Acoustic properties of egg yolk and albumen range 20-400 MHz

被引：18

作者：

Akashi, N ^{[1
]}

Kushibiki, J ^{[1
]}

Dunn, F ^{[1
]}

机构：

[1] UNIV ILLINOIS,BIOACOUST RES LAB,URBANA,IL 61801

来源：

JOURNAL OF THE ACOUSTICAL SOCIETY OF AMERICA | 1997年 / 102卷 / 06期

关键词：

D O I：

10.1121/1.420404

中图分类号：

O42 [声学];

学科分类号：

070206 ; 082403 ;

摘要：

The acoustic propagation properties of egg yolk and albumen are characterized in the frequency range 20-400 MHz by the bioultrasonic spectroscopy system using an ultrasonic transmission comparison method. Significant differences in the attenuation, velocity, impedance, and density among yolk and thick and outer thin albumen are observed. The acoustic properties of 10% aqueous solutions of ovalbumin and bovine hemoglobin are also measured in order to investigate the contribution of proteins to the acoustic properties of albumen. The differences obtained between thick and outer thin albumen may be mainly clue to their macromolecular level structural differences, as their constituents are nearly the same. (C) 1997 Acoustical Society of America. [S0001-4966(97)04212-4].

引用

页码：3774 / 3778

页数：5

共 11 条

[1] Acoustic properties of selected bovine tissues in the frequency range 20-200 MHz [J].