Matrix Infrared and Raman Spectroscopic Evidence for Pd(N2)3 in Solid Nitrogen

1972 ◽  
Vol 50 (14) ◽  
pp. 2385-2387 ◽  
Author(s):  
G. A. Ozin ◽  
M. Moskovits ◽  
P. Kùndig ◽  
H. Huber

Cocondensation of palladium atoms with 14N2 at 4.2–10 °K leads to the formation of a binary dinitrogen complex. The complex is detected by matrix isolation infrared and Raman spectroscopy. Isotope studies using equimolar 14N2/15N2 mixtures, together with isotope frequency and integrated absorption intensity calculations, suggest that the species is tris-dinitrogen palladium(0), Pd(N2)3.

2021 ◽  
Vol 125 (11) ◽  
pp. 2249-2266
Author(s):  
Alejandro Gutiérrez-Quintanilla ◽  
Rasa Platakyte ◽  
Michèle Chevalier ◽  
Claudine Crépin ◽  
Justinas Ceponkus

2021 ◽  
Author(s):  
Wenjun Wang ◽  
Zhu Mao ◽  
Yanyu Ren ◽  
Fanxu Meng ◽  
Xiumin Shi ◽  
...  

Operando Raman spectroscopy was used for noninvasive and nondestructive investigations of pn junctions in photodetectors under working conditions.


2000 ◽  
Vol 26 (1) ◽  
pp. 501-520 ◽  
Author(s):  
L. Kiefert ◽  
H.A. Hänni ◽  
J-P. Chalain ◽  
W. Weber

2021 ◽  
Vol 141 ◽  
pp. 110196
Author(s):  
Ana M. Jiménez-Carvelo ◽  
Margherita Tonolini ◽  
Orla McAleer ◽  
Luis Cuadros-Rodríguez ◽  
Daniel Granato ◽  
...  

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1565
Author(s):  
Eleni Kakouri ◽  
Panagiota-Kyriaki Revelou ◽  
Charalabos Kanakis ◽  
Dimitra Daferera ◽  
Christos S. Pappas ◽  
...  

Olive oil is among the most popular supplements of the Mediterranean diet due to its high nutritional value. However, at the same time, because of economical purposes, it is also one of the products most subjected to adulteration. As a result, authenticity is an important issue of concern among authorities. Many analytical techniques, able to detect adulteration of olive oil, to identify its geographical and botanical origin and consequently guarantee its quality and authenticity, have been developed. This review paper discusses the use of infrared and Raman spectroscopy as candidate tools to examine the authenticity of olive oils. It also considers the volatile fraction as a marker to distinguish between different varieties and adulterated olive oils, using SPME combined with gas chromatography technique.


Biopolymers ◽  
1984 ◽  
Vol 23 (4) ◽  
pp. 623-627 ◽  
Author(s):  
V. Renugopalakrishnan ◽  
P. H. B. Kloumann ◽  
Rajendra S. Bhatnagar

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