Fig. 4From: A statistical approach on optimization of exopolymeric substance production by Halomonas sp. S19 and its emulsification activityFT-IR analysis of exopolymer produced by Halomonas sp. S19. FT-IR spectrum shows the characteristic stretching for carbohydrate fingerprint region at 1100–1200 cm−1, sulphates at 705.62–865.35 cm−1 and amino group of proteins at 3152.15 cm−1 Back to article page