A unique strategy for scavenging free radicals in situ on exposure to gamma irradiation in polyethylene (PE) nanocomposites is presented. Blends of ultra-high molecular weight PE and linear low-density PE (PEB) and their nanocomposites with graphene (GPEB) were prepared by melt mixing to develop materials for biomedical implants. The effect of gamma irradiation on the microstructure and mechani...

MOUSSA, H. R., 2011. Low dose of gamma irradiation enhanced drought tolerance in soybean. Bulg. J. Agric. Sci., 17: 63-72 Drought stress is the main limiting factor of soybean production. However, no work has been done on how application of low-dose of gamma rays could help to overcome water deficits during critical stages of soybean development. Gamma rays at doses 0.0 and 20 Gray (Gy), from a...

The results from the EPR studies on wheat and oat bran, rolled oats, buckwheat and different kind of rice – white, brown and parboiled rice before and after gamma-irradiation are reported. Before irradiation all samples exhibit one weak singlet EPR line characterized with common g-factor of 2.00480.0005 and six lines due to Mn naturally available in the plants. Only parboiled rice did not show...

Cryptosporidium parvum is known as one of the most highly resistant parasites to gamma irradiation. To morphologically have an insight on the radioresistance of this parasite, ultrastructural changes in C. parvum sporozoites were observed after gamma irradiation using various doses (1, 5, 10, and 25 kGy) following a range of post-irradiation incubation times (10 kGy for 6, 12, 24, 48, 72, and 9...

The present study was conducted to determine the mutagenic effectiveness, efficiency and lethal dose of gamma rays in papaya varieties CO7, Arka Prabhath Surya. Papaya seeds were exposed various doses (0Gy, 100Gy, 150Gy, 200Gy, 250Gy, 300Gy, 350Gy, 400Gy, 450Gy 500Gy) effectiveness assessed based on chlorophyll mutation frequency biological damage M1 plant basis. There a negative relationship b...

Effects of gamma irradiation and storage time on the Chemical and Sensory quality of ostrich meat stored at 4 ̊C were evaluated in this study. Irradiation increased (P<0.05) the intensity of lipid oxidation, irradiation odor and loss of color and sensory quality in aerobic packages. No significant differences in pH value of ostrich meat were observed due to irradiation. Considering the sensory a...