Purpose:
Before Test:
Conclusions:
Test Subject: Regular Strawberry Pop-Tart
Control Subject: Regular Strawberry Pop-Tart
Test Location: 4th floor, Ondine, Portland State University
Microwave Model: General Electric
Start Time: Monday, May 21, 2001 14:27 PST
Stop Time: Monday, May 21, 2001 14:29 PST
To test the reaction of a Strawberry Pop-Tart to extreme radiation, the Pop-Tart was inserted into a microwave for about 10 minutes on "HIGH".
Both the control and the experimental Strawberry Pop-Tarts appeared within the range that would be described as a "normal" Pop-Tart.
Immediate Results:
As soon as the microwave was started, the Strawberry Pop-Tart began to crack open in the center and then began to ooze "strawberry filling" out onto the top of the Pop-Tart. Noticeable uniformed bubbles began to rise through the icing, while also making cracks. After several seconds, the center of the Pop-Tart began to swell. The “strawberry” filling bubbled and began to turn a dark reddish-brown. Approximately 90 seconds into the test, smoke began to pour forth from inside the microwave, and a strong odor of burnt crust began to fill the room. The control still had not changed, but after about one minute and forty-five seconds of radiation, the nauseating fumes and the need for a working microwave overcame the scientists, and the test was aborted. After a few minutes cooling upon removal from the microwave, the Pop-Tart filling was hard and hot to the touch. The white icing had no change whatsoever. There was still no change in the control.
Long Term Results:
Over the period of the next several minutes, once the filling cooled completely, it congealed to form a very hard “dried-out-hair-gel” substance. The entire pastry was then hard and crunchy. There was no other change, nor was there any change in the control.
Good to eat only if one had a knife and hard teeth. In other words, microwaving any Pop-Tart is a bad idea.
