In order to evaluate the property of a ultrasonic linear scattering, we measured the ultrasonic attenuation characteristics using the fundamental component of the transmitted ultrasonic signal through protein and hen liver. Energy is thought that is absorbed by hydrolysis in the constituents of the tissue and by the relaxation process at low frequency and by relaxation process of motions of side chain alone at high frequency. We describe a study on a protein and hen liver in the relaxation process of tissue characterization by analyzing the ultrasonic absorption spectrum and the attenuation when the temperature is changed. Results showed that the attenuation of a protein and hen liver were increased linearly each absorption between 30 and 70 MHz band.
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