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5 results for “NMR relaxometry”
Data for "Dynamic of binary molecular systems – advantages and limitations of NMR relaxometry"
<p>Raw data for "Dynamic of binary molecular systems – advantages and limitations of NMR relaxometry". DOI of article: https://doi.org/10.1063/5.0188257</p>
Data for "Detection of metabolite-protein interactions in complex biological samples by high-resolution relaxometry: towards interactomics by NMR"
<p>Raw NMR data for relaxometry experiments, divided by donor sample. For every donor sample 2 or 3 different samples were used in order to record data at 19 different magnetic fields.</p> <p>Data from fast field-cycling relaxometry. All the data is in one xlsx file, divided by donor sample.</p> <p>Relaxometry results for alanine, lactate, creatinine and glutamine, obtained from the fitting of their relaxation decays recorded at 19 different fields, divided by donor sample.</p>
Dataset for NMR quadrature echo and T1 saturation recovery pulse sequences underlying the publication 'On the quantification of solid phases in hydrated cement paste by 1H nuclear magnetic resonance relaxometry'
<p>This record comprises the datasets of combined 1H NMR quadrature echo and T1 saturation recovery pulse sequences underlying the publication “On the quantification of solid phases in hydrated cement paste by 1H nuclear magnetic resonance relaxometry” by Robert Schulte Holthausen & Peter J. McDonald, Cement and Concrete Research, https://doi.org/10.1016/j.cemconres.2020.106095.</p> <p><br> In this work different solid phases, important to cement paste hydration, are investigated with low-field bench top 1H nuclear magnetic resonance with a view to developing an alternate characterisation methodology that requires minimal invasive or destructive sample preparation.</p> <p><br> A combination of the well-established quadrature echo pulse sequence with variable pulse gap together with a T1 saturation recovery quadrature echo pulse sequence is used.</p>
NMR Relaxometry data for publication "Engineered Nonviral Protein Cages Modified for MR Imaging"
<p>NMRD profiles collected with field-cycling NMR relaxometry of a water solution of Gd-C4-IA, and of AaLS-13 and OP protein cages labeled with the gadolinium(III) complex.</p> <p>Published in: https://doi.org/10.1021/acsabm.2c00892</p> <p>NMRD data acquisition and analysis was performed with the support of the PRIN 2017A2KEPL project “Rationally designed nanogels embedding paramagnetic ions as MRI. probes”, and the European Commision through H2020 FET-Open project HIRES-MULTIDYN<br> award no. 899683 and H2020 INFRAIA iNEXT-Discovery (Structural Biology Research Infrastructures for Translational Research and Discovery) award no. 871037.</p>
Raw Data From: "Investigating the crystallinity of hard candies prepared and stored at different temperatures with low field-NMR relaxometry"
<p><strong>Background: </strong>In this study, hard candies were produced by using sucrose, glucose syrup and water. They were cooked at different temperatures, changing from 135 to 145 °C with an interval of 2.5 °C. They were stored at different storage temperatures, which were 25, 4, -18 and -80 °C. Hard candies placed at room temperature were stored for 2 months. In order to understand the crystallization characteristics of the hard candies, time domain (TD) proton nuclear magnetic resonance (<sup>1</sup>H-NMR) parameters of longitudinal relaxation time (T<sub>1</sub>) and second moment (M<sub>2</sub>) measurements were conducted. Moisture contents of the hard candies were determined by Karl-Fischer titration. X-ray diffraction experiments were also conducted as the complementary analysis.</p> <p><strong>Results: </strong>Increasing cooking temperature increased the crystallinity and decreased the moisture content of the hard candies significantly (P ≤0.05). Furthermore, storage temperature and storage time had significant effects on the crystallinity of the hard candies (P ≤0.05). The results of T<sub>1</sub> and M<sub>2</sub> correlated with each other (r > 0.8, P ≤ 0.5) and both produced the highest value at the cooking temperature of 145 °C and storage temperature of 4 °C (P ≤ 0.05). The values of T<sub>1</sub> and M<sub>2</sub> were obtained as 245.9 ms and 13.0 × 10<sup>-8</sup> Hz<sup>2</sup>, respectively, for the cooking temperature of 145 °C and storage temperature of 4 °C.</p> <p><strong>Conclusion: </strong>This study demonstrated that the crystallinity of hard candies can be observed and examined by TD-NMR relaxometry, as an alternative to commonly used methods. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.</p>
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