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  • 1 Institute of Agricultural, Food and Environmental Engineering, Faculty of Agricultural and Food Sciences, University of West Hungary H-9200 Mosonmagyaróvár, Vár 2. Hungary
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Our goal was to explore the interactions between the acoustic phenomena taking place in the ultrasound field, the concentration of the biological particles of the ultrasound field, and the cell biology effects of these interactions. Using output power of 9 W cm-2 and frequency of 1.117 MHz, the concentration was determined, expressed in g l-1, 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. Examined acoustic phenomena were the following: acoustic streaming, standing wave, and cavitation. Physical parameters (suspension density, dissolved oxygen, temperature) of the sound field had essential effect on the acoustic phenomena formed in the ultrasound field and on the threshold levels of their formation. The phenomena affected the composition of the material in the sound field, so an acoustical phenomenon - cell biological effect chain reaction took place during the radiation.

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