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/10.1088/1742-6596/250/1/012016Additional details
Identifiers
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