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Microwave burns are burn injuries caused by thermal effects of microwave radiation absorbed in a living organism.. In comparison with radiation burns caused by ionizing radiation, where the dominant mechanism of tissue damage is internal cell damage caused by free radicals, the type of burn caused by microwave radiation is by heat—health effects colloquially associated with the term ...
Based on current knowledge about microwave radiation, the agency believes that ovens that meet the FDA standard and are used according to the manufacturer's instructions are safe for use ...
The antennas contained in mobile phones, including smartphones, emit radiofrequency (RF) radiation (non-ionizing "radio waves" such as microwaves); the parts of the head or body nearest to the antenna can absorb this energy and convert it to heat or to synchronised molecular vibrations (the term 'heat', properly applies only to disordered molecular motion).
A microwave oven is an example of this principle put to controlled, safe use. Radio-frequency (RF) energy is non-ionizing electromagnetic radiation – its effects on tissue are through heating. Electronic components are affected via rectification of the RF and a corresponding shift in the bias points of the components in the field.
Sunlight, thermal radiation, incandescent light bulbs, far-infrared laser: 3 μm – 1 mm 300 GHz – 100 THz Eye: corneal burn, cataract; heating of body surface Microwave: Mobile/cell phones, microwave ovens, cordless phones, millimeter waves, airport millimeter scanners, motion detectors, long-distance telecommunications, radar, Wi-Fi
A microwave oven passes microwave radiation at a frequency near 2.45 GHz (12 cm) through food, causing dielectric heating primarily by absorption of the energy in water. Microwave ovens became common kitchen appliances in Western countries in the late 1970s, following the development of less expensive cavity magnetrons. Water in the liquid ...
A microwave oven or simply microwave is an electric oven that heats and cooks food by exposing it to electromagnetic radiation in the microwave frequency range. [1] This induces polar molecules in the food to rotate and produce thermal energy (heat) in a process known as dielectric heating .
Dielectric heating from electromagnetic radiation can create a biological hazard. For example, touching or standing around an antenna while a high-power transmitter is in operation can cause burns. The mechanism is the same as that used in a microwave oven. [6]
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