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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 vibrate [2] and produce thermal energy in a process known as dielectric heating. Microwave ovens heat foods quickly and efficiently ...
Microwave is a form of electromagnetic radiation with wavelengths shorter than other radio waves but longer than infrared waves. Its wavelength ranges from about one meter to one millimeter, corresponding to frequencies between 300 MHz and 300 GHz, broadly construed. [1][2]: 3 [3][4][5][6] A more common definition in radio-frequency engineering ...
Laboratory oven. Laboratory ovens are a common piece of equipment that can be found in electronics, materials processing, forensic, and research laboratories. These ovens generally provide pinpoint temperature control and uniform temperatures throughout the heating process. The following applications are some of the common uses for laboratory ...
Microwave chemistry is the science of applying microwave radiation to chemical reactions. [1][2][3][4][5] Microwaves act as high frequency electric fields and will generally heat any material containing mobile electric charges, such as polar molecules in a solvent or conducting ions in a solid. Polar solvents are heated as their component ...
An oven is a tool that is used to expose materials to a hot environment. Ovens contain a hollow chamber and provide a means of heating the chamber in a controlled way. [1] In use since antiquity, they have been used to accomplish a wide variety of tasks requiring controlled heating. [2] Because they are used for a variety of purposes, there are ...
Biophysics is an interdisciplinary science that applies approaches and methods traditionally used in physics to study biological phenomena. [1][2][3] Biophysics covers all scales of biological organization, from molecular to organismic and populations. Biophysical research shares significant overlap with biochemistry, molecular biology ...
The dry matter of plant and animal material consists of all its constituents excluding water. The dry matter of food includes carbohydrates, fats, proteins, vitamins, minerals, and antioxidants (e.g., thiocyanate, anthocyanin, and quercetin). Carbohydrates, fats, and proteins, which provide the energy in foods (measured in kilocalories or ...
Respirometry. Estimation of metabolic rates by measuring heat production. Respirometry is a general term that encompasses a number of techniques for obtaining estimates of the rates of metabolism of vertebrates, invertebrates, plants, tissues, cells, or microorganisms via an indirect measure of heat production (calorimetry).