Search Results

You are looking at 1 - 3 of 3 items for :

  • "IR spectra" x
  • Materials and Applied Sciences x
  • All content x
Clear All

FT-IR spectra of various pectin preparations extracted from press cakes of red and black currant, raspberry and blackberry have shown structural differences. Based on the spectra data degree of esterification (DE) of the pectins was determined and found to be in the range of 50–65.

Restricted access

into natural rubber matrix improved the impact resistance of the natural rubber. Figure 9. Effect of varying percentage of CB and CH filler blends on impact resistance of vulcanizates at 40 phr filler content 3.3 FTIR spectra analysis The IR spectra

Open access

Press , San Diego, US , pp. 2651 – 2661 . Snavely , D.L. & Dubsky , J. ( 1995 ): Near-IR spectra of polyethylene, polyethylene glycol and

Open access