• Korean Journal of Environmental Agriculture
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• v.22 no.3
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• pp.215-219
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• 2003

To investigate the effects of low dose gamma radiation and seed moisture content (SMC) on germination and early growth of vegetable crops, seeds of chinese cabbage (Brassica campestris L.), radish (Raphanus sativus L.), red pepper (Capcicum annuum L.), figleaf gourd (Cucurbita ficifolia Bouche) and bottle gourd (Lagenaria siceraria Standl), with different SMC were irradiated with different doses ($0{\sim}20\;Gy$) of gamma-ray by irradiator ($^{60}Co$, ca.150 TBq of capacity, AECL). Vegetable crops in which low dose gamma radiation was irradiated in seeds with different moisture content showed different response in seed germination and early growth to low dose gamma radiation. The germination rate of chinese cabbage, figleaf ground and bottle gourd irradiated with $2{\sim}8\;Gy$ showed interactive responses against relative SMC. Also, significant interactions occurred for the early growth between those factors. The stimulating effects of gamma radiation were more pronounced for hydrated seeds of chinese cabbage, radish, figleaf gourd and bottle gourd showing prominent responses with $2{\sim}10\;Gy$ irradiation, particularly for chinese cabbage and bottle gourd. These results suggest that radiation may promote germination and early growth of vegetable crops through interaction with SMC.

• Korean Journal of Environmental Agriculture
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• v.24 no.2
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• pp.153-158
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• 2005

To investigate alleviation effects of salt stress by low dose gamma-irradiation on seedling growth of rice (Oryza shrive L), in plants of two rice cultivars (Ilpumbyeo and Gancheokbyeo), seeds were irradiated with the different doses $(0{\sim}32\;Gy)$ of gamma-ray by irradiator ($^{60}Co$, ca.150 TBq of capacity, AECL). The salt stress caused a remarkable decrease of seedling growth, particularly for dry weight. In addition, relative growth rate was decreased over 50% by the salt stress. However, the salt stress-induced inhibition of growth was alleviated by gamma-irradiation. Especially, the relative growth rate of shoot showed the reduction effect over 30% at 4 Gy-irradiated groups as compared with that of control. Also, electrolyte leakage and relative water content were damaged, respectively 4 times and 30% by the salt stress but the damages were alleviated by the gamma-irradiation. These alleviation effects were observed similarly in both the cultivars tested. These results suggest that the low dose gamma-irradiation may have a better protection or the salt stress.

• Progress in Medical Physics
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• v.25 no.3
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• pp.123-127
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• 2014

The Cs-137 irradiator is widely used to irradiate biological samples for radiobiological research. To obtain the accurate outcomes, correct measurements of the delivered absorbed dose to a sample is important. The IAEA protocols such as TRS-277 and TRS-398 were recommended for the Cs-137 reference dosimetry. However in TRS-398 protocol, currently known as the most practical dosimetry protocol, the quality factor ($k_{Q,Q_0}$) for Cs-137 gamma rays is not suggested. Therefore, the use of TRS-398 protocol is currently unavailable for the Cs-137 dosimetry directly. The calculation method previously introduced for high energy photon beams in radiotherapy was used for deriving the Cs-137 beam qualities ($k_{Q,Q_0}$) for the 15 commercially available farmer type ionization chambers in this study. In conclusion, $k_{Q,Q_0}$ values were ranged from 0.998 to 1.002 for Cs-137 gamma rays. These results can be used as the reference and dosimeter calibrations for Cs-137 gamma rays in the future radiobiological researches.

