谷口 信行, 王 怡, 藤井 康友, 重田 浩一朗, 金 潤哲, 尾本 きよか, 伊東 紘一

Nobuyuki TANIGUCHI, Yi WANG, Yasutomo FUJII, Kouichiro SHIGETA, Hiroaki KON, Kiyoka OMOTO, Kouichi ITOH

自治医科大学臨床検査医学

Department of Clinical Laboratory Medicine, Jichi Medical School, Tochigi, 329-0498 Japan

キーワード : Fruit, Phantom, Plant, Ultrasonography, Vegetable

The ultrasound images of radishes, oranges, bamboo sprouts, onions, cucumbers, and strawberries, among others, were studied. Image quality was poor when the items were uncooked but was good when the items had been boiled for 2 hours. This improvement in image quality is thought to result from the elimination of gas and changes in the fine structure of the objects brought on by the boiling process. Our results suggest that plant materials could be used as ultrasonic phantoms in two- or three-dimensional imaging.