Novel food-safe spin-lattice relaxation time calibration samples for use in magnetic resonance sensor development

Almazrouei, N.K., Newton, M.I. ORCID: 0000-0003-4231-1002 and Morris, R.H. ORCID: 0000-0001-5511-3457, 2017. Novel food-safe spin-lattice relaxation time calibration samples for use in magnetic resonance sensor development. In: 4th International Electronic Conference on Sensors and Applications, [online], 15-30 November 2017.

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Magnetic Resonance (MR) sensors are an area of increasing interest for the measurement and monitoring of material properties. There are two relaxation times associated with samples that can be measured with MR sensors: The spin-lattice and spin-spin relaxations. When developing new sensors, it is desirable to have a series of standards by which instruments can be assessed. The standard calibration materials available typically comprise different concentrations of Nickel Sulphate, which is carcinogenic and toxic. In this work, we report the use of solutions containing full fat milk powder as a safe and inexpensive material that shortens the longitudinal relaxation time of water over a wide range of values. We demonstrate that concentrations in distilled water from 5% W/V to 64% W/V give T1 values from 1.7 s down to 469 ms respectively in a 1.5T clinical MRI, while within an MR sensor, these times were from 1.6 s down to 431 ms. In addition, both systems have the same exponential coefficient (-0.022*concentration) that demonstrates the effectiveness of the NMR sensor in comparison to the clinical MRI.

Item Type: Conference contribution
Creators: Almazrouei, N.K., Newton, M.I. and Morris, R.H.
Date: November 2017
Rights: ©2017 by the authors; licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC-BY) license.
Divisions: Schools > School of Science and Technology
Record created by: Jonathan Gallacher
Date Added: 30 Nov 2017 08:59
Last Modified: 30 Nov 2017 08:59

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