Effects of microwave radiation intensity and irradiating time on the acid value in vegetable oils were investigated.
研究了微波辐射强度和辐射时间对植物油脂酸值的变化情况。
It was found that the temperature respond mechanisms are changed with the increasing of microwave radiation intensity.
研究发现，二者的温度响应规律是随微波辐射强度的增强而变化的。
It was found that the oxidative stability of soybean oil is significantly affected by the microwave radiation intensity and irradiating time.
结果认为，大豆油的抗氧化稳定性能受微波辐射强度和时间的影响较为显著。
Objective To study the mental and health changes of the workers working in low intensity microwave radiation environment for a long time.
目的研究在长期低强度微波辐射的作业环境下工人身心健康的改变。
Conclusion Microwave radiation injures human body and the harm will increase with radiation intensity.
结论微波辐射对人体有一定伤害，并且随微波辐射强度增强而伤害加深。
Methods Cardiovascular and vegetative nervous functions were examined and compared between 326 workers exposed to low intensity microwave radiation for nearly 10 years and 483 controlled workers.
方法通过对326名接触低强度微波辐射平均近10年的作业工人和483名对照组的心血管和植物神经功能方面的检查来比较这两方面改变的显著性。
Methods Cardiovascular and vegetative nervous functions were examined and compared between 326 workers exposed to low intensity microwave radiation for nearly 10 years and 483 controlled workers.
方法通过对326名接触低强度微波辐射平均近10年的作业工人和483名对照组的心血管和植物神经功能方面的检查来比较这两方面改变的显著性。
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