Ultrasonic attenuation and velocity properties in rat liver as a function of fat concentration: A study at 100 MHz using a scanning laser acoustic microscope

K. M.U. Tervola, M. A. Gummer, J. W. Erdman, W. D. O'Brien

Research output: Contribution to journalArticlepeer-review

Abstract

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.

Original languageEnglish (US)
Pages (from-to)307-313
Number of pages7
JournalJournal of the Acoustical Society of America
Volume77
Issue number1
DOIs
StatePublished - Jan 1985

ASJC Scopus subject areas

  • Arts and Humanities (miscellaneous)
  • Acoustics and Ultrasonics

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