ABSTRACT
TABLE OF CONTENT
Title Page i
Approval Page ii
Certification iii
Dedication iv
Acknowledgement v
Abstract vi
Table of Contents vii
List of Tables ix
List of Figures x
CHAPTER ONE: INTRODUCTION
1.1 Background of Study 1
1.2 Statement of Problem 3
1.3 Objectives of the Study 3
1.4 Significance of the Study 4
1.5 Scope of Study 4
1.6 Literature Review 4
CHAPTER TWO: THEORETICAL BASE OF STUDY
2.1 Origin 15
2.2 Types of Microwave Oven 16
2.2.1 Standard Microwave Oven 16
2.2.2 Grill Microwave Oven 17
2.2.3 Conviction Microwave Oven 17
2.3 Designs 18
2.4 The Magnetron tube Subassembly 20
2.5 Control Switches Relay and Motors 20
2.5.1 Front Panel 21
2.6 How do Microwave Ovens Work 21
2.7 Radiation 22
2.7.1 Types of Radiation 23
2.7.1.1 Non-Ionizing Radiation 24
2.8 Hazard associated with direct exposure to microwave 25
2.8.1 Frequency Versus Depth 25
2.8.2 Tissue Damage 27
2.9 Effect of Microwave Oven on the Food we eat 27
CHAPTER THREE: RESEARCH METHODOLOGY
3.1 Research Design 29
3.2 Sample Size 29
3.3 Study Population and Sample Size 29
3.4 Source of Data 29
3.5 Method of Data Collection 30
CHAPTER FOUR: RESULTS
DATA PRESENTATION AND ANALYSIS 31
CHAPTER FIVE:
5.1 Discussion 37
5.2 Summary of Findings 40
5.3 Conclusion 40
5.4 Recommendations 41
5.5 Area of Further Research 41
5.6 Limitations 42
References 43
Questionnaire 46
LIST OF TABLES
Table 1: Gender Distribution of the respondents 31
Table 2: Age Distribution of the respondents 32
Table 3: Category of Users Respondents 33
Table 4: To Assess the knowledge of Microwave among the Users of microwave Oven 33
Table 5: To assess the awareness of microwave leakage from Microwave Oven Users 34
Table 6: To Assess if users of microwave oven are often aware of the potential health hazards from microwave oven leakage 35
Table 7: To Assess the awareness of the factors that leads to this Potential health hazards among the Users 36
LIST OF FIGURES
Fig.1: Bar Chart showing gender distribution of the respondent 31
Fig.2: Bar Chart showing Age Distribution of the respondents 32
INTRODUCTION
It is possible that millions of people are ignorantly sacrificing their health in exchange for the convenience of microwave ovens. Why did the Soviet Union ban the use of microwave in 1976? Who invented microwave and why1, the answers to these questions may shock you into throwing your microwave oven in the trash.
Microwaves are radiations. They are classified as non-ionizing radiation2. Radiation which can change the position of an atom but is not strong enough to alter their structure, composition or proportions, even though non-ionizing radiation is not enough to alter the structure of an atom, it is still able to cause physical alternations. A clear example of how non-ionizing radiation can harm you is the damage caused to your skin and eyes by the sun. Therefore when you are using microwaving cooking, you are exposing yourself to microwave oven radiation3.Tissue directly exposed to microwave oven are subjected to the same deformities molecule go through and this can in turn cause you to experience microwave sickness. People may experience any or all of these signs after being exposed to high level of microwave radiation such as impaired cognition, nausea, vision problem, depression, irritability, weakened immune system, headache, dizziness, Insomnia, disturbance and frequent urination4.
One short term study found significant and disturbing changes in the blood of individuals consuming microwave milk and vegetables. Food process through microwave ovens causes change in the blood of an individual. It decreases hemoglobin level and increases cholesterol level5.
The in-depth research conducted by the Russians discovered the biological effect which microwave oven poses. The results were staggering enough which led to ban of microwave oven by the Soviet Union due to the following findings:
• Carcinogenic substances were formed from the microwaving of nearly all the food tested.
• Microwaving milk and grains results in carcinogenic substances being formed through the conversion of crimon acid.
• Microwaving prepared meats caused cancer – causing agent such as d-Nitroodienthanol amines to form.
• Microwaving fruit as a method of thawing resulted in the conversion of glucoside and galactoside functions into carcinogenic substances.
Despite these comprehensive studies, eight percent of the UK’s populations are still using microwave oven6. Is it not the time more researches are done into the effects they have on us and food we put into them?
Finally, the Food and Drug Administration (FDA) has regulated the manufacture of microwave ovens since 1971 on the basis of current knowledge about microwave radiation. The agency believes those microwave ovens that meet the FDA standards are used according to the manufacturer’s instructions are safe to use7.
