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Fractional change in T1 (left) and T2 (right) relaxation times of lard and egg whites as a function of time since phantom production date. All data points have been normalized by the relaxation value on the phantom production date. T1 and T2 relaxation values of both lard and egg are stable to within 8% and 15%, respectively, over a period of 9 months. Errors bars are the standard deviation over all voxels included in the computation for a single data set.
