Radiochemical separations with halogenated resins

1972 ◽  
Vol 44 (3) ◽  
pp. 596-599 ◽  
Author(s):  
M. Heurtebise ◽  
W. J. Ross
Keyword(s):  
Radiochemical Separations

Radiochemical Separations by Use of Crown Ethers and Cryptates

1985 ◽  
Vol 38 (4) ◽  
Author(s):  
MUAYED G. JALHOOM ◽  
IZDIHAR A. MANI ◽  
JINAN A. AL. JUBURI
Keyword(s):  
Crown Ethers ◽  
Radiochemical Separations

Measurement of fission neutron spectrum averaged cross sections of some threshold reactions on europium: small scale production of no-carrier-added 153Sm in a nuclear reactor

2002 ◽  
Vol 90 (2) ◽  
Author(s):  
I. Fatima ◽  
Jamshed H. Zaidi ◽  
Shujaat Ahmad ◽  
M. S. Subhani
Keyword(s):  
Neutron Spectrum ◽  
Cross Sections ◽  
Nuclear Reactor ◽  
Fission Neutron ◽  
Small Scale ◽  
Activation Technique ◽  
Scale Production ◽  
Radiochemical Separations ◽  
Fission Neutron Spectrum ◽  
Γ Ray

SummaryEmploying the activation technique in combination with radiochemical separations and high-resolution γ-ray spectroscopy fission neutron spectrum averaged cross sections were measured for several (

On Line Study of Neutron Deficient Hafnium Isotopes Using Fast Radiochemical Separations

1994 ◽  
pp. 263-266 ◽  
Author(s):  
D. Trubert ◽  
M. Hussonnois ◽  
J. F. Le Du ◽  
L. Brillard ◽  
V. Barci ◽  
...  
Keyword(s):  
Hafnium Isotopes ◽  
Radiochemical Separations ◽  
On Line

Radiochemical Separations of Cadmium

1959 ◽  
Vol 31 (8) ◽  
pp. 1428-1432 ◽  
Author(s):  
J. R. DeVoe ◽  
W. W. Meinke
Keyword(s):  
Radiochemical Separations

Analysis of Foods for Iodine: Interlaboratory Study

1979 ◽  
Vol 62 (5) ◽  
pp. 1045-1049 ◽  
Author(s):  
Mary M Heckman
Keyword(s):  
Neutron Activation Analysis ◽  
Chemical Method ◽  
Current Status ◽  
Entire Group ◽  
Catalytic Method ◽  
Radiochemical Separations ◽  
Relative Standard ◽  
Dry Ashing ◽  
Naa Technique ◽  
Reproducible Method

Abstract An accurate, reproducible method for ≤1 ppm iodine in foods is required for nutritional labeling. In order to ascertain the current status of iodine analysis in foods, 7 samples, representing different food classes, were analyzed by 8 laboratories. Six laboratories used their modifications of the Ce-As-I catalytic method preceded by alkaline dry ashing. Two laboratories used neutron activation analysis (NAA), with differing radiochemical separations. The study showed wide discrepancy in analytical results. Mean relative standard deviation for all laboratories was 77.9% between laboratories; 19.1% within-laboratories. Laboratories using NAA had only slightly better precision than did laboratories using the chemical method. The lowest level reported on the entire group of samples ranged among laboratories from 0.0089 to 0.65 ppm. Figures reported by a laboratory are, in general, consistently high or consistently low. The only differences in methodology which may possibly correlate with level of iodine obtained are the use of NAA technique and use of manual, rather than automated, colorimetry.

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