N. Akashi et al., ACOUSTIC PROPERTIES OF EGG-YOLK AND ALBUMIN RANGE 20-400 MHZ, The Journal of the Acoustical Society of America, 102(6), 1997, pp. 3774-3778
The acoustic propagation properties of egg yolk and albumen are charac
terized in the frequency range 20-400 MHz by the bioultrasonic spectro
scopy system using an ultrasonic transmission comparison method. Signi
ficant differences in the attenuation, velocity, impedance, and densit
y among yolk and thick and outer thin albumen are observed. The acoust
ic properties of 10% aqueous solutions of ovalbumin and bovine hemoglo
bin are also measured in order to investigate the contribution of prot
eins to the acoustic properties of albumen. The differences obtained b
etween thick and outer thin albumen may be mainly clue to their macrom
olecular level structural differences, as their constituents are nearl
y the same. (C) 1997 Acoustical Society of America. [S0001-4966(97)042
12-4].