Comparison of the surface wave method and the indentation method for measuring the elasticity of gelatin phantoms of different concentrations.
The speed of the surface Rayleigh wave, which is related to the viscoelastic properties of the medium, can be measured by noninvasive and noncontact methods. This technique has been applied in biomedical applications such as detecting skin diseases. Static spherical indentation, which quantifies material elasticity through the relationship between loading force and displacement, has been applied in various areas including a number of biomedical applications. This paper compares the results obtained from these two methods on five gelatin phantoms of different concentrations (5%, 7.5%, 10%, 12.5% and 15%). The concentrations are chosen because the elasticity of such gelatin phantoms is close to that of tissue types such as skin. The results show that both the surface wave method and the static spherical indentation method produce the same values for shear elasticity. For example, the shear elasticities measured by the surface wave method are 1.51, 2.75, 5.34, 6.90 and 8.40kPa on the five phantoms, respectively. In addition, by studying the dispersion curve of the surface wave speed, shear viscosity can be extracted. The measured shear viscosities are 0.00, 0.00, 0.13, 0.39 and 1.22Pa.s on the five phantoms, respectively. The results also show that the shear elasticity of the gelatin phantoms increases linearly with their prepared concentrations. The linear regressions between concentration and shear elasticity have R(2) values larger than 0.98 for both methods.
Zhang
Xiaoming
X
Department of Physiology and Biomedical Engineering, Mayo Clinic College of Medicine, 200 First Street SW, Rochester, MN 55905, USA.
Qiang
Bo
B
Greenleaf
James
J
D000465:Algorithms; D000818:Animals; D004548:Elasticity; D054459:Elasticity Imaging Techniques / Q000379:methods*; D020342:Finite Element Analysis; D005780:Gelatin; D016014:Linear Models; D019047:Phantoms, Imaging; D013499:Surface Properties; D013552:Swine; D014783:Viscosity
D005780:Gelatin
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