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To study the effect of weak microwave fields on the amounts of heat-shock proteins in cell cultures at various temperatures (35, 37, and 40°C). To study the effect of heating only, the cells were placed in the field-free exposure incubator and were heated to the same and also to higher temperatures up to 42°C.
|ばく露時間||continuous for 20 min|
|Duty cycle||12 %|
|Repetition frequency||217 Hz|
|チャンバの詳細||A TEM cell of 320 mm length and 160 mm TEM region was located in an incubator maintained at 35, 37, and 40 ± 0.1°C.|
|ばく露装置の詳細||A Petri dish containing 4 glass cover slips with cell cultures was placed in the TEM cell. A control dish was placed outside the TEM cell at a distance of 20 cm from the exposed dish.|
|Additional information||Sham experiments were made with the TEM cell not powered. Effects of heating only (up to 42°C) were studied by placing the coverslips in a field-free incubator.|
At both 35 and 37°C, higher amounts of Hsp-70 were found in the exposed cells as compared with the sham-exposed cells. The effects can be considered to be athermal. In the heat control experiments the cells had to be heated up to 3-5°C higher, or for much longer time, to get the same maximum responses as were induced by the microwave irradiation. There was no significant response in the case of Hsp-27.