D. O. Shin
E. J. Kim
S. W. Yoon
Dept. of Phys., Sung Kyun Kwan Univ., Suwon 440-746, Republic of Korea
The temperature variation due to ultrasonic absorption in a protein solution has been experimentally investigated. Egg white and 10.6% ovalbumin solution were used as the samples of protein solutions. For ultrasonic absorption the continuous sound waves of 3.5, 5.0, 7.5, and 10.0 MHz from focused transducers were incident upon the samples of finite volume, respectively. The temperature variation was measured at the focal region of an ultrasonic beam in the sample. The measurements showed that the temperature variation in the egg white was much larger than that in the 10.6% ovalbumin solution. This discrepancy might be due to the differences in protein composition.