Effect of time and frequency on the electro-optical Kerr constant of olive oil blended with natural turmeric dye
Source abstract
Abstract
Abstract In this paper, Electro-optical Kerr constants have been experimentally acquired in pure fresh and aged olive oil and a number of olive oil and turmeric mixtures as a dye for various concentrations. The nulled intensity method was used and the Kerr law has been verified. The Kerr constant of fresh olive oil was calculated to be on the order of 10 − 9 m v 2 . It is shown that aging noticeably affects the electro-optical properties of olive oil. The dependence of the Kerr constant on frequency was also determined for both aged and expired samples. The results show olive oil and natural dye-doped olive oil are novel materials for electro-optical applications.
Source: openaire · Quality: candidate unverified · Source record ↗
Research context
OpenAlex topics: Spectroscopy and Chemometric Analyses · Edible Oils Quality and Analysis · Analytical Chemistry and Sensors
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
References (25)
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