NMR Lab Report
NMR Lab Report
NMR Lab Report
Nuclear magnetic resonance spectroscopy (NMR) is used to study the properties of molecules by
recording the interaction between the radio frequency and nuclei of molecules that are placed in
a strong magnetic field. In 19th century, Zeeman observed the strange behavior of nuclei of
molecules when they are placed in a strong magnetic field. This is known as “Zeeman effect”
when spectroscopy is used at commercial level. NMR spectroscopy is used to determine the
chemical and physical properties of molecules or atoms. It can provide information about the
structure of molecule and also help in determining the purity of the sample. Proton (1H) is widely
used in NMR. This proton behaves differently according to the chemical to find out its structure.
Working Principle:
The basic principle of NMR is all the nuclei have spin and electrically charged. When external
magnetic field is applied, energy is transferred from the base level to higher energy level that
corresponds to radio frequencies. When the spin return to its base level, it emits the same
frequency.
The nuclei of molecules must have electrically charged and have spins.
When external magnetic field is applied, energy is transferred from base to high energy
levels.
The exchange of energy happens at a frequency that matches with the radio frequency.
When the turns comes back to base level, energy is emitted at same frequency.
Therefore, by measuring the signal which matches this transfer the processing of the
NMR spectrum for the concerned nucleus is yield
After measuring the signal that matches, we can find out the yield of NMR spectrum.
Applications:
NMR spectroscopy is used by the chemist and biochemists to find out the properties of
organic materials that have nuclei possessing spin.
In solid state, it can be used to investigate new materials such as glasses, ceramics and
polymers.
Used to look over the reactions that are taking place at the surface of catalysts.
Provides information for food ripening, also handling time of food.
Used in the verification of wine aging and in the identification of oil fatty constitutes.