{"title":"利用衰减全反射(ATR)定量分析乳剂","authors":"E.K. Kemsley, G.P. Appleton, R.H. Wilson","doi":"10.1016/0584-8539(94)80088-X","DOIUrl":null,"url":null,"abstract":"<div><p>Quantitative analysis using attenuated total reflectance (ATR) is increasingly being applied to food materials, including many heterogeneous materials such as dairy produce. In this work, a non-linear calibration for the fat content of cream is disclosed. A theory to explain these results has been developed, and is supported by experimental evidence obtained from a model system of latex beads.</p></div>","PeriodicalId":82782,"journal":{"name":"Spectrochimica acta. Part A: Molecular spectroscopy","volume":"50 7","pages":"Pages 1235-1242"},"PeriodicalIF":0.0000,"publicationDate":"1994-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/0584-8539(94)80088-X","citationCount":"6","resultStr":"{\"title\":\"Quantitative analysis of emulsions using attenuated total reflectance (ATR)\",\"authors\":\"E.K. Kemsley, G.P. Appleton, R.H. Wilson\",\"doi\":\"10.1016/0584-8539(94)80088-X\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>Quantitative analysis using attenuated total reflectance (ATR) is increasingly being applied to food materials, including many heterogeneous materials such as dairy produce. In this work, a non-linear calibration for the fat content of cream is disclosed. A theory to explain these results has been developed, and is supported by experimental evidence obtained from a model system of latex beads.</p></div>\",\"PeriodicalId\":82782,\"journal\":{\"name\":\"Spectrochimica acta. Part A: Molecular spectroscopy\",\"volume\":\"50 7\",\"pages\":\"Pages 1235-1242\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1994-07-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://sci-hub-pdf.com/10.1016/0584-8539(94)80088-X\",\"citationCount\":\"6\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Spectrochimica acta. Part A: Molecular spectroscopy\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/058485399480088X\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Spectrochimica acta. Part A: Molecular spectroscopy","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/058485399480088X","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Quantitative analysis of emulsions using attenuated total reflectance (ATR)
Quantitative analysis using attenuated total reflectance (ATR) is increasingly being applied to food materials, including many heterogeneous materials such as dairy produce. In this work, a non-linear calibration for the fat content of cream is disclosed. A theory to explain these results has been developed, and is supported by experimental evidence obtained from a model system of latex beads.
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