UTILIZATION OF LOW-TEMPERATURE INFRARED SPECTROSCOPY FOR THE CHARACTERIZATION AND IDENTIFICATION OF CARBOHYDRATES AND OTHER COMPOUNDS OF BIOLOGICAL INTEREST.

Abstract : The infrared spectra of a large number of carbohydrates and of several other compounds of biological interest have been recorded over the range 2000-250/cm at liquid nitrogen temperatures. In addition the infrared spectra of some selected sugars have been recorded over the range 4000-33/cm at subambient temperatures down to 20K. The spectra of these compounds near liquid nitrogen temp are shown to be of much better quality than are those obtained at ambient temps and the spectral changes observed are much greater than those usually observed with simple compounds. As a result the technique is useful for identification, characterization and differentiation of complex compounds of biological interest. Several possible reasons for the observed results are considered. Although the temp effects cannot be quantitatively explained at this time, they are apparently associated with hydrogen bonding phenomena. (Author)