Published November 1, 2010 | Version v1
Journal article

Improved dose sensitivity of normoxic polyacrylamide gelatin gel dosimeter with sucrose

Description

To improve the dose sensitivity of normoxic polyacrylamide gelatin gel (nPAG) dosimeter, the effect of sucrose as an additive is investigated. The dose-transverse relaxation rate (R2) characteristics of the samples of nPAG with different sucrose concentrations were examined, and temperature increases due to exothermic polymerization reaction in the irradiated gel were also measured. As the result, the dose-R2 sensitivity increased (∼3 times) with increasing sucrose concentrations (0-25%), while other characteristics of dose response, such as dose integral property, dose rate dependence and temporal stability, were consistent with those of typical nPAG dosimeter. And as the sucrose concentrations increased, a larger temperature increase was observed. These results clearly indicate that the polymerization rate is increased with increasing sucrose concentrations.

Availability note (English)

Available from http://dx.doi.org/10.1088/1742-6596/250/1/012016

Additional details

Publishing Information

Journal Title
Journal of Physics. Conference Series (Online)
Journal Volume
250
Journal Issue
1
Journal Page Range
[4 p.]
ISSN
1742-6596

Conference

Title
6. international conference on 3D radiation dosimetry
Acronym
IC3DDose
Dates
22-26 Aug 2010
Place
Hilton Head Island, SC (United States)

INIS

Country of Publication
United Kingdom
Country of Input or Organization
International Atomic Energy Agency (IAEA)
INIS RN
42053537
Subject category
S46: INSTRUMENTATION RELATED TO NUCLEAR SCIENCE AND TECHNOLOGY; S38: RADIATION CHEMISTRY, RADIOCHEMISTRY AND NUCLEAR CHEMISTRY;
Resource subtype / Literary indicator
Conference
Descriptors DEI
DOSE RATES; DOSEMETERS; GELATIN; GELS; POLYMERIZATION; RADIATION DOSES; RELAXATION; SACCHAROSE; SENSITIVITY; STABILITY
Descriptors DEC
CARBOHYDRATES; CHEMICAL REACTIONS; COLLOIDS; DISACCHARIDES; DISPERSIONS; DOSES; MEASURING INSTRUMENTS; OLIGOSACCHARIDES; ORGANIC COMPOUNDS; PROTEINS; SACCHARIDES