The Importance Of Radioactive Decay And Half-Life.

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The Importance Of Radioactive Decay And Half-Life

The main highlighted reasons for the importance of Radioactive decay and half life is in Health and Medical that it is used in the sterilisation of food, medical supplies etc., sterilisation of male pest insects to reduce breeding, radiation therapy to kill cancer cells, diagnosis of brain tumours, blocked arteries etc., research into the workings of the brain etc. and in Radio Dating and Analysis is that it is used in dating of rocks, deep ice, ocean movements, archaeological facts and remains, chemical mechanisms, equilibrium constants and dynamic exchange, analysis of trace materials  and art forgeries.

Radiotherapy is widely used for the treatment of some kinds of cancer. In radiotherapy the high energy of g-radiation is used to kill cancer cells and prevent the malignant tumour from developing. Although this may be successful, there are often unpleasant side effects such as nausea and hair loss. Patients are usually treated in the supine position (lying on their backs). A beam of radiation is shone through the body part to be irradiated. The precise anatomical location is first drawn out on the skin by use of a special marking pen. Alternatively, a radioactive source is placed near or within a body cavity and subsequently removed (see below). Increasingly, a method called computerized tomography (CT) is being used to assist in planning radiotherapy, especially as CT can provide information about the position of tumour margins (the outside edges of a tumour)

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Decomposition by micro-organisms also has an impact on the industrial economy. Food products, such as cheese and yoghurt, require the activity of specific micro-organisms, but if these cultures are contaminated by other microbes the process rapidly deteriorates. Similarly, the microbial contamination of food can result in changes of consistency, smell, or taste—changes which reduce its acceptability. The growth of particular groups of organisms during the preparation or storage of food can be responsible for outbreaks of food poisoning. Microbial decomposition of food can be delayed by storage in high salt or sugar concentrations or in weak acids (pickling); drying ...

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