Study of Gelatin Gel by Brillouin Scattering (CAT#: STEM-ST-0140-YJL)

Introduction

Gelatin gel is a semi-solid substance that is formed by the cooling and solidification of a liquid mixture containing gelatin. Gelatin is a protein derived from collagen that is commonly used as a gelling agent in food products such as desserts, candies, and marshmallows. The gelatin mixture forms a network of interlocking protein molecules that trap water and other ingredients, resulting in a firm and cohesive texture. The texture and consistency of the gel can vary depending on the concentration of gelatin, the temperature at which it is set, and other ingredients that may be added.

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Principle Applications Procedure Materials Notes Related Products

Principle

From a quantum point of view, Brillouin scattering is an interaction of light photons with acoustic or vibrational quanta (phonons), with magnetic spin waves (magnons), or with other low frequency quasiparticles interacting with light. The interaction consists of an inelastic scattering process in which a phonon or magnon is either created (Stokes process) or annihilated (anti-Stokes process). The energy of the scattered light is slightly changed, that is decreased for a Stokes process and increased for an anti-Stokes process. This shift, known as the Brillouin shift, is equal to the energy of the interacting phonon and magnon and thus Brillouin scattering can be used to measure phonon and magnon energies.

Applications

Brillouin scattering is used to determine acoustic velocities and elastic properties of a number of crystalline solids, glasses, and liquids.

Procedure

1. Sample preparation
2. Measurement by scattering detection instrument
3. Data analysis

Materials

Brillouin scattering measurement system (Brillouin spectrometer)

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