To study the effects of pulsed electromagnetic field exposure at 9.71 GHz on free radical production and membrane fluidity in yeast.
Frequency | 9.71 GHz |
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Type | |
Exposure duration | continuous for 20 min |
Modulation type | pulsed |
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Pulse width | 9 µs |
Duty cycle | 1 % |
Exposure source |
|
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Setup | samples in glass micropipette inserted in a 3 mm quartz tube which was placed in the cavity of the ESP system |
Measurand | Value | Type | Method | Mass | Remarks |
---|---|---|---|---|---|
power | 9 W | minimum | - | - | - |
power | 300 W | maximum | - | - | - |
SAR | 0.5 W/kg | - | measured and calculated | - | at 9 W |
SAR | 1 W/kg | - | measured and calculated | - | at 18 W |
SAR | 2 W/kg | - | measured and calculated | - | at 37 W |
SAR | 4 W/kg | - | measured and calculated | - | at 75 W |
SAR | 8 W/kg | - | measured and calculated | - | at 150 W |
SAR | 16 W/kg | - | measured and calculated | - | at 300 W |
The data showed, in a yeast model, an increase of free radical formation under radiofrequency electromagnetic field exposure, not only under thermal condition, but also for low power density exposure. Reactive oxygen species formation was sufficient to induce lipid peroxidation and membrane fluidity modifications. However, no effect on the yeast viability was found.
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