scholarly journals The influence of vibration-rotation interaction on band intensity parameters for ZrO and CuH

1979 ◽  
Vol 229 ◽  
pp. 851 ◽  
Author(s):  
J. A. C. Gallas ◽  
R. E. Francke ◽  
H. P. Grieneisen ◽  
B. P. Chakraborty
Keyword(s):  
Band Intensity ◽  
Intensity Parameters ◽  
Vibration Rotation

Band intensity parameters and ground state dissociation energy of CS radical

1982 ◽  
Vol 52 (1) ◽  
pp. 19-23
Author(s):  
M. Ramjee ◽  
M. L. P. Rao ◽  
D. V. K. Rao ◽  
P. T. Rao
Keyword(s):  
Dissociation Energy ◽  
Ground State ◽  
Band Intensity ◽  
Intensity Parameters ◽  
State Dissociation

REFRACTION SPECTRUM OF GASES IN THE INFRARED INTENSITIES AND WIDTHS OF LINES IN THE 2–0 BAND OF HCl

1962 ◽  
Vol 40 (1) ◽  
pp. 113-121 ◽  
Author(s):  
J. H. Jaffe ◽  
S. Kimel ◽  
M. A. Hirshfeld
Keyword(s):  
Absorption Spectrum ◽  
Resolving Power ◽  
Band Intensity ◽  
Instrumental Effects ◽  
Infrared Intensities ◽  
Vibration Rotation ◽  
Rotation Constant

Intensities and widths of lines in the 2–0 band of HCl have been determined from the refraction spectrum. A hollow prism refractometer was used together with a monochromator of high resolving power. Fairly elaborate corrections for instrumental effects were applied to the observations. A band intensity of 3.68 cm−2 atm−1 was obtained. The vibration–rotation constant θ was found to be 0.97. Both these values agree well with recent results for HCl obtained from the absorption spectrum.

Rule Invention in the Acquisition of Morphology Revisited

1988 ◽  
Vol 31 (3) ◽  
pp. 425-431 ◽  
Author(s):  
Stephen M. Camarata ◽  
Lisa Erwin
Keyword(s):  
Language Acquisition ◽  
Active Role ◽  
Acoustic Parameters ◽  
Impaired Child ◽  
Language Impaired ◽  
Intensity Parameters ◽  
Suprasegmental Features ◽  
Acoustic Analyses ◽  
Suprasegmental Cues

This paper presents a case study of a language-impaired child who signaled the distinction between English singular and plural using suprasegmental cues rather than the usual segmental form used within the parent language. Acoustic analyses performed within the first study in the paper revealed that the suprasegmental features used to maintain this distinction included various duration, fundamental frequency, and intensity parameters. Acoustic analyses Were also performed on a set of matched two- and four-item plural forms within a second study. The results of these analyses indicated that the same acoustic parameters were used to distinguish two-item plural forms from four-item plural forms. This case of linguistic creativity is offered as further evidence in support of the model of language acquisition that emphasizes the active role children take in the acquisition process. Additionally, the phonological, morphological, and psycholinguistic factors that may contribute to such rule invention are discussed.

Spectre de vibration-rotation de l’acide chlorhydrique gazeux

1965 ◽  
Vol 62 ◽  
pp. 600-603 ◽  
Author(s):  
Armand Lévy ◽  
Inga Rossi ◽  
Colette Joffrin ◽  
Nguyen Van Thanh
Keyword(s):  
Vibration Rotation

scholarly journals The Application of Pureed Butter Beans and a Combination of Inulin and Rebaudioside A for the Replacement of Fat and Sucrose in Sponge Cake: Sensory and Physicochemical Analysis

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 254
Author(s):  
Aislinn M. Richardson ◽  
Andrey A. Tyuftin ◽  
Kieran N. Kilcawley ◽  
Eimear Gallagher ◽  
Maurice G. O’Sullivan ◽  
...  
Keyword(s):  
Physicochemical Analysis ◽  
Acceptance Testing ◽  
Rebaudioside A ◽  
Simultaneous Reduction ◽  
Sponge Cake ◽  
Overall Acceptability ◽  
Sensory Acceptance ◽  
Intensity Parameters ◽  
Sensory Parameters ◽  
Instrumental Texture

Determining minimum levels of fat and sucrose needed for the sensory acceptance of sponge cake while increasing the nutritional quality was the main objective of this study. Sponge cakes with 0, 25, 50 and 75% sucrose replacement (SR) using a combination of inulin and Rebaudioside A (Reb A) were prepared. Sensory acceptance testing (SAT) was carried out on samples. Following experimental results, four more samples were prepared where fat was replaced sequentially (0, 25, 50 and 75%) in sucrose-replaced sponge cakes using pureed butter beans (Pbb) as a replacer. Fat-replaced samples were investigated using sensory (hedonic and intensity) and physicochemical analysis. Texture liking and overall acceptability (OA) were the only hedonic sensory parameters significantly affected after a 50% SR in sponge cake (p < 0.05). A 25% SR had no significant impact on any hedonic sensory properties and samples were just as accepted as the control sucrose sample. A 30% SR was chosen for further experiments. After a 50% fat replacement (FR), no significant differences were found between 30% sucrose-replaced sponge cake samples in relation to all sensory (hedonic and intensity) parameters investigated. Flavour and aroma intensity attributes such as buttery and sweet and, subsequently, liking and OA of samples were negatively affected after a 75% FR (p < 0.05). Instrumental texture properties (hardness and chewiness (N)) did not discriminate between samples with increasing levels of FR using Pbb. Moisture content increased significantly with FR (p < 0.05). A simultaneous reduction in fat (42%) and sucrose was achieved (28%) in sponge cake samples without negatively affecting OA. Optimised samples contained significantly more dietary fibre (p < 0.05).

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