Abstract
We investigated the properties of ultrasonic waves in bovine bone marrow. Six bone marrow samples were obtained from different parts (proximal, middle and distal) of the shafts of two bovine femora without destruction. The measured frequency range was 3 to 10 MHz, and the temperature range was 15 to 40°C. Both wave velocity and attenuation coefficient in bone marrow always decreased as temperature increased. The velocity ranged from 1400 to 1610 m/s and attenuation coefficient ranged from 4 to 16 dB/cm. Wave velocities in bone marrow were similar to those in water, whereas the temperature dependences were different, and the wave attenuation coefficients were much higher than those in water. The dependence of velocity on temperature changed slightly around 23–24°C, where a transition from soft gel to oily liquid occurred. The transition temperature was confirmed by differential scanning calorimetry (DSC). Below this transition temperature, positive velocity dispersion was observed.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
