热凝固对生物组织热物性影响的实验研究

AN EXPERIMENT STUDY FOR EFFECTS OF THERMAL COAGULATION ON THE THERMAL PROPERTIES OF BIOLOGICAL TISSUE

本文以蛋清为实验对象,研究了热凝固对生物组织热物性的影响,测量方法为阶跃温升法。实验结果表明,热 凝固后,蛋清的热导率平均上升了6.60％。因此,生物组织的热物性不但与其化学组成有关,还与其物理状态有关;采用 热凝固的方法治疗肿瘤时,应考虑热凝固对其热物性的影响,从而实现更加有效的治疗。

By choosing egg white as experiment medium, the effects of thermal coagulation on the thermal properties of biological tissue are studied by using step-temperature technology. The results show that the thermal conductivity of the egg white increases about 6.60% after undergoing a thermal coagulation process. Therefore, the thermal properties of biological tissue are determined not only by its composition, but also by its physical state. Moreover, when the thermal coagulation method is used for tumor therapy, the effects of thermal coagulation on the thermal properties of biological tissue should be considered, thus a more effective treatment could be achieved.