Electron-Impact-Induced Fragmentation of a Glutamine Molecule


Citar

Texto integral

Acesso aberto Acesso aberto
Acesso é fechado Acesso está concedido
Acesso é fechado Somente assinantes

Resumo

The formation of ionized products upon single and dissociative ionization of a glutamine (C5H10N2O3) molecule by electron impact at low (70 eV) and high (11.5 MeV) energies has been studied by method of mass spectrometry. The mass spectra of glutamine molecules have been obtained upon electron irradiation to various doses (0, 5, 10, and 20 kGy) and for various threshold functions of ion fragment yield. The absolute values of ion fragment appearance energies are determined. Electron beams were generated by a three-electrode gun and electron accelerator (microtron). Comparative analysis of the measured mass spectra of unirradiated and irradiated glutamine molecules showed that high-energy irradiation produced irreversible changes in the molecular structure.

Sobre autores

A. Papp

Institute of Electron Physics, National Academy of Sciences of Ukraine

Email: snegursky.alex@gmail.com
Ucrânia, Uzhgorod, 88017

V. Vukstich

Institute of Electron Physics, National Academy of Sciences of Ukraine

Email: snegursky.alex@gmail.com
Ucrânia, Uzhgorod, 88017

L. Romanova

Institute of Electron Physics, National Academy of Sciences of Ukraine

Email: snegursky.alex@gmail.com
Ucrânia, Uzhgorod, 88017

T. Snegurskaya

Uzhgorod National University

Email: snegursky.alex@gmail.com
Ucrânia, Uzhgorod, 88000

I. Megela

Institute of Electron Physics, National Academy of Sciences of Ukraine

Email: snegursky.alex@gmail.com
Ucrânia, Uzhgorod, 88017

A. Snegursky

Institute of Electron Physics, National Academy of Sciences of Ukraine

Autor responsável pela correspondência
Email: snegursky.alex@gmail.com
Ucrânia, Uzhgorod, 88017


Declaração de direitos autorais © Pleiades Publishing, Ltd., 2019

Este site utiliza cookies

Ao continuar usando nosso site, você concorda com o procedimento de cookies que mantêm o site funcionando normalmente.

Informação sobre cookies