Abstract
In this chapter, various components of a nuclear magnetic resonance (NMR) spectrometer are discussed. Most part of the discussion covers the genesis of coupling constants, chemical alterations, and the spin phenomenon. This chapter addresses a broad range of NMR spectroscopy techniques, including chemical identification and structural studies of proteins, glucose, cellulose, metals, and food items. An NMR spectrometer is essentially a microscope and magnetic tomographic device. Initially, NMR spectroscopy was developed to identify chemical properties of small compounds, but fast-growing overall technological developments have made it an incredible tool for analyzing a wide variety of materials, especially proteins.
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