Search results for "low field nmr"
showing 5 items of 5 documents
The impact of cooking on meat microstructure studied by low field NMR and Neutron Tomography
2017
International audience; We studied the impact of temperature of cooking on meat microstructure. The cooking temperature was verified by calorimetry, showing the disappearance of endothermic peaks when cooking temperature was increased. These observations correspond to the denaturation of different protein fractions at specific temperatures. 1H-low field NMR and neutron tomography were used to further understand the relationship between the observed protein denaturation and changes in meat microstructure after heating. Hahn’s echo and solid echo NMR sequences were applied to observe fast relaxation time corresponding to rigid protons. These protons were found to be associated with pools of p…
Effect of chest physiotherapy on cystic fibrosis sputum nanostructure: an experimental and theoretical approach.
2022
AbstractCystic fibrosis (CF) is a disease characterized by the production of viscous mucoid secretions in multiple organs, particularly the airways. The pathological increase of proteins, mucin and biological polymers determines their arrangement into a three-dimensional polymeric network, affecting the whole mucus and impairing the muco-ciliary clearance which promotes inflammation and bacterial infection. Thus, to improve the efficacy of the drugs usually applied in CF therapy (e.g., mucolytics, anti-inflammatory and antibiotics), an in-depth understanding of the mucus nanostructure is of utmost importance. Drug diffusivity inside a gel-like system depends on the ratio between the diffusi…
Guar gum/borax hydrogel: Rheological, low field NMR and release characterizations
2013
Guar gum (GG) and Guar gum/borax (GGb) hydrogels are studied by means of rheology, Low Field Nuclear Magnetic Resonance (LF NMR) and model drug release tests. These three approaches are used to estimate the mesh size (ζ) of the polymeric network. A comparison with similar Scleroglucan systems is carried out. In the case of GGb, the rheological and Low Field NMR estimations of ζ lead to comparable results, while the drug release approach seems to underestimate ζ. Such discrepancy is attributed to the viscous effect of some polymeric chains that, although bound to the network to one end, can freely fluctuate among meshes. The viscous drag exerted by these chains slows down drug…
Zero-field nuclear magnetic resonance spectroscopy of viscous liquids
2014
Abstract We report zero-field NMR measurements of a viscous organic liquid, ethylene glycol. Zero-field spectra were taken showing resolved scalar spin–spin coupling (J-coupling) for ethylene glycol at different temperatures and water contents. Molecular dynamics strongly affects the resonance linewidth, which closely follows viscosity. Quantum chemical calculations have been used to obtain the relative stability and coupling constants of all ethylene glycol conformers. The results show the potential of zero-field NMR as a probe of molecular structure and dynamics in a wide range of environments, including viscous fluids.
Study of the impact of wheat flour type, flour particle size and protein content in a cake-like dough: Proton mobility and rheological properties ass…
2012
International audience; The study of food products is always a challenge due to the number of components involved and the interactions that may occur between them. Water is a particular ingredient which interacts with all hydrophilic compounds, although affinities may differ for limiting water amount. During this study, results obtained using H-1 NMR on cake dough were compared in terms of the effects of flour type (soft or medium hard), the addition of gluten (5%-20%) and the use of soft flour fractions (flour particle fractions smaller or larger than 50 mu m). T-2 values and the signal intensities of different proton populations were studied as a function of the wheat protein contents of …