Artículos de revistas
Aquecimento em forno de microondas / desenvolvimento de alguns conceitos fundamentais
Heating in microwave ovens/ developing of basic concepts
Química Nova. Sociedade Brasileira de Química, v. 24, n. 6, p. 901-904, 2001.
Barboza, Ana Claudia R. N.
Cruz, Camila V. M. S.
Graziani, Marcelo B.
Lorenzetti, Myrian C. F.
The microwave oven became a common domestic equipment, due mainly to the short time spent to heat foods. One of the most interesting characteristics of the microwave oven is the selective heating. Different from the conventional oven, where the heating is not selective, the heating by microwave depends on the chemical nature of the matter. Many Students of Chemistry have no knowledge of the principles involved in this selective heating, in spite of the daily microwave oven use. The heating by microwave is feasible for chemistry courses. In discussions about the microwave absorption by the matter it is possible to explore chemical properties like: heat capacity, chemical bound, molecular structure, dipole moments, polarization and dielectric constant. This paper presents the basic principles involved in the microwave heating. It is proposed a simple and inexpensive experiment that could be developed in general chemistry courses, to illustrate the relationship between heating and the chemical properties of some solvents. Experiments to check the power of the microwave oven are also proposed.901904