Transferring Energy

  • Created by: a2106
  • Created on: 24-09-14 19:47

Transferring Energy


  • Absorbed by water and fat molecules on the outside of the food, it increases kinetic energy of particles. 
  • The energy is transferred to the rest by conduction and convection.
  • Used to transmit information over large differences in line of sight.
  • Poor signals happen when areas are out of sight.
  • Mobile phones and mirowave oven don't use the same wavelengths, there are concerns that mobile phones can cause harm. There are also public concerns about transmission masts.
  • Microwaves signals can be lost and affected by: Large objects, (microwaves don't diffract), poor weather conditions, large areas of water, the curvature of the Earth and interferance of signals.
  • You can reduced problems by: Limiting transmitter distances, and building masts higher up on high buildings and things.
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  • Absorbed by all of the particles on the surface of the food, increasing the kinetic energy of particles.
  • Energy transferred by conduction and convection to the rest of the food.
  • Examples of usage: Remote controls, sensors, short-distance wireless data links, burglar alarms and security lights.
  • TV's use digital codes. The amount of energy in the wave depends on frequency and the dangers.
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Analouge signals:

  • Used to transmit data, they vary in amplitude.
  • Can have any value within a fixed range.
  • Poor signal quality due to interference.

Digital signals:

  • Can be used to transmit data as a series of pulses.
  • The value do not vary. Only 2 states, on (1) and of (0). 
  • They suffer from interference but it doesn't affect the signal.
  • High signal quality because interference is removed.
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Wireless communication

Wireless communication:                                                                                                      Advantages:

  • No connection to a phone land-line needed.
  • Portable, can be used anywhere.


  • Aerials are needed to pick signals up.
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