Publication

DiP230: Dielectric-Spectroscopy of Some Ba(B'1/2b''1/2)O3 Complex Perovskites in the 10(11)-10(14)Hz Range

Nava Setter
1992
Journal Articles

Abstract

Five Ba(B'1/2B1/2'')O3 ceramic compounds (B' = Y3+, Gd3+, Nd3+, In3+; B'' = Ta and B' = Mg2+; B'' = W6+) have been prepared to investigate the origin of microwave losses. Infrared reflectivity and submillimetre transmission measurements as well as low-frequency dielectric measurements were performed and evaluated. An attempt was undertaken to divide the submillimetre losses into intrinsic lattice losses (multiphonon absorption) proportional to temperature and extrinsic temperature independent loss contributions.

Official source

https://infoscience.epfl.ch/entities/publication/b69d0933-8194-4070-b65e-0e5853f4c4ad

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Nava Setter
1992
Journal Articles

Abstract

Official source

https://infoscience.epfl.ch/entities/publication/b69d0933-8194-4070-b65e-0e5853f4c4ad

About this result

Related concepts (29)

Microwave

Microwave is a form of electromagnetic radiation with wavelengths ranging from about 30 centimeters to one millimeter corresponding to frequencies between 1000 MHz and 300 GHz respectively. Different sources define different frequency ranges as microwaves; the above broad definition includes UHF, SHF and EHF (millimeter wave) bands. A more common definition in radio-frequency engineering is the range between 1 and 100 GHz (wavelengths between 0.3 m and 3 mm). In all cases, microwaves include the entire SHF band (3 to 30 GHz, or 10 to 1 cm) at minimum.

Microwave transmission

Microwave transmission is the transmission of information by electromagnetic waves with wavelengths in the microwave frequency range of 300MHz to 300GHz(1 m - 1 mm wavelength) of the electromagnetic spectrum. Microwave signals are normally limited to the line of sight, so long-distance transmission using these signals requires a series of repeaters forming a microwave relay network. It is possible to use microwave signals in over-the-horizon communications using tropospheric scatter, but such systems are expensive and generally used only in specialist roles.

Microwave oven

A microwave oven (commonly referred to as a microwave) is an electric oven that heats and cooks food by exposing it to electromagnetic radiation in the microwave frequency range. This induces polar molecules in the food to rotate and produce thermal energy in a process known as dielectric heating. Microwave ovens heat foods quickly and efficiently because excitation is fairly uniform in the outer 25–38 mm (1–1.5 inches) of a homogeneous, high-water-content food item.

Related publications (14)

DiP230: Dielectric-Spectroscopy of Some Ba(B'1/2b''1/2)O3 Complex Perovskites in the 10(11)-10(14)Hz Range

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