The 'chicken-egg-model': a simple in vitro model for 3D-ultrasonography and elastography

Area of Science:

• Medical Imaging
• Gynaecological Ultrasonography

Background:

• Three-dimensional ultrasound (3D-ultrasound) and elastography are crucial non-invasive imaging techniques for diagnosing gynaecological diseases and uterine anomalies.
• These ultrasound applications offer significant diagnostic value in gynaecological ultrasonography.

Purpose of the Study:

• To develop a simple, cost-effective in vitro model for elastography and 3D-ultrasound training.
• The model features adjustable probe-target distance, visible targets, modifiable hardness, and adjustable orientation/inclination.

Main Methods:

• A boiled chicken egg embedded in a gel basis was used to mimic human tissue elasticity.
• Varying egg boiling times modulated stiffness, assessed via elastography.
• 3D-ultrasonography and strain elastography were performed using a Voluson™ E10 vaginal probe.

Main Results:

• Egg boiling time directly influences tissue stiffness, demonstrably altering elastography image characteristics.
• The model successfully replicates varying tissue hardness for training purposes.

Conclusions:

• This reproducible "chicken-egg-model" provides a valuable, low-cost tool for educating trainees in 3D-ultrasound and elastography.
• It enables practical skill development in image acquisition and interpretation without patient involvement or discomfort.