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Hydrogel fantoms in ultrasonic diagnostic
 Chovancová, Aneta ; Sovová, Šárka (referee) ; Hurčíková, Andrea (advisor)
This Bachelor thesis is interested in hydrogel phantoms made from gelatin, agar and agarosa. The effect of food foil on the essential properties of gel matrixes such as drying and moulding has been investigated. These properties were investigated visually and gravimetrically. The speed of prepared gel matrixes was measured using high resolution ultrasonic spectroscopy depending on concentration. In the work, I follow up on the already performed Bachelor thesis [1], where gel matrices were measured in the environment of air and water. My gel matrices are dispensed to the machine's cell in a liquid state. Depending on the material used and the method of use of the food foil, gel matrixes prepared for visual and gravimetric evaluation from agar with a concentration of 3 % and 5 % without foil and with foil on the bottom were found to have a longer shelf life than other samples with the same use of foil. Gel matrixes of all three substances and all concentrations covered with food foil are able to last up to 20 days without massive drying and mould formation. The result of measuring the relative ultrasonic velocity of the hydrogels produced was found to increase the rate of spread of ultrasound for all measured substances as the concentration increased.
Detailed record
Hydrogel fantoms in ultrasonic diagnostic
 Chovancová, Aneta ; Sovová, Šárka (referee) ; Hurčíková, Andrea (advisor)
This Bachelor thesis is interested in hydrogel phantoms made from gelatin, agar and agarosa. The effect of food foil on the essential properties of gel matrixes such as drying and moulding has been investigated. These properties were investigated visually and gravimetrically. The speed of prepared gel matrixes was measured using high resolution ultrasonic spectroscopy depending on concentration. In the work, I follow up on the already performed Bachelor thesis [1], where gel matrices were measured in the environment of air and water. My gel matrices are dispensed to the machine's cell in a liquid state. Depending on the material used and the method of use of the food foil, gel matrixes prepared for visual and gravimetric evaluation from agar with a concentration of 3 % and 5 % without foil and with foil on the bottom were found to have a longer shelf life than other samples with the same use of foil. Gel matrixes of all three substances and all concentrations covered with food foil are able to last up to 20 days without massive drying and mould formation. The result of measuring the relative ultrasonic velocity of the hydrogels produced was found to increase the rate of spread of ultrasound for all measured substances as the concentration increased.
Detailed record
Zhodnocení současného stavu a péče o vybraná chráněná území Písecka
 Chovancová, Aneta
Detailed record

See also: similar author names
4 Chovancová, Andrea
3 Chovancová, Anna
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