Study type: Medical/biological study (experimental study)

Microwave effects on immobilized peroxidase chemiluminescence. med./bio.

Published in: Bioelectromagnetics 1983; 4 (3): 193-204

Aim of study (acc. to author)

To determine if radiofrequency radiation (RFR) influences local or overall immobilized peroxidase activity (peroxidase was covalently crosslinked with another protein to form a gel) at a constant temperature through following potential mechanisms: 1) the electric fields may influence the electron flow and subsequent reduction-oxidation activity of the gel, 2) RFR influence on orientation and alignment of protein molecules during gel formation resulting in changes in local enzymatic activity, 3) the diffusion rate of mobile substrate through the gel may be influenced by nonuniformity of energy deposition (SAR) in the gel.

Endpoint

Exposure

Exposure Parameters
Exposure 1: 400 MHz
Modulation type: CW
Exposure duration: 30 min

Exposure 1

Main characteristics
Frequency 400 MHz
Exposure duration 30 min
Modulation
Modulation type CW
Exposure setup
Exposure source
Setup Each gel was placed on a carefully leveled polystyrene foam pedestal, to the right and at the mid point of the conducting plate.
Additional info Control gels were formed in the TEM chamber with the power shut off.
Parameters
Measurand Value Type Method Mass Remarks
power density 100 W/m² - unspecified - -
SAR 1.45 mW/g mean unspecified cf. remarks +/- 0.19 W/kg

Methods Endpoint/measurement parameters/methodology

Investigated system:
Time of investigation:
  • during exposure
  • after exposure

Main outcome of study (acc. to author)

During exposure, a significant reversible increase occured in overall mean peroxidase activity of gels activated with 0.88 M H2O2 but not in those gels activated with 8.8 M H2O2. Gels containing solubilized luminol and formed in the field showed no overall mean increase in peroxidase activity, but did display a highly significant change in the distribution of local activities when compared to unexposed gels. These results are apparently due to alterations in the rate of diffusion of H2O2 in the gel.

Study character:

Study funded by

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