IJFANS International Journal of Food and Nutritional Sciences
ISSN PRINT 2319-1775 Online 2320-7876
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“DEVELOPMENT OF RTS BY ADDING WATERMELON, BEETROOT AND GINGER”
Volume 14 | Issue 5
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Comparative Studies of Acoustic Parameter of Jatropha Curcas leaves extract in non-polar solvent at different Concentration
Volume 14 | Issue 5
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A Study of Extraction and Analysis of Dye Yielding Plants
Volume 14 | Issue 5
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Development and quality evaluation of “Ardrak Laddu” (Sweet Ginger Balls): A Potent Immune Enhancer
Volume 14 | Issue 5
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Conservation and Adaptive Reuse of Maratha-Era Wadas in Maharashtra: Architectural, Cultural, and Socio-Historical Perspectives
Volume 14 | Issue 5
SPECTROSCOPIC STUDY OF 3, 4-DIETHYL PYRIDINE
Main Article Content
Abstract
The aim of present study is to obtain and investigate infrared and laser Raman spectrum in their respective regions for 3,4-diethyl pyridine. During the interpretation of spectra CS point group symmetry has been assumed. The assignment of the vibrations are made in accordance with that of identical molecules as well as group frequency approach.