• Korean Journal of Food Science and Technology
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• v.31 no.3
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• pp.705-711
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• 1999

Post-mortem pork loins were used to investigate the effects of gamma irradiation on the surface and inside color, heme pigments, muscle protein solubility, purge loss, electrophoretical patterns of muscle proteins, and tenderness. The muscle was cut into pieces of 5 cm in length and divided into both groups, vacuum-packaged and air-packaged. The packaged samples were irradiated at designed doses, 0, 1, 3, 5 and 10 kGy, by a cobalt-60 irradiator, and stored at $4^{\circ}C$ for 7 days. There were no significant differences in the purge loss and electrophoretic patterns. Hunter's L and a values of the surface and inside of loins increased by gamma irradiation, showing a bright red color and the red color was maintained during the storage of both samples. However, the concentrations of heme pigments were not significantly changed. Muscle protein solubility slightly increased by increasing the applied dose. The decrease in shear force was observed in irradiated samples. As result, it was expected that meat quality, especially color and processing properties, could be improved by gamma irradiation at below 5 kGy.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2005.10a
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• pp.150-152
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• 2005

환경친화적 기술로 알려진 방사선조사기술(RT: Radiation Technology)을 이용하여 돈피 유래 올리고펩타이드를 제조하고자 하였다. 생 박 돈피를 hammer mill과 chopper를 이용하여 조분쇄한 후 $-20^{\circ}C$ 아세톤으로 탈지하였고, ${\gamma}$-ray irradiator를 이용하여 0, 20, 40, 60, 100, 150, 200, 250, 300 kGy의 총 흡수량을 얻도록 탈지돈피에 방사선조사를 실시하였다. 방사선조사에 의한 탈지돈피의 pH 변화는 0${\sim}$100 kGy 조사선량에서는 미비했으나, 150 kGy 이상에서는 소폭 증가하였다. 탈지돈피의 단백질 함량 중 콜라겐 함량은 93% 이었으며 방사선조사된 돈피콜라겐을 효소처리하면 효소반응 시간이 길어질수록 약 24 kDa 범위에서 밴드가 확인되었고, 100 kGy 이상의 고선량에서는 효소반응 2시간 이후 10% polyacrylamide 전기영동 겔의 최 하단에 머무는 분자량의 펩타이드가 다량 관찰되었다. 용해도 변화는 20${\sim}$60 kGy의 선량에서는 효소반응 시간이 길어질수록(1시간${\sim}$4시간) 최대 65${\sim}$80%의 용해도 증가를 보였고, 반면에 100 kGy 이상에서는 효소반응 시간에 관계없이 80% 이상, 300 kGy에서는 90% 이상의 용해도를 보여주려다. 점도와 탁도는 100 kGy 이상의 고선량에서 짧은 효소반응 시간(1시간)에 급격히 감소하였다. 가수 분해물(300 kGy)을 gel permeation chromatography한 결과 분자량 9,000 Da의 주 피크가 검출되었다.

• Korean Journal of Food Science and Technology
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• v.35 no.6
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• pp.1060-1063
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• 2003

Electron spin resonance (ESR) spectroscopy was used to investigate the effects of irradiation doses and storage times on three spices. Three imported spices (Brassica juncea, Origanum vulgare, Laurus nobilis) were irradiated with doss of 0, 1, 5 and 10 kGy using a Co-60 irradiator at room temperature. ESR signals were measured from each sample by a Bruker-EPR spectrometer. The gamma-irradiated Brassica and Laurus nobilis exhibited characteristic signals, which were different from those of the non-irradiated ones. Non-irradiated and irradiated Origanum vulgare exhibited single lines, with higher ESR signals in irradiated sample than in non-irradiated sample. The ESR signals increased linearly with increasing irradiation doses $(1{\sim}10kGy)$. A strong positive correlation coefficient $(R^2=0.9939{\sim}0.9993)$ was obtained between the irradiation doses and the corresponding ESR signal intensities. Although the ESR signal intensities decreased with storage time, signals from the three irradiated spices were observed even after 12 weeks of storage at room temperature.

• Preventive Nutrition and Food Science
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• v.7 no.1
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• pp.57-61
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• 2002

