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Abstract
The physical and chemical characters of oil and lodine value are determined. We recorded Raman spectra and made the experimental curve in order to determine Iodine value for some kinds of oil. Then these oils are boiled, we check lodine value again. After then, we found that Raman spectra are moved due to the temperature.
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Article Details
Issue: Vol 6 No 3&4 (2003)
Page No.: 25-34
Published: Apr 30, 2003
Section: Article
DOI: https://doi.org/10.32508/stdj.v6i3&4.3314
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Copyright: The Authors. This is an open access article distributed under the terms of the Creative Commons Attribution License CC-BY 4.0., which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
How to Cite
Kim Phuong, T., & Van Den, N. (2003). STUDYING COOKING OIL AND SALAD OIL USING FT – RAMAN SPECTROSCOPY. VNUHCM Journal of Science and Technology Development, 6(3&4), 25-34. https://doi.org/https://doi.org/10.32508/stdj.v6i3&4.3314
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