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| free reprint articles, body fat measurement, ncbi, arteriosclerosis, c itoh, price, accessories, bid, men / portrayals, used, free, nukote, home accents, | A long-term goal for the team, who this week presented their system at a conference jump rope on Industrial Process Tomography in Banff, Canada, will be detecting illnesses, such as liver disease, which result in excess water retention by the body. This is difficult, because calculating fat content is based on assumptions about what proportion of non-fat mass is made up of water. "Sick patients with a lot of fluid could really throw the system out jump rope of gear," says Winston Koo, an expert on child body composition jump rope at Wayne State University in Detroit, Michigan. Koo believes that the system's convenience is a significant plus though. At least you do not have to dunk the patient in water, he adds. For exclusive news and expert analysis every week subscribe to New Scientist Print Edition For what's in New Scientist magazine this week see contents Search all stories Contact us about this story Sign up for our free newsletter SUBSCRIBER LOGIN username: password: Your login is case-sensitive Forgotten your password? |
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| Also, the system can only give an overall measurement of fat. Detector ring Tapp's method uses similar calculations, but is more sophisticated because it tells you where the fat is. The nukote subject stands in the scanner while a detector ring passes down the body (see graphic). At the same time, eight electrical coils also mounted on the ring generate a radio-frequency electromagnetic field. As the energy passes nukote through the body, the field's phase nukote is shifted, depending on the conductivity of the tissue, and hence its water content. Eight detector coils record any shifts in the field's phase for each body slice. At the same time, four lasers sweep across the body. The reflected light is picked up by four digital cameras which build up an extremely high-resolution image of the subject's shape. Combining body volume with water content for successive slices allows the system to calculate fat content in each slice and so tell the subject very accurately where they are piling on the pounds. |
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