Characteristics of Palm Oil and Animal Oil Based on Relative Dissociation Energy Using Electrooptic Polarization

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 function of the relative molecular distance was assumed proportional to the average change of electro-optics polarization as a function of potential difference. The results show that in this experimental condition, palm oil has relative dissociation energy greater by a factor of 100 than animal oils, and it decreases after the sample is heated. The observation of Van der Waals interaction through the electrooptic polarization is a new perception and it relatively can be achieved by using a simpler polarization experiment