ABSTRACT
The understanding of materials' responses to magnetic fields is important to apply different types of magnetism. The relationship between magnetic flux density, B, and the magnetic field strength, H, is given by which is used to describe the magnetic field generated by currents that flow in conductors. Static magnetic fields show a constant strength over time and are generated by permanent magnets or direct current electromagnets. Magnetic field generation with coils of super-conducting metal has been used by various researchers. Due to the diamagnetism of medium water and yeast, the liquid surface clearly inclined under gradient magnetic fields, and the hydrostatic force in suspension was strengthened by the diamagnetic forces. The mechanisms for deceleration of yeast proliferation by magnetic fields have been proposed and well-described by Iwasaka et al. First, food scientists need to confirm that magnetic fields could effectively deactivate microorganisms.
