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Annual reports on NMR spectroscopy. Volume 31 /
Over recent years, no other technique has grown to such importance as that of NMR spectroscopy. It is used in all branches of science where precise structural determination is required and where the nature of interactions and reactions in solution is being studied. Annual Reports on NMR Spectroscopy...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
San Diego ; London :
Academic Press,
�1995.
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| Colección: | Annual reports on NMR spectroscopy ;
v. 31. |
| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Front Cover; Annual Reports on NMR Spectroscopy, Volume 31; Copyright Page; Contents; List of Contributors; Preface; Chapter 1. NMR in Context; 1. Introduction; 2. The physical basis of NMR; 3. Low-energy spectroscopy; 4. Description of the NMR experiment; 5. Coupling of relaxation and motion; 6. Length scales in NMR; 7. Magnetic resonance imaging; 8. Conclusions; References; Chapter 2. Magnetic Resonance Imaging; 1. Introduction; 2. Bloch-Torrey model; 3. The MRI experiment; 4. Length scales; 5. Interpretation of MRI data; 6. Variety of MRI techniques; References
- Chapter 3. Magnetic Resonance Microscopy1. Introduction; 2. Theory; 3. Instrumentation; 4. Published studies; 5. Possibilities and potential; References; Chapter 4. Stable Isotope Analysis of Food and Beverages by Nuclear Magnetic Resonance; 1. Introduction; 2. Basic principles of isotope analysis by NMR; 3. Experimental techniques; 4. Examples of isotope ratio determinations; 5. The isotopic fingerprint of natural products; References; Chapter 5. On-line Applications in Food Science; 1. Introduction; 2. On-line NMR: theoretical background; 3. Technical requirements; 4. Potential applications
- 5. Future prospectsReferences; Chapter 6. The Use of ESR Spectroscopy for the Identification of Irradiated Food; 1. Introduction; 2. Development of detection methods; 3. Range of applications of ESR spectroscopy; 4. Concluding comments; References; Chapter 7. Wide-line and High-resolution 1H NMR of Food Materials; 1. Introduction; 2. Materials and methods; 3. Results and discussion; Acknowledgements; References; Chapter 8. Conformational Characterization of Polysaccharides as Studied by High-resolution 13C Solid-state NMR; 1. Introduction; 2. Secondary structure in solution
- 3. Polymorphs as examined by conformation-dependent 13C shifts4. Distinction of single/multiple chains by mutual conversion among polymorphs; 5. Network structure and gelation mechanism; 6. Recognition of secondary structure by biological systems; 7. Conclusions; References; Chapter 9. Studies of Protein Structure by NMR Spectroscopy; 1. Scope; 2. Theory behind rudimentary NMR experiments; 3. A brief history of NMR spectroscopy of proteins; 4. Structure determination; 5. Specific applications to the structure and properties of food proteins; 6. Future trends; References
- Chapter 10. NMR of Lipids1. Introduction; 2. Low-resolution I3C NMR spectroscopy; 3. High-resolution I3C NMR spectroscopy; References; Chapter 11. Probing Water Relations in Foods Using Magnetic Resonance Techniques; Nomenclature; 1. Introduction; 2. Theory; 3. Applications; 4. Conclusions; References; Chapter 12. Milk; 1. Introduction; 2. Low-resolution NMR; 3. High-resolution NMR; 4. Concluding remarks; References; Chapter 13. NMR Studies in Meat; 1. Introduction; 2. Post mortem metabolism; 3. Meat quality; 4. Additives; 5. Conclusion; Acknowledgement; References