Investigation of the chemistry of 1-hydroxyacetone by Fourier transform infrared spectroscopy
Posted on:1998-11-22
Degree:M.Sc
Type:Thesis
University:McGill University (Canada)
Candidate:Harty-Major, Susan
Full Text:PDF
GTID:2461390014478963
Subject:Agriculture
Abstract/Summary:
he process by which foods are browned during baking and roasting is attributed to the Maillard reaction. The interaction of the ;Fourier transform infrared (FTIR) analysis of 1-hydroxyacetane provided qualitative and quantitative information of the behavior of this ;The carbonyl peaks (in the 1750-1700 ;The integrated intensity of the carbonyl peak of 1-hydroxyacetone centered at 1720...