Gamma-Ray Attenuation Characteristics of Some Essential Amino Acids for 57Co, 192Ir, 18F, and 116mIn Sources

  • Reza Bagheri Northwest Research Complex (Bonab), Radiation Applications Research School, Nuclear Science and Technology Research Institute, Tehran, Iran
  • Alireza Khorrami Moghaddam Department of Radiology, Faculty of Allied Medicine, Mazandaran University of Medical Sciences, Sari, Iran
Keywords: Amino Acid; Linear Attenuation Coefficient; Effective Electron Density; MCNPX Code; XMuDat Program.


Purpose: In different tissues of the body, proteins are important parts that are made up of building blocks called amino acids. Considering the wide applications of radioactive sources in industry and medicine, the need to study the attenuation characteristics of amino acids is determined.

Materials and Methods: To study the attenuation characteristics of five types of amino acids, MCNPX Monte Carlo code and XMuDat program were used. Linear and mass attenuation coefficients, half and tenth value layers, mean free path, effective atomic and electronic cross-sections, effective atomic numbers and effective electron densities were calculated. 57Co, 192Ir, 18F, and 116mIn gamma sources were considered for this study. To validate the theoretical results, the obtained values were compared with the available experimental data.

Results: The difference between the theoretical and experimental results was less than 11%. The results showed that with increasing photon energy, the linear and mass attenuation coefficients and effective atomic and electronic cross-sections decreased, while the half and tenth value layers and mean free path quantities increased. Furthermore, the linear attenuation coefficients, the effective atomic and electronic cross-sections, as well as the effective atomic number values increased with increasing amino acid density, while the effective electron density behaves independently of the amino acid density.

Conclusion: The presented theoretical methods produced data similar to experimental results with fair accuracy, so by using these methods, attenuation properties of other amino acids can be obtained over a wide range of energies.