Investigation of microwave effects on the oscillatory Bray–Liebhafsky reaction

A specific control of the Bray–Liebhafsky oscillatory reaction is achieved by changing the microwave (MW) participation in heating the reaction mixture. Experiments are performed at temperatures Trm = 62, 65, 68 °C. Before the bifurcation point, increased MW participation has no effect on the reaction mechanism. In the sensitive state close to the bifurcation point, increased MW participation stops the oscillatory evolution. To explain the reaction dynamics in the MW field, we consider classical causes (overheating and convection effects) in contrast to some specific effects of the MW heating.