This study examines the extent to which ultrasonic attenuation coefficients and velocity properties change between normal and fatty rat liver. The view of this problem is toward the application in clinical medicine in the future. Fatty livers were produced in rats by feeding them alcohol diets in liquid form. The animals were sacrificed and the fat concentration of the liver specimens determined. The fat concentration varied from 2.5% to 16.8% wet weight. The ultrasonic attenuation coefficient and velocity properties in 28 specimens were measured at 100 MHz with the scanning laser acoustic microscope (SLAM). Regression analysis was applied to the liver's ultrasonic propagation properties as a function of fat concentration. The results show that the attenuation coefficient increases at a rate of 1.08 dB/mm/% fat and the velocity decreases at a rate of 2.3 m/s/% fat as the fat concentration increases.
ASJC Scopus subject areas
- Arts and Humanities (miscellaneous)
- Acoustics and Ultrasonics