Showing 1 - 20 results of 464 for search '"Spectroscopy"', query time: 0.08s Refine Results
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    Discrimination of matches using ATR-FTIR spectroscopy and chemometrics by Azman, Nur Adila

    Published 2022
    “…In the present study, a rapid, non-destructive, sensitive, and reliable analytical technique namely Attenuated Total Reflectance-Fourier Transform-Infrared (ATR-FTIR) spectroscopy has been utilised to differentiate 11 brands of matches samples. …”
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    Thesis
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    Quantitative Analysis of Peroxide Value in Virgin Coconut Oil by ATRFTIR Spectroscopy by Marina, A. M., Wan Rosli, W. I., Noorhidayah, M.

    Published 2013
    “…Thus, a rapid method for quantitative analysis of peroxide value in VCO was developed in this study using Fourier transform infrared (FTIR) spectroscopy coupled with attenuated total reflectance (ATR). …”
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    Article
  17. 17

    Determination of lead (Pb) in local cosmetic products by atomic absorption spectroscopy by Rahmat, Amirah Che

    Published 2011
    “…The samples were analyzed by Graphite Furnace Atomic Absorption Spectroscopy (GF-AAS) for estimation of lead concentration in each. …”
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    Article
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    Fabrication and characterization of polyvinyl acetate slime phantom for magnetic resonance spectroscopy by Baharudin, Siti Sarah

    Published 2020
    “…The aim of this study is to explore the feasibility, suitability, and compatibility of polyvinyl acetate slime as tissue mimicking phantom for magnetic resonance spectroscopy (MRS) studies. Phantoms are made with gelling agents and some without by measuring the ingredient and mixing them. …”
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    Thesis
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    Rapid quantification of free fatty acids in virgin coconut oil by FTIR spectroscopy by Marina, A. M., Wan Rosli, W. I., Norhidayah, M.

    Published 2015
    “…A rapid method for quantitative analysis of free fatty acids in virgin coconut oil (VCO) was determined using Fourier transform infrared (FTIR) spectroscopy. Thirty training samples of VCO were prepared by spiking lauric acid to VCO samples covering a range of 0.1% to 5% of free fatty acids. …”
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    Article