Hard Italian cheese, by near-ambient pressure XPS

Abstract

In this submission, we show survey, O 1s, and C 1s near ambient pressure x-ray photoelectron spectroscopy (NAP-XPS) spectra from a hard Italian cheese, a material that could not be analyzed by conventional approaches without special sample preparation. The C 1s spectrum is fit under the assumption that the surface of the cheese is primarily fat (triglyceride), which is expected to be the lowest free energy component of the material. The O 1s envelope corresponding to the cheese was well fit to two components of equal area.