Characteristics of Palm Oil and Animal Oil Based on Relative Dissociation Energy Using Electrooptic Polarization
Heri Sugito,
Dea Purwanticha,
Much. Azam
et al.
Abstract:The interaction between triglyceride molecules in cooking oil can be described by Van der Waals interaction which the potential energy between molecules is fulfilled by the potential energy of Lenard-Jones. This study aims to obtain relative dissociation energy in palm oil and animal oil using electro-optics polarization. In the experiment, we measured the change of light polarization as the sample was induced by potential difference or so-called electro-optics. The relative potential of Lenard-Jones as a func… Show more
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