Displaying publications 141 - 160 of 176 in total

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  1. Nanocrystalline forsterite for biomedical applications: synthesis, microstructure and mechanical properties
    Ramesh S, Yaghoubi A, Lee KY, Chin KM, Purbolaksono J, Hamdi M, et al.
    J Mech Behav Biomed Mater, 2013 Sep;25:63-9.
    PMID: 23726923 DOI: 10.1016/j.jmbbm.2013.05.008
    Forsterite (Mg2SiO4) because of its exceptionally high fracture toughness which is close to that of cortical bones has been nominated as a possible successor to calcium phosphate bioceramics. Recent in vitro studies also suggest that forsterite possesses good bioactivity and promotes osteoblast proliferation as well as adhesion. However studies on preparation and sinterability of nanocrystalline forsterite remain scarce. In this work, we use a solid-state reaction with magnesium oxide (MgO) and talc (Mg3Si4(OH)2) as the starting precursors to synthesize forsterite. A systematic investigation was carried out to elucidate the effect of preparatory procedures including heat treatment, mixing methods and sintering temperature on development of microstructures as well as the mechanical properties of the sintered forsterite body.
    Matched MeSH terms: Hardness
  2. Physicochemical, textural and viscoelastic properties of palm diacylglycerol bakery shortening during storage
    Cheong LZ, Tan CP, Long K, Affandi Yusoff MS, Lai OM
    J Sci Food Agric, 2010 Oct;90(13):2310-7.
    PMID: 20661900 DOI: 10.1002/jsfa.4088
    Diacylglycerol (DAG), which has health-enhancing properties, is sometimes added to bakery shortening to produce baked products with enhanced physical functionality. Nevertheless, the quantity present is often too little to exert any positive healthful effects. This research aimed to produce bakery shortenings containing significant amounts of palm diacyglycerol (PDG). Physicochemical, textural and viscoelastic properties of the PDG bakery shortenings during 3 months storage were evaluated and compared with those of commercial bakery shortening (CS).
    Matched MeSH terms: Hardness
  3. Sintering behaviour of hydroxyapatite bioceramics
    Ramesh S, Tan CY, Aw KL, Yeo WH, Hamdi M, Sopyan I, et al.
    Med J Malaysia, 2008 Jul;63 Suppl A:89-90.
    PMID: 19024998
    The sintering behaviour of a commercial HA and synthesized HA was investigated over the temperature range of 700 degrees C to 1400 degrees C in terms of phase stability, bulk density, Young's modulus and Vickers hardness. In the present research, a wet chemical precipitation reaction was successfully employed to synthesize a submicron, highly crystalline, high purity and single phase stoichiometric HA powder that is highly sinteractive particularly at low temperature regimes below 1100 degrees C. It has been revealed that the sinterability of the synthesized HA was significantly greater than that of the commercial HA. The temperature for the onset of sintering and the temperature required to achieve densities above 98% of theoretical value were approximately 150 degrees C lower for the synthesized HA than the equivalent commercial HA. Nevertheless, decomposition of HA phase upon sintering was not observed in the present work for both powders.
    Matched MeSH terms: Hardness
  4. Hardness, flexural strength, and flexural modulus comparisons of three differently cured denture base systems
    Ali IL, Yunus N, Abu-Hassan MI
    J Prosthodont, 2008 Oct;17(7):545-9.
    PMID: 18761582 DOI: 10.1111/j.1532-849X.2008.00357.x
    This study compared the surface hardness, flexural strength, and flexural modulus of a light- and heat-cured urethane dimethacrylate (UDMA) to two conventional polymethyl methacrylate (PMMA) denture base resins. The effect of less-than-optimal processing condition on the hardness of internal and external surfaces of UDMA specimens was also investigated.
    Matched MeSH terms: Hardness
  5. Fabrication and deformation behaviour of multilayer Al2O3/Ti/TiO2 nanotube arrays
    Baradaran S, Basirun WJ, Zalnezhad E, Hamdi M, Sarhan AA, Alias Y
    J Mech Behav Biomed Mater, 2013 Apr;20:272-82.
