• Journal of Food Hygiene and Safety
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• v.15 no.1
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• pp.1-4
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• 2000

Electron spin resonance (ESR) spectroscopy was used to investigate the effect of irradiation dose on the ESR signal intensity of irradiated crabs and the stability of these radicals under 9 weeks of storage. Swimming and small crabs were irradiated with doses of 0, 1, 3, 5 and 7 kGy using a Co-60 irradiator at ambient temperature. A claw, a walking leg and a cars- pace of the crab pieced and dried were placed in a resonant quart tube within an EPR X-band spectrometer. The irradiated crabs presented an asymmetric absorption in shape at g$_1$=2.002 $\pm$ 0.003 and g$_2$=1.998$\pm$0.005, and were different from the non-irradiated ones. The intensity of the ESR signals was greatest in the claw, intermediate in the carapace and lowest in the walking leg. Samples given low and high doses of irradiation could also be distinguished. The ESR signal after irradiation was stable, even after a 9-week storage.

• Korean Journal of Food Science and Technology
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• v.33 no.4
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• pp.423-426
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• 2001

Electron spin resonance (ESR) spectroscopy was used to investigate the effect of irradiation dose on irradiated dried fruits. Dried banana, pineapple and pistachio were irradiated with doses of 0, 0.5, 1, 2 and 5 kGy at room temperature using a Co-60 irradiator. Multiplet ESR signals were observed in irradiated dried banana and pineapple, and singlet ESR signal was observed in irradiated pistachio, while these characteristic signals were not detected in non-irradiated samples. Since the amount of free radicals linearly increased with the applied doses $(0.5{\sim}5\;kGy)$, highly positive correlation coefficients $(R^2=0.9874{\sim}0.9974)$ were obtained between the irradiation doses and the corresponding free radical concentrations. The characteristic ESR signals were observed in irradiated samples even after 40 days of storage at room temperature.

• Preventive Nutrition and Food Science
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• v.9 no.4
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• pp.317-323
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• 2004

Photostimulated Luminescence (PSL), Electron Spin Resonance (ESR) and Thermoluminescence (TL) analysis were conducted to detect irradiation treatment of imported whole and ground spices. The screening by PSL detected no irradiation treatment, except un the ground thyme and bay leaves which exhibited photon counts in the intermediate level. Irradiation of the two spices was detected after irradiating them at 1.0, 3.0, 5.0 and 10.0 kGy, and then subjecting them to PSL analysis, which resulted in the significantly low photons of non-irradiated spices compared to that at 1.0 kGy, indicating that the photon counts varied depending on the amount of inorganic mineral debris in the spices. To confirm a successful detection by using PSL, ESR and TL methods, some spices were selected, irradiated at 5.0 and 10.0 kGy, and subjected to the detection methods. PSL identified the irradiated spices except the cassia, which showed very weak PSL sensitivity, but was identified by ESR analysis. Also, the ESR and TL exhibited the typical signals induced by irradiation treatment and were able to successfully detect all of the irradiated spices. In addition, we found a positive correlation between the intensity of ESR and TL signals and irradiation doses.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.5
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• pp.854-857
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• 2001

Electron spin resonance (ESR) spectroscopy was used to detect free radicals in irradiated dried vegetables. Dried carrot, mushroom and green onion were irradiated with doses of 0, 1, 3, 5 and 7 kGy at room temperature using a Co-60 irradiator. Free radicals were detected in irradiated dried carrot, green onion and mushroom, while those were not detected in non-irradiated samples. Since concentration of free radicals linearly increased with applied doses (1~7 kGy), highly positive correlation coefficients ($R^2$=0.9747~0.9919) were obtained between irradiation doses and free radical concentrations right after irradiation. Although concentration of free radicals slowly decreased with storage time, the characteristic ESR signals of free radicals slowly decreased with storage time, the characteristic ESR signals of free radical in irradiated samples were observed even after 3 months of storage at room temperature.

