Characterization of Virginia Tobaccos by Chemometric Methods
نویسندگان
چکیده
منابع مشابه
Thermodynamic Characterization of the Aggregation Phenomena of SafranineT by Spectral Titration and Chemometric Analysis
The dimerization constants of Safranine T have been determined by studying the dependence of its absorption spectra on the temperature in the range 30–70 ◦C at different total concentrations of Safranine T (1.03×10−5, 1.44×10−5 and 1.73×10−5 M). The monomer–dimer equilibrium of Safranine T has been determined by applying MCR-ALS method on the absorpti...
متن کاملThermodynamic Characterization of the Aggregation Phenomena of SafranineT by Spectral Titration and Chemometric Analysis
The dimerization constants of Safranine T have been determined by studying the dependence of its absorption spectra on the temperature in the range 30–70 ◦C at different total concentrations of Safranine T (1.03×10−5, 1.44×10−5 and 1.73×10−5 M). The monomer–dimer equilibrium of Safranine T has been determined by applying MCR-ALS method on the absorpti...
متن کاملDetermination of the Colorants in Various Samples by Chemometric Methods Using Statistical Chemistry
partial least square and principal component regression methods were applied to various mixtures of Allura Red and Brilliant Blue to determine the concentrations. Colorants, at the same time, were analyzed with UV-spectrophotometry in chemical separation. The obtained experimental data have been evaluated by chemometric methods as Partial Least Squares (PLS) and Principle Component Regressi...
متن کاملSolvent effect modelling of isocyanuric products synthesis by chemometric methods
Chemometric tools were used to generate the modelling of solvent effects on the N-alkylation of an isocyanuric acid salt. The method proceeded from a central composite design applied on the Carlson solvent classification using principal components analysis. The selectivity of the reaction was studied from the production of different substituted isocyanuric derivatives. Response graphs were obta...
متن کاملClassification of frankfurters by FT-Raman spectroscopy and chemometric methods.
Frankfurters are widely consumed all over the world, and the production requires a wide range of meat and non-meat ingredients. Due to these characteristics, frankfurters are products that can be easily adulterated with lower value meats, and the presence of undeclared species. Adulterations are often still difficult to detect, due the fact that the adulterant components are usually very simila...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Beiträge zur Tabakforschung International/Contributions to Tobacco Research
سال: 2002
ISSN: 1612-9237
DOI: 10.2478/cttr-2013-0725