This paper reports on the influence that temperature during irradiatio
n and dose-rate have on the radiation-induced free-radical yield and t
ime stability in non de-proteinized bone. Bone from chicken legs was i
rradiated in the 253-293 K temperature range and with two different so
urces (Co-60, 0.6 Gy/s and 12 MeV electrons, 6 x 10(6) Gy/s). Temperat
ure influences type and number of radicals, while radical concentratio
n seems to slightly decrease with dose rate. Copyright (C) 1996 Elsevi
er Science Ltd