• Title/Summary/Keyword: PG technology

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Comparison of knife-edge and multi-slit camera for proton beam range verification by Monte Carlo simulation

  • Park, Jong Hoon;Kim, Sung Hun;Ku, Youngmo;Lee, Hyun Su;Kim, Chan Hyeong;Shin, Dong Ho;Jeong, Jong Hwi
    • Nuclear Engineering and Technology
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    • v.51 no.2
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    • pp.533-538
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    • 2019

  • The mechanical-collimation imaging is the most mature technology in prompt gamma (PG) imaging which is considered the most promising technology for beam range verification in proton therapy. The purpose of the present study is to compare the performances of two mechanical-collimation PG cameras, knife-edge (KE) camera and multi-slit (MS) camera. For this, the PG cameras were modeled by Geant4 Monte Carlo code, and the performances of the cameras were compared for imaginary point and line sources and for proton beams incident on a cylindrical PMMA phantom. From the simulation results, the KE camera was found to show higher counting efficiency than the MS camera, being able to estimate the beam range even for $10^7$ protons. Our results, however, confirmed that in order to estimate the beam range correctly, the KE camera should be aligned, at least approximately, to the location of the proton beam range. The MS camera was found to show lower efficiency, being able to estimate the beam range correctly only when the number of the protons is at least $10^8$. For enough number of protons, however, the MS camera estimated the beam range correctly, errors being less than 1.2 mm, regardless of the location of the camera.

  • https://doi.org/10.1016/j.net.2018.10.002 인용 PDF KSCI

Effect of Individual Phospholipid Components Treating on Storaging and Frying Stability in Soybean Oil (개별 인지질 성분의 처리가 대두유의 저장 및 튀김안정성에 미치는 영향)

  • Koo, Bon-Soon;Kim, Jong-Seung
    • Journal of the Korean Society of Food Culture
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    • v.20 no.4
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    • pp.451-458
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    • 2005

  • For the storaging and frying stability in soybean oil, the kind of treating antioxidants were mixed tocopherol and phosphatidyl choline(PC), phosphatidyl ethanolamine(PE), phosphatidyl inpsitol(PI), phosphatidyl serine(PS), phosphatidic acid(PA), phosphatidyl glycerol(PG), treating amounts were 0.03%, 0.05%(w/w), respectively. Acid value(AV), peroxide value(POV) and oxidative stability index(OSI) were determined during storage period at $50^{\circ}C$ in soybean oil. Antioxidation effect at frying condition was determined through changes of smoke point. The antioxidation effect according to AV change was $PA>PC>PI{\geq}PG>PS{\geq}PE$, preventing effect about POV change was PA>PG>PC>PS>PE>PI and preventing effect about OSI decreasing was PI>PC>PA>PG>PS>PE. At the result, antioxidation effect of individual phospholipid components in soybean oil was appeared different result according to determination code. Determination result of preventing effect of SP decreasing according to frying at $180^{\circ}C$ during 20 hours was PA>PC>PG>PE>PI>PS. But treating effect of mixed tocopherol in preventing effect about AV, POV was not. In the case of storage at $50^{\circ}C$ in soybean oil, mixed tocopherol was affected as a kind of pro-oxidant. In OSI had some antioxidation effect, preventing effect of SP decreasing had not. Treatment of mixed tocopherol in soybean oil was undesirable as frying oil.

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