Infrared spectroscopy (IR spectroscopy) is the spectroscopy that deals with the infrared region of the electromagnetic spectrum, that is light with a longer wavelength and lower frequency than visible light. It covers a range of techniques, mostly based on absorption spectroscopy.
How does it work?
The infrared portion of the electromagnetic spectrum is usually divided into three regions; the near-, mid- and far- infrared, named for their relation to the visible spectrum.
The higher energy near-IR, approximately 14000–4000 cm−1(0.8–2.5 μm wavelength) can excite overtone or harmonic vibrations. The mid-infrared, approximately 4000–400 cm−1(2.5–25 μm) may be used to study the fundamental vibrations and associated rotational-vibrational structure. The far-infrared, approximately 400–10 cm−1 (25–1000 μm), lying adjacent to the microwave region, has low energy and may be used for rotational spectroscopy. The names and classifications of these sub-regions are conventions, and are only loosely based on the relative molecular or electromagnetic properties.
Infrared spectroscopy is a simple and reliable technique widely used in both organic and inorganic chemistry (Pharmaceutical, Food Science, Agricultural, Pulp and Paper, Paint and Environmental applications).
Identification of functional group and structure elucidation; reaction progress monitoring; quality control; remote monitoring applications such as the long-term unattended measurement of CO2 and H2O concentrations; forensic analysis – bloodstain age; non-invasive measurement of oxygen and haemoglobin concentrations; polymer degradation monitoring; oil and grease type identification; water content measurement.
Sample Handling Requirements:
Solid or liquid – with solid – generation of thin solid film through generation of acetone or methylene chloride suspension then evaporation onto glass plate (IR Plate).
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Claire Gerard: c dot gerard at warwick dot ac dot uk / 07385 145064