Electron spin resonance (ESR) spectroscopy was used to investigate the effect of irradiation dose and storage time on the free radical concentrations in gamma-irradiated dried seasoning powder. Seasoning powders of dried squid flavor, shrimp flavors, kimchi flavor, spicy beef soup flavor and soy sauce flavor were irradiated with doses of 0, 1, 3, 5, 7 and 9 kGy at room temperature using a Co-60 irradiator. Characteristic signals of free radicals were observed in all the irradiated samples of this experimental while these signals were not detected in non-irradiated samples. Since the free radical concentrations linearly increased with the applied doses (1~9 kGy), highly positive correlation coefficients ($R^2$ = 0.9285~0.9965) were obtained between irradiation doses and free radical concentrations during all the storage times. Free radical concentrations of the irradiated flavored seasoning powder did not change even at 16 weeks of storage at room temperature, while those of dried squid, shrimp and spicy beef soup flavors decreased until 2 weeks of storage after irradiation with 5 kGy or over, and these of soy cause flavors slowly decreased until 8 weeks of storage after irradiation with 3 kGy or over. Although the free radical concentrations decreased with storage times, the characteristic signals of the irradiated seasoning powders of dried squid, shrimp, spicy beef and soy sauce flavors were observed even after 16 weeks of storage at room temperature.

• Journal of the Korean Society of Radiology
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• v.11 no.4
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• pp.183-188
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• 2017

In recent years, the automatic remote control controller of the gamma ray irradiator malfunctions, and radiation workers are continuously exposed to radiation exposure accidents. In the non-destructive testing field, much time and resources are invested in establishing a radioactive source monitoring system in order to prevent potential incidents of radiation. In this study, the gamma-ray response properties of the lead monoxide-based radiation detector were estimated through monte carlo simulation as a previous study for the development of a radioactive source location monitoring system that can be applied universally to various non-destructive testing equipment. As a result of the study, the optimized thickness of the radiation detector varies according to the gamma-ray energy emitted from the radioactive source, and the optimized thickness gradually increases with increasing energy. In conclusion, the optimized thickness of the lead monoxide-based radiation detector was $200{\mu}m$ for the Ir-192, $150{\mu}m$ for the Se-75 and $300{\mu}m$ for the Co-60. Based on these results, the appropriate thickness of lead monoxide-based radiation detector considering secondary-electron equilibrium was evaluated to be $300{\mu}m$ for general application. These results can be used as a basic data for determining the appropriate thickness required in the radiation detector when developing a radiation source location monitoring system for universal application to various non-destructive testing equipment in the future.

• Journal of the Korean Society of Radiology
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• v.11 no.3
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• pp.171-175
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• 2017

In the non-destructive inspection field, we invest a lot of time and resources in developing the radiation source system to ensure the safety of the workers. However, the probability of accidents is still high. In order to prevent potential radiation accidents in advance, it is necessary to directly verify the position of the radiation source, but the research is still insufficient. In this study, we developed a monitoring system that can detect the position of the radiation source in the source guide tube in the gamma-ray irradiator. The characteristics of the radiation detector are estimated by monte carlo simulation. As a result, the radiation detector for Ir-192 gamma-ray energy was analyzed to have secondary electron equilibrium at $150{\mu}m$ regardless of the semiconductor material. Also, it is expected that the gamma ray response characteristic is the best in $HgI_2$. These results are expected to be used as a basis for determining the optimal thickness of the radiation detector located in the detection part of the future monitoring system. In addition, when developing a monitoring system based on this, radiation workers can easily recognize the danger and secure safety, as well as prevent and preemptively respond to potential radiation accidents.

• Food Science and Preservation
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• v.20 no.1
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• pp.97-103
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• 2013

The effects of gamma irradiation at medium dose levels on commercial starches (corn starch/CS, sweet potato starch/SS, and potato starch/PS) were investigated in terms of its color and lipid oxidation. The CS, SS, and PS samples were irradiated at 0, 1.5, 3, 4.5 and 6 kGy by a Co-60 gamma irradiator and used for measuring Hunter's colors and TBA value. Irradiation doses applied did not cause apparent changes in Hunter color parameters between the control and irradiated groups. But, the decrease in lightness (L value) for CS and the increase in both redness (a value) for SS and yellowness (b value) for PS were observed, respectively, thereby resulting in slight increase in overall color difference (${\Delta}E$) upon irradiation. Browning intensity observed with the naked eye for gelatinized starches by irradiation doses was also gradually increased along with irradiation dose, which was more remarkable in SS. The thiobarbituric acid (TBA) values of samples showed a dose-dependant increase with ${\geq}0.9964$ of $R^2$ (p<0.05).