dc.contributor.advisor | Faanhof, Arnaud | |
dc.contributor.author | Lerulelo, Presita Anna | |
dc.date.accessioned | 2022-03-02T07:30:31Z | |
dc.date.available | 2022-03-02T07:30:31Z | |
dc.date.issued | 2007 | |
dc.identifier.uri | http://hdl.handle.net/10394/38652 | |
dc.description | MSc (Applied Radiation Science and Technology), North-West University, Mafikeng Campus | en_US |
dc.description.abstract | Instrumental neutron activation analysis (INAA) for essential and toxic elements in foodstuffs
commonly consumed by South Africans as routinely applied at NECSA could not give adequate
sensitivity for a variety of elements as shown by previous research. Improvement in sensitivity
can be achieved by considering the following aspects:
Evaluation of the dominant radionuclide in the irradiated foodstuffs - (extracted from the
available data from the previous study).
Determination of the cadmium ratio (Red) through irradiation of element standards in the full
neutron spectrum as well as irradiation in the cadmium shielded part of the neutron spectrum.
Determination of the advantage factors of elements of interest over dominant nuclides in the
gamma-spectra of irradiated foodstuffs
Determination of the neutron flux and neutron spectrum stability for INAA in the irradiation
channels used for instrumental neutron activation analysis at the South African Fundamental
Atomic Reactor Installation 1 (SAFARl-1) to evaluate the possible influence on the advantage
factors.
Research deduced that dominant radionuclide vary according to irradiation-delay-count (IDC)
systems, both RINGAS and PRS data indicated that there is change in flux and spectral shift
within specified limits and change outside specified limits could be due to various activities
carried out at SAFARl-1
Advantage factors have been determined thus irradiation facility can be chosen to obtain optimal
sensitivity for elements of interest in specific food matrices. | en_US |
dc.language.iso | en | en_US |
dc.publisher | North-West University (South Africa) | en_US |
dc.title | Improvement of sensitivity for foodstuff elemental analysis through thermal and/or EPI-thermal neutron activation analysis | en_US |
dc.type | Thesis | en_US |
dc.description.thesistype | Masters | en_US |