Infrared spectroscopic studies of hydrogen bonding in triethylammonium salts. Part 2.—Association of triethylammonium salts with bases

1983 ◽  
Vol 79 (7) ◽  
pp. 951-960 ◽  
Author(s):  
Alexander A. Mashkovsky ◽  
Ahat A. Nabiullin ◽  
Stanislav E. Odinokov
Keyword(s):  
Hydrogen Bonding ◽  
Spectroscopic Studies ◽  
Infrared Spectroscopic

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.

High-Pressure Far-Infrared Spectroscopic Studies of Hydrogen Bonding in Formic Acid

2013 ◽  
Vol 67 (9) ◽  
pp. 1080-1086 ◽  
Author(s):  
Virginia W. Manner ◽  
Raja S. Chellappa ◽  
Stephen A. Sheffield ◽  
Zhenxian Liu ◽  
Dana M. Dattelbaum
Keyword(s):  
High Pressure ◽  
Hydrogen Bonding ◽  
Formic Acid ◽  
Far Infrared ◽  
Spectroscopic Studies ◽  
Infrared Spectroscopic
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