The temperature dependence of anabolic bodyfat burning strips

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The temperature dependence of the ultrasonic velocity of fish analogs was measured from 5 to 35 C.  The ultrasonic velocity increased with solids-non-fat at all temperatures, but had a more complex bodyfat burning strips dependence on fat content. Around 15 C the ultrasonic velocity was independent of fat, at lower temperatures it increased bodyfat burning strips with fat, and at higher temperature it decreased. Empirical equations were developed to relate the ultrasonic velocity to composition.   Our results highlight the potential of ultrasonic velocity to composition. Our results highlight the potential of ultrasonic velocity measurements to rapidly and nondestructively determine fish composition.
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