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  Home > JCE Print > Journal of Chemical Education > Issues > 2001  > July  >
Chemistry for Everyone
Products of Chemistry
Microwave Ovens--Out of the Kitchen
Sarah L. Cresswell
School of Applied and Molecular Sciences, University of Northumbria at Newcastle, Newcastle Upon Tyne NE1 8ST, UK

Stephen J. Haswell
Department of Chemistry, Hull University, Cottingham Road, Hull HU6 7RX, UK

Cover
July 2001
Vol. 78 No. 7
p. 900
Abstract
We are all aware of the advantages cooking or heating meals in a microwave oven can offer, but we may be less familiar with what this technology brings to the field of chemistry. This paper reviews the applications of microwaves in the chemical laboratory, including their use in undergraduate laboratory classes. We show that microwave ovens have successfully made the transition from kitchens to laboratories and the story continues. Perhaps the greatest impact of microwaves in the laboratory over the past 20 years has been in analytical chemistry, where rapid and efficient heating of samples in closed vessels or flow-through systems has revolutionized sample preparation methodology. The use of microwaves in extraction procedures before chromatographic analysis has sharply reduced the total analysis time and has allowed larger numbers of samples to be analyzed. More recently microwave technology has expanded into other branches of chemistry and is now being used in the relatively new field of combinatorial chemistry for fast preparation of large numbers of similar compounds.
More Information
*  Citation
 Cresswell, Sarah L.; Haswell, Stephen J. J. Chem. Educ. 2001 78 900.
*  Keywords
 General Chemistry; Graduate Education / Research; Laboratory Equipment / Apparatus
*  History
 Created:
Last Updated:		 June 6, 2001
August 31, 2005
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