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Mechanical Properties of a Cartilage - Literature review Example

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"Mechanical Properties of a Cartilage" paper is an analysis in the situ layers of the articular cartilage which was conducted and measured with the use of the pulse-echo ultra sound device. Several alterations and disturbances were executed through the alteration of the osmotic potential. …
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Mechanical Properties of a Cartilage
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Mechanical properties of a cartilage This is an analysis in which the situ layers of the articular cartilage in which was conducted and measured withthe use of the pulse echo ultra sound device. Several alterations and disturbances were executed through the alteration of the osmotic potential in which the observation of nonlinear behavior was observed in a physiological equilibrium. The nature of the articular cartilage in which has superior characteristics in health scenarios such, as the painful arthritis which is degenerative and costly has created a lot of interest in the mechanical and the constitutive cartilage properties. Numerous researches have been conducted with no resolution to some of these fundamental issues, in an effort to characterize the synovial body joints, it has led to the development of an experimental approach to in the investigation of the dynamic and constitutive properties of the cartilage. In a nutshell, the interpretation of this information leads to the illumination of a cartilage microstructure. This cartilage is basically composed of the collagen meshwork under the tension within the osmotic potential composed of a finer proteoglycan network gel. These dynamic properties and constitution of the cartilage are usually determined by this structures motion in the surrounding fluids. In relevant physiologically conditions, this gel networks assumes the state of immobilization to relative collagen networking an equivalent single network referred to as the cartilage network which characterizes the major cartilage behavior. Body energy is basically stored in this cartilage networks in three forms and any external load is usually balanced in the state of equilibrium by the elastic changes of the collagen network and by both osmotic and no osmotic ionic proteoglycan networks potentials of the cartilage network. This state of equilibrium can be distorted or shifted by changing the reference level of the osmotic pressure or by mechanical loading. The majority of biomechanical approaches in the properties of cartilage these are referenced and in mechanical tests, it suffers from the challenges of practical limits in the replica of the situ conditions, especially in the equilibrium. The use of compression specimens is paramount and is plugged from the exercised joints which must be preloaded in achievement of the uniaxial conditions of strain and the poisson effect of the thin and tensile specimens. Test Methodology In this experiment, the specimen cartilage is first put in a state of equilibrium in a saline solution under controlled temperatures and then dehydrated upon the exposure of the air which is humid. The newly created reference for the proteoglycan gel osmotic potential is usually determined through the partial pressure of the airs water vapor. This dynamics of dehydration are controlled by the rate of surface evaporation and layer relaxation. Under these free convection conditions in the air surrounding and the time consumed by the constant dehydration disassociated with the order of magnitude which than the relaxation layer time. This layer is in the state of quasi equilibrium which is constant through the phase of dehydration in the experiments. A reduction of 10-15% rate in the layers thickness provides displacement which is adequate to maintain layer saturation. Consequently this layer is then put back into the saline solution and the swelling of the surface displacement is measured in an ultrasound transducer. These signals are then sampled out in a digitized 100MHz and then processed by the use of a receiver technique which is correlated. This resolution of the dynamic length measurement is Read More
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