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Biological Effects Of Blood And Testis By Abdominal Irradiation With Neutron Or Gamma-ray In Black Mouse

  • Chun, Ki-Jung;Yoo, Bo-Kyung
    • Proceedings of the PSK Conference
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    • pp.109.1-109
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    • 2003
  • The aim of this study was to investigate the biological effects of blood and testis by neutron or gamma-ray irradiation in black mouse. Six-week-old C57BL male mice were irradiated with neutron (flux: 1.036739E+09) or Co60 gamma rays(dose rate: lGy/min.) The irradiation method of animal was abdominal irradiation and dose of irradiation was 10 and 20 Gy added with 5 and 15Gy in neutron irradiation.. After that, the mice were sacrificed 3 days later. Blood and testis were taken and then composition of blood in blood cell were investigated. (omitted)

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Amorphization of Silicon by 250 keV Electron Irradiation and Hydrogen Annealing

  • Jo Jung-Yol
    • KIEE International Transactions on Electrophysics and Applications
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    • v.5C no.1
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    • pp.23-27
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    • 2005
  • We observed that optical properties of silicon changed under high dose electron irradiation at 250 keV. Our experimental results revealed that the optical transmission through a silicon wafer is significantly increased by electron irradiation. Transmission increase by the change in the absorption coefficient is explained through an analogy with amorphous silicon. Moreover, solar cell open-circuit voltages indicated that defects were generated by electron irradiation, and that the defects responded to annealing. Our results demonstrated that the optical properties of silicon can be controlled by a combination of electron irradiation and hydrogen annealing.

EARLY IRRADIATION EFFECTS ON THE ULTRASTRUCTURE OF THE CAPILLARY ENDOTHELIAL CELL IN THE RAT SUBMANDIBULAR GLANDS (방사선조사에 따른 백서 악하선내 혈관 내피세포 미세구조의 조기변화)

  • Ryu Jung-Soo;Sohn Jaong-Ick;Baa Yong-Chul;Choi Karp-Shik
    • The Journal of Korean Academy of Maxillofacial Radiology
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    • v.25 no.1
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    • pp.71-87
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    • 1995
  • The purpose of this study was to investigate the early irradiation changes on the ultrastructure of the capillary endothelial cell in the rat submandibular glands. For the study, 110 Sprague-Dawley strain male rats were singly irradiated to their neck regions with the doses of 2Gy, 5Gy, and 10Gy by 6MV X -irradiation, and sacrificed on the 3 hours, 6 hours, 12 hours, 1 day, 3 days, 7 days, and 14 days after irradiation. The authors observed the histologic and ultrastructural changes of the capillary endothelial cell using the light and electron microscopes. The results were as follows: I. In the light microscopic examination, the capillary dilation was observed on the 6 hours group and the capillary density was slightly increased on the 12 hours group after 2Gy and 5Gy irradiation. And luminal size and capillary density were decreased on the 3 days and the 7 days groups after irradiation, after then, they were recovered. But capillary density was still decreased on the 14 days group after 10Gy irradiation. 2. In the transmission electron microscopic examination, the mild proliferation of cytoplasmic process of the endothelial cell and reduction in luminal size were observed on the 3 hours group after irradiation. After then, endothelial swelling, marked proliferation of cytoplasmic process, thickened basal lamina, and numerous pinocytotic vesicles were observed after the 1 day group after irradiation. Thickened basal lamina and numerous pinocytotic vesicles were still observed until the 7 days group after irradiation. These changes were recovered to normal on the 14 days group after 2Gy and 5Gy irradiation, but not after 10Gy irradiation. 3. In the scanning electron microscopic examination, the dilation of conduits and constriction, and meandering were observed on the 1 day group after 10Gy irradiation. These changes were observed with increased coarseness of the surface of the vascular resin casting on the 3 days group after irradiation. 4. From the above results, endothelial swelling, proliferation of cytoplasmic process, and thickening of the basal lamina appeared before the 6 hours group after irradiation. And these changes may also induce the increase of the capillary number and luminal size, after then, capillary permeability was increased via the increase of the number of pinocytotic vesicles. The changes were observed earlier and more apparent with the increase of the irradiation doses under the dose of 10Gy irradiation.

