지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술대회자료
- 저자정보
- 발행연도
- 2013.7
- 수록면
- 866 - 869 (4page)
이용수
초록· 키워드
오류제보하기
In this study, we evaluate acoustic and thermal properties for changes of egg white composition ratio in egg white phantom. The phantom was fabricated by adjusting of 10-40% (step of 10%) as composition ratio of egg white. The acoustic and thermal properties of the phantom were evaluated by the velocity of sound, attenuation coefficient, density, acoustic impedance, specific heat and characteristics of lesion formation according to the intensity during focused ultrasound sonication. According to increasing of Egg white, the velocity of sound and specific heat decreased, but attenuation coefficient, density and acoustic impedance increased. The lesion was increased during focused ultrasound sonication, but the lesion saturated at 40% Egg white phantom. The results of experiment show that acoustic properties can set as wanted experiment condition by adjusting of composition ratio of Egg white, also 30% Egg white phantom is most appropriate to verify the thermal properties of the therapeutic ultrasound.
목차
Abstract
Ⅰ. 서론
Ⅱ. 실험 방법
Ⅲ. 결과
Ⅳ. 결론 및 고찰
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UCI(KEPA) : I410-ECN-0101-2014-560-002391617