Fig. 1. 600 MHz ¹H NMR (nuclear magnetic resonance) spectrum of chicken breast extract.

All spectra were referenced to the resonance of DSS at 0.00 ppm. The three extraction buffers were methanol/water (ratio 1:1, dashed line), 10 mM phosphate buffer (grey line), and 0.6 M perchloric acid (black line) and lyophilized. Dry matter was reconstituted with three buffers with 20 mM of (a) HEPES, (b) MOPS, and (c) phosphate. The residual water peak was removed (noesypr1d pulse).