To study the effect of weak microwave fields on the amounts of heat-shock proteins in cell cultures at various temperatures (35, 37, and 40°C). To study the effect of heating only, the cells were placed in the field-free exposure incubator and were heated to the same and also to higher temperatures up to 42°C.
Exposure | Parameters |
---|---|
Exposure 1:
960 MHz
Modulation type:
pulsed
Exposure duration:
continuous for 20 min
|
|
Frequency | 960 MHz |
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Type | |
Charakteristic |
|
Exposure duration | continuous for 20 min |
Exposure source | |
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Chamber | A TEM cell of 320 mm length and 160 mm TEM region was located in an incubator maintained at 35, 37, and 40 ± 0.1°C. |
Setup | A Petri dish containing 4 glass cover slips with cell cultures was placed in the TEM cell. A control dish was placed outside the TEM cell at a distance of 20 cm from the exposed dish. |
Additional info | Sham experiments were made with the TEM cell not powered. Effects of heating only (up to 42°C) were studied by placing the coverslips in a field-free incubator. |
Measurand | Value | Type | Method | Mass | Remarks |
---|---|---|---|---|---|
electric field strength | 17 mV/cm | peak value | calculated | - | - |
SAR | 2.1 mW/kg | unspecified | calculated | - | - |
At both 35 and 37°C, higher amounts of Hsp-70 were found in the exposed cells as compared with the sham-exposed cells. The effects can be considered to be athermal. In the heat control experiments the cells had to be heated up to 3-5°C higher, or for much longer time, to get the same maximum responses as were induced by the microwave irradiation. There was no significant response in the case of Hsp-27.
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