    PMID: 23453827 DOI: 10.1016/j.jmbbm.2013.01.020
    In this study, titanium thin films were deposited on alumina substrates by radio frequency (RF) magnetron sputtering. The mechanical properties of the Ti coatings were evaluated in terms of adhesion strength at various RF powers, temperatures, and substrate bias voltages. The coating conditions of 400W of RF power, 250°C, and a 75V substrate bias voltage produced the strongest coating adhesion, as obtained by the Taguchi optimisation method. TiO2 nanotube arrays were grown as a second layer on the Ti substrates using electrochemical anodisation at a constant potential of 20V and anodisation times of 15min, 45min, and 75min in a NH4F electrolyte solution (75 ethylene glycol: 25 water). The anodised titanium was annealed at 450°C and 650°C in a N2 gas furnace to obtain different phases of titania, anatase and rutile, respectively. The mechanical properties of the anodised layer were investigated by nanoindentation. The results indicate that Young's modulus and hardness increased with annealing temperature to 650°C.
    Matched MeSH terms: Hardness
  6. Surface characterization and corrosion behavior of calcium phosphate-base composite layer on titanium and its alloys via plasma electrolytic oxidation: A review paper
    Rafieerad AR, Ashra MR, Mahmoodian R, Bushroa AR
    Mater Sci Eng C Mater Biol Appl, 2015 Dec 1;57:397-413.
    PMID: 26354281 DOI: 10.1016/j.msec.2015.07.058
    In recent years, calcium phosphate-base composites, such as hydroxyapatite (HA) and carbonate apatite (CA) have been considered desirable and biocompatible coating layers in clinical and biomedical applications such as implants because of the high resistance of the composites. This review focuses on the effects of voltage, time and electrolytes on a calcium phosphate-base composite layer in case of pure titanium and other biomedical grade titanium alloys via the plasma electrolytic oxidation (PEO) method. Remarkably, these parameters changed the structure, morphology, pH, thickness and crystallinity of the obtained coating for various engineering and biomedical applications. Hence, the structured layer caused improvement of the biocompatibility, corrosion resistance and assignment of extra benefits for Osseo integration. The fabricated layer with a thickness range of 10 to 20 μm was evaluated for physical, chemical, mechanical and tribological characteristics via XRD, FESEM, EDS, EIS and corrosion analysis respectively, to determine the effects of the applied parameters and various electrolytes on morphology and phase transition. Moreover, it was observed that during PEO, the concentration of calcium, phosphor and titanium shifts upward, which leads to an enhanced bioactivity by altering the thickness. The results confirm that the crystallinity, thickness and contents of composite layer can be changed by applying thermal treatments. The corrosion behavior was investigated via the potentiodynamic polarization test in a body-simulated environment. Here, the optimum corrosion resistance was obtained for the coating process condition at 500 V for 15 min in Ringer solution. This review has been summarized, aiming at the further development of PEO by producing more adequate titanium-base implants along with desired mechanical and biomedical features.
    Matched MeSH terms: Hardness
  7. Synthesis and characterization of a new vertebroplasty cement based on gold-containing PMMA microspheres
    Jacobs E, Saralidze K, Roth AK, de Jong JJ, van den Bergh JP, Lataster A, et al.
    Biomaterials, 2016 Mar;82:60-70.
    PMID: 26751820 DOI: 10.1016/j.biomaterials.2015.12.024
    There are a number of drawbacks to incorporating large concentrations of barium sulfate (BaSO4) as the radiopacifier in PMMA-based bone cements for percutaneous vertebroplasty. These include adverse effects on injectability, viscosity profile, setting time, mechanical properties of the cement and bone resorption. We have synthesized a novel cement that is designed to address some of these drawbacks. Its powder includes PMMA microspheres in which gold particles are embedded and its monomer is the same as that used in commercial cements for vertebroplasty. In comparison to one such commercial cement brand, VertaPlex™, the new cement has longer doughing time, longer injection time, higher compressive strength, higher compressive modulus, and is superior in terms of cytotoxicity. For augmentation of fractured fresh-frozen cadaveric vertebral bodies (T6-L5) using simulated vertebroplasty, results for compressive strength and compressive stiffness of the construct and the percentage of the volume of the vertebral body filled by the cement were comparable for the two cements although the radiopacity of the new cement was significantly lower than that for VertaPlex™. The present results indicate that the new cement warrants further study.
