A Fourier-transform infrared spectroscopy study of sugar glasses.

  title={A Fourier-transform infrared spectroscopy study of sugar glasses.},
  author={Willem F Wolkers and Ann E. Oliver and Fern Tablin and John H. Crowe},
  journal={Carbohydrate research},
  volume={339 6},
Fourier-transform infrared spectroscopy (FTIR) was used to study the hydrogen-bonding interactions that take place in vitrified carbohydrates of different chain lengths. The band position of the OH stretching band (vOH) and the shift in band position as a function of temperature were determined from the FTIR spectra as indicators for the length and strength of intermolecular hydrogen bonds, respectively. Differential scanning calorimetry (DSC) was used to corroborate the FTIR studies and to… CONTINUE READING


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