계란 흰자위 구성 비율에 따른 Egg white 팬텀의 음향학적 특성 및 열적 특성 평가

In this study, we evaluate acoustic and thermal properties for changes of egg white composition ratio in egg white phantom. The phantom was fabricated by adjusting of 10-40% (step of 10%) as composition ratio of egg white. The acoustic and thermal properties of the phantom were evaluated by the velocity of sound, attenuation coefficient, density, acoustic impedance, specific heat and characteristics of lesion formation according to the intensity during focused ultrasound sonication. According to increasing of Egg white, the velocity of sound and specific heat decreased, but attenuation coefficient, density and acoustic impedance increased. The lesion was increased during focused ultrasound sonication, but the lesion saturated at 40% Egg white phantom. The results of experiment show that acoustic properties can set as wanted experiment condition by adjusting of composition ratio of Egg white, also 30% Egg white phantom is most appropriate to verify the thermal properties of the therapeutic ultrasound.