    Matched MeSH terms: Hardness
  8. Mechanical and physical behavior of newly developed functionally graded materials and composites of stainless steel 316L with calcium silicate and hydroxyapatite
    Ataollahi Oshkour A, Pramanik S, Mehrali M, Yau YH, Tarlochan F, Abu Osman NA
    J Mech Behav Biomed Mater, 2015 Sep;49:321-31.
    PMID: 26072197 DOI: 10.1016/j.jmbbm.2015.05.020
    This study aimed to investigate the structural, physical and mechanical behavior of composites and functionally graded materials (FGMs) made of stainless steel (SS-316L)/hydroxyapatite (HA) and SS-316L/calcium silicate (CS) employing powder metallurgical solid state sintering. The structural analysis using X-ray diffraction showed that the sintering at high temperature led to the reaction between compounds of the SS-316L and HA, while SS-316L and CS remained intact during the sintering process in composites of SS-316L/CS. A dimensional expansion was found in the composites made of 40 and 50 wt% HA. The minimum shrinkage was emerged in 50 wt% CS composite, while the maximum shrinkage was revealed in samples with pure SS-316L, HA and CS. Compressive mechanical properties of SS-316L/HA decreased sharply with increasing of HA content up to 20 wt% and gradually with CS content up to 50 wt% for SS-316L/CS composites. The mechanical properties of the FGM of SS-316L/HA dropped with increase in temperature, while it was improved for the FGM of SS-316L/CS with temperature enhancement. It has been found that the FGMs emerged a better compressive mechanical properties compared to both the composite systems. Therefore, the SS-316L/CS composites and their FGMs have superior compressive mechanical properties to the SS-316L/HA composites and their FGMs and also the newly developed FGMs of SS-316L/CS with improved mechanical and enhanced gradation in physical and structural properties can potentially be utilized in the components with load-bearing application.
    Matched MeSH terms: Hardness
  9. Effects of temperature change and beverage on mechanical and tribological properties of dental restorative composites
    Ayatollahi MR, Yahya MY, Karimzadeh A, Nikkhooyifar M, Ayob A
    Mater Sci Eng C Mater Biol Appl, 2015 Sep;54:69-75.
    PMID: 26046269 DOI: 10.1016/j.msec.2015.05.004
    The aim of this study was to investigate the effects of temperature change and immersion in two common beverages on the mechanical and tribological properties for three different types of dental restorative materials. Thermocycling procedure was performed for simulating temperature changes in oral conditions. Black tea and soft drink were considered for beverages. Universal composite, universal nanohybrid composite and universal nanofilled composite, were used as dental materials. The nanoindentation and nanoscratch experiments were utilized to determine the elastic modulus, hardness, plasticity index and wear resistance of the test specimens. The results showed that thermocycling and immersion in each beverage had different effects on the tested dental materials. The mechanical and tribological properties of nanohybrid composite and nanocomposite were less sensitive to temperature change and to immersion in beverages in comparison with those of the conventional dental composite.
    Matched MeSH terms: Hardness
  10. Structure-property relationships of iron-hydroxyapatite ceramic matrix nanocomposite fabricated using mechanosynthesis method
    Nordin JA, Prajitno DH, Saidin S, Nur H, Hermawan H
    Mater Sci Eng C Mater Biol Appl, 2015 Jun;51:294-9.
