Structural evaluation of sugar cane bagasse steam pretreated in the presence of CO2 and SO2

Table 1 Relative intensity of bands in the infrared spectrum of different groups in the untreated and pretreated sugar cane bagasse samples

Assignment of FT-IR absorption of sugar cane bagasse	Relative absorbance of different groups in bagasse samples
Assignment of FT-IR absorption of sugar cane bagasse	Maximum band position (cm^-1)	Untreated bagasse	Pretreated bagasse with SO₂	Pretreated bagasse with CO₂
O-H stretching (H-bonded)	3386	0.30	0.51	0.50
O-H vibration of phenolic group	1375	0.79	0.93	0.90
O-H stretching of secondary alcohol	1165	0.51	0.71	0.65
O-H stretching of primary alcohol	1051	0.29	0.61	0.57
C-O-C stretching	1110	0.40	0.65	0.58
C-O stretching of phenols	1250	0.69	0.95	0.89
C-H aliphatic axial deformation	2920	0.71	0.78	0.78
C-H aliphatic angular deformation	1427	0.85	0.94	0.91
C-H vibration of methoxyl group	2852	0.85	0.87	0.89
C-H angular deformation of methoxyl group	1462	0.88	0.95	0.93
C-Ph vibration	1604	0.88	0.97	0.94
C=C aromatic skeletal vibration	1633	0.89	0.99	0.98
β-glycisidic linkages	897	1.14	1.24	1.19
C=O stretching	1735	1.03	1.19	1.24

ISSN: 2731-3654