Microwaves are a type of electromagnetic wave that lie between radio waves and infrared light in the electromagnetic spectrum. They typically have frequencies ranging from 1 GHz to 300 GHz and wavelengths from about 30 cm to 1 millimeter.
Key Characteristics:
- Electromagnetic nature: Like all EM waves, microwaves travel at the speed of light in a vacuum and consist of oscillating electric and magnetic fields.
- Non-ionizing: Microwaves do not carry enough energy to ionize atoms or molecules, making them generally safer than X-rays or UV light.
- Penetration and absorption: They can penetrate non-metallic materials and are strongly absorbed by water molecules, which makes them useful for heating food.
Common Uses:
- Communication: Used in mobile phones, Wi-Fi, Bluetooth, and satellite links.
- Cooking: Microwave ovens use microwaves to heat food quickly by exciting water molecules.
- Radar systems: Used in weather forecasting, air traffic control, and military applications.
- Medical treatments: Applied in therapies like diathermy to heat body tissues.