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A study on the consumers' perception and acceptance toward food irradiation (방사선조사 식품에 대한 소비자의 인지도 및 수용도에 관한연구)

  • Kim, Hyo-Chung;Kim, Mee-Ra
    • Journal of the Korean Society of Food Culture
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    • v.13 no.4
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    • pp.275-291
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    • 1998
  • Food irradiation is an emerging technology which offers many advantages such as reduction of microorganisms, extension of shelf-life of foods, reduction in the use of post-harvest chemicals, and destruction of insects and parasites. The commercial utilization of food irradiation, however, has been restricted because of the uncertainty of consumers' responses to it. Because success of food irradiation in the marketplace will depend upon their acceptability by consumers, this study focused on the consumers' perception and acceptance toward food irradiation in order to get basic data for commercial utilization of food irradiation and give information to consumers to help rational consumption behavior. The survey with 411 respondents living in Youngnam area was conducted during the spring of 1997 by the questionnaires. The results and implications from this study are as follows. First, consumers' knowledge about food irradiation is scanty. Two-thirds of respondents in the survey had not heard of irradiated foods and many people confused irradiation with radioactivity. In the willingness to accept food irradiation, one-third of respondents showed a wait-and-see attitude. This result indicated consumers had insufficient information about the irradiation process and nationwide education of food irradiation technology should be undertaken. Second, although the purchase and use of food are very important consumption behaviors, consumer education by mass communication has been rarely done. For the successful commercialization of food irradiation, the information provision by mass communication for the consumers should be made. Third, consumers generally worried about residual pesticide and intended to purchase irradiated foods if radioactivity was not retained in the foods. Therefore, food irradiation could be an alternative method to the use of pesticide Fourth, consumers pointed out that they wanted to extend shelf-life of milk and dairy foods, fish and seafood and to irradiate these foods. Therefore, research for the safety of irradiated foods should be continually conducted. finally, labeling for irradiated foods is needed to provide the information and to further increase public understanding. Especially, the labeling should show the definite reason why irradiation is being used. In conclusion, recently, under the circumstances that the commercial utilization of food irradiation and irradiation for the import and export products have been increased in many countries, many efforts are needed to improve the quality of irradiated foods, and prove the safety of them in Korea. In addition, consumer education for food irradiation should be given to help consumers to make decision for food purchase and use.

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A Study on the storage of Ginseng Powder by r-Irradiation (방사선조사에 의한 인삼분말의 저장성에 관한 연구)

  • 민옥녀
    • Journal of Environmental Health Sciences
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    • v.8 no.1
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    • pp.45-53
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    • 1982
  • To determine the effect of r-irradiation on the microorganisms destruction and the changes of general constituents of Ginseng Powder, three samples were analyzed at 1st and 3rd month after r-irradiation. The results were as follows: 1. Total bacterial counts were decreased during storage as the irradiation dose increased. It seems that about 300 Krad was satisfactory to the regulation of ginseng powder. ($5.0 \times 10^4 /g$) 2. Coliform group was also decreased during storage as the irradiation dose increased. Coliform group was not detected at the irradiation dose higher than 500 Krad. 3. Total bacterial counts and coilform group were in proportion to the content of moisture in ginseng powder. 4. The contents of moisture, ash, crude protein, crude lipid and total sugar in ginseng powder during storage had nearly no changes. 5. The content of reducing sugar in ginseng powder during storage had the increasing tendencies as the irradiation dose increased. 6. The content of amino-nitrogen in ginseng powder during storage had the decreasing tendencies as the irradiation does increased.

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Effect of Microwave Irradiation Time on Microwave-Assisted Weak Acid Protein Hydrolysis

  • Kim, Dahee;Joo, Minhee;Lee, Dabin;Nguyen, Huu-Quang;Kim, Jeongkwon
    • Mass Spectrometry Letters
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    • v.10 no.3
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    • pp.79-83
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    • 2019
  • Horse heart myoglobin (MYG) and bovine serum albumin (BSA) were hydrolyzed by microwave-assisted weak-acid hydrolysis for 10, 20, 30, 40, 50, and 60 min using 2% formic acid (FA) at $100^{\circ}C$. Generally, the number of identified peptides increased with increasing irradiation time, indicating that the duration of microwave irradiation is linked to the efficiency of hydrolysis. For MYG, irradiation for 60 min provided the highest number of identified peptides, the greatest sequence coverage values and the highest MASCOT score values among the investigated irradiation times. Irradiation of BSA for 50 min, however, yielded a greater number of peptides than irradiation for 60 min due to the generation of miscleaved peptides after microwave irradiation for 50 min.

