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@article{JPA5181, author = {Ketut Firdausi and Izzah Afiefah and Heri Sugito and Ririn Septianti and Very Richardina and Qidir Soesanto and Much Azam}, title = {Determination of relative dissociation energy from electro-optics as a new single-proposed parameter of vegetable oil quality}, journal = {Journal of Physics and Its Applications}, volume = {2}, number = {1}, year = {2019}, keywords = {Relative dissociation energy, electro-optics}, abstract = {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 D q as function of potential difference D V . 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, D q /D V . 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.}, issn = {2622-5956}, pages = {61--66} doi = {10.14710/jpa.v2i1.5181}, url = {https://ejournal2.undip.ac.id/index.php/jpa/article/view/5181} }
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