It'll be my pleasure to analyze the circuit, describe my analysis in detail,
and give you a clear, precise, and accurate answer.
As soon as you let me see the circuit diagram, with values marked on
all of its components and power sources.
C I think the answer is true
When cooking food in a microwave it is more important to rely on the internal temperature of the food because microwave do not adequately kills pathogens that may be in food. Microwave normally penetrate food to the depth of 1 to 1.5 only. In thicker foods, microwave doesn't usually reach the center of the food, the un-reached part normally cook by conduction.
