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A diagram of the electromagnetic spectrum, showing various properties across the range of frequencies and wavelengths. The electromagnetic spectrum is the full range of electromagnetic radiation, organized by frequency or wavelength. The spectrum is divided into separate bands, with different names for the electromagnetic waves within each band.
In physics, electromagnetic radiation (EMR) is the set of waves of an electromagnetic (EM) field, which propagate through space and carry momentum and electromagnetic radiant energy. [ 1 ] [ 2 ] Classically , electromagnetic radiation consists of electromagnetic waves , which are synchronized oscillations of electric and magnetic fields .
The waveguide E band is the range of radio frequencies from 60 GHz to 90 GHz in the electromagnetic spectrum, [1] [2] corresponding to the recommended frequency band of operation of WR12 waveguides. These frequencies are equivalent to wave lengths between 5 mm and 3.333 mm. The E band is in the EHF range of the radio spectrum
An RF electromagnetic wave has both an electric and a magnetic component (electric field and magnetic field), and it is often convenient to express the intensity of the RF environment at a given location in terms of units specific to each component. For example, the unit "volts per meter" (V/m) is used to express the strength of the electric ...
Radio waves are defined by the ITU as: "electromagnetic waves of frequencies arbitrarily lower than 3000 GHz, propagated in space without artificial guide". [5] At the high frequency end the radio spectrum is bounded by the infrared band. The boundary between radio waves and infrared waves is defined at different frequencies in different ...
A microwave oven uses dielectric heating to cook food.. Dielectric heating, also known as electronic heating, radio frequency heating, and high-frequency heating, is the process in which a radio frequency (RF) alternating electric field, or radio wave or microwave electromagnetic radiation heats a dielectric material.
Microwave and other radio frequencies cause heating, and this can cause burns or eye damage if delivered in high intensity, [38] or hyperthermia as with any powerful heat source. Microwave ovens use this form of radiation, and have shielding to prevent it from leaking out and unintentionally heating nearby objects or people.
The absorption (equivalent to dielectric loss) is used in microwave ovens to heat food that contains water molecules. A frequency of 2.45 GHz, wavelength 122 mm, is commonly used. Radiocommunication at GHz frequencies is very difficult in fresh waters and even more so in salt waters. [11]