This paper examines the effects that electromagnetic fields from microwave radiation have in enzymatic reactions. Hydrolysis of proteins in beef ( in vivo case) and casein ( in vitro case) by the papain enzyme, a major industrial enzyme, is used herein as a model reaction to assess, under highly controlled conditions, the various parameters of microwave radiation (electric field, magnetic field, pulsed microwave irradiation, continuous microwave irradiation) as they might influence these in vivo and in vitro enzymatic reactions. The effect(s) of the microwaves’ electromagnetic fields was clearly evidenced in the in vivo case, contrary to the in vitro case where no such effect was observed, likely due to the nature of the hydrolysis reaction and to the autolysis (self-digestion) of the papain enzyme. Additionally, the effect of pulsed versus continuous microwave irradiation was further assessed by examining the catalase -assisted decomposition of hydrogen peroxide.

The effect of microwave heating on the activity of a well-known enzyme (catalase) was elucidated by examining the catalase-assisted decomposition of hydrogen peroxide at various heating times (0 to 12 min).

Carrier doping effects of water vapor and an adsorbed water layer on single-crystal graphene were evaluated. After annealing at 300 °C in nitrogen ambient, the sheet resistance of epitaxial graphene on a SiC substrate had a minimum value of 800 Ω/sq and the carrier density was estimated to be 1.2 × 10 13 cm-2 for an n-type dopant. The adsorbed water layer, which acted as a p-type dopant with a carrier density of-7.4 × 10 12 cm-2 , was formed by deionized (DI) water treatment. The sheet resistances of graphene samples increased with humidity, owing to the counter doping effect. The estimated p-type doping amounts of saturated water vapor were-2.5 × 10 12 cm-2 for DI-water-treated graphene and-3.5 × 10 12 cm-2 for annealed graphene.

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Microstructural control in surface layers using continuous cyclic bending CCB and its bendability in a commercial purity titanium sheet have been investigated. The sheet of the titanium worked by CCB with little dimensional change showed 1.2 times higher hardness than that before CCB on the surface. The microstructure was controlled by CCB and the subsequent annealing for grain refinement leading to better formability in microscopic level. There was a remarkable difference in softening behavior after annealing between the samples continuous-cyclic-bent in rolling and transverse directions. This is attributable to formation of the microstructure where recrystallization does not occur easily after CCB in transverse direction. The fine grained samples showed smooth surfaces after a bending formability test, while the coarse grained one had a lot of microscopic cracks on the surface, especially for the CCB in transverse direction.