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Microwave‐induced increase of water and conductivity in submaxillary salivary gland of rats
Author(s) -
Mikolajczyk Henryk
Publication year - 1981
Publication title -
bioelectromagnetics
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.435
H-Index - 81
eISSN - 1521-186X
pISSN - 0197-8462
DOI - 10.1002/bem.2250020106
Subject(s) - microwave , chemistry , endocrinology , medicine , water content , conductivity , specific absorption rate , hyperthermia , zoology , biology , telecommunications , physics , geotechnical engineering , quantum mechanics , computer science , antenna (radio) , engineering
Hypersalivation is an important mechanism for heat dissipation by animals without sweat glands. The water content and conductivity (at 20 kHz) in sub‐maxillary salivary gland (SSG) and in other tissues were investigated in adult male rats exposed to microwaves (2880 MHz, 1.5 μs pulses at 1000 Hz) or to conventional heat at 40 °C. Eighty rats in one series were exposed, one at a time, for 30 min to microwaves producing a specific absorption rate (SAR) of 4.2,6.3,6.8,8.4,10.8 or 12.6 W/kg. Fifty rats were sham‐exposed under similar environmental conditions. In the second series, ten rats were sham‐exposed, 33 rats were exposed, one at time, for 15, 30 or 60 min to microwaves at a SAR of 9.5 W/kg, and 32 rats were exposed for similar periods to conventional heat at 40 °C. In rats of the first series colonic temperatures were elevated significantly at a SAR of 4.2 W/kg, while SSG water content and conductivity increased significantly at SAR values of 6.3 W/kg and higher. In the second series of experiments increases in colonic temperature and SSG water content were greater after 15 and 30 min of microwave exposure than after exposure to heat. Also, SSG conductivity was significantly depressed by heat and significantly increased by microwaves after exposure for 15 or 30 min. The results support the hypothesis that water content and conductivity of SSG of rats can be used as a sensitive specific test of a microwave induced thermal response.