Table 1 Biochemical properties associated with peaks in the mid-infrared spectra obtained from dried blood spots in Fig. 3
Wave number (cm−1) | Vibrational mode | Component identification |
|---|---|---|
3600–3000 | N–H stretching | Amides (proteins, haemoglobin), urea |
O–H stretching | Alcohols carbohydrates, cellulose | |
3332 | O–H stretching | Alcohol cellulose |
3293 | N–H stretching | Amide (proteins, hemoglobin) |
3272 | O–H stretching | Cellulose |
3000–2800 | C–H stretching | Lipids, amino acids, carbohydrates |
2894 | C–H stretching | Cellulose, carbohydrates |
1700–1600 | C=O stretching | Amides (proteins, haemoglobin), urea |
1540 | N–H bending coupled to C–N stretching | Amides (proteins, haemoglobin) |
1457 | CH3 bending | Amino acids, lipids |
1400–1310 | C–H stretching | Lipids, amino acids, carbohydrates |
1307 | C–N stretching | Amides (proteins, haemoglobin) |
1165–1110 | C–O–C stretching | Ethers (cellulose, carbohydrates) |
1070–950 | C–O stretching | Alcohols (cellulose, carbohydrates, amino-acids) |
=C–H bending | Haem group; haemoglobin | |
730 | C–H bending | Lipids, amino acids, carbohydrates |