Etude par effet raman de la perturbation structurale de l'eau liquide par une substance etrangere

Luu, Claudine; Luu, Dang Vinh; Rull, Fernando; Sopron, Francisco

doi:10.1016/0022-2860(82)80074-4

Cited by 19 publications

(3 citation statements)

References 12 publications

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“…They found that the isotropic part 45 a′ j 2 does not vary with the concentration of NaCl, but the anisotropic part 3 γ′ 2 increases with NaCl concentration. Based on previous studies, Rull and de Saja concluded that both the isotropic and anisotropic parts decrease with temperature. Abe and Ito studied the effect of hydrogen bonding on the Raman intensity of methanol, ethanol and water.…”

Section: Discussionmentioning

confidence: 99%

Temperature and salinity effects on the Raman scattering cross section of the water OH-stretching vibration band in NaCl aqueous solutions from 0 to 300 °C

Lü

et al. 2016

J. Raman Spectrosc.

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Water is often used as an internal standard in quantitative Raman spectroscopic measurements of dissolved species in aqueous solutions containing salts at varying temperatures. However, the effects of temperature and dissolved ions on the relative differential Raman scattering cross section (RSCS) of the OH‐stretching vibration band of water at elevated temperatures and salinities are not well defined quantitatively. In this study, the Raman spectra of NaCl solutions with different salinity (from 0 to 5 mol NaCl/kg · H2O) at 20 °C at atmospheric pressure and from 0 to 300 °C at 30 MPa were studied. The relative RSCS of the OH‐stretching vibration band of liquid water (σ(mNaCl, T, 30 MPa)/σ(Pure water, 20 °C, 30 MPa)) as a function of temperature (T, in °C) and salinity (mNaCl, in mol/kg · H2O) was established: σmNaCl,T,30MPatrue/σtrue(Pure water,0.25em20oC,0.25em300.25emMPatrue)=f()T,mNaCl0.25em=a()T−20+b where a = 0.000089 × mNaCl1/2 − 0.001164; b = 0.0355 × mNaCl + 1; The RSCS of the OH‐stretching vibration band of water in pseudo back‐scattering geometry decreases linearly with increasing temperature, but increases with the addition of dissolved NaCl within the whole temperature range. The enhancement factor of the RSCS by dissolved NaCl increases with temperature. Such effects of temperature and salinity should be considered in quantitative Raman spectroscopic study of species concentration in aqueous solution at high temperature when using water as internal standard. Copyright © 2016 John Wiley & Sons, Ltd.

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Section: Discussionmentioning

confidence: 99%

Temperature and salinity effects on the Raman scattering cross section of the water OH-stretching vibration band in NaCl aqueous solutions from 0 to 300 °C

Lü

et al. 2016

J. Raman Spectrosc.

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“…Similar four-component m odels for OH vibrational bands have already been suggested. 25,26 The advantage of our present model is the possibility of using these four components as quantitative m easures for structural changes of water clusters with different solute concentrations and varying temperatures. In order to quantitatively evaluate changes in OH stretching bands with solutes and temperature, band areas of the above four components were of Na 1 and Cl 2 ions is now obvious.…”

Section: Discussionmentioning

confidence: 99%

Structural Change of Water with Solutes and Temperature up to 100 °C in Aqueous Solutions as Revealed by Attenuated Total Reflectance Infrared Spectroscopy

et al. 2003

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The attenuated total reflectance infrared (ATR-IR) spectra of several aqueous solutions have been measured by using a newly developed heatable rod-type ATR cell. The OH stretching bands showed systematic change with increasing solute concentrations and these changes can be explained by four different OH components based on curve-fitting results. NaCl solutions show longer H-bond distance character, while carbonate solutions present shorter ones. The Na2CO3 1 M solution conserves this shorter H-bond nature up to 100 degrees C. On the other hand, the loose nature of NaCl solutions becomes less pronounced at higher temperatures because of the dissociation of pure water clusters. These in situ observations of water structures are generally in agreement with the expected nature of fluids within the earth.

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“…132 The Raman band in this region may be decomposed into four components assigned to more or less rigidly hydrogen-bonded species. 133 The four components have been assigned to four "groups" of water molecules: quasi-crystalline; solid-like amorphous or centered tetrahedral; liquid-like amorphous or chain-like; and unassociated state or free water molecules. The first three categories involve water as both donors and acceptors of hydrogen bonds, and interpretation of their frequencies is rather complex.…”

Section: Moisturementioning

confidence: 99%

Vibrational Spectroscopy of Food and Food Products

Li‐Chan¹,

Ismail²,

Sedman³

et al. 2001

Handbook of Vibrational Spectroscopy

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Vibrational spectroscopy may be applied to the qualitative and quantitative analysis of complex food systems. Mid infrared (MIR) spectroscopy and Raman spectroscopy are valuable tools for identification and structural characterization of food components and for elucidating structure–function relation of food biopolymers such as proteins. Fourier transform infrared(FT‐IR) spectrometers and chemometrics have broadened the scope of MIR spectroscopy for quality control analysis, but such applications remain generally limited to homogeneous fluid products such as beverages, juices, fats, and oils. In contrast, near infrared (NIR) and FT‐NIR spectroscopy in conjunction with multivariate calibration techniques is becoming increasingly popular in the food industry for rapid and routine analysis of proximate composition of various foods as well as for authentication and detection of adulteration. Increasing application of Raman spectroscopy in food analysis is expected with recent developments in NIR‐FT Raman spectrometers, fibre optic sampling, and confocal Raman microscopy.

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Etude par effet raman de la perturbation structurale de l'eau liquide par une substance etrangere

Cited by 19 publications

References 12 publications

Temperature and salinity effects on the Raman scattering cross section of the water OH-stretching vibration band in NaCl aqueous solutions from 0 to 300 °C

Temperature and salinity effects on the Raman scattering cross section of the water OH-stretching vibration band in NaCl aqueous solutions from 0 to 300 °C

Structural Change of Water with Solutes and Temperature up to 100 °C in Aqueous Solutions as Revealed by Attenuated Total Reflectance Infrared Spectroscopy

Vibrational Spectroscopy of Food and Food Products

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