Thermophysical properties of swine myocardium

This paper presents the experimental technique and results for the thermal conductivity, thermal diffusivity, and density of swine myocardial tissue. These properties were measured for freshly excised tissue. Thermal properties were measured using a self-heated thermistor probe, while the density was measured using a water displacement method. Thermistor probes were inserted into the tissue of interest and were used to supply heat within the tissue as well as to monitor the temperature rise in the tissue. An empirical calibration procedure was used to measure the properties of the tissue at different temperatures. The measurement instrument was first calibrated against agar-gelled water and glycerol at each temperature. The measurements were made at temperatures of 25, 37, 50, 62, and 76 degrees C. The uncertainty in the measurement ranges From 2% at lower temperatures to about 5% at higher temperatures (T > 50 degrees C). The properties of the tissue depend significantly on the water content. At temperatures higher than 50 degrees C, there is significant water loss from the tissue during the procedure. The water loss is found to vary exponentially with the increase in temperature relative to ambient. Consequently, there is a decrease in the thermal conductivity values with increasing temperature. This decrease, however, is not as much as one would expect From the water loss data. A hypothesis to explain the relationships among water loss, cell damage, and thermal properties is proposed.