This study deals with the relationship between the magnitude of acoustic nonlinearity, sound speed of tissues and the amount of fat present in them. A two-component model, i.e., nonfat and fat, has been assumed and equations that relate the nonlinear parameter (B/A) of a medium to the properties of its components have been derived for two cases. In the first case, the density and sound speed are the same for the two components; B/A is a linear function of fat concentration. To represent this case, mixtures of egg white and yolk were studied. Even though the differences in density and sound speed of the two egg components were within 1 percent of each other, B/A showed a deviation from linearity. In the second case, i.e., when the density and sound speed of the two components are not equal, a quadratic equation has been derived using mixture laws. Livers, fats, egg mixtures, and oil data were used to represent this case. B/A increased quadratically with fat concentration. The presence of proteins on the binary aqueous/fat mixtures modified the quadratic rule.
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