Yep. The “microwave effect” was hotly debated for years in synthetic chemistry circles. It was tempting to believe because the rate accelerations when routine reactions were MW irradiated were so dramatic. But the general consensus now is that it’s just a really efficient way to heat a reaction. Arrhenius is undefeated.
Reminds me of a story... a "custom composites company" had a customer who quit ordering "stuff" unexpectedly... a while later a "new" employee noticed some significantly outdated epoxy and asked what to do about it... a manager said just mix it up in "batches". That makes it non-hazardous, and the cured product can be disposed of.
So we should microwave our sugga motor? [tongue in cheek do not do]<lecture mode on>
As it turns out, the frequency, 2.54GHz, isn't a special frequency for hydrogen or water molecules. Some molecules or groups on molecules are polarizable; they have, or can be made to have, a + end and a - end. Absorbed microwaves cause rotational vibrations in polarizable molecules. The vibrations essentially cause friction between moving molecules, which results in heat.
Some materials are more susceptible to microwaves than others. Water, sugars, and oils/fats heat quite rapidly.
Quiz on Friday.
Best,
Terry
Paradoxically, tomato based spaghetti sauces are very resistant to microwave heating. The noodles never get hot. In event of microwave emergency, slather up with tomato paste, and you'll be fine!<lecture mode on>
As it turns out, the frequency, 2.54GHz, isn't a special frequency for hydrogen or water molecules. Some molecules or groups on molecules are polarizable; they have, or can be made to have, a + end and a - end. Absorbed microwaves cause rotational vibrations in polarizable molecules. The vibrations essentially cause friction between moving molecules, which results in heat.
Some materials are more susceptible to microwaves than others. Water, sugars, and oils/fats heat quite rapidly.
Quiz on Friday.
Best,
Terry
