Speaker
Description
Neutron scattering experiments, particularly on soft matter, often require precise labelling in order to target selected parts of the material to be studied. Due to the large quantity of hydrogen atoms in soft matter and the marked contrast between hydrogen and its isotope, deuterium, selectively replacing hydrogen atoms with deuterium is a versatile strategy to influence the contrast within a material.
We run a deuteration service at the Jülich Center for Neutron Science (JCNS) to assist users of the MLZ neutron instruments and other neutron facilities in their experiments. In this talk we want to present which kind of deuterated materials we have already synthesized for applications in food science. This includes deuterated trigylceride oils for the investigation of emulsions as well as deuterated food surfactants from the Tween and Span families.
Finally, we wish to inform the food science community how they can access our service in order to obtain deuterated materials for their neutron experiments and give a general overview on the possibilities and limitations of synthetic deuteration.