APPLICATION OF INFRARED FOURIER TRANSFORM SPECTROSCOPY TO PROBLEMS IN CONSERVATION
作者： M.J.D. LOW , N.S. BAER
DOI: 10.1179/SIC.1977.015
关键词: Characterization (materials science) 、 Alizarin 、 Infrared spectroscopy 、 Analytical chemistry 、 Infrared 、 Indian yellow 、 Fourier transform spectroscopy 、 Chemistry
摘要: Though infrared spectroscopy is the single most powerful technique for characterization of materials and though it widely used in chemical industries, its application to conservation has been severely limited due complexity sample size presented examination. In past decade, development Fourier transform made possible study small samples complex mixtures. The compared conventional with reference spectra paper, egg yolk, albumin, madder, Indian yellow, purpurin, alizarin, indigo, linseed oil.
maneyonline.com
jstor.org 参考文章(10)
Robert John Bell, Introductory Fourier transform spectroscopy ,(1972)
M. J. D. Low, Fourier transform spectroscopy. Naturwissenschaften. ,vol. 57, pp. 280- 287 ,(1970) , 10.1007/BF00609375
HERMANN KÜHN, VERDIGRIS AND COPPER RESINATE Studies in Conservation. ,vol. 15, pp. 12- 36 ,(1970) , 10.1179/SIC.1970.15.1.002
E. H. VAN’T HUL-EHRNREICH, INFRARED MICROSPECTROSCOPY FOR THE ANALYSIS OF OLD PAINTING MATERIALS Studies in Conservation. ,vol. 15, pp. 175- 182 ,(1970) , 10.1179/SIC.1970.016
ROBERT JOHN BELL, Historical Sketch and Crucial Ideas Introductory Fourier Transform Spectroscopy. pp. 16- 32 ,(1972) , 10.1016/B978-0-12-085150-8.50007-3
Rostislav Georgievich Zhbankov, Infrared Spectra of Cellulose and its Derivatives ,(2013)
Lyde S. Pratt, The chemistry and physics of organic pigments Wiley , Chapman. ,(1947)
Robert G. White, Handbook of industrial infrared analysis Plenum Press. ,(1964)
D.M.W. Anderson, S.S.H. Zaidi, Applications of infrared spectroscopy Analytica Chimica Acta. ,vol. 30, pp. 303- 307 ,(1964) , 10.1016/S0003-2670(00)88724-3
Manfred J. D. Low, Howard. Mark, Shie H. Chan, Fourier transform spectroscopy in flavor analysis. V. Infrared spectra of vapors Journal of Agricultural and Food Chemistry. ,vol. 22, pp. 488- 490 ,(1974) , 10.1021/JF60193A014