05/12/2023
Stopping tornado/hurricane by geo engineering
It is very sad that USA, Japan and India and other parts of world is in an emergency situation with flood and Tornado. My prayers and best wishes to all those suffering and volunteers helping them. I think our only hope is to stop or reduce the impact of Tornado. I have found a solution to stop or postpone tornado.
Tornado Mitigation Using Microwave Technology
Executive Summary
Tornadoes are one of the most destructive natural phenomena, causing extensive damage and posing significant risks to human life. Traditional methods of tornado mitigation have limitations, and there is a need for innovative and effective solutions. This proposal outlines a novel approach to tornado mitigation using microwave technology. By targeting the outer top area of a tornado, which is typically colder than the inner area, with controlled microwave heating, we aim to disrupt the tornado's formation or reduce its intensity.
Introduction
Tornadoes are violent and unpredictable atmospheric phenomena that result from the interaction of various meteorological conditions, including temperature gradients, wind patterns, and air pressure differentials. These destructive storms pose a significant threat to communities, causing extensive property damage and endangering lives. Current tornado mitigation strategies mainly focus on early warning systems and shelters, which are crucial but do not directly address tornado prevention or reduction in intensity.
Solution
I have a solution to Tornado (hurricane or typhoon or cyclone) disasters, it is to use microwave heating of water molecules inside hurricane to manipulate pressure inside hurricane and there by stopping it. Microwave heating is known as dielectric heating, using this you can heat water molecules from distance. Our solution is to use microwave or ultrasonic agitation/cavitation to disintegrate or vaporize larger water droplets into smaller one and thereby reduce chance of tornado. Concept is to use microwave dielectric heating to vaporize water droplets in clouds and thereby disintegrate hurricane
Concept is to use microwave dielectric heating to vaporize water droplets in tornado clouds and thereby disintegrate tornado
Microwave radiation heats water by exposing it to electromagnetic radiation in the microwave frequency range. This induces polar molecules in the water to rotate and produce thermal energy in a process known as dielectric heating. Microwave heat water quickly and efficiently because excitation is fairly uniform in the outer 25–38 mm (1–1.5 inches) of a homogeneous, high water content item. The development of the cavity magnetron made possible the production of electromagnetic waves of a small enough wavelength (microwaves).
We Can use 2.45 gigahertz (GHz)—a wavelength of 12.2 centimetres (4.80 in)— or the frequency similar to large industrial/commercial ovens that use 915 megahertz (MHz)—32.8 centimetres (12.9 in). Water, absorb energy from the microwaves in a process called dielectric heating. Many molecules (such as those of water) are electric dipoles, meaning that they have a partial positive charge at one end and a partial negative charge at the other, and therefore rotate as they try to align themselves with the alternating electric field of the microwaves. Rotating molecules hit other molecules and put them into motion, thus dispersing energy. This energy, dispersed as molecular rotations, vibrations and/or translations in solids and liquids raises the temperature of the material
Microwave heating is more efficient on liquid water than on frozen water, where the movement of molecules is more restricted. Dielectric heating of liquid water is also temperature-dependent: At 0 °C, dielectric loss is greatest at a field frequency of about 10 GHz, and for higher water temperatures at higher field frequencies.
Microwave Technology for Tornado Mitigation
Principle of Operation
Microwave technology offers a unique approach to tornado mitigation based on the principle that the inner area of a tornado is hotter than the outer area. This temperature differential is responsible for the upward convection of air that gives rise to the tornado's vortex. By targeting the outer top area with microwaves, we can heat and disrupt the tornado formation process.
Proposed Implementation
Tornado is mainly composed of water vapour and water droplets, microwave heats water and disintegrate tornado. The proposed implementation involves the use of specially designed microwave-emitting devices strategically positioned to target tornadoes when they are in their any stages of formation. These devices will emit microwave radiation directed toward the outer top area of the tornado, where the temperature gradient is most significant. The microwave energy will heat the water droplets in the tornado's outer top surface, destabilizing the convection currents and disrupting the tornado intensity.
Control and Monitoring
To ensure the safe and controlled use of microwave technology for tornado mitigation, a sophisticated monitoring and control system will be developed. This system will use real-time meteorological data and advanced algorithms to predict tornado formation and track tornado characteristics, such as size, intensity, and movement. Microwave emissions will be calibrated based on the specific tornado parameters to minimize collateral damage and environmental impact.
Benefits and Expected Outcomes
The proposed microwave technology for tornado mitigation offers several potential benefits:
Reduced Tornado Intensity: By disrupting the temperature gradient and convection currents in the tornado's core, we anticipate a reduction in tornado intensity, thereby minimizing damage and threats to human life.
