The measurement of thermal and ultrasonic properties of biological tissues is essential for the assessment of the temperature rise induced in vivo by diagnostic ultrasound. In this paper, we present measurements of thermal conductivity, thermal diffusivity, speed of sound and ultrasonic attenuation of fresh ex vivo porcine tissue, namely 'muscle' (from abdomen and leg), 'skin with subcutaneous fat' (from abdomen and leg), 'abdominal fat' and 'bone'. The measurements of the ...
The researchers in this study presented a functional means of assessing the quality of milk, by measuring fat content, using a thermal constants analyzer. Multiple tests were performed, by altering probe design, probe size and thermal contacting area, to achieve optimal test parameters. The research concluded the possibility of designing a probe capable of measuring the fat content of milk with a less than 0.1% sensitivity. Research also concluded that the ...
