Iron(II) complexes of 2,4-Bis(2-pyridyl)thiazole

1968 ◽  
Vol 21 (12) ◽  
pp. 2881 ◽  
Author(s):  
HA Goodwin ◽  
RN Sylva
Keyword(s):  
Temperature Dependence ◽  
Spectral Data ◽  
Spin State ◽  
State Equilibrium ◽  
Infrared Spectral

Mono and bis iron(11) complexes of 2,4-bis(2-pyridyl)thiazole have been described. Conductivity and visible and infrared spectral data suggest that the mono complexes are five-coordinate. The magnetism of the bis complexes, in contrast to that of the mono complexes, shows unusual temperature dependence. This has been ascribed to the presence, in the bis complexes, of a spin-state equilibrium. Bis[2,4-bis(2-pyridyl)thiazole]cobalt(11) perchlorate has been shown to be a simple paramagnetic compound.

Cobalt(II) complexes of 2,3,5,6-Tetrakis(2-pyridyl)pyrazine and 2,4,6-Tris-(2-pyridyl)-1,3,5-triazine

1969 ◽  
Vol 22 (8) ◽  
pp. 1605 ◽  
Author(s):  
HA Goodwin ◽  
RN Sylva ◽  
RS Vagg ◽  
EC Watton
Keyword(s):  
Temperature Dependence ◽  
Metal Atom ◽  
Spin State ◽  
State Equilibrium

Bis-ligand cobalt(II) complexes of 2,4,6-tris(2-pyridyl)-1,3,5-triazine and 2,3,5,6.tetrakis(2-pyridyl)pyrazine have been prepared. The conductivities of the complexes in nitromethane solution correspond to values expected for bi-unielectrolytes. The temperature dependence of their magnetism has shown that in some instances there exists a spin-state equilibrium in the metal atom while in others the metal atom is spin-free and Curie-Weiss laws are obeyed.

scholarly journals Biomechanical, biochemical, and near infrared spectral data of bovine knee ligaments and patellar tendon

Data in Brief ◽  
2021 ◽  
Vol 36 ◽  
pp. 106976
Author(s):  
Aapo Ristaniemi ◽  
Jari Torniainen ◽  
Tommi Paakkonen ◽  
Lauri Stenroth ◽  
Mikko A.J. Finnilä ◽  
...  
Keyword(s):  
Spectral Data ◽  
Patellar Tendon ◽  
Near Infrared ◽  
Knee Ligaments ◽  
Infrared Spectral

Basic Chromium(III) Formate: Reaction of Chromiiim(III) Chloride with Formic Acid

1979 ◽  
Vol 34 (2) ◽  
pp. 160-162 ◽  
Author(s):  
R. C. Paul ◽  
P. Kapoor ◽  
. B. Baidya ◽  
R. Kapoor
Keyword(s):  
Formic Acid ◽  
Spectral Data ◽  
Magnetic Moment ◽  
Title Compound ◽  
Temperature Range ◽  
Infrared Spectral ◽  
Anhydrous Formic Acid

Abstract Chromium(III) Chloride, Basic Chromium(III) Formate, IR, Thermogravimetry, Magnetic Moment Chromium(III) chloride reacts with anhydrous formic acid to give basic chromium(III) formate [Cr3O(OOCH)6(H2O)2(HCOOH)](OOCH), HCOOH. Its reactions with bases (B) give compounds of the general composition [Cr30(C00CH)6(B)3](00CH). The title compound has been characterized by infrared spectral data, temperature range (266-110K) magnetic moment and thermogravimetry.

1,3,4-Thiadiazole-2,5-dithiol as a complexing agent. Complexes of RuIII, RuII, RhIII, PdIV IrIII and PtIV

1975 ◽  
Vol 28 (4) ◽  
pp. 763 ◽  
Author(s):  
MR Gajendragad ◽  
U Agarwala
Keyword(s):  
Magnetic Susceptibility ◽  
Metal Ions ◽  
Spectral Data ◽  
Crystal Field ◽  
Complexing Agent ◽  
Chemical Analyses ◽  
Infrared Spectral ◽  
Crystal Field Parameters

Complexes of RuIII, RuII, RhIII, PdIV, IrIII and PtIV with 1,3,4-thiadiazole- 2,5-dithiol have been prepared. Probable structures for the complexes have been proposed on the basis of chemical analyses, magnetic susceptibility and electronic and infrared spectral data. Crystal field parameters have been calculated which are in accordance with the structures proposed. In every complex the ligand behaves as a unidentate towards two metal ions.

Wavelet Analysis of Near Infrared Spectral Data in the Application of Denoising

2011 ◽  
Vol 48-49 ◽  
pp. 1358-1362
Author(s):  
Xiao Mei Lin ◽  
Juan Wang ◽  
Qing Hua Yao
Keyword(s):  
Wavelet Analysis ◽  
Infrared Spectrum ◽  
Spectral Data ◽  
Signal Analysis ◽  
Near Infrared ◽  
Fourier Method ◽  
Signal Denoising ◽  
Data Pretreatment ◽  
Infrared Spectral ◽  
Near Infrared Spectrum

Spectrum signal may contain many peaks or mutations and noise also is not smooth white noise, to this kind of signal analysis, must do signal pretreatment, remove part of signal and extract useful part of signal.Based on the data of blood glucose near-infrared spectrum as the research object to explore the application of wavelet transform in the near infrared spectrum signal denoising, and through the simulation results show that using wavelet analysis of near infrared spectral data pretreatment than the traditional Fourier method can be higher precision of prediction.

scholarly journals Bottle Fermented Sparkling Wine: Cork or Crown Closures During the Second Fermentation?

2021 ◽  
Vol 42 (2) ◽  
Author(s):  
N. Jolly ◽  
P. Minnaar ◽  
M. Booyse ◽  
P. Gerber
Keyword(s):  
Infrared Spectroscopy ◽  
Spectral Data ◽  
South African ◽  
Phenolic Acids ◽  
Sparkling Wine ◽  
Anecdotal Evidence ◽  
Legal Requirements ◽  
Infrared Spectral ◽  
Marker Compounds ◽  
Polyphenol Profile

Bottle-fermented sparkling wine producers are continuously striving to increase quality and produceniche products. One production tool that could be used is a cork closure instead of a crown cap closureduring the second fermentation and maturation on yeast lees. Anecdotal evidence suggests that thisleads to stylistic differences in the wine. Six pairs of South African bottle-fermented sparkling wines(Méthode Cap Classique), closed by either a cork or crown cap, were investigated. Analyses includedbottle pressure, infrared spectroscopy, phenolic acids, sensory attributes and CO2 kinetics. Generally,there were differences between the cork-closed and crown-capped wines. Cork-closed wines tended tohave lower pressure compared to crown-capped wines, albeit still well within legal requirements. Otherdifferences were evident in the infrared spectral data and in the polyphenol profile of the analysed wines.Levels of gallic, caftaric, caffeic and p-coumaric acids could be used collectively as marker compounds todifferentiate between cork-closed and crown-capped wines. The effect of the cork was also evident in thesensory attributes and CO2 kinetics. Cork-closed wines were judged to have smaller bubbles and a longeraftertaste. It was also shown that the cork-closed wines tended to lose CO2 from the glass slower after beingpoured than their crown-capped counterparts. The data tentatively support the anecdotal evidence thatcork can be used during the second fermentation and maturation on the yeast lees to change the style ofbottle-fermented sparkling wine.

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