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Keyphrases
Spectroscopic Techniques
100%
Water Structure
100%
Salt Solution
100%
Far-infrared
50%
Infrared Region
50%
Water State
50%
Peak Position
50%
Non-ideality
50%
Water Activity
50%
Salt Concentration
25%
High Wavenumber
25%
Vibrational Spectroscopy
25%
Infrared Spectroscopy
25%
NaCl Solution
25%
Absorbance
25%
Low Wavenumber
25%
Vibration Mode
25%
Mole Fraction
25%
Far-infrared Spectra
25%
Quantum Chemical Calculations
25%
Physical Quality
25%
Salt Addition
25%
Two-component System
25%
Raman Spectroscopy
25%
Spectral Behavior
25%
High Concentration
25%
Food Quality
25%
Ion Effect
25%
Raoult's Law
25%
Three-band
25%
Marker Bands
25%
Ionic Radius
25%
Stretching Vibration
25%
Band Position
25%
Calculation Method
25%
Hydrogen Bond (H-bond)
25%
All-solution-processed
25%
Structural State
25%
Food Physical Properties
25%
Chemistry
Spectroscopy
100%
Wavenumber
100%
Raman Spectrometry
50%
Hydrogen Bonding
50%
Quantum Chemical Calculation Method
50%
Raoult Law
50%
Stretching Vibration
50%
vibrational spectroscopy
50%
Far-Infrared Spectrum
50%
Raman Spectroscopy
50%
Sodium Chloride
50%