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. Author manuscript; available in PMC: 2012 Feb 1.
Published in final edited form as: J Magn Reson. 2010 Dec 4;208(2):219–224. doi: 10.1016/j.jmr.2010.11.005

Fig. 5.

Fig. 5

Comparison of fat-water separation by 2-p Dixon method and SPSP pulses. (a) In-phase image with TE/TR=2.3/7.6ms; (b) Out-of-phase image with TE/TR=1.2/5.6ms. Dixon’s water-only (c) and fat-only (d) image are obtained by summation and subtraction of in-phase and out-of-phase image in the complex domain. Water-only image (e) and fat-only image (f) using the 5×720 μs SPSP pulse with TE/TR=2.8/5.6ms. Comparison of fat and water suppression rate between 2-point Dixon method and the 5×720μs SPSP pulses are plotted in (g) and (h), respectively. The in-phase image shown in (a) is used as the reference image. The average fat signal intensity is reduced to 10.7% and 8.7% with Dixon method and the SPSP pulse in (g), respectively. The average water signal intensity is reduced to 15.6% and 3.5% with Dixon method and SPSP pulse in (h), respectively.