INFRARED-SPECTRA OF ANHYDROUS TRICHLOROACETIC ACID AND OXALIC-ACID

被引：11
|
作者：
ADAMS, J [1 ]
KIM, H [1 ]
机构：
[1] UNIV MISSOURI,DEPT CHEM,COLUMBIA,MO 65201
来源：
SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY | 1973年 / A 29卷 / 04期
关键词：
D O I：
10.1016/0584-8539(73)80097-2
中图分类号：
O433 [光谱学];
学科分类号：
0703 ; 070302 ;
摘要：
引用
收藏
页码：675 / 677
页数：3
相关论文
共 50 条
  • [31] HEMATITE DISSOLUTION IN OXALIC-ACID
    JOHNSSON, PA
    HOCHELLA, MF
    PARKS, GA
    SPOSITO, G
    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 1993, 205 : 98 - GEOC
  • [32] Mechanical properties of anhydrous oxalic acid and oxalic acid dihydrate
    Colmenero, Francisco
    PHYSICAL CHEMISTRY CHEMICAL PHYSICS, 2019, 21 (05) : 2673 - 2690
  • [33] INFRARED-SPECTRA OF ABSORPTION OF ALLYLSUCCINIC ACID
    BUENO, WA
    MARTINS, A
    DOAMARAL, AT
    CAMPOS, MM
    DOAMARAL, L
    ANAIS DA ACADEMIA BRASILEIRA DE CIENCIAS, 1980, 52 (04): : 683 - 690
  • [34] INFRARED-SPECTRA OF AROMATIC ACID HALIDES
    ALJALLO, HN
    JALHOOM, MG
    SPECTROCHIMICA ACTA PART A-MOLECULAR SPECTROSCOPY, 1972, A 28 (09): : 1655 - &
  • [35] BEETURIA AND COLONIC OXALIC-ACID
    EASTWOOD, MA
    NYHLIN, H
    QJM-AN INTERNATIONAL JOURNAL OF MEDICINE, 1995, 88 (10) : 711 - 717
  • [36] OXALIC-ACID AND SODIUM OXALATE
    VONBURG, R
    JOURNAL OF APPLIED TOXICOLOGY, 1994, 14 (03) : 233 - 237
  • [37] CLINICAL IMPORTANCE OF OXALIC-ACID
    BOURKE, E
    COSTELLO, J
    IRISH MEDICAL JOURNAL, 1975, 68 (04) : 93 - 96
  • [38] BIOSYNTHESIS OF (+)-TARTARIC ACID AND OXALIC-ACID IN PLANTS
    LOEWUS, FA
    YANG, JC
    WAGNER, G
    PLANT PHYSIOLOGY, 1975, 56 (02) : 7 - 7
  • [39] C-13 CHEMICAL SHIELDING IN OXALIC-ACID, OXALIC-ACID DIHYDRATE, AND DIAMMONIUM OXALATE
    GRIFFIN, RG
    PINES, A
    PAUSAK, S
    WAUGH, JS
    JOURNAL OF CHEMICAL PHYSICS, 1975, 63 (03): : 1267 - 1271
  • [40] KINETICS OF HYDROLYSES OF SORGHUM MOLASSES WITH DILUTE MINERAL ACIDS AND OXALIC-ACID AND MELIBIOSE WITH OXALIC-ACID
    ZHONG, SS
    FAN, LT
    WISECUP, RW
    JOURNAL OF FOOD SCIENCE, 1984, 49 (06) : 1428 - 1434
12345