Influencing factors on ESR bone dosimetry

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 × 106 Gy/s). Temperature influence type and number of radicals, while radical concentration seems to slightly decreased with dose rate.