Boiling temperature and the enthalpy of water vaporization exposed to high frequency electromagnetic field

Abstract

The article is dedicated to the study of the influence of a high-frequency electromagnetic field on the boiling temperature and the enthalpy of water vaporization. It has been established that as a result of exposure to deionized water of the electromagnetic field of ultrahigh frequencies, its boiling point and evaporation enthalpy increase. It has been shown that the effectiveness of electromagnetic exposure depends on the frequency of the field and the exposure time. The maximum increase in the enthalpy of evaporation is observed as a result of exposure to a field with a frequency of 60, 130 and 170 MHz and is 5–10 %. The observed phenomena can be caused by a change in the structural organization of water as a result of electromagnetic interference, effect has a cumulative nature — the value of ΔHev increases with an increase in the exposure time to 2 hours; the effect of «saturation» is established — an increase in the exposure time over 2 hours does not lead to a further increase in enthalpy. The effect of the electromagnetic field is selective — the properties of water are sensitive to the action of a field of strictly defined frequencies.