Acoustic emission analysis of the effect of a 2D wedge shaped blade on the compact bone cutting process

Surgeons may use a number of cutting instruments such as osteotomes and chisels to cut bone during an operative procedure. The initial loading of cortical bone during the cutting process results in the formation of microcracks in the vicinity of the cutting zone with main crack propagation to failure occuring with continued loading. When a material cracks, energy is emitted in the form of Acoustic Emission (AE) signals that spread in all directions, therefore, AE transducers can be used to monitor the occurrence and development of microcracking and crack propagation in cortical bone. In this research, number of AE signals (hits) and related parameters including amplitude, duration and absolute energy (abs-energy) were recorded during the indentation cutting process by a wedge blade on cortical bone specimens. The cutting force was also measured to correlate between load-displacement curves and the output from the AE sensor. The results from experiments show AE signals increase substantially during the loading just prior to fracture between 90% and 100% of maximum fracture load. Furthermore, an amplitude threshold value of 64dB (with approximate abs-energy of 1500 aJ) was established to saparate AE signals associated with microcracking (41 – 64dB) from fracture related signals (65 – 98dB). The results also demonstrated that the complete fracture event which had the highest duration value can be distinguished from other growing macrocracks which did not lead to catastrophic fracture. It was observed that the main crack initiation may be detected by capturing a high amplitude signal at a mean load value of 87% of maximum load and unsteady crack propagation may occur just prior to final fracture event at a mean load value of 96% of maximum load. The author concludes that the AE method is useful in understanding the crack initiation and fracture during the indentation cutting process.

Spéciation of chromium in a chromium enriched yeast.

The sample under investigation in this project is an experimental chromium enriched yeast used as a possible additive in animal foodstuff, which was produced by growing yeast in the presence of chromium (III) chloride. Chromium on its own in not biologically active but chromium in the form of chromium enriched yeast is biologically active. The objective of this project was to show the complete absence of chromium(VI) from the sample. A literature survey describing previous work carried out on the speciation of Cr(VI) has been carried out. The principal methods of detection of Cr(VI) used in this project are Polarography, G.F.A.A. Spectroscopy, U.V. Spectroscopy and H.P.L.C. For each of the above methods a calibration curve was obtained and each method was applied to the yeast extract. The H.P.L.C. and U.V. spectroscopic method are specific for Cr(VI) but polarography and G.F.A.A. spectroscopy measure total chromium. Tris-NaOH buffer has been investigated for the extraction of chromium(VT). Problems associated with air oxidation of Cr(III) in alkaline solution have identified and procedures described for the suppression of air oxidation. Procedures are described for the application of the extraction procedure to the yeast extract and for the determination of Cr(VI) in the extract. Procedures are also described for the preconcentration of Cr(VI) on a HPLC column and for the application to the yeast extract. The rate of reduction of Cr(VI) by ascorbic acid is investigated and found to be first order with respect to ascorbic acid concentration. The reduction capacity of the yeast is also investigated and it was found that in acid solution the yeast will reduce Cr(VI) but in neutral or basic solution the reduction capacity is diminished. Conclusions regarding the objectives of the project are drawn and suggestions for further work are given.