Proton resonance imaging and relaxation in raw and cooked hen eggs
In-vivo proton magnetic resonance imaging and relaxation time measurements were carried out on raw and cooked eggs. The relaxation time measurements revealed several interesting results. While there was very little change in the T 1 values between the raw and cooked egg white, the T 2 values followe...
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| Veröffentlicht in: | Magnetic resonance imaging 1997, Vol.15 (6), p.709-717 |
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| container_title | Magnetic resonance imaging |
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| creator | Jayasundar, Rama Ayyar, Savita Raghunathan, P. |
| description | In-vivo proton magnetic resonance imaging and relaxation time measurements were carried out on raw and cooked eggs. The relaxation time measurements revealed several interesting results. While there was very little change in the T
1 values between the raw and cooked egg white, the T
2 values followed the decreasing trend expected of water becoming bound. However, both the CH
2 and CH
3 moieties of the yolk lipids registered a statistically significant increase in their relaxation times. The T
2 of the CH
2 group, in particular, increased by 113% in the cooked egg. No striking changes, however, were observed between the proton images of the raw and cooked eggs. |
| doi_str_mv | 10.1016/S0730-725X(97)00010-6 |
| format | Article |
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1 values between the raw and cooked egg white, the T
2 values followed the decreasing trend expected of water becoming bound. However, both the CH
2 and CH
3 moieties of the yolk lipids registered a statistically significant increase in their relaxation times. The T
2 of the CH
2 group, in particular, increased by 113% in the cooked egg. No striking changes, however, were observed between the proton images of the raw and cooked eggs.</description><identifier>ISSN: 0730-725X</identifier><identifier>EISSN: 1873-5894</identifier><identifier>DOI: 10.1016/S0730-725X(97)00010-6</identifier><identifier>PMID: 9285811</identifier><identifier>CODEN: MRIMDQ</identifier><language>eng</language><publisher>New York, NY: Elsevier Inc</publisher><subject>Animals ; Biological and medical sciences ; Cooking ; Eggs - analysis ; Elasticity ; Fundamental and applied biological sciences. Psychology ; Hen egg ; Magnetic resonance imaging ; Magnetic Resonance Imaging - methods ; Molecular biophysics ; Proton relaxation times ; Spectroscopy : techniques and spectras</subject><ispartof>Magnetic resonance imaging, 1997, Vol.15 (6), p.709-717</ispartof><rights>1997</rights><rights>1998 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c389t-d297ad9971bf5748196845473e179fa0aed2a1e10ae4482a9a81c6e6bdb7a78c3</citedby><cites>FETCH-LOGICAL-c389t-d297ad9971bf5748196845473e179fa0aed2a1e10ae4482a9a81c6e6bdb7a78c3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/S0730-725X(97)00010-6$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3536,4009,27902,27903,27904,45974</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=2155519$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/9285811$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Jayasundar, Rama</creatorcontrib><creatorcontrib>Ayyar, Savita</creatorcontrib><creatorcontrib>Raghunathan, P.</creatorcontrib><title>Proton resonance imaging and relaxation in raw and cooked hen eggs</title><title>Magnetic resonance imaging</title><addtitle>Magn Reson Imaging</addtitle><description>In-vivo proton magnetic resonance imaging and relaxation time measurements were carried out on raw and cooked eggs. The relaxation time measurements revealed several interesting results. While there was very little change in the T
1 values between the raw and cooked egg white, the T
2 values followed the decreasing trend expected of water becoming bound. However, both the CH
2 and CH
3 moieties of the yolk lipids registered a statistically significant increase in their relaxation times. The T
2 of the CH
