Effect of diet properties on the degradation of cartilage in mandibular symphysis
Metadata[+] Show full item record
[ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT AUTHOR'S REQUEST.] The present study focuses on the nanomechanical characterization of biological materials, in particular the mandibular symphysis fibrocartilage. The nanoindentation method using a diamond spherical tip was used. Mandibular symphysis with fibrocartilage pad from rabbits given foods with different mechanical properties, i.e. soft-use diet, medium-use (control) diet and hard-use diet, have been studied. To investigate the viscoelastic response of the tissue materials, load control and displacement control nanoindentation tests were performed, and the displacement-time data and the load-time data was analyzed using a three-element mechanical model to obtain the values of the elastic modulus and the viscosity. The results of different types of samples were compared to investigate the effects of the diet properties on the mandibular symphysis fibrocartilage properties. No definite trend in the mechanical response as a function of the diet properties was obtained and several potential reasons for such an outcome have been identified. However, the experimental and analytical approaches developed in this research are significant to the study of a fibrocartilage pad in particular and other biological materials with viscoelastic behavior in general.
Access is limited to the campuses of the University of Missouri.