Fast dynamic Kerr-effect and dielectric relaxation of glycerol

Daniel Bourret
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Abstract

With our Kerr-effect apparatus, measurements in nanosecond domain are possible. Thus dynamic Kerr effect and dielectric relaxation studies have been made for glycerol in the range 268-258°K. Measurements show that τk = τd and we deduce a structural relaxation. The “spike” obtained immediately following the step removal of E is also analysed.

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甘油的快速动态克尔效应和介电弛豫
利用克尔效应仪,可以实现纳秒级的测量。因此,在268-258°K范围内对甘油进行了动态克尔效应和介电弛豫研究。测量表明τk = τd,我们推断出结构弛豫。我们还分析了逐步去除E后立即得到的“尖峰”。
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