This textbook with corrected exercises is designed to teach chemists the spectroscopic methods of analysis and identification techniques used to characterize synthetic organic and natural products by synergistically combining information from infrared and ultraviolet (UV) spectra. This book is intended for Master's level students in analysis and quality control, chemical analysis and Master's level students in organic chemistry. It can also be used by students studying for bachelor's degrees in pharmacy, chemistry, biology or agri-foods. After a brief introduction to the various spectroscopic methods, the book goes on to identify the basic notions of UV-Visible spectroscopy. Infrared spectrometry is also the subject of this evolutionary study.
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