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Analysis of Milk from Different Sources Based on Light Propagation and Random Laser Properties

Milk is a valuable contributor to a healthy diet as it contains nutritional components such as fats, proteins, carbohydrates, calcium, phosphorous and vitamins. This research aimed to differentiate milk from animal, plant and human sources based on light propagation and random-laser properties. Expe...

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Published in:Photonics 2021-11, Vol.8 (11), p.486
Main Authors: Muhamad Kamil, Nur Ain Insyirah, Wan Ismail, Wan Zakiah, Ismail, Irneza, Jamaludin, Juliza, Hanasil, Nur Syaida, Ibrahim, Raja Kamarulzaman Raja
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description Milk is a valuable contributor to a healthy diet as it contains nutritional components such as fats, proteins, carbohydrates, calcium, phosphorous and vitamins. This research aimed to differentiate milk from animal, plant and human sources based on light propagation and random-laser properties. Experimental, statistical and theoretical analyses were used. Light propagation in different types of milk such as almond milk, oat milk, soy milk, fresh milk, goat milk and human breast milk was measured using the spectrometry method. Near-IR and visible light transmission through the diluted milk samples were compared. Soy milk and fresh milk have the highest absorbance and fluorescence of light, respectively, due to a high content of fat, protein and carbohydrates. Principal component analysis was used to determine the accuracy of the experimental results. The research method is comprehensive as it covers light propagation from 350 nm to 1650 nm of wavelength range and non-intrusive as it does not affect the sample. Meanwhile, analysis of milk was also conducted based on random-laser properties such as multiple emission peaks and lasing threshold. Higher fat content in milk produces a lower random lasing threshold. Thus, we found that milk from animals, plants and humans can be analyzed using light absorption, fluorescence and random lasers. The research method might be useful for future study of milk contaminants that change the properties of milk.
doi_str_mv 10.3390/photonics8110486
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subjects Beverages
Breast milk
Carbohydrates
Contaminants
Electromagnetic absorption
Experiments
Fluorescence
Lasers
Lasing
Light
light absorption
Light transmission
Machine learning
Milk
milk content
Multivariate analysis
Plant propagation
Plant-based beverages
principal component analysis and random-laser properties
Principal components analysis
Propagation
Proteins
Scientific imaging
Soy products
Soya bean milk
Spectrometry
Statistical methods
Vitamins
Wave propagation
title Analysis of Milk from Different Sources Based on Light Propagation and Random Laser Properties
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