Low-Dose Gamma Irradiation as Means of Isolating Carotenoid-Hyperproducing Yeast Mutant

  • Sun, Nam-Kyu;Lee, Seung-Hee;Ahn, Gil-Hwan;Won, Mi-Sun;Song, Kyung-Bin
    • Journal of Microbiology and Biotechnology
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    • v.12 no.6
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    • pp.1010-1012
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    • 2002
  • In order to isolate carotenoid-hyperproducing yeast, low-dose gamma irradiation was used as means of mutagenesis. Phaffia rhodozyma was treated by gamma irradiation of less than 10 kGy, which is considered to be a wholesome irradiation condition established by the Food and Drug Administration. Through repeated rounds of gamma irradiation and visual screening, mutant 3A4-8 was obtained. It produced a $3,824{\mu}g$ carotenoid/g yeast, 69% higher content than $2,265{\mu}g/g$ yeast of the unirradiated one. This result indicates that low-dose gamma irradiation could be used as means of mutagenesis to obtain carotenoid-hyperproducing strain of Phaffia rhodozyma, since only carotenoid-hyperproducing yeast survived gamma irradiation by scavenging oxygen radicals generated by radiolysis of water.

Background and Prospect for the Commercialization of Food Irradiation (식품조사(食品照射) 실용화(實用化)에 대한 배경(背景)과 전망(展望))

  • Kwon, Joong-Ho
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.14 no.1
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    • pp.88-94
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    • 1985
  • Food irradiation is increasingly recognized as the sole viable alternative to traditional method of food preservation in terms of reducing the overall quantity of spoiled food, reducing energy used in food storage, and reducing reliance on chemicals known to be hazardous but currently required for disinfestation. Irradiation with ionizing radiation can be applied in the fields of sprout inhibition, disinfestation of insects, sterilization, delay of ripening, and improvement of organoleptic properties in food. In order to back up the commercialization of food irradiation in Korea, this review not only dealt with the international background for food irradiation and wholesomeness of irradiated food, but also evaluated economic feasibility of irradiated food, irradiation facilities, and domestic status of food irradiation studies.

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Effects of Ionizing Energy and Ozone Treatments on the Microbial Decontamination and Physicochemical Properties of Aloe Powders and Bee Pollen

  • Yook, Hong-Sun;Chung, Young-Jin;Kim, Jung-Ok;Kwon, Oh-Jin;Kim, Sung;Byun, Myung-Woo
    • Preventive Nutrition and Food Science
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    • v.2 no.2
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    • pp.89-95
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    • 1997
  • The comparative effects of gamma irradiation an ozone treatment on the microbiological and physicochemical qualities were investigated for the improvement of hygienic quality of aloe powder and bee pollen. Gamma irradiation at 7.5~10kGy could reduce total aerobic bacteria, molds and coliforms below detection levels, but ozone treatment up to 18 ppm for 8hr was not sufficient to eliminate the microorganisms from aloe powder and bee pollen. The physicochemical properties such as fatty acid an amino acid compositions, mineral content, TBA value, barbaloin and pigment contents were not significantly changed by gamma irradiation, whereas ozone treatment caused significant changes in fatty acid composition, lipid oxidation and destruction of barbaloin and natural pigments.

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Effect of Gamma Irradiation on Quality of Meats and Meat Products

  • Kim, Jae-Hyun;Kim, Jae-Hun;Lee, Ju-Woon;Byun, Myung-Woo
    • Food Science of Animal Resources
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    • v.24 no.4
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    • pp.373-385
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    • 2004
  • Irradiation offers an effective and simple means to extend shelf-life of meat and improve processing properties of meat products. Many researches have been conducted to evaluate the effects of irradiation on meats and meat products. There were some interesting reports such as increase of redness and tenderness of meat and decrease of carcinogenic N-nitrosamines and residual nitrite in cured meat products by irradiation. And, the safety of irradiated products have been also studied. Lipid oxidation and off-odor induced by irradiation can be minimized by appropriate controls of irradiation and storage condition such as addition of antioxidants or oxygen exclusion packaging. The objective of this paper is to introduce the effect of gamma irradiation on quality of meats and meat products reported from the previous researches.