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Mass Spectrometry: Molecular Fragmentation Overview

Mass Spectrometry: Molecular Fragmentation Overview

The ionization of a molecule into a molecular ion inside the mass spectrometer causes instability in the molecule's structure due to the loss of an electron. This eventually leads to the fragmentation or breaking of some bonds in the molecule. The fragmentation occurs predominantly at specific bonds to yield relatively stable fragments.
One type of fragmentation pattern is the cleavage of a single bond in the molecular ion. The cleavage leads to a radical and a cation. The cleavage can occur at...

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Mass Spectrometry: Branched Alkane Fragmentation

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Related Experiment Video

Updated: Jun 22, 2026

High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize (Zea mays L.)

High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize (Zea mays L.)

Published on: June 16, 2018

Structural evolution of maize stalk/char particles during pyrolysis.

Peng Fu¹, Song Hu, Lushi Sun

¹State Key Laboratory of Coal Combustion, Huazhong University of Science and Technology, Wuhan, PR China. fupengsklcc@gmail.com

Bioresource Technology

|June 2, 2009

Summary

This summary is machine-generated.

Maize stalk char becomes more aromatic and carbonaceous with increasing pyrolysis temperature. Structural changes, including pore opening and shrinkage, occur as volatile matter is lost and carbon ordering increases.

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Area of Science:

Biomass pyrolysis
Materials science
Chemical engineering

Background:

Maize stalk is a significant agricultural residue.
Understanding its pyrolysis behavior is crucial for biomass conversion.
Char structural evolution impacts its applications.

Purpose of the Study:

To investigate the structural evolution of maize stalk char during pyrolysis.
To determine the effects of temperature on char properties.
To correlate structural changes with pyrolysis conditions.

Main Methods:

Pyrolysis of maize stalk at temperatures from 200 to 900°C.
Characterization using thermogravimetric analysis (TGA), Fourier transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM), helium density measurement, and N(2) adsorption/desorption.
Ultimate analysis.

Main Results:

Char yield decreased significantly up to 400°C.
Aromatization and carbonization increased with temperature, starting around 350°C.
Volatile matter removal below 500°C caused pore opening.
High temperatures induced softening, melting, fusing, and structural ordering, with shrinkage above 500°C.

Conclusions:

Maize stalk char undergoes significant structural transformation during pyrolysis.
Temperature is a key factor controlling aromatization, carbonization, and structural ordering.
The observed changes suggest potential for tailored char properties through controlled pyrolysis.