Microwave digestion usually refers to the use of microwave rapid heating in a closed container for acid dissolution of various samples (there is also an open container for microwave digestion, which will not be discussed). The two characteristics of closed container reaction and microwave heating determine its advantages of complete, fast and low blank, but it inevitably brings high pressure (possible hidden danger of overpressure) and small digestion sample. High pressure (up to 100-150 bar), high temperature (usually 170-220 ° C), and strong acid vapors bring psychological stress to the experimenter in terms of safety. Current commercial microwave digestion systems generally have temperature measurement / pressure measurement or even temperature / pressure control technology, so they have a greater guarantee in safety. But as a potential user (or user), you should still understand some of its characteristics, not only to choose a microwave digestion system, but also to use it more safely. The points listed below are basically sorted by importance. Please fill in and correct the deficiencies.
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