Determination Of The Barriers To Internal Rotation Of Some Molecules With Two C3v Rotors By Far Infrared Fourier Transform Infrared (FTIR) Spectroscopy

1981 ◽  
Author(s):  
J. J. Rizzolo ◽  
G. Guirgis ◽  
J. R. Durig
Keyword(s):  
Fourier Transform ◽  
Ftir Spectroscopy ◽  
Internal Rotation ◽  
Far Infrared ◽  
Fourier Transform Infrared ◽  
Barriers To Internal Rotation

scholarly journals Use of Attenuated Total Reflectance—Fourier Transform Infrared (ATR-FTIR) Spectroscopy in Combination with Multivariate Methods for the Rapid Determination of the Adulteration of Grape, Carob and Mulberry Pekmez

Foods ◽  
2019 ◽  
Vol 8 (7) ◽  
pp. 231 ◽  
Author(s):  
Nihal Yaman ◽  
Serap Durakli Velioglu
Keyword(s):  
Fourier Transform ◽  
Ftir Spectroscopy ◽  
Rapid Determination ◽  
Fourier Transform Infrared ◽  
Attenuated Total Reflectance ◽  
Chemometric Methods ◽  
Total Reflectance ◽  
Glucose Syrup ◽  
Model Efficiency

Pekmez, a traditional Turkish food generally produced by concentration of fruit juices, is subjected to fraudulent activities like many other foodstuffs. This study reports the use of Fourier transform infrared spectroscopy (FTIR) in combination with chemometric methods for the detection of fraudulent addition of glucose syrup to traditional grape, carob and mulberry pekmez. FTIR spectra of samples were taken in mid-infrared (MIR) range of 400–4000 cm−1 using attenuated total reflectance (ATR) sample accessory. Partial least squares-discriminant analysis (PLS-DA) and PLS chemometric methods were built for qualitative and quantitative analysis of pekmez samples, respectively. PLS-DA models were successfully used for the discrimination of pure pekmez samples and the adulterated pekmez samples with glucose syrup. Sensitivity and specificity of 100%, and model efficiency of 100% were obtained in PLS-DA models for all pekmez groups. Detection of the adulteration ratio of pekmez samples was also accomplished using ATR-FTIR spectroscopy in combination with PLS. As a result, it was shown that ATR-FTIR spectroscopy along with chemometric methods had a great potential for determination of pekmez adulteration with glucose syrup.

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