4 orders of magnitude
lower field of your suggested work.

It would follow from the original author's thesis that your efforts
will show 4 orders of magnitude less results. Call it zero. There's
no point in doing it without replicating the fields as specified in
the original.

Mr. Clark,

In the introduction, they describe, "In the present study we show for
the first time, to our knowledge, that very low-intensity (
2 V/cm),
intermediate-frequency (100–300kHz), alternating electric fields induced
by insulated electrodes have specific inhibitory effects on dividing
cells in culture."

The novocure dude is talking about 2 V/cm, and the prof here is talking
about 1V/cm. I don't need to duplicate this experiment, I need to
immerse a T-Bone into a 1V/cm, 100kHz e-field. I appreciate your help
so much, but I don't understand where 550,000V/m is coming from???