Biomechanical properties of chicken tibia before and after conditioning

• Main Author: Lim, Yi Ling.
• Other Authors: Chou Siaw Meng
• Format: Final Year Project
• Language: English
• Published: 2009
• Subjects: DRNTU::Engineering::Bioengineering
• Online Access: http://hdl.handle.net/10356/16248
• Institution: Nanyang Technological University

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.