The condition under which a microwave oven heats up a food item containing water molecules most efficiently is:
| 1. | the frequency of microwaves has no relation with the natural frequency of water molecules. |
| 2. | microwaves are heatwaves, so always produce heating. |
| 3. | infrared waves produce heating in a microwave oven. |
| 4. | the frequency of the microwaves must match the resonant frequency of the water molecules. |
| 1. | gamma rays, ultraviolet, infrared, microwaves. |
| 2. | microwaves, gamma rays, infrared, ultraviolet. |
| 3. | infrared, microwave, ultraviolet, gamma rays. |
| 4. | microwave, infrared, ultraviolet, gamma rays. |