New directions for tetrazolium - gellan gum gel dosimeters

被引：1
|
作者：
Penev, Kalin, I [1 ,2 ]
Mequanint, Kibret [1 ,3 ]
机构：
[1] Univ Western Ontario, Dept Chem & Biochem Engn, London, ON N5A 5B9, Canada
[2] Modus Med Devices Inc, 1570 N Routledge Pk, London, ON N6H 5L6, Canada
[3] Univ Western Ontario, Biomed Engn Program, London, ON N6A 5B9, Canada
来源：
11TH INTERNATIONAL CONFERENCE ON 3D RADIATION DOSIMETRY, IC3DDOSE | 2022年 / 2167卷
关键词：
D O I：
10.1088/1742-6596/2167/1/012031
中图分类号：
TL [原子能技术]; O571 [原子核物理学];
学科分类号：
0827 ; 082701 ;
摘要：
Tetrazolium salt-based dosimeters are non-diffusing, gel dosimeters with excellent physical and chemical stability but with relatively low dose sensitivity and a dose rate dependence of the dose response. Both issues are tackled in this study by: (a) the introduction of a new tetrazolium salt with simple synthesis and dose response around 585 nm which may provide the pathway to more sensitive formulations and (b) producing gels with low gellan gum concentration, thus limiting the dose rate effects, and addition of thickening agents to restrain the liquid loss (syneresis) from the resulting gels.
引用
收藏
页数：4
相关论文
共 50 条
  • [21] Rheaological behavior of high acyl gellan gum solution at gel point
    Chen, Qing
    Ma, Huiting
    Yuan, Yan
    Han, Xiaoxiang
    Zhu, Jiangnan
    Zhang, Hongyan
    INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2018, 20 : S2332 - S2341
  • [22] Cloning and expression of gellan gum biosynthetic genes gelQ, gelB, gelL and gel K of Sphingomonas paucimobilis, production and characterization of the recombinant gellan gum
    Manjusha, C. M.
    Soumiya, S.
    Santhiagu, A.
    BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY, 2020, 30
  • [23] GELATION OF GELLAN GUM
    GRASDALEN, H
    SMIDSROD, O
    CARBOHYDRATE POLYMERS, 1987, 7 (05) : 371 - 393
  • [24] Properties of gellan gum
    Nishinari, K
    GUMS AND STABILISERS FOR THE FOOD INDUSTRY 8, 1996, : 371 - 383
  • [25] Synthesis and characterization of new unsaturated esters of Gellan Gum
    Hamcerencu, Mihaela
    Desbrieres, J.
    Khoukh, A.
    Popa, M.
    Riess, G.
    CARBOHYDRATE POLYMERS, 2008, 71 (01) : 92 - 100
  • [26] Interaction of Mannitol and Sucrose with Gellan Gum in Freeze-Dried Gel Systems
    Mattia Cassanelli
    Ian Norton
    Tom Mills
    Food Biophysics, 2018, 13 : 304 - 315
  • [27] Gel properties and interactions of hydrogels constructed with low acyl gellan gum and puerarin
    Xu, Shi-Qi
    Du, Yi-Nan
    Zhang, Zhu-Jun
    Yan, Jia-Nan
    Sun, Jin-Jian
    Zhang, Li-Chao
    Wang, Ce
    Lai, Bin
    Wu, Hai-Tao
    CARBOHYDRATE POLYMERS, 2024, 326
  • [28] Interaction of Mannitol and Sucrose with Gellan Gum in Freeze-Dried Gel Systems
    Cassanelli, Mattia
    Norton, Ian
    Mills, Tom
    FOOD BIOPHYSICS, 2018, 13 (03) : 304 - 315
  • [29] Haematococcus pluvialis meets gellan gum: Rheological and thermal exploration of a new resource food and biomedical gel matrix
    Zhang, Guangming
    Cheng, Ping
    Wang, Zhengping
    Han, Jun
    Fan, Zhiping
    JOURNAL OF FOOD SCIENCE, 2024, 89 (11) : 7831 - 7845
  • [30] Zipper model approach on the sol-gel transition in gellan gum solutions
    Osaka Univ of Foreign Studies, Osaka, Japan
    Rep Progr Polym Phys Jpn, (203-206):
12345