利用脉冲梯度场核磁共振技术（PFG-NMR）研究蔗糖对面团自旋-自旋弛豫特性的影响。
We researched the effects of sucrose on the spin- spin relaxation property in dough using pulsed field gradient Nuclear Magnetic Resonance ( PFG- NMR) techniques.
结果表明：经自旋极化激发实现的自旋激化弛豫过程与温度无关，而经热激活的自旋激发弛豫过程与温度有关。
As a result, the process of the spin excitation delay through spin polarized excitation is not related to temperature; however, the process through thermal excitation is temperature dependent.
最后，提出了因自旋交换碰撞和自旋销毁碰撞引起的极化原子的自旋弛豫。
Finally, spin relaxation of polarized atom due to spin-exchange collisions and spin-destruction collisions is put forward.
对自旋弛豫和自旋退相机制的理解能帮助人们有效操控器件中的电子自旋。
Understanding spin relaxation of electrons can be helpful for the manipulation of electron spin in nanodevices.
对自旋弛豫和自旋退相机制的理解能帮助人们有效操控器件中的电子自旋。
Understanding spin relaxation of electrons can be helpful for the manipulation of electron spin in nanodevices.
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