Abstract
Spectra in the O-H
stretching region of some mono- and oligosaccharides have been obtained at low
temperatures. Bands in the low-temperature spectra were found to be sharper and
better resolved, and some bands were revealed which were not apparent at room
temperature. Spectra have also been obtained in both the O-H and O-D stretching
regions of partly deuterated samples of two glycosides and an oligosaccharide.
From these it has been shown that the fine structure in the O-H stretching
region of the spectra of these compounds arises from coupled vibrations rather
than from separate vibrations of individual groups. This coupling is probably the underlying
reason for the large widths of bands in this region of the spectrum of
carbohydrates.
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16 articles.
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