Ultrasonic characterization of biological tissues in the temperature range of 26°C to 50°C

S. A. López-Haro, Lorenzo Leija Salas, A. Vera

Resultado de la investigación: Capítulo del libro/informe/acta de congresoContribución a la conferencia

Resumen

This work describes the methodology employed to measure the ultrasonic propagation speed and the ultrasonic attenuation coefficient in the temperature range of 26°C to 50°C, in increments of 2°C, of three porcine biological tissues in vitro: fat, muscle and liver. The characterization was carried out by heating the container with saline solution within a thermostatic bath using the pulse - echo technique, the transducer which sends the pulse and gets the echoes has in front of it 1mm needles to work as reflectors. The results show, in first term, the echoes generated by the needles. Because the echoes move with the temperature increment, the ultrasonic propagation speed and the attenuation coefficients depending on the temperature can be obtained for the three analyzed tissues. The ultrasonic propagation speed of the three tissues had an almost lineal behavior in the range of temperature while the attenuation coefficient showed peaks throughout most of the range.

Idioma originalInglés
Título de la publicación alojada2009 Pan American Health Care Exchanges - PAHCE 2009
Páginas78-83
Número de páginas6
DOI
EstadoPublicada - 1 dic 2009
Evento2009 Pan American Health Care Exchanges, PAHCE 2009 - Mexico City, México
Duración: 16 mar 200920 mar 2009

Serie de la publicación

Nombre2009 Pan American Health Care Exchanges - PAHCE 2009

Otros

Otros2009 Pan American Health Care Exchanges, PAHCE 2009
PaísMéxico
CiudadMexico City
Período16/03/0920/03/09

Huella dactilar

Ultrasonic propagation
Ultrasonics
Tissue
Temperature
Needles
Oils and fats
Transducers
Baths
Sodium Chloride
Liver
Heating
Containers
Muscle
Swine
Fats
Muscles

Citar esto

López-Haro, S. A., Leija Salas, L., & Vera, A. (2009). Ultrasonic characterization of biological tissues in the temperature range of 26°C to 50°C. En 2009 Pan American Health Care Exchanges - PAHCE 2009 (pp. 78-83). [5158369] (2009 Pan American Health Care Exchanges - PAHCE 2009). https://doi.org/10.1109/PAHCE.2009.5158369
López-Haro, S. A. ; Leija Salas, Lorenzo ; Vera, A. / Ultrasonic characterization of biological tissues in the temperature range of 26°C to 50°C. 2009 Pan American Health Care Exchanges - PAHCE 2009. 2009. pp. 78-83 (2009 Pan American Health Care Exchanges - PAHCE 2009).
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abstract = "This work describes the methodology employed to measure the ultrasonic propagation speed and the ultrasonic attenuation coefficient in the temperature range of 26°C to 50°C, in increments of 2°C, of three porcine biological tissues in vitro: fat, muscle and liver. The characterization was carried out by heating the container with saline solution within a thermostatic bath using the pulse - echo technique, the transducer which sends the pulse and gets the echoes has in front of it 1mm needles to work as reflectors. The results show, in first term, the echoes generated by the needles. Because the echoes move with the temperature increment, the ultrasonic propagation speed and the attenuation coefficients depending on the temperature can be obtained for the three analyzed tissues. The ultrasonic propagation speed of the three tissues had an almost lineal behavior in the range of temperature while the attenuation coefficient showed peaks throughout most of the range.",
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López-Haro, SA, Leija Salas, L & Vera, A 2009, Ultrasonic characterization of biological tissues in the temperature range of 26°C to 50°C. En 2009 Pan American Health Care Exchanges - PAHCE 2009., 5158369, 2009 Pan American Health Care Exchanges - PAHCE 2009, pp. 78-83, 2009 Pan American Health Care Exchanges, PAHCE 2009, Mexico City, México, 16/03/09. https://doi.org/10.1109/PAHCE.2009.5158369

Ultrasonic characterization of biological tissues in the temperature range of 26°C to 50°C. / López-Haro, S. A.; Leija Salas, Lorenzo; Vera, A.

2009 Pan American Health Care Exchanges - PAHCE 2009. 2009. p. 78-83 5158369 (2009 Pan American Health Care Exchanges - PAHCE 2009).

Resultado de la investigación: Capítulo del libro/informe/acta de congresoContribución a la conferencia

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N2 - This work describes the methodology employed to measure the ultrasonic propagation speed and the ultrasonic attenuation coefficient in the temperature range of 26°C to 50°C, in increments of 2°C, of three porcine biological tissues in vitro: fat, muscle and liver. The characterization was carried out by heating the container with saline solution within a thermostatic bath using the pulse - echo technique, the transducer which sends the pulse and gets the echoes has in front of it 1mm needles to work as reflectors. The results show, in first term, the echoes generated by the needles. Because the echoes move with the temperature increment, the ultrasonic propagation speed and the attenuation coefficients depending on the temperature can be obtained for the three analyzed tissues. The ultrasonic propagation speed of the three tissues had an almost lineal behavior in the range of temperature while the attenuation coefficient showed peaks throughout most of the range.

AB - This work describes the methodology employed to measure the ultrasonic propagation speed and the ultrasonic attenuation coefficient in the temperature range of 26°C to 50°C, in increments of 2°C, of three porcine biological tissues in vitro: fat, muscle and liver. The characterization was carried out by heating the container with saline solution within a thermostatic bath using the pulse - echo technique, the transducer which sends the pulse and gets the echoes has in front of it 1mm needles to work as reflectors. The results show, in first term, the echoes generated by the needles. Because the echoes move with the temperature increment, the ultrasonic propagation speed and the attenuation coefficients depending on the temperature can be obtained for the three analyzed tissues. The ultrasonic propagation speed of the three tissues had an almost lineal behavior in the range of temperature while the attenuation coefficient showed peaks throughout most of the range.

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López-Haro SA, Leija Salas L, Vera A. Ultrasonic characterization of biological tissues in the temperature range of 26°C to 50°C. En 2009 Pan American Health Care Exchanges - PAHCE 2009. 2009. p. 78-83. 5158369. (2009 Pan American Health Care Exchanges - PAHCE 2009). https://doi.org/10.1109/PAHCE.2009.5158369