Punith and Seetharamappa  have reported that LY3009104 for any system, the possible mechanism of quenching can be static, dynamic or both. Dynamic and static quenching could be distinguished based on their differing dependence on temperature. For this, we have carried out quenching studies at different temperatures (298.15, 303.15 and 310.15 K). The data have also been analyzed using the Stern–Volmer equationequation(2)F0F=1+kq/τ0Q=1+KsvQwhere F0 and F are the intensities in the absence and presence of quencher [Q]. Ksv, the binding constant was obtained from the plot of F0/F vs. [Q]. With increase in temperature, the value of Ksv decreased for all the systems. The decreased Ksv values with increase in temperature reveal the presence of static quenching of proteins in the NEm . The value of τ0 for biopolymers is 10− 8 s and therefore, the value of kq for curcumin–protein would be of the order of 1012 M− 1 s− 1. Since the value is greater than 2 × 1010 M− 1 s− 1, the process is static in nature.