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pubmed:abstractText |
This paper reports on the influence that temperature during irradiation and dose-rate have on the radiation-induced free-radical yield and time stability in non de-proteinized bone. Bone from chicken legs was irradiated in the 253-293 K temperature range and with two different sources (60Co, 0.6 Gy/s and 12 MeV electrons, 6 x 10(6) Gy/s). Temperature influences type and number of radicals, while radical concentration seems to slightly decrease with dose rate.
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