えん下した飯・かゆ・水の超音波による咽頭部の流速比較

DOI

書誌事項

タイトル別名
  • Ultrasonic Measurement of the Velocity through the Pharynx of Swallowed Rice Boiled with Differing Water Content.

説明

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.<BR>Food suitable for dysphagia might be identified by measuring the velocity through the pharynx with the method described in this report.

収録刊行物

  • 日本家政学会誌

    日本家政学会誌 51 (11), 1067-1071, 2000

    一般社団法人 日本家政学会

キーワード

詳細情報 詳細情報について

  • CRID
    1390282681310769536
  • NII論文ID
    130003705967
  • DOI
    10.11428/jhej1987.51.1067
  • ISSN
    18820352
    09135227
  • 本文言語コード
    ja
  • データソース種別
    • JaLC
    • CiNii Articles
  • 抄録ライセンスフラグ
    使用不可

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