ACOUSTIC PROPERTIES OF SELECTED BOVINE-TISSUES IN THE FREQUENCY-RANGE20-200 MHZ

The acoustic properties of freshly excised bovine liver, heart muscle, and fat are characterized in the frequency range 20-200 MHz by the bi oultrasonic spectroscopy system using an ultrasonic transmission compa rison method. Significant differences are obtained in the attenuation coefficient, velocity, impedance, and density among these tissues. Mea surements of aqueous solutions of bovine hemoglobin are also reported in order to compare the contribution of the protein content to the aco ustic properties. The differences among the acoustic properties of liv er and heart muscle can be described in terms of their protein content s and other molecular constituents. (C) 1995 Acoustical Society of Ame rica.