The FT-Raman technique is very useful in wide areas of chemistry, physics
and materials technology, and perhaps one of its most interesting virtues
for the researcher or the analyst is its versatility, since it is possible
to obtain, in a very short time, chemical and structural information from
almost any material or product, in a non-destructive manner, and without
the need to modify or prepare the sample.
Although my main interests lie in the field of polymeric materials,
this tiny example of the versatility of FT-Raman comes from another area,
fundamental to the health of scientific researchers... food!
Imagine a typical scene... the 3rd year postgrad attempting maintain
a healthy balanced diet whilst completing the experimental part of his/her
thesis with limited access to the instrumentation, and writing up at the
same time!
The FT-Raman spectra in the figure were obtained from yesterdays quick
lunch, by simply introducing the roll into the sample area of the spectrometer,
after taking off the wrapping of course...
The spectra of both the bread ("pan") and the ham ("jamón")
were recorded in less time than it took to eat it! |
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Author: Gary
Ellis
Centre: Instituto
de Ciencia y Tecnología de Polímeros (CSIC)
Location: Madrid |
© G.Ellis 1998. All Rights Reserved.
You may freely use the information, diagrams and text
contained in these pages, on the condition that you acknowledge its source
when publishing said information, diagrams or text in this or any
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