scholarly journals Spectroscopy of the Ionizing Sources of UC HII Regions

2002 ◽  
Vol 12 ◽  
pp. 167-169
Author(s):  
Margaret M. Hanson
Keyword(s):  
Near Infrared ◽  
Massive Stars ◽  
Hii Regions ◽  
Spectroscopic Studies ◽  
Physical Conditions ◽  
Early Stages ◽  
Infrared Spectroscopic

AbstractThe utility of near-infrared, spectroscopic studies of central ionizing sources of UC HII regions is presented, in conjunction with a recently available, sophisticated atmospheric code, to constrain the physical conditions and environment of very massive stars at extremely early stages of evolution.

scholarly journals Stellar content of obscured compact H II regions

2003 ◽  
Vol 212 ◽  
pp. 467-473 ◽  
Author(s):  
Margaret M. Hanson ◽  
Lex Kaper ◽  
Arjan Bik ◽  
Fernando Comerón ◽  
Joachim Puls ◽  
...  
Keyword(s):  
Massive Star ◽  
Near Infrared ◽  
Massive Stars ◽  
Model Atmosphere ◽  
Spectroscopic Studies ◽  
H Ii Regions ◽  
Stellar Content ◽  
High Quality ◽  
Physical Conditions

Near-infrared, spectroscopic studies of central ionizing sources of very young H ii regions is presented in conjunction with a recently available, sophisticated atmospheric code to constrain the physical conditions and environment of very massive stars at very early stages of evolution. Combining high quality near-infrared spectroscopy of very young massive stars with model atmosphere calculations should allow for the most accurate quantitative determination of Teff, rotation, L, and log g, and to search for binaries and possible disk or in-fall signatures in forming or recently formed massive stars. These characteristics make up a vital boundary condition constraining theories on massive star formation.

Near Infrared Spectroscopic Studies of Starch and Water in Some Processed Cereal Foods

1996 ◽  
Vol 4 (1) ◽  
pp. 195-200 ◽  
Author(s):  
B.G. Osborne
Keyword(s):  
Hydrogen Bonding ◽  
Wheat Flour ◽  
Near Infrared ◽  
Spectroscopic Studies ◽  
Reflectance Spectra ◽  
Spectral Features ◽  
Bread Crumb ◽  
Starch Structure ◽  
Infrared Spectroscopic

Near infrared (NIR) reflectance spectra of wheat flour, dried extrudates and bread crumb over the range 1350–1650 nm exhibit similar features which provide information about the changes in starch structure which take place during their processing or aging. It is postulated that the observed spectral features are related to changes in the states of hydrogen bonding of O–H bonds in starch and water.

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