Magnetization Curves from: "Universal 1H Spin-Lattice NMR Relaxation Features of Sugar – A Step Towards Quality Markers"

¹H Fast Field Cycling and Time Domain Nuclear Magnetic Resonance relaxometry studies have been performed for 15 samples of sugar of different kind and origin (brown, white, cane, beet sugar). The extensive data set including results for crystal sugar and sugar/water mixtures have been thoroughly analysed with focus on identifying relaxation contributions associated with the solid and the liquid fractions of the systems and non-exponentiality of the relaxation processes. It has been observed that ¹H spin-lattice relaxation rates for crystal sugar (solid) vary between 0.45s^-1 and 0.59s^-1 and the relaxation process show only small deviations from exponentiality (a quantitative measure of the exponentiality has been provided). The ¹H spin-lattice relaxation process for sugar/water mixtures has turned out to be bi-exponential with the relaxation rates varying between about 13s^-1-17s^-1 (for the faster component) and about 2.1s^-1-3.5s^-1 (for the slower component) with the ratio between the amplitudes of the relaxation contributions ranging between 2.8 and 4.2. The narrow ranges in which the parameters vary make them a promising marker of quality and authenticity of sugar.