title: Changes in ultrasound properties of porcine kidney tissue during heating.
abstract: Changes in the ultrasound (US) attenuation and backscatter of fresh pig kidney were measured as the tissue was heated. The objective was to use these changes to predict how an US image would change in real-time with a view to its use as a monitoring tool for minimally invasive thermal therapy (MITT). Separate samples of fresh pig kidney were heated from 37 degrees C to temperatures of 45 degrees, 50 degrees, 55 degrees, 60 degrees and 65 degrees with warm water. Measurements were made over the frequency range from 3.5 MHz to 7.0 MHz during 30-min heating experiments. A general increase in attenuation magnitude (dB/cm) and slope (dB/cm-MHz) was observed at temperatures of 55 degrees C or greater. Little change in backscatter power was observed during heating to 45 degrees C. At higher temperatures, the changes in backscatter showed a more complex pattern throughout the experiments, but still showed a trend of increase to a greater value at the end of heating than at the start. This backscatter increase was greater at higher temperatures. The net effect of the changes in US properties suggests that it may be possible to use diagnostic US to monitor, in real-time, MITT in kidney.
authors.affiliation: Princess Margaret Hospital/Ontario Cancer Institute, Toronto, Ontario, Canada.
authors.forename: A E
authors.initials: AE
authors.lastname: Worthington
authors.forename: M D
authors.initials: MD
authors.lastname: Sherar
mesh_terms: D000818:Animals; D006358:Hot Temperature / Q000009:adverse effects*; D006979:Hyperthermia, Induced / Q000009:adverse effects; D066298:In Vitro Techniques; D007668:Kidney / Q000000981:diagnostic imaging*; D013552:Swine; D014463:Ultrasonography