Infrared determination of ethanol in alcoholic beverages by attenuated total reflection method

Non-destructive determination of ethanol levels in fermented alcoholic beverages using Fourier transform mid-infrared spectroscopy

BACKGROUND Traditional fermented alcoholic beverages are indigenous to a particular area and are prepared by the local people using an age-old techniques and locally available raw materials. The main objective of this work was the direct determination of ethanol in traditional fermented alcoholic beverages using mid infrared spectroscopy with partial least squares regression, verifying the robu...

Rapid determination of total trans fat content--an attenuated total reflection infrared spectroscopy international collaborative study.

Interest in trans fat labeling has prompted efforts to develop new, more efficient methods for rapidly and accurately determining trans fat content of foods. A novel and rapid (5 min) attenuated total reflection-Fourier transform infrared (ATR-FTIR) spectroscopic procedure was recently developed and applied to food products. This procedure was voted official method AOCS Cd 14d-99 by the America...

Attenuated total reflection Fourier transform infrared spectra of faceted diamonds.

Attenuated total reflection Fourier transform infrared (ATR FT-IR) spectroscopy has been employed for characterization of faceted diamonds. ATR spectra of round brilliant cut natural diamonds of approximately 0.1 ct were observed with excellent spectral quality. The mirror-flat spectrum of the table facet enables a good contact to the ATR crystal with a minimal applied pressure. The observed AT...

Attenuated Total Reflection as an in Situ Infrared Spectroscopic Method for Mineral Identification

Determination of Indigenous and Foreign Alcoholic Beverages’ Levels in Urine by Quantitative Infrared Spectroscopy

The comparative levels of indigenous and foreign alcoholic beverages in the urine of 24 University students after drinking a cup or shot of the beverages have been reported. The Fourier Transform infrared spectroscopy was used for the analysis. From the results, the percentage content of alcohol (%v/v) in burukutu, palmwine, beer, Ogogoro, gin and ethanol (standard) were 3.2, 6.8, 7.0, 40.0, 41...