    PMID: 25842138 DOI: 10.1016/j.msec.2015.03.019
    Hydroxyapatite (HAp) is an attractive bioceramics due to its similar composition to bone mineral and its ability to promote bone-implant interaction. However, its low strength has limited its application as load bearing implants. This paper presented a work focusing on the improvement of HAp mechanical property by synthesizing iron (Fe)-reinforced bovine HAp nanocomposite powders via mechanosynthesis method. The synthesis process was performed using high energy milling at varied milling time (3, 6, 9, and 12h). The samples were characterized by X-ray diffraction (XRD), Fourier transform infrared (FT-IR), and scanning electron microscopy (SEM). Its mechanical properties were investigated by micro-Vicker's hardness and compression tests. Results showed that milling time directly influenced the characteristics of the nanocomposite powders. Amorphous BHAp was formed after 9 and 12h milling in the presence of HPO4(2-) ions. Continuous milling has improved the crystallinity of Fe without changing the HAp lattice structure. The nanocomposite powders were found in spherical shape, agglomerated and dense after longer milling time. The hardness and Young's modulus of the nanocomposites were also increased at 69% and 66%, respectively, as the milling time was prolonged from 3 to 12h. Therefore, the improvement of the mechanical properties of nanocomposite was attributed to high Fe crystallinity and homogenous, dense structure produced by mechanosynthesis.
    Matched MeSH terms: Hardness
  11. Use of palm mid-fraction in dark chocolate as base filling centre at different storage temperatures
    Jinap S, Ali AA, Man YB, Suria AM
    Int J Food Sci Nutr, 2000 Nov;51(6):489-99.
    PMID: 11271851
    Dark chocolates filled with palm mid-fraction (PMF) were stored at different temperatures to evaluate the physical and chemical changes. Storage at low temperature (18 degrees C) reduces the PMF migration to negligible extent. Higher storage temperatures (30 and 35 degrees C) increased the PMF migration from the filling centre into the chocolate coating. As a consequence of fat migration, fatty acid composition, triglyceride composition, hardness, solid fat content, melting point and polymorphic structure changed, leading to bloom formation, which started by fat migration and was influenced by recrystallization tendency within the chocolate coating.
    Matched MeSH terms: Hardness
  12. Effect of processing methods on xylitol-starch base co-processed adjuvant for orally disintegrating tablet application
    Bin LK, Helaluddin ABM, Islam Sarker MZ, Mandal UK, Gaurav A
    Pak J Pharm Sci, 2020 Mar;33(2):551-559.
    PMID: 32276897
    Orally disintegrating tablet (ODT) is a friendly dosage form that requires no access to water and serves as a solution to non-compliance. There are many co-processed adjuvants available in the market. However, there is no single product possesses all the ideal characteristics such as good compressibility, fast disintegration and good palatability for ODT application. The aim of this research was to produce a xylitol-starch base co-processed adjuvant which is suitable for ODT application. Two processing methods namely wet granulation and freeze drying were used to compare the characteristics of co-processed adjuvant comprising of xylitol, starch and crospovidone XL-10 mixed at various ratios. The co-processed excipients were compressed into ODT and physically characterized for powder flow, particle size, hardness, thickness, weight, friability, in-vitro disintegration time and in-situ disintegration time, lubricant sensitivity, dilution potential, Fourier transform infrared spectroscopy, scanning electronic microscopy and x-ray diffraction analysis. Formulation F6 was selected as the optimum formulation due to the fastest in-vitro (135.33±11.52 s) and in-situ disintegration time (88.67±13.56s) among all the formulations (p<0.05). Increase in starch component decreases disintegration time of ODT. The powder flow fell under the category of fair flow. Generally, it was observed that freeze drying method produced smaller particle size granules compared to wet granulation method. ODT produced from freeze drying method had shorter disintegration time compared to ODT from wet granulation batch. In conclusion, a novel co-processed excipient comprised of xylitol, starch and crospovidone XL-10, produced using freeze drying method with fast disintegration time, good compressibility and palatability was developed and characterized. The co-processed excipient is suitable for ODT application.
