| 软组织成分含量对超声衰减特性影响的实验分析 |
| |
| 引用本文： | 杨瑞科,陈启敏.软组织成分含量对超声衰减特性影响的实验分析[J].陕西师范大学学报,1993(2). |
| |
| 作者姓名： | 杨瑞科 陈启敏 |
| |
| 作者单位： | 陕西师范大学应用声学研究所，陕西师范大学应用声学研究所 西安 710062，西安 710062 |
| |
| 基金项目： | 国家自然科学基金资助项目 |
| |
| 摘 要： | 应用谱差测软组织衰减的方法,分析软组织主要成分含量的变化对组织超声衰减的影响。结果表明,脂肪和胶原蛋白及水分含量对组织衰减有较大影响。随着组织中脂肪含量的增高,其衰减有较显著增加。
|
| 关 键 词： | 超声 软组织 成分 衰减 |
Experiment analyses of the relations between the ultrasonic attenuation properties and component parts for the soft tissue |
| |
| Yang Ruike,Chen Qimin.Experiment analyses of the relations between the ultrasonic attenuation properties and component parts for the soft tissue[J].Journal of Shaanxi Normal University: Nat Sci Ed,1993(2). |
| |
| Authors: | Yang Ruike Chen Qimin |
| |
| Abstract: | For the soft tissue, the relation between the ultrasonic attenuation properties and component parts are analysed by means of a spectral difference method. The results show that fat, water and collagen protein are the main component parts which affect soft tissue ultrasonic attenuation. The ultrasonic attenuation obviously increases with the fat incrasing in soft tissue. |
| |
| Keywords: | ultrasonic soft tissue component part attenuation |
| 本文献已被 CNKI 等数据库收录！ |
