Hi Uli, Yes, you are right. With more accurate description, it would be most useful to different people. I have an old model that is 400 Watts. Power at 400 watts and 15-20 seconds is what I typically use. If you have more powerful models, you can scale it down. According to what I can find on the internet, the scaling is linear. For example, if you have a 1000 Watt machine, my output would be 40% as powerful as yours. You should reduce the power on your machine to the 40% power setting. Alternatively, you can reduce cooking time to 6-8 seconds at 100% power. David mentioned that perhaps drying is a cause. I don't think that is the case since air drying of pollen doesn't help to bypass self-incompatibility. You'd need some really fancy machines or some chemical reactions to see if the polysaccharides have changed - we need a chemist. Jim Shields, where are you? I searched around a little bit and it appears that microwaves are often used to solubilize polysaccharides or cause change in structure of highly branched polysaccharide molecules. So it appears that my hypothesis of microwaves changing the polysaccharides that causes self-incompatibility may hold some water. Nhu On Mon, Feb 15, 2016 at 1:58 AM, Johannes Ulrich Urban < johannes-ulrich-urban@t-online.de> wrote: > What is half strength in a microwave? Can you give the setting in Watt? > With an indication in Watt the energy applied would be clear, then the > length of exposure to that energy can be dealt with separately. I would > guess that both the level of energy exposure and its length do matter. >