• Journal of Radiation Industry
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• v.6 no.2
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• pp.119-123
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• 2012

The detection properties of gamma-irradiated (0~10 kGy) dried seaweed, dried shrimp, and seasoned dried filefish were investigated by photo-stimulated luminescence (PSL) and electron spin resonance (ESR). PSL could be used as a detection method on irradiated dried seaweed and dried shrimp as they showed photon counts greater than 5,000 counts/60 s (positive) in the irradiated samples with doses above l kGy. However, PSL could not be applied to detect irradiated seasoned dried filefish, because gamma-irradiated sample at 10 kGy even yielded photon counts less than 700 counts/60 s (negative). The ESR spectroscopy for only dried shrimp revealed specific signals derived from free radicals captured in the shell of shrimp. As a result, it is considered that PSL or ESR methods for detection of gamma-irradiated dried shrimp and only PSL can be used to detect gamma-irradiated seaweed. Furthermore, it is considered that hydrocarbon analysis of seasoned dried filefish containing fat by GC/MS and Thermo Luminance (TL) analysis of dried seaweed should be studied for detection of irradiation.

• Proceedings of the Korean Vacuum Society Conference
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• 1999.07a
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• pp.64-64
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• 1999

다결정 실리콘-게르마늄(poly-SiGe)은 태양전지 및 TFT-LCD와 같은 소자 응용에 있어서 중요하게 연구되고 있는 물질이다. 우리는 수소화된 비정질 실리콘-게르마늄 (a-Si1-xGex:H) 박막을 증착시키고 고상결정화시키며 XRD(x-ray diffraction) 및 ESR (electron spin resonance) 측정을 수행하였다. PECVD 증착가스는 SiH4과 GeH4가스를 사용하였고 Ge의 성분비는 x=0.0, 0.1, 0.5 정도로 조절되었다. 기판은 Corning 1737 glass를 사용하였고, 기판 온도는 20$0^{\circ}C$ 이었다. 증착압력과 r.f. 전력은 각각 0.6Torr와 3W이었다. 증착된 SiGe 박막은 고상결정화를 위해 $600^{\circ}C$ N2 분위기에서 가열되고, 그에 따른 XRD 및 ESR spectrum의 변화를 관찰하였다. ESR 측정은 X-band 그리고 상온에서 행해졌다. 먼저 XRD 측정으로부터 박막의 고상결정화 정도를 알 수 있었고, 고상결정화 과정이 초기 핵형성 단계와 결정화 단계, 그리고 더 이상 결정화가 일어나지 않는 완료 단계로 구분될 수 있음을 보여주었다. X값이 증가함에 따라 결정화 시간은 훨씬 단축되었다. ESR로 측정된 스핀 밀도는 a-Si1-xGex:H 박막이 처음 가열됨에 따라 전체적으로 크게 증가했다가, 결정화가 일어나면서 다시 감소하여 나중에는 거의 변화가 없었다. ESR 신호의 초기 증가는 수소 이탈에 의한 dangling bond의 증가에 기인하며, 다음 단계의 감소 및 안정 상태는 결정화에 따른 결정경계 영역의 감소와 결함들의 안정성에 기인하는 것으로 생각된다. 그러나 흥미로운 것은 Si1-xGex 합금의 경우 가열시간이 증가됨에 따라 Si-db(Si-dangling bond)와 Ge-db에 의한 신호가 서로 분리되어 나타났으며, 이 Si-db 스핀 밀도와 Ge-db 스핀밀도의 변화정도는 x값에 크게 의존함을 보여준 것이다. 즉 순수한 a-Si:H의 경우 Si-db 의 스핀밀도의 증가시간은 4시간 정도였고, 그리고 다시 감소하였으며, x=0.1 인 박막에서 Si-db와 Ge-db의 변화 시간은 순수 S-db 변화의 경우와 거의 유사하였다. 그러나 x=0.5 샘플에서는 Si-db의 변화가 빨라져서 0.1 시간 안에 증가되었고, Ge-db의 변화는 더 빠르게 수 분 동안에 증가 된후 다시 감소하였다. 이것은 수소의 Si에 대한 친화력 뿐 만아니라 Si-H과 Ge-H 결합에너지가 주위 원자들의 구성에 크게 영향받을 수 있는 가능성을 제시해준다.

