scholarly journals Early Detection of Chilling Injury with Fourier Transform Infrared Spectroscopy

HortScience ◽  
1993 ◽  
Vol 28 (10) ◽  
pp. 1043-1044 ◽  
Author(s):  
J. George Buta ◽  
Chien Y. Wang
Keyword(s):  
Fourier Transform ◽  
Infrared Spectroscopy ◽  
Early Detection ◽  
Ftir Spectroscopy ◽  
Cucurbita Pepo ◽  
Chilling Injury ◽  
Fourier Transform Infrared ◽  
Chilling Temperature ◽  
Promising Technique ◽  
Fluid Leakage

Fourier transform infrared (FTIR) spectroscopy detected early large increases in fluid leakage from zucchini squash (Cucurbita pepo L.) subjected to a chilling temperature (5C). The increase in fluid leakage (principally water) was found after 1 day at 5C, while surface pitting was detected only after 3 days of storage at 5C. Prestorage temperature conditioning at 15C for 2 days greatly diminished the fluid leakage measured by FTIR spectroscopy after 1 day of storage at 5C. Measuring fluid leakage using FTIR spectroscopy seems to be a promising technique to detect the early onset of chilling injury.

scholarly journals Integrated Band Intensities of Ethylene (C212H4) by Fourier Transform Infrared Spectroscopy

2012 ◽  
Vol 2012 ◽  
pp. 1-5 ◽  
Author(s):  
G. B. Lebron ◽  
T. L. Tan
Keyword(s):  
Fourier Transform ◽  
Infrared Spectroscopy ◽  
Ambient Temperature ◽  
Ftir Spectroscopy ◽  
Fourier Transform Infrared ◽  
Vapor Pressures ◽  
Infrared Band ◽  
Combination Bands ◽  
First Time ◽  
Absorbance Spectra

The integrated band intensities of ethylene (12C2H4) in the 640–3260 cm−1 region were determined by Fourier transform infrared (FTIR) spectroscopy. The infrared absorbance spectra of the ν7 and ν10, ν12, ν7+ν8, ν6+ν10, v11, and ν9 and ν2+ν12 bands of ethylene recorded at a resolution of 0.5 cm−1 were measured at an ambient temperature of 296 K at various vapor pressures ranging from 3×10−5 to 1×10−3 atm to obtain respective Beer-Lambert's law plots. The measured integrated band intensities in cm−1/cm atm were S(ν9andν2+ν12)=112.20±0.24, S(ν11)=55.35±0.14, S(ν12)=41.22±0.30, and S(ν7andν10)=328.66±16.55. In addition, the measured infrared band intensities of the ν7+ν8 and ν6+ν10 combination bands of ethylene are reported for the first time: S(ν7+ν8)=21.701±0.028 cm−1/cm atm and S(ν6+ν10)=2.568±0.025 cm−1/cm atm.

scholarly journals Detection of Lard in Ink Extracted from Printed Food Packaging Using Fourier Transform Infrared Spectroscopy and Multivariate Analysis

2015 ◽  
Vol 2015 ◽  
pp. 1-6 ◽  
Author(s):  
Syazwani Ramli ◽  
Rosnita A. Talib ◽  
Russly A. Rahman ◽  
Norhazlin Zainuddin ◽  
Siti Hajar Othman ◽  
...  
Keyword(s):  
Principal Component Analysis ◽  
Multivariate Analysis ◽  
Fourier Transform ◽  
Infrared Spectroscopy ◽  
Ftir Spectroscopy ◽  
Food Packaging ◽  
Principal Component ◽  
Fourier Transform Infrared ◽  
Calibration Standards ◽  
Number Of Factors

Fourier transform infrared (FTIR) spectroscopy combined with chemometrics was utilised to discriminate the presence of lard in extracted ink of printed food packaging. Two spectral regions (full spectra, 3999–649 cm−1, and combination of two regions, 3110–2630 cm−1and 1940–649 cm−1) of lard, commercial gravure ink, and the blends of both were selected and used to develop a Soft Independent Modelling of Class Analogy (SIMCA) model. The score plots obtained from the Principal Component Analysis (PCA) revealed that the maximum number of factors (7 factors) was needed to explain 84% of the total variance. SIMCA was employed as the method to classify the samples into their specific groups.SiversusHiplots showed that the calibration standards can be classified as lard-containing standards. Sample 2 was deduced to have the highest possibility of containing lard, while only samples 5 and 7 cannot be classified as lard-containing samples. These results demonstrated that FTIR spectroscopy, when combined with multivariate analysis, can provide a rapid method with no excessive sample preparation to detect the presence of lard in ink of foodstuff packaging.

