Abstract
Publisher Summary This chapter discusses infrared spectroscopy and carbohydrate chemistry, experimental aspects, the question of the interpretation of spectra, the principles underlying specialized techniques, and the applications. Discussion is restricted to material more recent than that covered by the previous review or that did not appear therein, except where brief mention is made of earlier work helpful as an introduction to newcomers to the field. The cheaper spectrometers are eminently suitable for many purposes in both qualitative and quantitative analysis, including the course of reactions and of fractionations by focusing attention on a key band, but are necessarily less versatile and comprehensive than the more expensive instruments. Water-insoluble cell materials are available, and the measurements of the infrared spectra of carbohydrates in aqueous solution, using conventional techniques, are also described. Measurement of the infrared spectra of solids is always complicated by the necessity to minimize the scatter of radiation and the techniques of embedding the finely ground sample in an alkali halide matrix. Cellulosic fibers may be pressed into transparent films without the addition of any medium.
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