    Matched MeSH terms: Hardness
  13. Fulltext Co-Blend Application Mode of Bulk Fill Composite Resin
    Al-Nabulsi M, Daud A, Yiu C, Omar H, Sauro S, Fawzy A, et al.
    Materials (Basel), 2019 Aug 07;12(16).
    PMID: 31394743 DOI: 10.3390/ma12162504
    Objective: To evaluate the effect of a new application method of bulk-fill flowable composite resin material on bond-strength, nanoleakage, and mechanical properties of dentine bonding agents.

    MATERIALS AND METHODS: Sound extracted human molars were randomly divided into: manufacturer's instructions (MI), manual blend 2 mm (MB2), and manual blend 4 mm (MB4). Occlusal enamel was removed and flattened, dentin surfaces were bonded by Prime & Bond universal (Dentsply and Optibond FL, Kerr). For the MI group, adhesives were applied following the manufacturer's instructions then light-cured. For MB groups, SDR flow+ bulk-fill flowable composite resin was applied in 2- or 4-mm increment then manually rubbed by a micro brush for 15 s with uncured dentine bonding agents and the mixture was light-cured. Composite buildup was fabricated incrementally using Ceram.X One, Dentsply nanohybrid composite resin restorative material. After 24-h water storage, the teeth were sectioned to obtain beams of about 0.8 mm2 for 24-h and thermocycled micro-tensile bond strength at 0.5 mm/min crosshead speed. Degree of conversion was evaluated with micro-Raman spectroscopy. Contraction gaps at 24 h after polymerization were evaluated and atomic force microscopy (AFM) nano-indentation processes were undertaken for measuring the hardness across the interface. Depth of resin penetration was studied using a scanning electron microscope (SEM). Bond strength data was expressed using two-way ANOVA followed by Tukey's test. Nanoindentation hardness was separately analyzed using one-way ANOVA.

    RESULTS: Factors "storage F = 6.3" and "application F = 30.11" significantly affected the bond strength to dentine. For Optibond FL, no significant difference in nanoleakage was found in MI/MB4 groups between baseline and aged specimens; significant difference in nanoleakage score was observed in MB2 groups. Confocal microscopy analysis showed MB2 Optibond FL and Prime & Bond universal specimens diffusing within the dentine. Contraction gap was significantly reduced in MB2 specimens in both adhesive systems. Degree of conversion (DC) of the MB2 specimens were numerically more compared to MS1 in both adhesive systems.

    CONCLUSION: Present study suggests that the new co-blend technique might have a positive effect on bond strengths of etch-and-rinse adhesives to dentine.

    Matched MeSH terms: Hardness
  14. Color, sensory and textural attributes of beef frankfurter, beef ham and meat-free sausage containing tomato pomace
    Savadkoohi S, Hoogenkamp H, Shamsi K, Farahnaky A
    Meat Sci, 2014 Aug;97(4):410-8.
    PMID: 24769097 DOI: 10.1016/j.meatsci.2014.03.017
    The present investigation focuses on the textural properties, sensory attributes and color changes of beef frankfurter, beef ham and meat-free sausage produced by different levels of bleached tomato pomace. The texture and color profile were performed using an instrumental texture analyzer and colorimeter. The findings indicated that tomato pomace-added sausages had higher water holding capacity (WHC) compared to that of commercial samples. The frankfurters containing 5 and 7% (w/w) tomato pomace had the highest redness (a*), chroma (C*) and color differences (ΔE) values, while the meat-free sausages containing 7% (w/w) tomato pomace had significant (p<0.05) values for lightness (L*) and yellowness (b*). Furthermore, there were no significant (p>0.05) color differences between beef ham samples (with and without tomato pomace). A significant progression in the textural hardness and chewiness of systems containing tomato pomace was observed as well as higher sensory scores by panelists. According to sensorial evaluations, bleached tomato pomace improved the consumer acceptability and preference.
