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Use of FTIR in sugar identification
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FTIR (Fourier Transform Infrared) spectroscopy is a powerful tool for the identification of sugars. It is based on the principle that different functional groups absorb IR radiation at specific frequencies. The IR spectrum of a sugar will contain a number of characteristic peaks that can be used to identify the sugar. For example, the C-O stretching vibration of a sugar will typically appear at around 1000 cm^-1, while the O-H stretching vibration will appear at around 3500 cm^-1. By comparing the IR spectrum of an unknown sugar to the IR spectra of known sugars, it is possible to identify the unknown sugar.
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