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Can we use microwaves as electromagnetic energy in the chemical and biological fields? We have been researching this question in many aspects and in a bird's-eye view. In response to this question, in some chemical reactions, it turned out that the advantage of microwaves is heat. Note that we also found that this efficient thermal energy transfer method is useful in the chemical field. On the other hand, it was found that electromagnetic waves other than thermal energy can be used in limited chemical reactions (mainly radical reactions). On the other hand, in biological use, there are not many things that require more heat energy than the atmosphere in the first place. However, we have found that depending on the microwave irradiation conditions, it can be activated as a stimulus other than heat. In other words, we discovered a phenomenon that would not have appeared without microwaves. In this paper, it will explain the electromagnetic wave effects of microwaves using photocatalysts, enzymes, and plants as examples. Furthermore, the importance of microwave control will be explained from the development of intelligent cooker.

ELUCIDATION OF ELECTROMAGNETIC WAVE EFFECT AND OUTGOING OF FUTURE TREND IN MICROWAVE CHEMISTRY AND BIOLOGY