    Matched MeSH terms: Hardness
  15. The use of salt-coating to improve textural, mechanical, cooking and sensory properties of air-dried yellow alkaline noodles
    Yeoh SY, Lubowa M, Tan TC, Murad M, Mat Easa A
    Food Chem, 2020 Dec 15;333:127425.
    PMID: 32683254 DOI: 10.1016/j.foodchem.2020.127425
    Zero-salted yellow alkaline noodles (YAN) were immersed in solutions of resistant starch HYLON™ VII (HC) or fruit coating Semperfresh™ (SC) containing a range of salt (NaCl) between 10 and 30% (w/v). The objective was to evaluate the effect of salt-coatings on the textural, handling, cooking, and sensory properties of YAN. Increasing salt in the coatings caused a reduction in optimum cooking time, cooking loss and increase in cooking yield. The mechanical and textural parameters, sensory hardness, springiness and overall sensory acceptability of the salt-coated noodles however decreased with increasing salt application. HC-Na10 and SC-Na10 showed the highest textural and mechanical parameters, sensory hardness and springiness. The differences in the parameters were attributed mainly to the water absorption properties of starch that was affected by salt application. Thus, the quality of salt-coated noodles was dependent mainly on the amounts of salt applied in the coatings rather than on the types of coatings used.
    Matched MeSH terms: Hardness
  16. Optimization of soy protein isolate, microbial transglutaminase and glucono-δ-lactone in gluten-free rice noodles
    Ojukwu M, Ofoedu C, Seow EK, Easa AM
    J Sci Food Agric, 2021 Jul;101(9):3732-3741.
    PMID: 33301191 DOI: 10.1002/jsfa.11004
    BACKGROUND: Rice flour does not contain gluten and lacks cohesion and extensibility, which is responsible for the poor texture of rice noodles. Different technologies have been used to mitigate this challenge, including hydrothermal treatments of rice flour, direct addition of protein in noodles, use of additives such as hydrocolloids and alginates, and microbial transglutaminase (MTG). Recently, the inclusion of soy protein isolate (SPI), MTG, and glucono-δ-lactone (GDL) in the rice noodles system yielded rice noodles with improved texture and more compact microstructure, hence the need to optimize the addition of SPI, MTG, and GDL to make quality rice noodles.

    RESULTS: Numerical optimization showed that rice noodles prepared with SPI, 68.32 (g kg-1 of rice flour), MTG, 5.06 (g kg-1 of rice flour) and GDL, 5.0 (g kg-1 of rice flour) gave the best response variables; hardness (53.19 N), springiness (0.76), chewiness (20.28 J), tensile strength (60.35 kPa), and cooking time (5.15 min). The pH, sensory, and microstructure results showed that the optimized rice noodles had a more compact microstructure with fewer hollows, optimum pH for MTG action, and overall sensory panelists also showed the highest preference for the optimized formulation, compared to other samples selected from the numerical optimization and desirability tests.

    CONCLUSION: Optimization of the levels of SPI, MTG, and GDL yielded quality noodles with improved textural, mechanical, sensory, and microstructural properties. This was partly due to the favourable pH value of the optimized noodles that provided the most suitable conditions for MTG crosslinking and balanced electrostatic interaction of proteins. © 2020 Society of Chemical Industry.

    Matched MeSH terms: Hardness
  17. Effects of honey types and heating treatment on the textural, thermal, microstructural, and chemical properties of glutinous rice flour gels
    Seow EK, Tan TC, Lee LK, Easa AM
    J Texture Stud, 2020 12;51(6):909-916.
    PMID: 32537814 DOI: 10.1111/jtxs.12544
    Hardening issue in starch-based products that arises during storage, is ascribed to the long-term starch retrogradation which involves the recrystallisation of amylopectin. Present study aimed to delay storage hardening with the addition of high diastase honey bee honey (HBH) and low diastase kelulut bee honey (KBH) into glutinous rice flour (GRF) gels. As compared to KBH, retardation of texture deterioration by HBH was more prominent as evidenced by the significantly (p 
    Matched MeSH terms: Hardness
  18. Fulltext Effect of orange sweet potato (Ipomoea batatas) flour on the physical properties of fried extruded fish crackers
    Cheow, C.S., Noorakmar, A.W., Norizzah, A.R., Mohd Zahid, A., Ruzaina, I.