2 group, in particular, increased by 113% in the cooked egg. No striking changes, however, were observed between the proton images of the raw and cooked eggs.</description><subject>Animals</subject><subject>Biological and medical sciences</subject><subject>Cooking</subject><subject>Eggs - analysis</subject><subject>Elasticity</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Hen egg</subject><subject>Magnetic resonance imaging</subject><subject>Magnetic Resonance Imaging - methods</subject><subject>Molecular biophysics</subject><subject>Proton relaxation times</subject><subject>Spectroscopy : techniques and spectras</subject><issn>0730-725X</issn><issn>1873-5894</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1997</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkE1PGzEQhi0EghT4CZH2gFB7WPDsrtf2CbWoH0iRQCqVerMm9mxwu1mDvSnw72uSKFdOtuZ9xjN-GJsCvwAO7eVPLmteykr8_qjlJ8458LLdYxNQsi6F0s0-m-yQI_YhpT8ZElUtDtmhrpRQABP25S6GMQxFpBQGHCwVfokLPywKHFyu9viCo8-Azww-r6s2hL_kigcaClos0gk76LBPdLo9j9mvb1_vr3-Us9vvN9efZ6WtlR5LV2mJTmsJ807IRoFuVSMaWRNI3SFHchUCQb40japQowLbUjt3c4lS2fqYnW_efYzhaUVpNEufLPU9DhRWyUhdSVAcMig2oI0hpUideYz5V_HVADdv7szanXkTY7Q0a3emzX3T7YDVfElu17WVlfOzbY7JYt_F7MunHVaBEAJ0xq42GGUZ_zxFk6ynrNb5SHY0Lvh3FvkPxUSKgw</recordid><startdate>1997</startdate><enddate>1997</enddate><creator>Jayasundar, Rama</creator><creator>Ayyar, Savita</creator><creator>Raghunathan, P.</creator><general>Elsevier Inc</general><general>Elsevier Science</general><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>1997</creationdate><title>Proton resonance imaging and relaxation in raw and cooked hen eggs</title><author>Jayasundar, Rama ; Ayyar, Savita ; Raghunathan, P.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c389t-d297ad9971bf5748196845473e179fa0aed2a1e10ae4482a9a81c6e6bdb7a78c3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1997</creationdate><topic>Animals</topic><topic>Biological and medical sciences</topic><topic>Cooking</topic><topic>Eggs - analysis</topic><topic>Elasticity</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Hen egg</topic><topic>Magnetic resonance imaging</topic><topic>Magnetic Resonance Imaging - methods</topic><topic>Molecular biophysics</topic><topic>Proton relaxation times</topic><topic>Spectroscopy : techniques and spectras</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Jayasundar, Rama</creatorcontrib><creatorcontrib>Ayyar, Savita</creatorcontrib><creatorcontrib>Raghunathan, P.</creatorcontrib><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Magnetic resonance imaging</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Jayasundar, Rama</au><au>Ayyar, Savita</au><au>Raghunathan, P.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Proton resonance imaging and relaxation in raw and cooked hen eggs</atitle><jtitle>Magnetic resonance imaging</jtitle><addtitle>Magn Reson Imaging</addtitle><date>1997</date><risdate>1997</risdate><volume>15</volume><issue>6</issue><spage>709</spage><epage>717</epage><pages>709-717</pages><issn>0730-725X</issn><eissn>1873-5894</eissn><coden>MRIMDQ</coden><abstract>In-vivo proton magnetic resonance imaging and relaxation time measurements were carried out on raw and cooked eggs. The relaxation time measurements revealed several interesting results. While there was very little change in the T
1 values between the raw and cooked egg white, the T
2 values followed the decreasing trend expected of water becoming bound. However, both the CH
2 and CH
3 moieties of the yolk lipids registered a statistically significant increase in their relaxation times. The T
2 of the CH
2 group, in particular, increased by 113% in the cooked egg. No striking changes, however, were observed between the proton images of the raw and cooked eggs.</abstract><cop>New York, NY</cop><pub>Elsevier Inc</pub><pmid>9285811</pmid><doi>10.1016/S0730-725X(97)00010-6</doi><tpages>9</tpages></addata></record> |
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| ispartof | Magnetic resonance imaging, 1997, Vol.15 (6), p.709-717 |
| issn | 0730-725X 1873-5894 |
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| source | MEDLINE; Elsevier ScienceDirect Journals |
| subjects | Animals Biological and medical sciences Cooking Eggs - analysis Elasticity Fundamental and applied biological sciences. Psychology Hen egg Magnetic resonance imaging Magnetic Resonance Imaging - methods Molecular biophysics Proton relaxation times Spectroscopy : techniques and spectras |
| title | Proton resonance imaging and relaxation in raw and cooked hen eggs |
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