Properties of Ultrasonic Waves in Bovine Bone Marrow

Abstract We investigated the properties of ultrasonic waves in bovine bone marrow. Six bone marrow samples were obtained from different parts (proximal, middle and distal) of the shafts of two bovine femora without destruction. The measured frequency range was 3 to 10 MHz, and the temperature range was 15 to 40°C. Both wave velocity and attenuation coefficient in bone marrow always decreased as temperature increased. The velocity ranged from 1400 to 1610 m/s and attenuation coefficient ranged from 4 to 16 dB/cm. Wave velocities in bone marrow were similar to those in water, whereas the temperature dependences were different, and the wave attenuation coefficients were much higher than those in water. The dependence of velocity on temperature changed slightly around 23–24°C, where a transition from soft gel to oily liquid occurred. The transition temperature was confirmed by differential scanning calorimetry (DSC). Below this transition temperature, positive velocity dispersion was observed.