Molecular Association in Fatty Acids

Koteswaram, P.

doi:10.1063/1.1750332

Cited by 7 publications

(3 citation statements)

References 4 publications

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“…The carboxylic acid dimers tend to break up into monomers when either heated to higher temperatures or diluted by a nonpolar solvent or both. However, unlike the observations reported by Koteswaram, our experiments show a steady breakdown to monomers with dilution by a nonpolar solvent, this again is supported by the observation reported by Socrates . Raman spectra of propionic acid at various temperatures in the spectral region of interest have been furnished in the Supporting Information.…”

Section: Resultssupporting

confidence: 90%

Toward the Mechanism of Corrosion in Crude Oil: A Study Using Vibrational Spectroscopic Techniques at Elevated Temperatures

et al. 2013

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Naphthenic acid, a significant cause of corrosion of carbon-steel in crude oil, has been investigated at elevated temperatures using vibrational spectroscopic methods (Raman and Fourier transform infrared (FT-IR)). Unlike earlier reports of studies at ambient temperatures, these elevated temperature experiments performed on a series of carboxylic acids having structures similar to naphthenic acid components in crude oil and on a commercial naphthenic acid mixture show a progressive increase with increasing temperature in the concentration of monomer over the multimers, which drives the formation of iron naphthenate. This observation forms a reasonable basis for proposing a mechanism of corrosion in crude oil at temperatures closer to the boiling point of naphthenic acids, which proceeds through the acid monomer.

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Section: Resultssupporting

confidence: 90%

Toward the Mechanism of Corrosion in Crude Oil: A Study Using Vibrational Spectroscopic Techniques at Elevated Temperatures

et al. 2013

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“…During the first drying phase, bands with more significant Raman emission at 289, 402, 489, and 604 cm -1 (marked with solid triangles) were observed. Using library spectra (13) and literature spectra (14,15) with very similar band positions, we assign these bands to hematite (α-Fe 2 O 3 ). Therefore, we interpret these spectral changes as the drying of the iron oxyhydroxides to iron oxides through the removal of chemically bound water.…”

Section: Resultsmentioning

confidence: 99%

“…An experimental challenge that may have limited the number of Raman-based studies, in addition to the long exposure times, was the ability to purify samples (9). Thus, we can also draw on conclusions from relevant work that was performed in long chain hydrocarbons (11,12), small-chain carboxylic acids (13), and other model compounds (14). and using routines written in-house.…”

Section: + Acceleratementioning

confidence: 99%

Raman Spectroscopy in Analyzing Fats and Oils in Foods

et al. 2022

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Fats and oils are ubiquitous in natural and processed foods, providing necessary energy storage. Fat and oil content in foods also have important contributions to the shelf life, texture, compatibility with processing operations, and sensory profiles of food products. Understanding the molecular properties of fats and oils separately within a heterogeneous food matrix requires a multidisciplinary approach. Vibrational spectroscopy techniques are used throughout the food industry to gain product understanding, identify adulterated products, ensure quality, and control processes. In analyzing fats and oils in food, near-infrared (NIR) spectroscopy is an established analytical technique, and there are other growing applications of infrared (IR) and Raman spectroscopies. In particular, Raman spectroscopy is well suited to measure fats and oils because their C-H and C-C bonds are polarizable. In this article, we review the historical use of Raman spectroscopy in studying fats and oils in foods from Fourier transform (FT)–Raman spectroscopy to dispersive Raman spectroscopy. We also provide an overview of various Raman approaches to understand fat compositional heterogeneity in solid foods, identify polymorph or crystallinity, and measure fatty acid saturation. Examples in a variety of fat-containing foods demonstrate feasibility for Raman applications in the laboratory and process environments.

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Erwiderung zu der voranstehenden Bemerkung

D’Ans

Freund

1957

Zeitschrift für Elektrochemie, Berichte der Bunsengesellschaft

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Molecular Association in Fatty Acids

Cited by 7 publications

References 4 publications

Toward the Mechanism of Corrosion in Crude Oil: A Study Using Vibrational Spectroscopic Techniques at Elevated Temperatures

Toward the Mechanism of Corrosion in Crude Oil: A Study Using Vibrational Spectroscopic Techniques at Elevated Temperatures

Raman Spectroscopy in Analyzing Fats and Oils in Foods

Erwiderung zu der voranstehenden Bemerkung

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