Authors:Zs. Csanádi, P. Cserjési, N. Nemestóthy, and K. Bélafi-Bakó
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.
Authors:Wisdom Okechukwu Egbujuo, Placid Ikechukwu Anyanwu, and Henry Chinedu Obasi
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 IRspectra