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Research ArticleOpen accessAll words, across the recordOptical Properties and Sugar Content Determination of Commercial Carbonated Drinks using Surface Plasmon ResonanceW. Y.W. Yusmawati, H. P. Chuah, M. Y.W. MahmoodIn this study, an optical sensor based on Kretschmann SPR technique was used to detect the sugar content in commercial carbonated drinks. Three samples of carbonated drinks labeled as "Coke", "100 Plus" and "F&N Orange" have been chosen for angle scan SPR measurements. All the measurements were carried out at room temperature using He-Ne laser beam (632.8nm, 5mW) as a … …American Journal of Applied Sciences, Vol. 4, Issue 1 · 31 Jan 2007 · 8,786 accessesView PDF Cite

181 articles for “surface temperature”