Clinical Trial of Rice-Based Ultrasound Gel

Worapat Prachasilchai; Sittiporn Punyanitya; Sakdiphon Thiansem; Anucha Ruksanti; Rungsarit Koonawoot; Phanlob Chankachang

doi:10.4028/www.scientific.net/KEM.862.125

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HomeKey Engineering MaterialsKey Engineering Materials Vol. 862Clinical Trial of Rice-Based Ultrasound Gel

Clinical Trial of Rice-Based Ultrasound Gel

Abstract:

Rice-based gel is intended to be a coupling agent for usage in ultrasonic application, which made from blending of rice starch powder, sodium hydroxide, carboxymethyl cellulose, glycerin, and water. In this study we test the products for safety and efficacy in 100 patients, by four physicians. The imaging results revealed that, when compared with standard ultrasound gel, rice gel can produce equal clearness but with better echogenicity. So, rice-based ultrasound gel should be an alternative choice for general hospitals.

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Periodical:

Key Engineering Materials (Volume 862)

Pages:

125-129

DOI:

https://doi.org/10.4028/www.scientific.net/KEM.862.125

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Online since:

September 2020

Authors:

Worapat Prachasilchai, Sittiporn Punyanitya, Sakdiphon Thiansem, Anucha Ruksanti, Rungsarit Koonawoot, Phanlob Chankachang*

Keywords:

Clinical Trial, Coupling Agent, Rice Starch, Ultrasound Gel, Water Soluble

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