Quantitative determination of hydroxyl groups at the surface of dispersed silicas by infrared spectroscopy

1970 ◽  
Vol 13 (4) ◽  
pp. 1328-1331
Author(s):  
V. A. Sobolev ◽  
V. A. Terykh ◽  
A. A. Chuiko
Keyword(s):  
Infrared Spectroscopy ◽  
Quantitative Determination ◽  
Hydroxyl Groups

Quantitative determination of surface species and adsorption sites using Infrared spectroscopy

2016 ◽  
Vol 259 ◽  
pp. 19-26 ◽  
Author(s):  
Alan J. McCue ◽  
Greg A. Mutch ◽  
Andrew I. McNab ◽  
Steven Campbell ◽  
James A. Anderson
Keyword(s):  
Infrared Spectroscopy ◽  
Quantitative Determination ◽  
Surface Species ◽  
Adsorption Sites

Influence of data pre-processing on the quantitative determination of the ash content and lipids in roasted coffee by near infrared spectroscopy

2004 ◽  
Vol 509 (2) ◽  
pp. 217-227 ◽  
Author(s):  
Consuelo Pizarro ◽  
Isabel Esteban-Dı́ez ◽  
Antonio-José Nistal ◽  
José-Marı́a González-Sáiz
Keyword(s):  
Infrared Spectroscopy ◽  
Quantitative Determination ◽  
Near Infrared Spectroscopy ◽  
Near Infrared ◽  
Ash Content ◽  
Roasted Coffee

scholarly journals Rapid, high-throughput, and quantitative determination of orange juice adulteration by Fourier-transform infrared spectroscopy

2016 ◽  
Vol 8 (28) ◽  
pp. 5581-5586 ◽  
Author(s):  
David I. Ellis ◽  
Joanne Ellis ◽  
Howbeer Muhamadali ◽  
Yun Xu ◽  
Andrew B. Horn ◽  
...  
Keyword(s):  
Fourier Transform ◽  
Infrared Spectroscopy ◽  
Quantitative Determination ◽  
Fourier Transform Infrared Spectroscopy ◽  
High Throughput ◽  
Orange Juice ◽  
Fourier Transform Infrared ◽  
High Price

Orange juice is a hugely popular, widely consumed, and high price commodity typically traded in a concentrate form making it highly susceptible to adulteration.

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