EXAMPLE 5.

1
Consider a parallel plate capacitor
which
is connected to an 230 V RMS
value and
50 Hz frequency. If the separation distance
between the plates of the
capacitor and
area of the plates are 1 mm and 20 cm2
respectively. Calculate the
displacement
current at t = 1 s.

Solution
Potential difference between the
the capacitor, plates of
V= V..
max
sin27ft

230 v2 sin(2T x 50t)

'V=325sin100tt
d 1 mm =1x 10* m
A 20 cm= 20 x 10 m?
Displacement current, i, =e 2= e 4EA)
dt dt

dv
d dt

=(325)(100r)
d cos 100nt
8.85x10x20x10 x 325
1x10
x 100 x
3.14xcos(100Tx1) /1x10)
=1.81x10 A=181 uA cos(100m x1)=
 EXAMPLE 5.2
The relative magnetic permeability
of the medium is 2.5 and the relative
electrical permittivity of the medium is
2.25. Compute the refractive index of the
medium.

Solution
Dielectric constant (relative permittivity
of the medium), e, = 2.25

Magnetic permeability, u. = 2.5

Refractive index of the medium,

n=
ye,4, v2.25x2.5
= =
2.37
EXAMPLE 5.3
Compute the speed of the electromagnetic
wave in medium if the amplitude of
a

electric and magnetic fields are 3x 10 NC-I

and2x 10** T, respectively.
Solution
The amplitude of the electric field,
E =3x 10 NC-1
The amplitude of the magnetic field,
B = 2 x 104 T. Therefore, speed of the

electromagnetic wave in that medium is

3x10
V= 2 x 1 0 4 I . S x 1 0 * m s - 1
EXAMPLE 5.4
A magnetron in
microwave oven emits
a

electromagnetic waves (em

waves) with
frequencyf= 2450 MHz. What
magnetic
field strength is required for electrons to
move in circular paths withtthis
frequency?.
Solution
Frequency of the electromagnetic waves
given,= 2450 MHz

The corresponding angular frequency is

w 2nf= 2 x 3.14 x 2450 x 10
=
15,386x 10 Hz
= 1.54x 1010 s-
m,0
| The required magnetic field, B =-

Mass of the electron, m= 9.11 x 10-31 kg

Charge of the electron,
-1.60x10-C
9=1.60x10"C
 B= 9.11x10J1.54x10
* L=8.7683x10 T
1.60x10"
B 0.08768 T

This magnetic field can be easily produced

withapermanentmagnet. So, electromagnetic
waves of frequency 2450 MHz can be used
for heating and cooking food because they
are strongly absorbed by water molecules.