Biomechanical properties of chicken tibia before and after conditioning.
Lim, Yi Ling.
Date of Issue2009
School of Mechanical and Aerospace Engineering
This project evaluated the biomechanical properties of chicken tibia when subjected to four different conditions. The four conditions were wet, ethanol-soaked without rehydration, ethanol-soaked with rehydration and oven-dried condition. A total of 56 chicken tibiae were randomly assigned to four equal groups. Each group was treated in a different condition prior to the three-point bending test. Two methods for estimating the modulus of elasticity were examined using paired-difference test. The first method was to use the gradient of the initial linear portion of the force-displacement curve to determine the bone stiffness. The other method was to use the gradient at the point of inflection of the force-displacement curve. It was found that there was no significant statistical difference between the two methods at 95% level of significance. The results from this project showed that there were no significant difference in ultimate force, ultimate stress and modulus of elasticity among the wet, ethanol-soaked without rehydration and ethanol-soaked with rehydration condition. However, there was a significant change in mass of the bone for the ethanol-soaked condition (with and without rehydration) and oven-dried condition. Among the three conditions, the greatest mass change was observed in oven-dried condition followed by ethanol-soaked without rehydration and ethanol-soaked with rehydration. Significant differences in the ultimate force and ultimate stress were also observed in the oven-dried condition. The modulus of elasticity was also the highest among all the conditions although it was not statistically significant.
Final Year Project (FYP)
Nanyang Technological University