Structural study of the catalytic domain of PKCzeta using infrared spectroscopy and two-dimensional infrared correlation spectroscopy

FEBS Journal ◽  
2006 ◽  
Vol 273 (14) ◽  
pp. 3273-3286 ◽  
Author(s):  
Sonia Sanchez-Bautista ◽  
Andris Kazaks ◽  
Melanie Beaulande ◽  
Alejandro Torrecillas ◽  
Senena Corbalan-Garcia ◽  
...  
Keyword(s):  
Infrared Spectroscopy ◽  
Structural Study ◽  
Catalytic Domain ◽  
Correlation Spectroscopy ◽  
Two Dimensional

Determination of polyphenols in oats by near-infrared spectroscopy (NIRS) and two-dimensional correlation spectroscopy

2019 ◽  
Vol 52 (6) ◽  
pp. 962-971 ◽  
Author(s):  
Xiang-Yuan Zeng ◽  
Wu-Qi Zhao ◽  
Xin-Zhong Hu ◽  
Xiao-Ping Li ◽  
Yao-Yao Qiao ◽  
...  
Keyword(s):  
Infrared Spectroscopy ◽  
Near Infrared Spectroscopy ◽  
Near Infrared ◽  
Correlation Spectroscopy ◽  
Two Dimensional

The use of two-dimensional spectroscopy to interpret the effect of temperature on the near infrared spectra of whisky

2020 ◽  
Vol 28 (3) ◽  
pp. 148-152 ◽  
Author(s):  
Ishita Joshi ◽  
Vi Khanh Truong ◽  
J Chapman ◽  
D Cozzolino
Keyword(s):  
Infrared Spectroscopy ◽  
Near Infrared Spectroscopy ◽  
Infrared Spectra ◽  
Near Infrared ◽  
Infrared Region ◽  
Correlation Spectroscopy ◽  
Alcoholic Beverages ◽  
Effect Of Temperature ◽  
Two Dimensional ◽  
Near Infrared Spectra

The variations in temperature during the analysis of alcoholic beverages are of importance to develop protocols based on near infrared spectroscopy. The objective of this study was to evaluate the effect of increasing temperature on the near infrared spectra of whisky samples using two-dimensional correlation spectroscopy. Whisky samples from different commercial labels were analyzed at four different temperatures (25°C, 35°C, 45°C, and 55°C) using a UV–VIS–NIR instrument. Asynchronous and synchronous two-dimensional correlation spectroscopy was used to reveal the effect of temperature on the near infrared spectra of the samples. The results of this study indicated that temperatures between 40°C and 55°C alter absorption at specific wavelengths in the near infrared region of the whisky samples analyzed. The combination of near infrared spectroscopy with two-dimensional correlation spectroscopy has the potential to dramatically improve the efficiency of analytical laboratories, considering the range of data that can be collected.

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