Oils of vegetable origin are classified as organic compounds, which have become the object of study in the field of photonics and non-linear optics, because they have a characteristic chemical bond with the presence of delocalized electrons, which gives them a high non-linear response. In the food industry, non-destructive or invasive studies are required to establish the quality and conservation indices of the chemical, physical and nutritional properties of edible products. The non-linear optic response of different oils of vegetable origin was evaluated: extra virgin olive oil, extra virgin sesame oil, extra refined linseed oil and virgin avocado oil using the Z-scan technique. The absorption and transmission spectra were taken to establish the coefficient of linear absorption of the sample as a function of the wavelength. For each compound, the variations of the nonlinear optical properties were analyzed as a function of the excitation power, using the closed cell and open cell configurations; where the third-order electrical susceptibility (χ 3), the non-linear refraction index (η 2) and the non-linear absorption coefficient (β) were determined. Subsequently, a comparison of the non-linear response was made according to the type of oil and the degree of refinement. It was found that extra virgin olive oil and virgin avocado oil presented a better non-linear response at low laser power as a consequence of the low thermal influence, which makes them possible candidates in the development of photonic devices.

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A study of non-linear optical properties of extra virgin olive oil diluted in ethylic alcohol at different levels of concentration was made: 75% and 50%. The Z-Scan technique by transmission was used for the characterization of samples in closed settings, and it was also used as the excitation source an Nd-YAG laser emitting in 532nm. For the control of the technique was implemented an interface in LabVIEW that allowed us to visualized and control the development of the Z-Scan technique in real time. From the transmittance curves obtained was possible to calculate for each sample the non-linear refractive index. The obtained results show a variation of the non-linear optical properties of extra virgin olive oil when it is diluted in alcohol.

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Objetivo: caracterizar los argumentos emergentes en estudiantes de cuarto grado de primaria al resolver tareas en el contexto del álgebra temprana. Método: Se implementó el estudio de casos para recolectar evidencia empírica de los argumentos y los niveles de algebrización de estudiantes de cuarto grado de primaria. Para reconstruir y analizar los argumentos se utilizó el modelo Toulmin junto con los niveles de algebrización. Resultados: Los resultados reportan los argumentos construidos por estudiantes de cuarto grado de primaria en la solución de tareas del álgebra temprana, en este contexto se reconoce que los estudiantes y profesores manifiestan dificultad en el proceso de argumentar desde la matemática. Discución y conclusión: Se considera que la integración de tareas que buscan promover la argumentación y el álgebra temprana favorece el desarrollo de habilidades como: razonar, justificar y comprender conceptos matemáticas.