• Korean Journal of Food Science and Technology
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• v.34 no.2
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• pp.170-173
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• 2002

Electron spin resonance (ESR) spectroscopy was used to detect free radicals in irradiated wheat flour and glutinous rice flour. They were irradiated with doses of 0, 0.1, 0.5, 1 and 2 kGy at room temperature using a Co-60 irradiator. Free radicals detected for irradiated wheat flour and glutinous rice flour were higher than those of unirradiated ones. Since concentration of free radicals linearly increased with applied doses $(0.1{\sim}2\;kGy)$, highly positive correlation coefficients $(R^2=0.9995{\sim}0.9998)$ were obtained between irradiation doses and free radical concentrations right after irradiation. Although concentration of free radicals slowly decreased with storage time, the characteristic ESR signals of free radical in irradiated samples were observed even after 4 weeks of storage at room temperature.

• Journal of the Korean Chemical Society
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• v.29 no.2
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• pp.80-87
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• 1985

Radiation damage in a single crystal of ammonium sulfate caused by ${\gamma}$-irradiation at room temperature has given rise to several paramagnetic centers. Electron spin resonance (ESR) spectra of crystal are obtained with the X-band EPR spectrometer at room temperature. An intense and isotropic peak of Gaussian shape at g = 2.0036 is assigned to $SO_3^-$, which shows power saturation effects. Angular dependence of spectra is studied for the rotations about three mutually perpendicular axes a, b and c. The g-values are obtained from the relative distances between isotropic peak of $SO_3^-$ and anisotropic peak of the species. Principal $g^-$values and direction cosines were calculated by diagonalizing the 3${\times}$3 matrix whose elements are the $g^-$values for each species. From the analysis of characteristic principal $g^-$values and direction cosines for ammonium sulfate single crystal, anisotropic peaks corresponding to $SO_4^-,\;SO_2^-$ and defect structure corresponding to electron excess type are identified.

• Journal of Radiation Industry
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• v.4 no.3
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• pp.221-226
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• 2010

Physical detection methods, photostimulated luminescence (PSL), thermoluminescence (TL) and electron spin resonance (ESR) were applied to detect electron beam-irradiated agricultural products, such as red pepper, black pepper, raisin, walnut, beef seasoning and pistachio. The absorbed irradiation doses for representative samples were controled at 0, 1, 3, 5 and 10 kGy. PSL values for non-irradiated samples were <700 counts/60s (lower threshold, $T_1$) except beef seasoning, whereas those of irradiated samples were more than 5,000 photon counts, upper threshold ($T_2$) in black pepper, raisin, and beef seasoning and intermediates values of $T_1-T_2$ in red pepper, walnut, and pistachio. Minerals seperated from the samples for TL measurement showed that non-irradiated samples except pistachio (TL ratio, 0.12) were characterized by no glow curves situated at temperature range of $50{\sim}400^{\circ}C$ with TL ratio (0.01~0.08), while irradiated samples except pistachio at only 1 kGy (TL ratio, 0.08) indicated glow curve at about $150{\sim}250^{\circ}C$ with TL ratio (0.28~3.10). ESR measurements of irradiated samples showed any specific signals to irradiation. The samples of both red pepper and pistachio were produced specific signals derived from cellulose radicals as well as single line signals for black pepper and walnut, and multiple signals derived from crystalline sugar radicals for raisin and beef seasoning. In conclusion, The ESR methods can apply for detection of pistachio exposed to electron beam but PSL and TL are not suitable methods. Furthermore, TL and ESR suggeted that both techniques were more useful detection method than PSL to confirm whether red pepper, walnut and beef seasoning samples have been exposed to electron beam.

• Food Science and Biotechnology
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• v.14 no.1
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• pp.1-5
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• 2005

Photostimulated luminescence (PSL), thermoluminescence (TL), electron spin resonance (ESR), and direct epiflourescent filter technique/aerobic plate count (DEFT/APC) were applied to detect dried green, black, and oolong teas irradiated between 0-10 kGy. Teas irradiated at 2.5 kGy and higher showed over 5000 photon counts/60 sec, while non-irradiated teas yielded 650-1000 photon counts/60 sec. TL glow curves for minerals separated from teas were detected at about $300^{\circ}C$ with low intensity in non-irradiated samples, whereas around $150^{\circ}C$ with high intensity in all irradiated samples. Ratio of $TL_1/TL_2$ based on re-irradiation step, showing lower than 0.1 and higher than 1.44 for non-irradiated and irradiated samples, respectively, enhanced reliability of TL results. ESR measurements for irradiated teas showed signals specific to irradiation. Log DEFT/APC ratio increased with irradiation dose; this result could be applied to identify irradiated tea samples.