Abstract

The near-infrared spectra of complex molecules, especially those containing oxygen or nitrogen, are normally characterized by regions of broad absorption with no sharp features. This arises from the multitude of absorptions which will occur in a complex molecule and because of the peak-broadening effect of hydrogen bond formation. Sucrose is unusual in this respect, because the spectrum (Fig. 1) exhibits a narrow peak at 1440 nm. While the phenomenon has been known for some time, its identity has been a mystery to near-infrared spectroscopists.

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