Historical Survey of Infrared and Raman Spectroscopy of Biological Materials

2000 ◽  
pp. 17-30
Keyword(s):  
Raman Spectroscopy ◽  
Biological Materials ◽  
Historical Survey ◽  
Infrared And Raman Spectroscopy

Identification of filler substances in emeralds by infrared and Raman spectroscopy

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

scholarly journals Multivariate approach for the authentication of vanilla using infrared and Raman spectroscopy

2021 ◽  
Vol 141 ◽  
pp. 110196
Author(s):  
Ana M. Jiménez-Carvelo ◽  
Margherita Tonolini ◽  
Orla McAleer ◽  
Luis Cuadros-Rodríguez ◽  
Daniel Granato ◽  
...  
Keyword(s):  
Raman Spectroscopy ◽  
Multivariate Approach ◽  
Infrared And Raman Spectroscopy

scholarly journals Authentication of the Botanical and Geographical Origin and Detection of Adulteration of Olive Oil Using Gas Chromatography, Infrared and Raman Spectroscopy Techniques: A Review

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1565
Author(s):  
Eleni Kakouri ◽  
Panagiota-Kyriaki Revelou ◽  
Charalabos Kanakis ◽  
Dimitra Daferera ◽  
Christos S. Pappas ◽  
...  
Keyword(s):  
Gas Chromatography ◽  
Raman Spectroscopy ◽  
Olive Oil ◽  
Nutritional Value ◽  
Review Paper ◽  
Geographical Origin ◽  
Analytical Techniques ◽  
Volatile Fraction ◽  
Olive Oils ◽  
Infrared And Raman Spectroscopy

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.

scholarly journals Infrared and Raman Spectroscopy

2005 ◽  
Vol 10 (3) ◽  
pp. 031101 ◽  
Author(s):  
Michael D. Morris ◽  
Andrew Berger ◽  
Anita Mahadevan-Jansen
Keyword(s):  
Raman Spectroscopy ◽  
Infrared And Raman Spectroscopy

The Fluorescence of Diamond and Raman Spectroscopy at High Pressures Using a New Design of Diamond Anvil Cell

1973 ◽  
Vol 27 (5) ◽  
pp. 377-381 ◽  
Author(s):  
D. M. Adams ◽  
S. J. Payne ◽  
K. Martin
Keyword(s):  
Raman Spectroscopy ◽  
Diamond Anvil Cell ◽  
High Pressures ◽  
Fluorescence Emission ◽  
Type I ◽  
High Pressure Cell ◽  
Scattering Geometry ◽  
Infrared And Raman Spectroscopy ◽  
Bond Stretching ◽  
Diamond Anvil

A new design of diamond anvil high pressure cell suitable for use in infrared and Raman spectroscopy is described. Its performance is demonstrated with particular reference to the pressure dependence of the infrared spectrum of K2PtCl6 and the Raman spectrum of W(CO)6. In contrast to earlier reports, in which forward scattering geometry was used, this design of cell is shown to be very suitable for Raman use in the 180° excitation mode. However, severe limitations are imposed by the fluorescence emission of diamond and of sapphire. Conditions under which the cell can be used for Raman work are summarized. New fluorescence and Raman features are reported for diamond. In particular, a band at 1730 cm−1 is characteristic of type I stones and may be due to C to N bond stretching at defect centers.

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