Ultrasonic Measurement of the Velocity through the Pharynx of Swallowed Rice Boiled with Differing Water Content
Ultrasonic Measurement of the Velocity through the Pharynx of Swallowed Rice Boiled with Differing Water Content
复制标题
超声测量不同含水量煮米吞咽的速度
DOI：
10.11428/jhej1987.51.1067
复制
发表时间：
2000
期刊：
影响因子：
--
通讯作者：
Junko Takahashi
中科院分区：
文献类型：
--
作者：
F. Nakazawa;M. Ohno;Akiko Morita;Junko Takahashi
应用超声波脉冲多普勒频移法测量了不同含水量的米饭和吸入水的咽部流速。被确定的平均垂直分量的速度约为0.1米/秒的吞咽大米低于83%的水（zen-kayu）。对于纯水，平均值随着加入的水的增加0.15m/s而逐渐增加。最大垂直分量的速度被认为是最高的纯净水的0.7-0.8米/秒和低至0.2米/秒的zen-kayu。也就是说，吞咽水的速度的垂直分量是更快和更分散的zen-kayu相比，漂移在一起的速度较慢。适合于吞咽困难的食物可以通过测量通过咽部的速度与本报告中描述的方法来识别。
The method applying an ultrasonic pulsed wave Doppler shift was used to measure the velocity through the pharynx of swallowed rice that had been boiled with differing water content and of imbibed water. The average vertical component of the velocity was ascertained to be around 0.1 m/s for swallowed rice below 83% of added water (zen-kayu). The average increased gradually in accordance with increase of added water by 0.15 m/s for pure water. The maximum vertical component of the velocity was found to be the highest for pure water by 0.7-0.8 m/s and as low as 0.2 m/s for zen-kayu. Namely, the vertical component of the velocity of swallowed water was faster and more dispersed compared with that of zen-kayu which drifts together with a slower velocity.Food suitable for dysphagia might be identified by measuring the velocity through the pharynx with the method described in this report.