Fluorescence of edible oils in teaching the course Forensic Science

Abstract

The aim is to acquaint students with the principles of fluorescence spectroscopy. Edible oils are used as test substances for laboratory task. As a result, students are able to determine the authenticity of extra virgin olive oil. Fluorescence spectroscopy is taught as a part of the course Forensic Science. During the course, the students learn about the basic principles of fluorescence. Then in the laboratory exercises, the students measure 3D maps and emission spectra of selected oils. Particular attention is paid to the adulteration of extra virgin olive oil. The cause of this adulteration is the high price of this oil and the effort to increase profits from its sale. In the laboratory exercises, the students measure several mixtures of extra virgin olive oil with sunflower oil. These mixtures differ from each other by the amount of sunflower oil added. The students process and evaluate the measured results in the laboratory protocol. © The Turkish Online Journal of Educational Technology.