Temperature and Composition Dependence of Ultrasound Properties of Medical Nutrition Solutions Containing Carbohydrate, Protein, and Lipid

摘要

The speeds of sound and densities of nutrition solutions containing (50 to 200) mg·mL~(-1) of carbohydrates, (10 to 40) mg·mL~(-1) of proteins, and (10 to 40) mg·mL~(-1) of lipids at different temperatures were measured. Isentropic compressibilities were calculated from the experimental results. The results show that ρ, u, and k_s depend on the temperatures and compositions of carbohydrates, proteins, and lipids. These results may provide an opportunity to use acoustic parameters for the characterization of lipid, carbohydrate, and protein content in nutrition solutions.