Dairy cream as a phantom material for biexponential diffusion decay
Dairy cream as a phantom material for biexponential diffusion decay
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DOI：
10.1007/s10334-004-0063-7
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发表时间：
2004-11-01
影响因子：
2.3
通讯作者：
Mulkern, RV
中科院分区：
文献类型：
--
作者：
Ababneh, Z;Haque, M;Mulkern, RV
当对大范围的 b 因子进行研究时，市售的奶油等分试样具有以双指数函数为特征的扩散衰减曲线。造成双指数衰变的快速和慢速扩散成分分别归因于水和脂质质子。在高达 3,000 s/mm(2) 的各种 b 因子上，通过奶油体模的双指数拟合获得的快速扩散系数以及相对快速和慢速扩散成分分数与之前针对大脑获得的结果相似。脂质质子的慢扩散系数小于大脑中的慢扩散系数。然而，总的来说，结果表明，奶油可以作为一种广泛使用的模型材料，用于测试旨在执行定量、双指数扩散衰变研究的软件和硬件组件。
Commercially available aliquots of dairy cream are shown to have diffusion decay curves characterized by biexponential functions when studied over a wide range of b-factors. The fast and slow diffusion components responsible for the biexponential decay are attributed to water and lipid protons, respectively. The fast diffusion coefficient and relative fast and slow diffusion component fractions obtained from biexponential fits of cream phantoms over a wide range of b-factors up to 3,000 s/mm(2) are similar to those obtained previously for brain. The slow diffusion coefficient from lipid protons is smaller than that found in the brain. Overall, however, the results suggest that dairy cream can serve as a widely available phantom material for testing software and hardware components designed to perform quantitative, biexponential diffusion decay studies.