|
[Letölthető változat]
Publikálva: Lőrincz, A. – Neményi, M. (2002): Assessment of the effectiveness of
ultrasonic cell disruption by acoustic phenomena as a function of the
suspension concentration. 32’nd Annual Ultrasonic Industry
Association Symposium. October 21 – 23. 2002, The
Helmsley Hotel, Assessment of the effectiveness of ultrasonic cell disruption by
acoustic phenomena as a function of the suspension concentration In our experiments, under the conditions of an
output of 9 W/cm2 and a frequency of 1.117 MHz, we determined the
concentration, expressed in [g/l], of lyophilized Saccharomyces
cerevisiae baker’s yeast needed for stopping cavitation in the sound field. Then by using multiples of
the aforementioned concentration, we monitored the acoustic phenomena occurred
in the sound field and, simultaneously, we examined the survival dynamics of
the cells by vitality dyeing. Examined acoustic phenomena were the following:
acoustic streaming, standing wave, and cavitation.
Physical parameters of the sound field had essential effect on the phenomena
formed in the sound field and on the threshold levels of their formation. The
phenomena affected the composition of the material in the sound field, so a phenomena – effect chain reaction took place during the
radiation. This paper helps in understanding the cell destruction effect caused
by the different phenomena and the role of physical conditions of the sound
field in the formation of the acoustic phenomena. Key
Words: Acoustic
phenomenon, cavitation, standing wave, acoustic
streaming, yeast, R, D values, sound field |