To study the effects of microwaves on structural and functional properties of tuna myoglobin at 1.95 GHz, a frequency used by new wireless microwave communication systems.
In order to state safety guidelines it seems appropriate to start by excluding non-specific effects on dynamic and structural properties of fundamental biomolecules such as proteins (proteins are susceptible, in principle, to the action of electromagnetic fields).
Exposure | Parameters |
---|---|
Exposure 1:
1.95 GHz
Modulation type:
CW
Exposure duration:
continuous for 2.5 h
|
|
Frequency | 1.95 GHz |
---|---|
Type | |
Exposure duration | continuous for 2.5 h |
Modulation type | CW |
---|
Exposure source |
|
---|---|
Setup | The sample (3 ml of solution) in a polystyrene cuvette (10 x 10 x 35 mm) was placed vertically in the waveguide where the incident E field (vertical) was maximum. |
Additional info | The sample temperature at the beginning was 25 ± 0.1 °C, it increased to 30 ± 0.1 °C in about 30 min, and it remained at that value for the rest of the exposure period. |
Measurand | Value | Type | Method | Mass | Remarks |
---|---|---|---|---|---|
SAR | 51 mW/g | mean | determined by power loss | - | ± 1 mW/g |
electric field strength | 197 V/m | effective value | calculated | - | - |
The data indicate that, at least for the native state of the protein, microwave perturbation does not affect the structural organization of the myoglobin or its internal dynamics and CO binding affinity.
This website uses cookies to provide you the best browsing experience. By continuing to use this website you accept our use of cookies.