Acetylation of Wood Flour from Four Wood Species Grown in Nigeria Using Vinegar and Acetic Anhydride

Table 1

Assignment of the IR spectra bands of functional groups in acetylated wood flour treated with acetic anhydride.

Band position (cm^−1)	Functional group
3973–3352	–OH bonded stretching vibrations
1746–1731	C=O stretching vibrations of acetate group
2938–2917	C–H methyl and methylene group
1373–1369	(–C–CH3–) in acetate group due to acetylation
1285–1241	(𝜈C−O) stretching band vibrations of the acetyl moieties
1628–1618	–OH of absorbed water
1527–1511	(C=C), aromatic skeletal absorption caused by lignin
1044–1042	C–O stretching vibrations in cellulose, hemicelluloses, and primary alcohol
1052	C–O stretching in acetyl (covalence vibration)
620–603	C–H out-of-plane stretching absorption of aromatic ring vibrations caused by lignin