Enhanced Safety: Microwave technology provides a safer and more controlled approach to tornado mitigation compared to traditional methods such as cloud seeding or explosives.
Environmental Considerations: Unlike some other mitigation methods, microwave technology does not introduce harmful chemicals or pollutants into the atmosphere.
Early Warning Integration: The monitoring system can be integrated with existing tornado early warning systems, providing a comprehensive approach to tornado mitigation.
Research Opportunities: This technology can contribute to a better understanding of tornado formation and dynamics through data collection and analysis.
Research and Development
The successful development and deployment of microwave technology for tornado mitigation require collaboration between meteorologists, engineers, and experts in microwave technology. Funding and resources will be needed for:
Research and development of the specialized microwave-emitting devices.
Development of the monitoring and control system.
Field testing and validation in tornado-prone regions.
Data collection and analysis to refine the technology.
Conclusion
Tornadoes continue to be a significant threat to communities, and innovative solutions are needed to mitigate their impact. Microwave technology offers a promising approach to disrupting tornado formation by targeting the inner core with controlled microwave emissions. This proposal outlines the potential benefits, expected outcomes, and the need for research and development to bring this technology to fruition. With the right support and collaboration, microwave-based tornado mitigation could be a game-changer in reducing the devastation caused by tornadoes.
Note on Microwave Dielectric Heating: -
In 1945, the specific heating effect of a high-power microwave beam was accidentally discovered by Percy Spencer, an American self-taught engineer from Howland, Maine. Employed by Raytheon at the time, he noticed that microwaves from an active radar set he was working on started to melt a chocolate bar he had in his pocket. The first food deliberately cooked with Spencer's microwave was popcorn, and the second was an egg, which exploded in the face of one of the experimenters. To verify his finding, Spencer created a high density electromagnetic field by feeding microwave power from a magnetron into a metal box from which it had no way to escape. When food was placed in the box with the microwave energy, the temperature of the food rose rapidly. On 8 October 1945, Raytheon filed a United States patent application for Spencer's microwave cooking process, and an oven that heated food using microwave energy from a magnetron was soon placed in a Boston restaurant for testing.
A microwave heats food by passing microwave radiation through it. Microwaves are a form of non-ionizing electromagnetic radiation with a frequency higher than ordinary radio waves but lower than infrared radiation. Microwave ovens use frequencies in one of the ISM (industrial, scientific, medical) bands, which are reserved for this use, so they do not interfere with other vital radio services. Consumer ovens usually use 2.45 gigahertz (GHz)—a wavelength of 12.2 centimetres (4.80 in)—while large industrial/commercial ovens often use 915 megahertz (MHz)—32.8 centimetres (12.9 in). Water, fat, and other substances in the food absorb energy from the microwaves in a process called dielectric heating. Many molecules (such as those of water) are electric dipoles, meaning that they have a partial positive charge at one end and a partial negative charge at the other, and therefore rotate as they try to align themselves with the alternating electric field of the microwaves. Rotating molecules hit other molecules and put them into motion, thus dispersing energy. This energy, dispersed as molecular rotations, vibrations and/or translations in solids and liquids raises the temperature of the food, in a process similar to heat transfer by contact with a hotter body. It is a common misconception that microwave ovens heat food by operating at a special resonance of water molecules in the food. As noted microwave ovens can operate at many frequencies.
Microwave heating is more efficient on liquid water than on frozen water, where the movement of molecules is more restricted. Dielectric heating of liquid water is also temperature-dependent: At 0 °C, dielectric loss is greatest at a field frequency of about 10 GHz, and for higher water temperatures at higher field frequencies.
Compared to liquid water, microwave heating is less efficient on fats and sugars (which have a smaller molecular dipole moment). Sugars and triglycerides (fats and oils) absorb microwaves due to the dipole moments of their hydroxyl groups or ester groups. However, due to the lower specific heat capacity of fats and oils and their higher vaporization temperature, they often attain much higher temperatures inside microwave ovens. This can induce temperatures in oil or very fatty foods like bacon far above the boiling point of water, and high enough to induce some browning reactions, much in the manner of conventional grilling, braising, or deep fat frying. Foods high in water content and with little oil rarely exceed the boiling temperature of water.
Microwave heating can cause localized thermal runaways in some materials with low thermal conductivity which also have dielectric constants that increase with temperature. An example is glass, which can exhibit thermal runaway in a microwave to the point of melting if preheated. Additionally, microwaves can melt certain types of rocks, producing small quantities of molten rock. Some ceramics can also be melted, and may even become clear upon cooling. Thermal runaway is more typical of electrically conductive liquids such as salty water.
Concept is to use microwave dielectric heating to vaporize water droplets in tornado clouds and thereby disintegrate tornado
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