for more information about stanelco click on the links.

driver's research page link
http://www.moneyam.com/InvestorsRoom/posts.php?tid=7681#lastread
website link
http://www.stanelco.co.uk/index.htm

OB,

None taken,no problem did not think you did but just wanted to justify my comments (I like you hate the rumor mongers).

Alan,

Not fully right re the food (like you no scientist, even got the litmus test wrong at school). I understand it depends on the molecules, and fat,water content.
As to packaging, if you look at aluminum foil, greaseproof paper for example they get no where near the temp of the food (it's them darn molecules again).
Also as OB states microwaves move the molecules round so only heat created in the food (also as said a bit by heat transfer).
As to Starpol oven qualities, still can't find anything that states it is oven friendly although hope I am wrong.
If anyone knows different, it would make me happier as obviously Starpol would be an even better product than I thought it was.

Kim,

I bet you got the litmus test right as well. Cheers for the tech info.
Only just seen the last couple of posts as it takes me quite a while to type out my posts (useless at science and a techniphobe to boot).

'Morning all

I am going to run a litmus test on SEO and ask them if they know whether their starpol 2000 and maybe 3000 is microwavable without any adverse toxins seeping into the food.

The oily one

I had a litmus test at school and failed.

It was for intelligence!

Oilywag,

It is microwave friendly with no adverse toxins seepage, re the FDA approval which looked into all contact with food matters, including heating etc.

I have emailed Adept Ploymers to find out RE the oven question, will post if i get a reply

Alan et. al,

I'm no scientist, but am an engineer. My take on the oven question is: Conventional oven cooking is reliant on heat transfer, from the surface to the core, the bigger the difference between the external and internal temperature the higher the heat transfer. I assume that one cannot heat the core for too long at or above water boiling point as this will result in a hard, dry lump.

So the key to oven cooking is to heat the core to say ~100 degrees for a period of time. Also, for textue and aesthetics, a degree of roasting/browning may be required which would need a high surface temperature.

Microwaving is more efficient and results in a lower external temprature but generally result in anemic chicken etc..

A bit garbled but hope it makes some sense.

Thanks gary - but does Starpol explode and burn the house down when put in an oven or will chicken tika masala eaters the world over be safe?

Thats the question for today!

Can all ready made meals (currently) be put in both MW and conventional ovens?

What do people majke of the 2 x 1 million + trades yesterday? Does anyone know / think this could be an institution building or adding, maybe Fidelity or Goldman Sachs or simply a PI with too much spare cash?

I've got the answer on the oven/microwave friendly question - see here:-

http://www.stanelco.devisland.net/phpBB2/viewtopic.php?p=241&sid=36e5b58fec8565672d5216f1fbd533b5#241

several million more buys than sells over the last few days, even today the buys way outnumber the sells , but MMs are managing to walk theSP down, i knew they wouldn't let us down?

Greenseal seals starpol using microwaves, so I would think the trays would melt, in any type of oven.

So unless I am very thick (and that remains a distinct possibility), it appears that any oven-ready or microwave-ready meals must be in a container that is proof against those cooking devices but may be sealed with starpol / greenseal, because the instructions need only to say "remove plastic cover before cooking".
Don't see this as a major disadvantage because almost all oven / microwave ready meals come in cardboard boxes, wax sealed.
Enter Wrap, stage left.
Every cloud has a silver lining.
Alan

Is that biodegradable, environmentally-responsible silver, Al?

If its silver like the jewellery the missus buys me, it certainly goes green inside a week.

LOL - didn't have you down as the jewellery type, Al. A sort of cut-price Jimmy Savile?

Oblomov,
Cheers re the oven/microwave answer.

greekman,

Much as I hate to say it, its thanks to PM1!

Well, another week over, another few grand down! At least the SP cant go down over the next two days. Good weekend all.

Alan, loved the logic behing the microwave analysis.... One thing I do know is that the microwave oven was originaly developed by the military. However being unable to control the disburtion of the waves was a scrapped weapon idea... Well so we were told. The principle is that energy reacts with molecules e.g. water and makes them vibrate, this vibration creates heat and hence warms your food. In theory anything wet and packaged should kind of seam itself and cook. However holes will be needed to prevent the buildup of steam causing the packaging to explode. A very simple way to test this theory is to try microwaving something very dry for a minute and feel how hot it is, then make the same item damp and microwave again for a minute. You should find that the damp item is far hotter after a minute compared with the same item dry..... Nows theres something utterly sad for the weekend should you have nothing better to do!!

Jimward,

By that astounding piece of logic no readymeal could ever be cooked!

Could it be that the combination of microwave frequency, intensity and tooling pressure all combine to effect the necessary seal.

My Understanding of thehistory of the microwave is that the military beveloped huge magnatrons that were used to emit radio waves as part of the development of Radar.
A company was employed to build these with perfect timing (a few months before the war ended). They were left with huge magnatrons that were now not needed by the military and held a meeting very close to one, while they discussed what, exactly, they could use the technology for, that had a more commercial basis.
A senior engineer was present and he discovered that a bar of chocolate in his pocket had melted, despite the factory being quite cold, and he realised the potential for heating things up.
It was of course years before it was made safe enough and controllable enough for a kitchen, but the size still meant that they were huge (room sized) and expensive to the point where only very large restaraunts and hotels had any interest.
Can't remember where I read it, but there you go.
Sad memory I got here.
Alan