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Vanishing microwave effects: Influence of heterogeneity

机译：消失的微波效应：异质性的影响

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A consistent setup of experiments has been conducted to demonstrate an enhanced reaction rate under microwave irradiation as compared to conventional heating, i.e. a real microwave effect. It was found that addition of a cosolvent, diminishing the heterogeneous character of the reaction mixture, greatly reduced the microwave effect. This was demonstrated by two examples; selective mono-urea formation and racemization of an N-acetyl-amino acid. Furthermore, formation of a Grignard reagent was accelerated under MW irradiation by electrostatic etching of the metal surface. The microwave effect observed in these reactions seems to rely on heterogeneity and specific interactions on the solid-liquid interface. Basic understanding of these findings is crucial for scaling up microwave assisted processes.
机译：已经进行了一致的实验设置，以证明与常规加热相比，在微波辐射下反应速率提高，即真正的微波效应。发现添加助溶剂可减少反应混合物的异质性，大大降低了微波效应。两个例子证明了这一点。 N-乙酰基氨基酸的选择性单脲形成和外消旋化。此外，在MW辐射下通过金属表面的静电蚀刻促进了格氏试剂的形成。在这些反应中观察到的微波效应似乎依赖于固液界面上的异质性和特定的相互作用。对这些发现的基本理解对于扩大微波辅助工艺至关重要。

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