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The basic principle of the thermal conductivity probe is described. Thin probes were developed based on this principle, with a reproducibility of 5.3% and relative error less than 6.0%. Each measurement can be completed in 90 s and the temperature increase can be controlled within 2 degrees C. Using the probes, the thermal conductivities of pig fat, meat, liver, kidney and live and dead snake head were measured and it was found that water content plays an important role in influencing the magnitude of the thermal conductivity of biological tissues. The probe can be used over a temperature range from -40 to 150 degrees C.
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Liang et al. (1991) studied this question.
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