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A Guide to the Complete Interpretation of Infrared Spectra of Organic Structures
TLDR
Normal Vibrations and Absorption Regions of CHX2.0 and CHX3.0 as discussed by the authors Normal Vibration and Absorbance Regions of C( = X)Y.Abstract:
Normal Vibrations and Absorption Regions of CX3. Normal Vibrations and Absorption Regions of CH2X. Normal Vibrations and Absorption Regions of CHX2. Normal Vibrations and Absorption Regions of CHX. Normal Vibrations and Absorption Regions of CX2. Normal Vibrations and Absorption Regions of C(=X)Y. Normal Vibrations and Absorption Regions of Alkenes and Alkynes. Normal Vibrations and Absorption Regions of Nitrogen Compounds. Normal Vibrations and Absorption Regions of Oxy Compounds. Normal Vibrations and Absorption Regions of Sulfur Compounds. Normal Vibrations and Absorption Regions of Ring Structures. Index.read more
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Characterization of cotton fabric scouring by FT-IR ATR spectroscopy
TL;DR: In this paper, the authors used FT-IR attenuated total reflectance (ATR) spectroscopy for the fast characterization of cotton fabric scouring process, and the presence of pectins and/or waxes can also be probed by observation of carbonyl peak induced by the HCl vapor treatment on the fabric.
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IR spectroscopy in catalysis
TL;DR: In this paper, a review of the most popular IR spectroscopy applications for catalytic applications is presented, starting from the very general basis of the spectroscopic method applied and focusing on the adsorption of chelating compounds on surfaces of mineral oxides.
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Chemical modification of chitosan by phosphorylation: an XPS, FT-IR and SEM study
TL;DR: The surface of chitosan membranes was modified using a phosphorylation method carried out at room temperature, which pointed out to the presence of phosphates ionically bound to protonated amines, in addition to phosphate esters.
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Secondary structure of food proteins by Fourier transform spectroscopy in the mid-infrared region
M. Carbonaro,A. Nucara +1 more
TL;DR: Fourier transform spectroscopy in the mid-infrared (FT-IR) is being recognized as a powerful tool for analyzing chemical composition of food, with special concern to molecular architecture of food proteins.
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Degradation of Polyamide Nanofiltration and Reverse Osmosis Membranes by Hypochlorite
TL;DR: High resolution XPS data support that chlorination increased the number of carboxylic groups on the PA surface, which appear to form by hydrolysis of the amide bonds (C(O)-N).