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相关概念视频

Applications of IR Spectroscopy: Overview01:11

Applications of IR Spectroscopy: Overview

1.1K
The non-destructive nature and ability to provide valuable chemical information make IR spectroscopy a versatile technique with broad applications in various scientific and industrial fields. IR spectroscopy is commonly used to identify and characterize organic and inorganic compounds. It provides information about the functional groups present in a molecule and the bonding between atoms. This helps in the structural elucidation of compounds during organic synthesis, pharmaceutical research,...
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UV–Vis Spectroscopy: Beer–Lambert Law01:09

UV–Vis Spectroscopy: Beer–Lambert Law

4.0K
The Beer-Lambert law describes the relationship between absorbance and concentration, which combines the principles established by scientists Johann Heinrich Lambert and August Beer. Lambert's law states that when light passes through a medium, the loss in intensity is directly proportional to the original intensity and the path length of the light. Beer's law proposed that the transmittance of a solution remains constant if the product of concentration and path length is constant. The...
4.0K
Spectrophotometry: Introduction01:16

Spectrophotometry: Introduction

3.5K
Spectrophotometry is the quantitative measurement of the absorption, reflection, diffraction, or transmission of electromagnetic radiation through a material as a function of the intensity and wavelength of the radiation. A spectrophotometer is a device used to measure the change in the radiation intensity caused by its interaction with the material.
The essential components of a spectrophotometer include a source of electromagnetic radiation, a slot for placing a material to be analyzed, and a...
3.5K
Atomic Absorption Spectroscopy: Overview01:27

Atomic Absorption Spectroscopy: Overview

2.4K
Atomic absorption spectroscopy (AAS) is a technique used to analyze elements by measuring electromagnetic radiation (EMR) absorbed by atoms, which causes them to transition to a higher-energy orbit. The most crucial step in AAS is atomization, where the analyte is converted into gas-phase atoms, typically through a flame or furnace. Some of these atoms become thermally excited in the flame, while most remain in the ground state.
When irradiated by EMR of a particular wavelength, these...
2.4K
Atomic Spectroscopy: Absorption, Emission, and Fluorescence01:23

Atomic Spectroscopy: Absorption, Emission, and Fluorescence

1.3K
Atomic spectroscopy is a vital tool in elemental analysis, both qualitatively and quantitatively. It can be broadly divided into optical spectroscopy, mass spectroscopy, and X-ray spectroscopy methods. The optical spectroscopic methods are atomic absorption spectroscopy (AAS), atomic emission spectroscopy (AES), and atomic fluorescence spectroscopy (AFS). The first step in all three methods is atomization, where the solid, liquid, or solution-phase samples are converted into gas-phase atoms and...
1.3K
Atomic Absorption Spectroscopy: Lab01:21

Atomic Absorption Spectroscopy: Lab

556
For AAS measurements, samples must be introduced as clear solutions, often requiring extensive preliminary treatment to dissolve materials like soils, animal tissues, and minerals. Common methods for sample preparation include treatment with hot mineral acids, wet ashing, combustion in closed containers, high-temperature ashing, or fusion with reagents.
 Solutions containing organic solvents, such as low-molecular-mass alcohols, esters, or ketones, enhance absorbances by increasing...
556

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相关实验视频

Updated: Sep 10, 2025

Metabolomic Analysis of Barley by Gas Chromatography/Mass Spectrometry
08:15

Metabolomic Analysis of Barley by Gas Chromatography/Mass Spectrometry

Published on: November 8, 2024

552

光谱颗粒,酒成分和安全性

Glen Fox1

  • 1Department of Food Science and Technology, University of California, Davis, CA, United States.

Advances in food and nutrition research
|August 24, 2025
PubMed
概括

接近红外 (NIR) 技术可以快速分析造,评估酒和成品酒的质量. 造业的常规采用可以提高实时质量管理和创新.

科学领域:

  • 食品科学
  • 分析化学
  • 造技术

背景情况:

  • 酒是全球占主导地位的酒精饮料,
  • 对于谷物和麦芽分析而建立的近红外 (NIR) 技术具有更广泛的造应用潜力.
  • 目前的酒质量分析因温度变化和样品度而受到限制.

研究的目的:

  • 探索近红外技术在常规造分析中的应用和潜力.
  • 突出NIR快速评估酒和成品酒的参数的能力.
  • 确定NIR如何克服在线酒质量测试的现有局限性.

主要方法:

  • 对谷物,麦芽,蜂,酒和成品酒的NIR应用现有研究的审查.
  • 讨论通过NIR测量的典型特征,包括糖,重力,氨基酸,酒精,苦味和颜色.
  • 检查在线测量的挑战和NIR技术的进步.

主要成果:

  • NIR技术显示了酒中的关键成分如糖,重力和氨基酸的快速分析能力.
  • NIR可以准确地测量酒的酒精度,苦度和颜色.
  • 新兴的NIR技术有望改善在线测量和特征预测,解决以前的局限性.

结论:

关键词:
一个酒可发酵的糖黄蜂麦芽胡卜酵母

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  • 近红外 (NIR) 技术为酒行业提供了重大创新机会.
  • 广泛采用NIR可以促进实时质量评估,并为长期质量管理战略做出贡献.
  • 进一步开发和整合NIR系统对于提高造过程控制和产品的一致性至关重要.