Study on the fluorescence spectra of melamine in pure milk

Chen, Jiajia; Lei, Xueqin; Peng, Baojin

doi:10.1007/s12596-016-0388-4

Cited by 4 publications

(8 citation statements)

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“…The snapshots of different systems reveal that the association propensity of melamine molecules in water decreases as melamine concentration is decreased. This finding is in accordance with the recent experimental findings . This finding is further confirmed by the contour density maps of water around melamine for different systems, which show that as the melamine concentration is decreased the density of water molecules around the melamine increases, implying more and more hydration of melamine molecules.…”

Section: Discussionsupporting

confidence: 92%

“…The analyses of the probability of formation of melamine clusters of different sizes for different systems reveal the breaking of higher order melamine clusters into smaller sizes as melamine concentration is decreased. This is well matched with the recent experimental report . In order to probe the role of π–π interactions, if any, between the aromatic rings of melamine molecules on the association of melamine molecules, the probability of orientational preferences between the aromatic rings of two reference molecules are considered for the highest melamine concentration.…”

Section: Discussionsupporting

confidence: 81%

“…This finding is in accordance with the recent experimental findings. 61 This finding is further confirmed by the contour density maps of water around melamine for different systems, which show that as the melamine concentration is decreased the density of water molecules around the melamine increases, implying more and more hydration of melamine molecules. The quantitative estimations of the average number of melamine and water molecules as measured by running coordination numbers also act as corroborative shreds of evidence of these observations.…”

Section: Discussionmentioning

confidence: 57%

“…This is well matched with the recent experimental report. 61 In order to probe the role of π−π interactions, if any, between the aromatic rings of melamine molecules on the association of melamine molecules, the probability of orientational preferences between the aromatic rings of two reference molecules are considered for the highest concentration. A broad distribution together with the appearance of maximum probability at an angle of 54°essentially rules out the role of strong π−π interactions in melamine association.…”

Section: Discussionmentioning

confidence: 99%

“…A few recent experimental studies ,,,,− have explored the tendency of formation of melamine aggregates in aqueous medium. Though they did not achieve the critical aggregation concentration of melamine due to its low solubility in water, the aggregation tendency of melamine and its variation with concentration has been shown.…”

Section: Introductionmentioning

confidence: 99%

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Understanding of Structure and Thermodynamics of Melamine Association in Aqueous Solution from a Unified Theoretical and Experimental Approach

Chattaraj

Paul

2018

J. Chem. Inf. Model.

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The aggregation propensity of melamine molecules in aqueous solutions in a range of melamine concentrations is investigated by means of a combination of theoretical and experimental approaches. It is observed that the hydrogen bonding interactions of sp nitrogen atoms of one melamine with sp nitrogen atoms of another melamine play a major role in the melamine association. This finding is complemented by the observed favorable electrostatic energies between melamine molecules. The estimation of the orientational probability of melamine aromatic ring rules out any role of π-π interaction in melamine association. Further, the quantum chemical calculations suggest that a melamine molecule prefers to bind with another like molecule with a dihedral angle ranging from 36° to 46°. We have also determined the dimer existence autocorrelation functions to investigate the melamine-dimer stability with time in aqueous solution. Our results are well validated by the experimental findings (Chapman, R. P.; Averell, P. R.; Harris, R. R. Solubility of Melamine in Water. Ind. Eng. Chem. 1943, 35, 137-138. Ahromi, A. J.; Moosheimer, U. Oxygen Barrier Coatings Based on Supramolecular Assembly of Melamine. Macromolecules 2000, 33, 7582-7587. Yang, C.; Liu. Y. Studying on the Steady-State and Time-Resolved Fluorescence Characteristics of Melamine. Spectrochim. Acta A 2010, 75, 1329-1332. Mircescu, N. E.; Oltean, M.; Chis, V.; Leopold, N. FTIR, FT-Raman, SERS and DFT study on Melamine. Vib. Spectrosc. 2012, 62, 165-171. Makowski. S. J.; Lacher. M.; Schnick. W. Supramolecular Hydrogenbonded Structures between Melamine and N-Heterocycles. J. Mol. Struct. 2012, 1013, 19-25. Li, Z.; Chen, G.; Xu, Y.; Wang, X.; Wang, Z. Study of the Structural and Spectral Characteristics of CN(NH)(n = 1-4) Clusters. J. Phys. Chem. A 2013, 117, 12511-12518. Li, P.; Arman, D. H.; Wang, H.; Weng, L.; Alfooty, K.; Angawi, R. F.; Chen. B. Solvent Dependent Structures of Melamine: Porous or Non-porous. Cryst. Growth Des. 2015, 15, 1871-1875. Chen, J.; Lei, X.; Peng, B. Study on the Fluorescence Spectra of Melamine in Pure Milk. J. Opt. 2017, 46, 183-186.). Moreover, the thermodynamics of melamine association reveals that the association process is essentially driven by enthalpy, and this enthalpy-driven phenomenon is also confirmed by the experimental isothermal titration calorimetry measurements.

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Section: Discussionsupporting

confidence: 92%

Section: Discussionsupporting

confidence: 81%

Section: Discussionmentioning

confidence: 57%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Understanding of Structure and Thermodynamics of Melamine Association in Aqueous Solution from a Unified Theoretical and Experimental Approach

Chattaraj

Paul

2018

J. Chem. Inf. Model.

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Internet of Things Milk Spectrum Profiling for Industry 4.0 Dairy and Milk Manufacturing

Yavari

Georgakopoulos

Agrawal

et al. 2020

2020 International Conference on Information Networking (ICOIN)

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Photoluminescence Spectral Patterns and Parameters of Milk While Souring

Belyakov,

Samarin,

Ruzhev

et al. 2023

Agriculture

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For the efficient production and processing of milk, it is important to control its quality indicators. Optical spectroscopy, in combination with statistical analysis methods, can be a useful method of evaluation due to its speed, non-invasiveness, and relative cheapness. This investigation is aimed at studying of the interrelations of the spectral patterns, the absorption parameters, and the photoluminescence values of cow’s milk during its souring. The spectral characteristics of excitation and photoluminescence were measured on a diffraction spectrofluorometer in the range of 200–500 nm. For establishing an effective control procedure during milk souring, the most informative method is found to be the use of the excitation wavelengths of 232 nm, 322 nm, 385 nm and 442 nm. These ranges correspond to the amino acids of milk proteins, the fatty acids of milk fat, and the aromatic fragments of vitamins. When using the photoluminescence flux ratios Φ232/Φ322 and Φ385/Φ442, linearly approximated dependences on acidity can be obtained with determination coefficients of 0.88–0.94. The proposed photoluminescent method can be used as a non-destructive and fast-acting tool for monitoring the properties of milk during fermentation, as well as for the subsequent creation of a portable and inexpensive sensor based on this method.

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Study on the fluorescence spectra of melamine in pure milk

Cited by 4 publications

References 4 publications

Understanding of Structure and Thermodynamics of Melamine Association in Aqueous Solution from a Unified Theoretical and Experimental Approach

Understanding of Structure and Thermodynamics of Melamine Association in Aqueous Solution from a Unified Theoretical and Experimental Approach

Internet of Things Milk Spectrum Profiling for Industry 4.0 Dairy and Milk Manufacturing

Photoluminescence Spectral Patterns and Parameters of Milk While Souring

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