Determination of absolute bond strength from hydroxyl groups at oxidized aluminum-epoxy interfaces by angle beam ultrasonic spectroscopy

2004 ◽  
Vol 96 (7) ◽  
pp. 3775-3781 ◽  
Author(s):  
John H. Cantrell
Keyword(s):  
Bond Strength ◽  
Hydroxyl Groups ◽  
Ultrasonic Spectroscopy

scholarly journals Spectroscopic Determination of an Anion−π Bond Strength

2019 ◽  
Vol 141 (15) ◽  
pp. 6132-6135 ◽  
Author(s):  
Cate S. Anstöter ◽  
Joshua P. Rogers ◽  
Jan R. R. Verlet
Keyword(s):  
Bond Strength ◽  
Spectroscopic Determination

Structure determination of the 1/1 α/β mixed lactose by X-ray powder diffraction

2005 ◽  
Vol 61 (4) ◽  
pp. 455-463 ◽  
Author(s):  
Jacques Lefebvre ◽  
Jean-François Willart ◽  
Vincent Caron ◽  
Ronan Lefort ◽  
Frédéric Affouard ◽  
...  
Keyword(s):  
Powder Diffraction ◽  
Size Effects ◽  
Room Temperature ◽  
Real Space ◽  
Hydroxyl Groups ◽  
Soft Constraints ◽  
Rietveld Refinements ◽  
X Ray ◽  
Mixed Compound

The mixed form of α/β lactose was obtained by heating amorphous α-lactose at 443 K. NMR spectroscopy determined the stoichiometry of this mixed compound to be 1/1. The X-ray powder diffraction pattern was recorded at room temperature with a sensitive curved detector (CPS 120). The structure was solved by real-space methods (simulated annealing) followed by Rietveld refinements with soft constraints on bond lengths and bond angles. The H atoms of the hydroxyl groups were localized by minimization of the crystalline energy. The cell of 1/1 α/β lactose is triclinic with the space group P1 and contains two molecules (one molecule of each anomer). The crystalline cohesion is achieved by networks of O—H...O hydrogen bonds. The width of the Bragg peaks is interpreted through a microstructural approach in terms of isotropic strain effects and anisotropic size effects.

Structure determination of the stable anhydrous phase of α-lactose from X-ray powder diffraction

2005 ◽  
Vol 61 (2) ◽  
pp. 185-191 ◽  
Author(s):  
Cyril Platteau ◽  
Jacques Lefebvre ◽  
Frederic Affouard ◽  
Jean-François Willart ◽  
Patrick Derollez ◽  
...  
Keyword(s):  
Powder Diffraction ◽  
Room Temperature ◽  
Structural Model ◽  
Hydroxyl Groups ◽  
Rietveld Refinements ◽  
X Ray ◽  
Hydrogen Bond Networks ◽  
Monte Carlo Simulated Annealing ◽  
Annealing Method

The stable anhydrous form of α-lactose has been obtained by the dehydration of α-lactose monohydrate in methanol. An X-ray powder diffraction pattern was recorded at room temperature with a laboratory diffractometer equipped with an INEL curved sensitive detector CPS120. The starting structural model of this form was found by a Monte-Carlo simulated annealing method. The structure was obtained through Rietveld refinements and the minimization of crystalline energy for the localization of the H atoms of the hydroxyl groups. Soft restraints were applied to bond lengths and angles. Networks of O—H...O hydrogen bonds account for the crystalline cohesion. A comparison is made between the hydrogen-bond networks of this form and those of the monohydrate and hygroscopic anhydrous forms of α-lactose.

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