Time-resolved Fourier-transform infrared spectroscopy reveals the hidden bimolecular process of the ferrioxalate actinometer

2019 ◽  
Vol 21 (43) ◽  
pp. 23803-23807 ◽  
Author(s):  
Frank Hendrik Pilz ◽  
Jörg Lindner ◽  
Peter Vöhringer
Keyword(s):  
Fourier Transform ◽  
Infrared Spectroscopy ◽  
Ftir Spectroscopy ◽  
Fourier Transform Infrared Spectroscopy ◽  
Molecular Level ◽  
Fourier Transform Infrared ◽  
Bimolecular Reaction ◽  
Time Resolved

Step-scan FTIR-spectroscopy reveals the bimolecular reaction in the ferrioxalate photochemistry, which builds the molecular-level foundation of the Hatchard–Parker actinometer.

scholarly journals Towards identifying the mode of action of drugs using live-cell FTIR spectroscopy

The Analyst ◽  
2019 ◽  
Vol 144 (8) ◽  
pp. 2725-2735 ◽  
Author(s):  
Ali Altharawi ◽  
Khondaker Miraz Rahman ◽  
K. L. Andrew Chan
Keyword(s):  
Fourier Transform ◽  
Infrared Spectroscopy ◽  
Ftir Spectroscopy ◽  
Fourier Transform Infrared Spectroscopy ◽  
Mode Of Action ◽  
Fourier Transform Infrared ◽  
Live Cell ◽  
Promising Tool

Fourier transform infrared spectroscopy (FTIR) has been shown to be a promising tool for identifying the mode of action of drugs.

Analysis of SCS-6 silicon carbide fibers by Fourier transform infrared spectroscopy

1997 ◽  
Vol 12 (2) ◽  
pp. 329-331
Author(s):  
S. Krishnamurthy
Keyword(s):  
Silicon Carbide ◽  
Fourier Transform ◽  
Infrared Spectroscopy ◽  
Ftir Spectroscopy ◽  
Fourier Transform Infrared ◽  
Spectroscopy Analysis ◽  
Silicon Carbide Fibers ◽  
Low Levels ◽  
Reported Data ◽  
No Absorption

Fourier transform infrared (FTIR) spectroscopy analysis of SCS-6 silicon carbide fibers was performed to detect the presence of oxygen in the form of SiO2. The results showed infrared peaks corresponding to SiC fundamental lattice absorption as well as reflection. No absorption peak due to SiO2 was observed. These results are in agreement with previously reported data indicating low levels of oxygen in this fiber.

scholarly journals Detection of Animal Fat Mixtures in Meatballs Using Fourier Transform Infrared Spectroscopy (FTIR Spectroscopy)

2021 ◽  
Vol 3 (1) ◽  
pp. 8-12
Author(s):  
Imelda Fajriati ◽  
Yusi Rosadi ◽  
Nisrina Nabila Rosadi ◽  
Khamidinal Khamidinal
Keyword(s):  
Fourier Transform ◽  
Infrared Spectroscopy ◽  
Ftir Spectroscopy ◽  
Fourier Transform Infrared Spectroscopy ◽  
Soxhlet Extraction ◽  
Fourier Transform Infrared ◽  
Extraction Temperature ◽  
Chicken Fat ◽  
Animal Fats ◽  
Animal Fat

Detection of animal mixtures in meatballs by using Fourier Transform Infrared Spectroscopy (FTIR spectroscopy) has been studied. This research aims to study the different markers of fat characters in meatballs containing the mixture of chicken fat, lard and rat fat. Sample preparation used Soxhlet extraction with n-hexane solvent and distillation of fat from the solvent. The extraction temperature is 70°C with solvent volume 200 mL. Fat samples were prepared by varying the ratio of 100% chicken fat concentration which corresponds to 1%, 10%, and 20% lard, and 1%, 10%, and 20% rat fat. The meatballs were made with a composition of 0%, 5% and 90% rat meat. The result of FTIR interpretation shows that the increasing concentration of the mixture of lard and rat fat have increased the absorption at wave numbers of 3371 cm-1, 3332 cm-1, 2337 cm-1, and 1743 cm-1. The FTIR spectrum is interpreted based on the uptake of typical functional groups of animal fats. The characteristics of animal fat properties can be distinguished by consistent results using infrared spectroscopy.

Sign in / Sign up

Export Citation Format

Share Document