## 4 Results and Discussion
\begin{table}
\begin{tabular}{c c c c c c c} \hline \multicolumn{6}{c}{**FTIR**} \\ \hline \multicolumn{6}{c}{**Positioning of Band [cm\({}^{-1}\)]**} \\ \hline
**PP5** & **PP6** & **PP7** & **UP5** & **UP6** & **UP7** & \\ \hline
3285 & 3285 & 3289 & 3293 & 3293 & 3293 & \(\
u_{\text{st}}\) (O-H) in H\({}_{2}\)O \\ \hline
2953 & 2953 & 2952 & 2953 & 2951 & 2951 & \\ \hline
2918 & 2918 & 2918 & 2920 & 2920 & 2920 & \(\
u_{\text{s+as}}\) (C-H) in CH\({}_{2}\) and CH\({}_{3}\) groups in both carbohydrates and fatty acids \\ \hline
2870 & 2870 & 2872 & 2869 & 2870 & 2870 & \\ \hline
2849 & 2850 & 2850 & 2850 & 2850 & 2850 & \\ \hline
1742 & 1742 & 1742 & 1743 & 1743 & 1743 & \(\
u\) (C=O) \\ \hline
1728 & 1728 & 1728 & 1727 & 1727 & 1727 & \(\
u\) (C=O) \(\cdots\) OH \\ \hline
1649 & 1649 & 1649 & 1648 & 1649 & 1648 & \(\delta_{\text{vw}}\)(-OH) and \(\
u_{\text{vw}}\)(-C=C-) \\ \hline
1544 & 1544 & 1544 & 1544 & 1544 & 1544 & \(\
u_{\text{vw}}\)(C=C-) \\ \hline
1452 & 1452 & 1452 & 1452 & 1452 & 1452 & \(\delta\) (-O-CH) and \(\delta\) (-C-C-H) \\ \hline
1414 & 1414 & 1414 & 1414 & 1414 & 1414 & \(\delta_{\text{st}}\) (O-H) in C-OH group \\  & & & & & & + \(\delta\) (C-H) \\ \hline
1376 & 1376 & 1376 & 1376 & 1376 & \(\delta\) (-OH) in C-OH group and \(\
u\)(-C-H, -CH\({}_{3}\)) \\ \hline
1340 & 1340 & 1340 & 1341 & 1341 & 1341 & and deformation \\ \hline
1241 & 1241 & 1241 & 1238 & 1241 & 1238 & \(\
u_{\text{m}}\)(C-C-O) or \(\delta_{\text{m}}\)(-CH\({}_{2}\)-) \(\
u\) (C-H) in carbohydrates \\ \hline
1144 & 1144 & 1144 & 1144 & 1144 & 1144 & \\ \hline
1097 & 1097 & 1097 & 1097 & 1097 & 1097 & \(\
u\) (C-H) in carbohydrates and \(\
u\) (C-O) in C-O-C \\ \hline
1047 & 1047 & 1047 & 1048 & 1048 & 1048 & \\ \hline
1028 & 1028 & 1028 & 1030 & 1030 & 1030 & \\ \hline
976 & 976 & 976 & 976 & 976 & 976 & \\ \hline
963 & 963 & 963 & 964 & 964 & 964 & \\ \hline
916 & 916 & 916 & 916 & 916 & 916 & \\ \hline
892 & 892 & 892 & 892 & 892 & 892 & \\ \hline
864 & 864 & 864 & 864 & 864 & 864 & \\ \hline
815 & 815 & 815 & 815 & 815 & 815 & \\ \hline
776 & 776 & 776 & 776 & 776 & 776 & \\ \hline
698 & 698 & 698 & 698 & 698 & 698 & \\ \hline \end{tabular}
\end{table} 
Table 4: The location of the maxima of absorption bands FTIR with arrangement of appropriate vibration for selected for sampling: PP5, PP6 and PP7 and UP5, UP6 and UP7 [40; 41; 42; 43; 44; 45; 46; 47]. especially after the application of the appropriate treatment. However, a particular characteristic and interesting area is the fingerprint region, primarily from 1500 and 700 cm\({}^{-1}\). This region is quite rich in bands that give good information about changes in the samples as a result of the application of the appropriate treatment, such as ultrasound pasteurization or traditional pasteurization. The most important and authoritative vibrations from this area are the stretching vibrations of the C-O, C-C, C=C, and C-H groups and the bending vibrations of the C-H group present in the chemical structure of carbohydrates. These vibrations are also characteristic of the fat contents in these samples, which contribute to a large part of the mass of the samples. The most intense and interesting vibrations from this area are primarily the bands with a maximum of 1544, 1450, 1414, 1341, and 1240 cm\({}^{-1}\). These vibrations are primarily attributable to the deformation vibrations of the O-CH and C-C-H groups in the carbohydrate structure, as presented in Table 4. A band with a maximum of 1414 cm\({}^{-1}\) is also a characteristic of the symmetric vibrations of the COO-group. The areas of these vibrations can be enhanced by the deformation vibrations of the -OH groups belonging to the C-OH junction. A highly significant area of the bands extends from 1230 to about 950 cm\({}^{-1}\). The most intense vibrations in the samples are primarily attributable to the C-H C-O groups in the carbohydrate structure.