The files below present many of the concepts described in Volume I of The Instrumental Spectrometric and Spectroscopic Analysis of Food Flavourings.

The files are intended to be read online and are watermarked pdfs which cannot be edited or printed. Each link opens in a new tab or window.

1. Fundamental concepts - calculations and definitions

2. Fundamentals of atomic structure

3. The Bohr Model of the atom

4. Principles of quantum mechanics

5. Bonding concepts

6. Infrared spectroscopy and mass spectrometry

7. Multinuclear (¹H and ¹³C) nuclear magnetic resonance spectroscopy.

8. Pen portraits