Surface characterization of the raw and cooked bovine cortical metatarsal bone

• Autorzy: Petrovic Bojan B. , Kojic Sanja , Peric Tamara O. , Šipovac Milica , Lazarevic Jovana , Stefanovic Sofija , Stojanovic Goran

Identyfikatory

DOI

10.5277/ABB-01197-2018-02

• Języki publikacji: EN

Abstrakty

EN

The purpose of this study was to quantify the elastic properties and evaluate microscopical features of raw and boiled metatarsal bovine bone. Methods: The elastic modulus, hardness and microscopic surface of raw and cooked bovine metatarsal bone have been investigated using nanoindentation, SEM/EDX and Panasis microscope. Results: Regarding raw bovine bone, the average elastic modulus was 30.515 ± 6,769 GPa, while the average hardness was 0.5683 ± 0.211 GPa. When it comes to boiled bone corresponding values were 22.298 ± 7.0303 GPa and 0.408 ± 0.199 GPa, respectively. The values for investigated parameters were significantly higher ( p < 0.05) in raw bone specimens. Elastic modulus significantly correlated with hardness ( p < 0.05). EDX analysis revealed significant decrease in wt% of oxygen in boiled samples ( p < 0.05) No significant differences could be observed in SEM images particularly when analysing in smaller magnifications. Using higher magnification, additional branching of the existing voids as well as discrete reorganization and smoother edges of nutrient canals could be observed. The surface of boiled specimens was without the presence of crusts and layering, and no microscopical evidence of structural damage could be observed. Conclusions: This study provides detailed analysis of hardness, elastic modulus of raw and cooked bovine bone and their relation and changes during exposure to temperature. These results of elastic moduli and hardness could be comparable to similar studies of bovine and human bone tissue, but the careful analysis of experimental design, type of the bone as well as limitations of the employed techniques must be carried out before interpolation of the results to other theoretical, clinical, biomaterial and archeological studies.

Słowa kluczowe

EN

bone; elastic properties; direct temperature exposure; SEM; nanoindentation

PL

kości; właściwości elastyczne; SEM; nanoindentacja

• Wydawca: Oficyna Wydawnicza Politechniki Wrocławskiej
• Czasopismo: Acta of Bioengineering and Biomechanics
• Rocznik: 2019
• Tom: Vol. 21, no. 1
• Strony: 13--21
• Opis fizyczny: Bibliogr. 29 poz., rys., wykr.

Twórcy

autor

Petrovic Bojan B.

• 1 University of Novi Sad, Faculty of Medicine, Department of Dentistry Dental Clinic of Vojvodina, Novi Sad, Serbia

autor

Kojic Sanja

• University of Novi Sad, Faculty of Technical Sciences, Novi Sad, Serbia

autor

Peric Tamara O.

• University of Belgrade, Faculty of Dentistry, Belgrade, Serbia

autor

Šipovac Milica

• University of Belgrade, Faculty of Philosophy, Belgrade, Serbia

autor

Lazarevic Jovana

• University of Novi Sad, Faculty of Technical Sciences, Novi Sad, Serbia

autor

Stefanovic Sofija

• University of Novi Sad, BioSense Institute, Novi Sad, Serbia

autor

Stojanovic Goran

• University of Novi Sad, Faculty of Technical Sciences, Novi Sad, Serbia

Bibliografia

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Uwagi

This paper was financed through H2020 ERC project BIRTH No. 640557 and partly financed by Provincial Secretariat for Higher Education and Scientific Research project no. 142-451-2508/2017-02.