ACOUSTIC PROPERTIES OF EGG-YOLK AND ALBUMIN RANGE 20-400 MHZ

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].