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Measurements of Acoustic Properties of Tofu and Acorn Curd as Potential Tissue-mimicking Materials  

Li Ying (Marine Industrial Engineering, Cheju National University)
Guntur S.R.Anjaneya Reddy (Marine Industrial Engineering, Cheju National University)
Choi Min Joo (Interdisciplinary Postgraduate Program in Biomedical Engineering, Cheju National University, Department of Medicine, Cheju National University)
Paeng Dong-Guk (Interdisciplinary Postgraduate Program in Biomedical Engineering, Cheju National University, Marine Industrial Engineering, Cheju National University)
Publication Information
The Journal of the Acoustical Society of Korea / v.24, no.4E, 2005 , pp. 132-138 More about this Journal
Abstract
The purpose of this study is to measure the acoustic properties of Tofu and Acorn Curd (Dotori Muk), which are possibly used as tissue mimicking materials (TMMs). Due to its availability and low cost, Tofu was suggested as a TMM by several researchers who measured only sound speed and attenuation. The acoustic properties of Tofu and Muk including the backscattering coefficient were measured in this paper. Sound speed was measured by the time shift in a pulse echo setup. Attenuation coefficients and backscattering coefficients were measured by a broadband method using both 5 MHz and 10 MHz transducers in the frequency domain. The measured acoustic properties of both Tofu and Muk are observed to be similar to those of biological tissues such as beef liver or beef heart.
Keywords
Tissue Mimicking Materials; Sound speed; Attenuation; Backscattering coefficient; Tofu; Acorn Curd;
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