Microwaves in organic chemistry and organic chemical

• Main Authors: Mijin Dušan Ž., Petrović Slobodan D.
• Format: Article
• Language: English
• Published: Association of Chemical Engineers of Serbia 2005-01-01
• Series: Hemijska Industrija
• Subjects: microwaves; organic chemistry; organic chemical technology; microwave-assisted synthesis
• Online Access: http://www.doiserbia.nb.rs/img/doi/0367-598X/2005/0367-598X0510224M.pdf

The usual way of applying heat to a chemical reaction is the use of a Bunsen burner, an oil or some other type of bath, or an electric heater. In inorganic chemistry, microwave technology has been used since the late 1970s while it has been implemented in organic chemistry since the mid-1980s. Microwave heating has been used in the food industry for almost fifty years. The shorter reaction times and expanded reaction range that is offered by microwave technology are suited to the increased demands in industry. For example, there is a requirement in the pharmaceutical industry for a higher number of a novel chemical entities to be produced, which requires chemists to employ a number of resources to reduce time for the production of compounds. Also, microwaves are used in the food industry, as well as in the pyrolysis of waste materials, sample preparation, the solvent extraction of natural products and the hydrolysis of proteins and peptides.