What absorbs at 1557 cm⁻¹ in an FTIR spectrum?
A band near 1557 cm⁻¹ can point to several functional groups. Below are the most likely assignments, ranked by how much published evidence supports each — every one traceable to literature (DOI) and cross-validated against our 130,000+ reference spectra and knowledge graph.
Backed by 8 cited sources
Attributions possibles de groupes fonctionnels
| Groupe fonctionnel | Faits à l＇appui | Sources citées | Confiance maximale |
|---|---|---|---|
| Amide | 3 | 3 | 0,9 |
| Carboxyl (COOH) | 1 | 1 | 0,9 |
| Alkene (C=C) | 1 | 1 | 0,9 |
Le classement reflète les preuves bibliographiques accumulées, et non une règle faisant autorité. Confirmez toujours dans le contexte de votre échantillon.
Bibliographie derrière ces attributions
-
Alkene (C=C) confiance 0,9
“C=C stretching in the graphitic ring”
Aragaw - 2020 - Reduced graphene oxide-intercalated graphene oxide DOI: 10.1007/s40097-019-00324-x -
Amide confiance 0,9
“Peak at 1557 assigned to amide II.”
Bourrat 等 - 2012 - Origin of growth defects in pearl DOI: 10.1016/j.matchar.2012.07.010 -
Carboxyl (COOH) confiance 0,9
“Attributed to antisymmetric stretching vibration of COO-.”
Chen 等 - 2022 - Synthesis and Application of Tackifying Dispersant DOI: 10.3390/polym14030557 -
confiance 0,9
“Explicit assignment in text”
Kumar 和 Bhaskar - 2019 - Computational and spectral studies of 3,3 '-(propa DOI: 10.1016/j.heliyon.2019.e02420 -
confiance 0,9
“Same as above.”
Maksin 等 - 2012 - Kinetic modeling of heavy metal sorption by vinyl DOI: 10.2298/HEMIND121002112M -
confiance 0,9
“Banda em 1557 aparece em todos os espectros”
Puglieri 等 - 2019 - SYNCHROTRON INFRARED NANO-SPECTROSCOPY FOR NANO-SP DOI: 10.21577/0100-4042.20170421 -
confiance 0,8
“Comparatively strong doublet ATR-FTIR bands at ~1557 and ~1542 cm-1 and bands at 1296 and”
Malek 等 - 2019 - Multi-Modal Compositional Analysis of Layered Pain DOI: 10.3390/molecules24071381 -
Amide confiance 0,8
“stretching vibration”
Martins 等 - 2012 - Influence of alpha-tocopherol on physicochemical p DOI: 10.1016/j.foodhyd.2011.06.011
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