[Viscoelastic property of human brain -for the analysis of impact injury (author's transl)].

[Viscoelastic property of human brain -for the analysis of impact injury (author's transl)].
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DOI:
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发表时间:
1981-10
期刊:
No to shinkei = Brain and nerve
影响因子:
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通讯作者:
K. Hirakawa;K. Hashizume;T. Hayashi
K. Hirakawa;K. Hashizume;T. Hayashi
中科院分区:
其他
文献类型:
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作者:
K. Hirakawa;K. Hashizume;T. Hayashi

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1.为了了解脑的物理特性并将其应用于头部损伤机制的分析,研究了人脑的粘弹性。2.人体白色物质的静态剪切模量(G)为2.4 × 10(3)dyne/cm 2。3.在3-36 ℃和3-35 Hz的范围内,使用动态粘弹性计测量白色物质、灰质和脑干的复合杨氏模量(E*(ω)= E' + iE”)。人脑白色和灰质的贮能杨氏模量(E ')均在10(5)达因/厘米~ 2的数值范围内,损失杨氏模量(E”)均在10(4)~ 15(5)达因/厘米~ 2的数值范围内。4.人脑的粘弹性如图4所示,它假设时间和温度相等。在头部损伤的情况下,撞击持续时间为5毫秒,使用以下值是适当的:E' = 4 × 10(5)达因/cm 2,E”= 2 × 10(5)达因/cm 2,在白色物质中,E' = 3 × 10(5)达因/cm 2,在灰质中。5.明胶和豆腐的粘弹性也进行了检查,以了解是否有可能模拟大脑。5-15%明胶加5%福尔马林的粘弹性比脑的粘弹性降低1-2位数。豆腐的粘弹性与大脑的粘弹性基本相同。
1. Viscoelasticity of the human brain was investigated in order to understand the physical properties of the brain and to apply it to the analysis of the head injury mechanisms. 2. Static shear modulus (G) of the human white matter was 2.4 X 10(3) dyne/cm2. 3. Complex Young's modulus (E*(omega) = E' + iE") of the white matter, the gray matter, and the brain stem was measured in the range of 3-36 degrees C and 3-35 Hz using the dynamic viscoelastometer. Storage Young's modulus (E') of both white and gray matters of human brain was in the figures of 10(5) dyne/cm2 and loss Young's modulus (E") of those showed 10(4)-15(5) dyne/cm2. 4. The viscoelasticity of human brain is illustrated in Fig. 4 on the assumption of the equivalence of time and temperature. In case of head injury with impact duration of 5 msec it is proper to use the following value : E' = 4 X 10(5) dyne/cm2, E" = 2 X 10(5) dyne/cm2 in the white matter and E' = 3 X 10(5) dyne/cm 2, in the gray matter. 5. The visoelasticity of gelatin and bean curds were also examined to know whether or not simulation of the brain was possible. The viscoelasticity of 5-15% gelatin with an addition of 5% formalin was decreased 1-2 figures compared with that of the brain. The viscoelasticity of bean curds was about the same as that of the brain.