This type of transducer makes use of rotating ultrasound sources. The ultrasound signal fills the entire vessel lumen while no signal interference presents. Fig. 2: Mechanical Transducer Single transducer rotates on a drive shaft, 1900 rpm. Courtesy of Boston Scientific Corp ((n.d.):2).
It is approximately more than 20 000 Hertz. Ultrasound is the opposite of infrasound, which is a sound wave that is too low for human to hear. Scientists now used ultrasound for the benefit of humans, such as ultrasonography (USG), which is a method of producing the images of the inside of the body using ultrasonic sound. In addition to that, ultrasound is being used in many different field, one of the main use of it is to scan or
Knowing the vibrant nature of the ultrasound scanning device makes understanding of the processes involved essential. A basic ultrasound device consist of several parts; the transducer probe which sends and receives sound waves, the central processing unit (CPU) which is a computer that calculates the results and includes an electrical power that would supply for the transducer probe, the transducer pulse controls which are responsible for changing the amplitude and frequency, the displayer which displays the image produced from the ultrasound data, the cursor which is a keyboard that inputs data and take measurements from the displayer, the disk storage device which is responsible for storing the acquired images, and finally the printer which prints the images made by the
Air drying Introduction :- Air drying is a method to decrease the moisture content in the air using appropriate method. The humidity can be removed by- Lowering the air temperature below the dew point, which condenses the water. That is why this is called condensation method. This can be seen, when we remove a chilled drink from a fidge, so the packaging quickly covers with dew. This happens because the temperature around the package starts falling below the dew point.
Please describe any contributions of distinction during medical school (in any and all academic areas: research, teaching, teamwork, clinical care, and community service). One of my proudest contributions during medical school was identifying ultrasound education as something that I wanted to expand, so I worked with a small group of my classmates to start an ultrasound education program. The goal of our program was to help our peers learn how to use ultrasound imaging while gaining valuable anatomy and physiology education. We spent countless hours developing a curriculum, finding faculty mentors, and teaching first year medical students. Our hope is that one day this program will change the formal ultrasound curriculum offered at UCSF.
In this method, ultrasound imaging is used to create picture of the retina. Sound waves with high frequency, more than 20,000 Hz, are sent through the eye and bounce back to the transducer which leads to a vibration of a piezo-electrical crystal in the transducer. Then, electrical impulses are generated and translated into an image of retina by the computer. The pros of this method is that if there is hemorrhage in vitreous humor the sound can pass through the blood and determine the condition of the retina. The limitations are meagre visualization of soft tissue and anatomic detail of orbit.
Autoclaving is the most popular form of moist heat sterilization because it combines heat and pressure to result in thorough killing of spores, which is hard to achieve. For this method the bacteria is cooked under a pressure of 15 psi and temperature of 121°C for 15 minutes, because of the pressure this higher boiling point then 100°C can be met and results in the dead spores (Rhinehart). The dry heat version of sterilization is done at 160-170 °C. A great example of dry heat sterilization is the flaming of a tube to prevent contamination of cultures. The tube is passed through a flame quickly without it getting to hot and then can be used.
Which means the traditional way of heating extraction has both quantitative and qualitative disadvantages for pectin extraction. However using both heating and ultrasound together had a much more signiﬁcant effect on the improvement of extractability, dissolution rate and degradation rate of pectin, and there existed a synergistic effect between ultrasound and heating on the extraction of pectin. Illustrated below in fig.1 shows two graphs showing the yields of pectin that was extracted with the higher power of the ultrasound and heating. In this experiment the ultrasound was set to 20
Super heated steaming is effective for decontamination of spices before grinding (Moisan et al., 2001; Schweiggert et al., 2007). However, steaming is expensive and causes undesirable changes to the product and product get re-contaminated after grinding. High-intensity microwaves have a clear insecticidal effect during sterilization, but it also affects food quality (Vadivambal et al., 2007). Low-intensity microwave radiation (LIMR; 2.0 kW/kg) was used to kill T.castaneum during storage and inhibit mold due to it have claimed that little effect on food quality (Vadivambal et al., 2007; Wang et al., 2003; Zhao et al., 2007). UV treatment has not effective in inhibit the microbes effectively due to the lack of penetration and strong dependence of distance from the UV source (Fine and Gervais, 2004; Sharma et al., 2009; Song et al., 2009).
Dehydration is a form of drying under controlled conditions of temperature, humidity and air flow (Cruess, 1958). Since ancient time, dehydration has been one of the most common natural and reliable methods for food preservation. Sugar, honey and salt have been used as aids in the drying of fruits and vegetables at various times in the past (Goldblith, 1972; Woodroof, 1986). However, sugar was used to preserve the quality of the dried product, usually in small amounts, rather than as a means of removing water. Various studies have addressed the problems related to traditional convective drying.