Nanopartikel magnetis ZnFe2O4 telah disintesis menggunakan metode presipitasi untuk degradasi rhodamine B dengan penyinaran cahaya UV dan cahaya tampak. Analisis pola difraksi sinar-X dan spektrum Fourier Transform Infrared (FTIR) menunjukkan pembentukan kubik spinel ZnFe2O4 dengan ukuran kristalit sekitar 13 nm. Spektrum absorpsi dalam rentang cahaya UV (200 nm) sampai cahaya tampak (~ 600 nm) dan celah energi 2,04 eV teramati dari pengukuran spektrofotometer UV-Vis. Sifat magnetik nanopartikel diukur menggunakan vibrating sample magnetometer (VSM) menunjukkan sifat magnet lemah yang sesuai untuk aplikasi magnetis fotokatalis. Nanopartikel ZnFe2O4 menunjukkan aktivitas fotokatalisis dengan cahaya UV maupun cahaya tampak untuk degradasi rhodamine B dengan konstanta laju reaksi 8,2 x 10-3 /menit dan 4,5 x 10-3/menit.
In this report, we study the electro-optics effect on cooking oil to obtain the relative dissociation energy as a new single proposed parameter of oil quality. The sample was canola oil which had been heated in 0.5 hours, 2 hours and 4 hours. The light source used in the experiment was a green pointer laser with a wave length of 532 nm. The sample was applied to a potential difference from 0 to 9 kV to obtain the electro-optics effect in form of the change of the polarization angle Dq as function of potential difference DV. The relative dissociation energy was obtained from the fitting data of the relative Lenard-Jones potential energy curves represented by change of polarization per unit change of potential difference, Dq/DV. The result shows that the relative dissociation energy is reduced as the oil quality decreased after heated. The relative dissociation energy provides simple physical understanding about electro-optics effect on cooking oils. The study of electro-optics polarization that represents relative Lenard-Jones potential energy is a new but somewhat intuitive, which can be further improved and emphasized for grouping, mapping, and determining various cooking oil quality and halal food due to the lard contamination.
Double Dielectric Barrier Discharge (DDBD) ozone plasma reactor generation are presented in this paper. The generation of this reactor generates ozone concentration which can be arranged upon the proper dose for medical applications. AC high voltage is applied to the range of 0-3 kV and the frequency of 50 Hz. Pure oxygen gas was piped into the DDBD reactor with flow rate variations of 2, 4 and 6 L/min. The results showed that current as a function of voltage where the current is increased with the increasing of voltage. Ozone productivity is shown by the significant increase of current. Ozone concentration is increasing as the increase of the voltage provided, but rather the concentration of ozone is decreasing as the increasing of flow rate. The Ozone capacity is affected by ozone concentration and flow rate, and can be used to determine the ozone dose. The proper dose of ozone can be ozone therapy for various kinds of diseases.
A study of light polarization as a new alternative test of cooking oil quality today provides an advantage in biophysics and other fields. In this research, we determined the relation between polarization and fatty acids composition of soybean oil. The light source was a green pointer laser with λ = 532 nm, and the electro-optics polarization was produced through high DC voltage 0-9 kV across the sample. The results show that natural polarization and electro-optics polarization give different physical meanings in relation to oil fatty acid composition. The natural polarization informed that the increasing polarization was caused by increasing poly-unsaturated acids and saturated acids in asymmetric triglyceride molecules. It was accompanied by the decreasing polarization due to the increasing monounsaturated in symmetric triglyceride molecules. While the electro-optics polarization described that all fatty acids contribute to the increasing polarization due to increased induced dipole from all acids.
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