    International Food Research Journal, 2012;19(2):657-664.
    MyJurnal
    The effects of orange sweet potato flour addition to tapioca starch on the expansion, oil absorption,
    bulk density, water absorption index (WAI), water solubility index (WSI), hardness and colour of fried extruded fish crackers were investigated. The microstructure properties were assessed by Field Emission Scanning Electron Microscope (FESEM) and the sensory properties of fried extruded fish crackers were determined by quantitative descriptive analysis method. The shape and texture of the product were similar to that of normal breakfast cereal. Light brownish and slightly harder texture was obtained with addition of orange sweet potato flour to tapioca starch in the fried extruded fish crackers. The bulk density and water solubility index (WSI) increased with the increase in orange sweet potato flour addition. However, water absorption index (WAI), linear expansion, expansion ratio, volume expansion and oil absorption decreased as the amount of orange sweet potato increased. The microstructure studies revealed that fried extruded fish crackers with high percentage of orange sweet potato flour had small air cells and thick cell wall. The fried extruded fish crackers with 30% fish, 14% orange sweet potato flour and 56% tapioca starch had high crispiness score and accepted by the trained panellists.
    Matched MeSH terms: Hardness
  19. Bioactivity and mechanical stability of Ti-6Al-4V implants superplastically embedded with hydroxyapatite in rats
    Mohd Khalid H, Jauhari I, Mohamad Wali HA, Abdulrazzaq Mahmod S
    Biomed Mater, 2017 01 25;12(1):015019.
    PMID: 28120816 DOI: 10.1088/1748-605X/aa4f8b
    In this in vivo study, Sprague Dawley (SD) rats were used to investigate the bioactivity as well as the microstructural and mechanical properties of Ti-6Al-4V samples embedded with hydroxyapatite (HA) using two different coating methods-superplastic embedment (SPE) and superplastic deformation (SPD). The HA layer thickness for the SPE and SPD samples increased from 249.1  ±  0.6 nm to 874.8  ±  13.7 nm, and from 206.1  ±  5.8 nm to 1162.7  ±  7.9 nm respectively, after 12 weeks of implantation. The SPD sample exhibited much faster growth of newly formed HA compared to SPE. The growth of the newly formed HA was strongly dependent on the degree of HA crystallinity in the initial HA layer. After 12 weeks of implantation, the surface hardness value of the SPE and SPD samples decreased from 661  ±  0.4 HV to 586  ±  1.3 HV and from 585  ±  6.6 HV to 425  ±  86.9 HV respectively. The decrease in surface hardness values was due to the newly formed HA layer that was more porous than the initial HA layer. However, the values were still higher than the substrate surface hardness of 321  ±  28.8 HV. Wear test results suggest that the original HA layers for both samples were still strongly intact, and to a certain extent the newly grown HA layers also were strongly bound with the original HA layers. This study confirms the bioactivity and mechanical stability of the HA layer on both samples in vivo.
    Matched MeSH terms: Hardness Tests
  20. Methods of assessment of early dentine erosion: a review
    Habib M, Chew HP
    J Pak Med Assoc, 2019 Oct;69(10):1509-1513.
    PMID: 31622307
    Dentine erosion is an increasingly recognised problem, especially in aging population, and various methods have been utilised for its assessment. This narrative review was planned to summarise the methods for the assessment of the early stages of dentine erosion. Relevant original articles published in the English language from 2013 to 2017 were reviewed. Laboratory techniques and methods with in vivo potential were separately studied. It is evident that the assessment of early dentine erosion is complex and requires a combination of methods. For clinical evaluation, chemical analysis and optical methods show great potential but are in need of more validation.
    Matched MeSH terms: Hardness Tests
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