Refractive Index and Fourier Transform Infrared Spectra of Virgin Coconut Oil and Virgin Olive Oil

Abstract

: This study presents the refractive index and FTIR spectra of virgin coconut oil and virgin olive oil that have been measured in the wavelength range from 491.0-667.8 nm. The measurement of refractive index was carried out using a minimum deviation method while the IR transmission ranging from 600-4000 cm −1 was measured using FTIR spectrometer respectively. The measurements were done at room temperature and the dispersion equations for the studied samples were verified and the Cauchy constants were obtained by fitting the experimental data to the Cauchy formula. For both, refractive index and Cauchy constants, the value obtained are higher in virgin olive oil as compared to virgin coconut oil. A similar result for FTIR absorption spectrum was also observed where the five important peaks explaining the stretching absorption due to aldehyde (C = O) and esters (C-O), bending absorption (methylene (CH 2 ) and methyl (CH 3 ) groups and double bond absorptions (C = O) were strong in virgin olive oil.

Osmolarity of Coconut Water (Cocos nucifera) Based Diluents and their Effect Over Viability of Frozen Boar Semen

“…These results agree with those reported by Zheng et al (2001), who pointed out the highest motility percentage, acrosome and membrane integrity in swine semen were obtained with diluents that had osmolarities between 420 and 510 mOsm kg −1 . Similarly, the results also agree with those reported by Gilmore et al (1996) and Yunus et al (2009), who explain that motility, membrane integrity and acrosome integrity percentage follow a positive linear response with osmolarities that range from isotonic to slightly hypertonic, which were obtained with T1 and T2 in the present study. The very same osmolarity ranges (425 to 525 mOsmo kg −1 ) are pointed out by Purdy (2006) as ideal for sheep semen freezing, stating that osmolarity values above 525 mOsmol kg…”

“…On the other hand, the hypertonic feature of T3 could have been caused by the addition of filtered coconut water that had a high osmolarity as a consequence of the elevated concentration of Ca 2+ , among other ions, causing probably more damage at plasma membrane level than when hypertonic features were the result of non ionic solutes (sugars). Similar results were obtained by Zheng et al (2001) and Yunus et al (2009) in frozen-thawed swine semen subjected to hyperosmotic solutions due to NaCl ions and hyperosmotic solutions due to glucose, obtaining in the later up to 70% of viable sperm cells and 65% of intact acrosomes. In this sense, Soylu et al (2007), who worked with frozen sheep semen, say that the addition of sugars to the freezing media until reaching an osmolarity of 400 mOsmol kg −1 allows to obtaining a higher percentage of motile sperm cells with untouched membranes after freezing.…”

A new method for measuring optical scattering properties of atmospherically relevant dusts using the Cloud and Aerosol Spectrometer with Polarization (CASPOL)

“…where C is the volumetric concentration of solute in the solution, Q is the syringe flow rate of the solution and f is the frequency of oscillation. Individual droplets escaping the orifice are transported through the VOAG neutralizer and chamber by a dispersion flow of filtered air which also acts to evaporate the isopropanol, leaving pure olive oil droplets, with a refractive index of 1.46 (Yunus et al, 2009). Next the flow of particleladen air is distributed between two pathways.…”

Anchovy Drying Using Infrared Radiation

“…Heat was supplied to anchovies by electromagnetic radiation from the infrared heater (Cuccurullo et al, 2012). The infrared energy emitted from the heater passes through air and was absorbed by the anchovy (Yunus et al, 2009); the energy was then converted into heat by interaction with molecules in the anchovies (Insorn et al, 2010). With convectional heating, heat was mainly supplied to the surface of the food by convection from circulating hot air.…”