Sample | Si Kα | K Kα | Ca Kα | Ti Kα | Fe Kα | Ni Kα | Sr Kα | Rh Kαcoh | Rh Kαnc |
---|---|---|---|---|---|---|---|---|---|
Ground coffee | 1.015 | 0.955 | 0.740 | 0.649 | 0.687 | 0.720 | 0.705 | 0.734 | 0.812 |
Instant coffee | 1.010 | 0.865 | 0.733 | 0.561 | 0.542 | 0.566 | 0.545 | 0.579 | 0.703 |
Tea1 | 1.034 | 0.985 | 0.908 | 0.880 | 0.885 | 0.930 | 0.932 | 0.942 | 0.964 |
Tea2 | 0.996 | 0.964 | 0.829 | 0.818 | 0.784 | 0.759 | 0.736 | 0.761 | 0.822 |
GBW 08505 | 1.041 | 1.106 | 0.971 | 0.973 | 0.995 | 1.075 | 1.088 | 1.088 | 1.054 |
Cinnamon | 1.008 | 1.005 | 0.911 | 0.750 | 0.726 | 0.725 | 0.701 | 0.730 | 0.796 |
Turmeric | 1.016 | 0.919 | 0.775 | 0.744 | 0.735 | 0.774 | 0.764 | 0.789 | 0.855 |
Black pepper | 1.013 | 0.894 | 0.724 | 0.639 | 0.621 | 0.644 | 0.624 | 0.656 | 0.755 |
Pepper paprika | 1.015 | 0.769 | 0.561 | 0.519 | 0.500 | 0.519 | 0.498 | 0.531 | 0.675 |
Rice flour | 1.018 | 1.036 | 1.041 | 0.970 | 1.114 | 1.192 | 1.231 | 1.200 | 1.147 |
Wheat flour | 1.018 | 1.009 | 0.999 | 1.023 | 1.050 | 1.116 | 1.142 | 1.125 | 1.094 |
Rye flour | 1.018 | 0.995 | 0.943 | 0.970 | 0.964 | 1.164 | 1.037 | 1.035 | 1.030 |
Linen flour | 1.006 | 0.851 | 0.748 | 0.701 | 0.691 | 0.721 | 0.708 | 0.737 | 0.823 |
Oatmeal | 1.017 | 0.975 | 0.925 | 0.928 | 0.942 | 0.999 | 1.011 | 1.012 | 1.016 |
Haricot | 1.015 | 0.916 | 0.763 | 0.731 | 0.724 | 0.761 | 0.749 | 0.776 | 0.847 |
SRM1573a | 0.992 | 1.032 | 0.780 | 0.576 | 0.570 | 0.624 | 0.666 | 0.617 | 0.730 |
Автор: | Группа авторов |
Издательство: | John Wiley & Sons Limited |
Серия: | |
Жанр произведения: | Химия |
Год издания: | 0 |
isbn: | 9781119645580 |
for the analytical lines of some of elements, as well as the intensities of coherently (coh) and incoherently (nc) scattered radiation of the Rh Kα line for a group of samples of plant materials. The minimum and maximum Irel values in Table 3.6 are shown in bold.