Change in the heat of D-glucose dissolution in water exposed to electromagnetic field

Abstract

The article is devoted to the study of the influence of weak electromagnetic fields of 90, 110 and 170 MHz frequency on water properties. The calorimetric measurement of the integral heat of dissolution of non-electro-lyte (α-D-glucose) was chosen as an indirect method to study the change in water properties. The heat of α-D-glucose dissolution was measured in relation to field frequency for the first time. The results of calorimetric measurements of the thermal effects of the carbohydrate dissolution in field-exposed water compared with unirradiated are presented. The measurements were carried out with a Beckman thermometer. The dependence of the relative heat of α-D-glucose dissolution on time after field exposure was established. A cumulative char-acter takes place for the 90 MHz and 110 MHz frequencies. That is reflected in the gradual increase of endoef-fect. The dependence has a maximum on the third day in the case of 170 MHz. A sharp change in the heat of dissolution was observed within three days for the 90 MHz and 110 MHz frequencies. Further a weak time dependence is registered after twenty days. In general, there is an increase in the endothermicity of the α-D-glucose dissolution process. The assumption has been made that the hydration heat of a carbohydrate molecule in field-exposed water reduces due to the increased intermolecular interactions between water particles and weakened interactions between water particles and carbohydrate molecules.