N. Akashi et al., ACOUSTIC PROPERTIES OF SELECTED BOVINE-TISSUES IN THE FREQUENCY-RANGE20-200 MHZ, The Journal of the Acoustical Society of America, 98(6), 1995, pp. 3035-3039
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.