Abstract:Longitudinal (T 1 ) relaxation of triglyceride molecules and water is of interest for fatwater separation and fat quantification. A better understanding of T 1 relaxation could benefit modeling for applications in fat quantification and relaxation mapping. This work investigated T 1 relaxation of spectral resonances of triglyceride molecules and water in liquid fat-water mixtures and its dependence on the fat fraction. Dairy cream and a safflower oil emulsion were used. These were diluted with distilled water … Show more
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