Solvent Effects in Infrared Spectroscopic Studies of Hydrogen Bonding

1963 ◽  
Vol 85 (4) ◽  
pp. 371-380 ◽  
Author(s):  
Adam. Allerhand ◽  
Paul von R. Schleyer
Keyword(s):  
Hydrogen Bonding ◽  
Solvent Effects ◽  
Spectroscopic Studies ◽  
Infrared Spectroscopic

Infrared spectroscopic studies of solvent effects on the conformation of n-alkanes

1986 ◽  
Vol 64 (8) ◽  
pp. 1544-1547 ◽  
Author(s):  
H. L. Casal ◽  
P. W. Yang ◽  
H. H. Mantsch
Keyword(s):  
Chain Length ◽  
Infrared Spectra ◽  
Solvent Effects ◽  
Spectroscopic Studies ◽  
Thermodynamic Quantities ◽  
Branched Hydrocarbons ◽  
Infrared Spectroscopic ◽  
Induced Changes

The infrared spectra of specifically deuterated n-tridecane-7,7-d2 pure and mixed with several linear and branched hydrocarbons have been measured as a function of temperature. The average gauche fraction at the middle of the n-tridecane chain has been determined from the intensities of conformation-specific CD2 rocking bands. The results indicate that the concentration of gauche rotamers in the centre of the n-C13 chains varies with the solvent. For example, when n-tridecane is dissolved in other n-hydrocarbons the gauche concentration decreases when the chain length of the solvent is shorter than n-C13 and increases when the solvent chains are longer than n-C13. However, no simple, direct correlation is found between these solvent-induced changes in gauche concentration and measured thermodynamic quantities of mixing.

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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