What is a microwave?

Electromagnetic radiations having frequencies between 300 MHz and 300 GHz are referred to be
microwaves. Since frequency and wavelength have an inverse relationship , in terms of wavelength,
microwave ranges from a millimeter to around 1 meter. Microwaves fall between infrared radiation and
radio waves in the electromagnetic spectrum. A few of the properties of microwaves are as follows:

 Metal surfaces reflect microwaves. Microwaves with a certain wavelength pass through the
earth’s atmosphere and can be useful in transmitting information to and from satellites in orbit.
Hence, the satellite dishes are made of metal as they reflect microwaves well.

 Microwaves of certain frequencies are absorbed by water. This property of microwaves is useful
n cooking. Water in the food absorbs microwaves, which causes the water to heat up, therefore
cooking the food.

 Microwave transmission is affected by wave effects such as refraction, reflection, interference,

and diffraction.

 Microwaves can pass through glass and plastic. This is the reason why we use a plastic or glass
container in a microwave oven and not metal containers, as metal reflects microwaves.

Characteristics of a microwave:

Wavelength: between 1 mm and 1 m

Frequency: range from 300 GHz to 300 MHz

Energy per photon: 0.0000012407053 eV to 0.0012407053 eV (formula: E=hf)

Health Risk:

Because the radiation from microwaves is non-ionizing, it can only cause molecules to move and all talks
about microwave radiation causing cancers or DNA alteration are all rumors. Despite microwaves being
non-ionizing, microwave radiation has the ability to heat body tissue in the same way that it heats food.
Microwaves at high levels can cause a painful burn. The eyes and the testicles are particularly vulnerable
to RF heating because there is little blood flow in them to carry away excess heat. Furthermore, the lens
of the eye is particularly sensitive to extreme heat, and prolonged exposure to high levels of microwaves
can result in cataracts. However, these types of injuries – burns and cataracts – can only be caused by
excessive microwave radiation exposure.

How does a microwave oven uses microwaves to quickly heat food?

Inside the oven, an electron tube known as a magnetron generates microwaves. Microwaves are
reflected within the oven's metal interior, where they are absorbed by food. Microwaves cause the
water molecules in food to vibrate, causing heat to be produced that cooks the food. As a result, foods
with a high water content, such as fresh vegetables, can be cooked faster than other foods. As
microwave energy is absorbed by food, it converts to heat and does not render food "radioactive" or
"contaminated."