Pulse Fourier Transform Nuclear Magnetic Resonance Spectroscopy

1972 ◽  
Vol 26 (4) ◽  
pp. 430-442 ◽  
Author(s):  
Daniel A. Netzel
Keyword(s):  
Nuclear Magnetic Resonance ◽  
Fourier Transform ◽  
Nmr Spectroscopy ◽  
Magnetic Resonance ◽  
Magnetic Resonance Spectroscopy ◽  
Sensitivity Enhancement ◽  
Resonance Spectroscopy ◽  
Nuclear Relaxation ◽  
Pulse Technique ◽  
Nmr Techniques

Recent advances in NMR spectroscopy allow one to study extremely dilute systems or nuclei which occur in low natural abundance and/or have poor sensitivity for NMR detection. This paper describes various pulse and pulse Fourier transform NMR techniques. Included in this introduction are: (1) a brief review of the nuclear relaxation phenomenon, (2) sensitivity enhancement using the pulse technique, (3) pulse instrumentation, and (4) the analytical applications of pulse Fourier transform NMR.

scholarly journals Nuclear Magnetic Resonance Spectroscopy Applications In Foods

2016 ◽  
Vol 4 (Special-Issue-October) ◽  
pp. 161-168 ◽  
Author(s):  
Yeliz Parlak ◽  
Nuray Güzeler
Keyword(s):  
Nuclear Magnetic Resonance ◽  
Nmr Spectroscopy ◽  
Magnetic Resonance ◽  
High Resolution ◽  
Magnetic Resonance Spectroscopy ◽  
Nuclear Magnetic Resonance Spectroscopy ◽  
Resonance Spectroscopy ◽  
Magic Angle ◽  
Nmr Techniques ◽  
Nuclear Magnetic

Nuclear magnetic resonance spectroscopy (NMR) is the most powerful technique for determining the structure of organic compounds. NMR techniques are used successfully in various food systems for quality control and research. NMR spectroscopy is used to determine structure of proteins, aminoacid profile, carotenoids, organic acids, lipid fractions, the mobility of the water in foods. NMR spectroscopy is also used to identify and quantify the metabolites in foods. Also vegetable oils, fish oils, fish and meat, milk, cheese, wheat, fruit juices, coffee, green tea, foods such as wine and beer are among the last NMR applications. In addition, NMR spectroscopy is utilized for foodomics which is a new discipline that brings food science and nutritional research together. NMR techniques used for the food authentication are one- and two-dimensional NMR techniques, high resolution liquid state 1H and 13C NMR techniques, N15 and P-31 NMR techniques, 1H HR/MAS (high resolution magic angle spinning) NMR techniques. At this study, usage purposes of nuclear magnetic resonance spectroscopy for foods were collected.

Biological NMR Spectroscopy

1997 ◽  
Keyword(s):  
Nuclear Magnetic Resonance ◽  
Nmr Spectroscopy ◽  
Magnetic Resonance ◽  
Magnetic Resonance Spectroscopy ◽  
State Of The Art ◽  
Critical Assessment ◽  
Resonance Spectroscopy ◽  
History Of ◽  
Structure Of Proteins

This book presents a critical assessment of progress on the use of nuclear magnetic resonance spectroscopy to determine the structure of proteins, including brief reviews of the history of the field along with coverage of current clinical and in vivo applications. The book, in honor of Oleg Jardetsky, one of the pioneers of the field, is edited by two of the most highly respected investigators using NMR, and features contributions by most of the leading workers in the field. It will be valued as a landmark publication that presents the state-of-the-art perspectives regarding one of today's most important technologies.

Study of Configurational Sequence Structures of Poly(Butadiene)s by Carbon-13 Proton Decoupled Fourier Transform Nuclear Magnetic Resonance Spectroscopy

1973 ◽  
Vol 46 (2) ◽  
pp. 350-358 ◽  
Author(s):  
Yasuhide Alaki ◽  
Toshio Yoshimoto ◽  
Mamoru Imanari ◽  
Makoto Takeuchi
Keyword(s):  
Nuclear Magnetic Resonance ◽  
Fourier Transform ◽  
Magnetic Resonance ◽  
Magnetic Resonance Spectroscopy ◽  
Polymer Chains ◽  
Proton Nuclear Magnetic Resonance ◽  
Resonance Spectroscopy ◽  
Sequence Structure ◽  
Nmr Method ◽  
Nuclear Magnetic

Abstract Carbon-13 proton nuclear magnetic resonance (NMR) of poly(butadiene) s consisting of various ratios of cis-1,4-, trans-1,4- and 1,2-structures were measured by the pulsed Fourier transform NMR method. The spectra of poly(butadiene)s with two or three kinds of butadiene configurations show several new signals which were not observed for homopolymers comprising merely one kind of butadiene configuration. All of these peaks are ascribed to the carbons linked by different kinds of configurations. From these results, the configurational sequence structure of butadiene units in polymer chains has been revealed.

scholarly journals Composition dependent transport diffusion in non-ideal mixtures from spatially resolved nuclear magnetic resonance spectroscopy

2018 ◽  
Vol 20 (44) ◽  
pp. 28185-28192 ◽  
Author(s):  
Christian F. Pantoja ◽  
Y. Mauricio Muñoz-Muñoz ◽  
Lorraine Guastar ◽  
Jadran Vrabec ◽  
Julien Wist
Keyword(s):  
Nuclear Magnetic Resonance ◽  
Diffusion Coefficient ◽  
Nmr Spectroscopy ◽  
Magnetic Resonance ◽  
Magnetic Resonance Spectroscopy ◽  
Resonance Spectroscopy ◽  
Spatially Resolved ◽  
Transport Diffusion ◽  
Dependent Transport ◽  
Nuclear Magnetic

Nuclear magnetic resonance (NMR) spectroscopy can also be used for the measurement of the Fick diffusion coefficient.

scholarly journals Identification of Ambergris from the New Bedford Whaling Museum by Nuclear Magnetic Resonance Spectroscopy

1996 ◽  
Vol 79 (2) ◽  
pp. 423-425 ◽  
Author(s):  
George A Moniz ◽  
Gerald B Hammond
Keyword(s):  
Nuclear Magnetic Resonance ◽  
Fourier Transform ◽  
Magnetic Resonance ◽  
Magnetic Resonance Spectroscopy ◽  
Nuclear Magnetic Resonance Spectroscopy ◽  
Adsorption Chromatography ◽  
New Method ◽  
Major Constituent ◽  
Resonance Spectroscopy ◽  
Nuclear Magnetic

Abstract A new method for the separation and identification of ambrein in ambergris using adsorption chromatography and 1H and 13C Fourier transform nuclear magnetic resonance spectroscopy (FT-NMR) is presented. We demonstrated the effectiveness of this method by analyzing an approximately 85-year-old sample of suspected ambergris from the New Bedford Whaling Museum (New Bedford, MA). Results prove that ambrein remains a major constituent of ambergris even after 85 years of storage under ordinary conditions.

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