Effects of fat admixture on the strengths of conventional and low‐viscosity bone cements
- 1 January 1983
- journal article
- Published by Wiley in Journal of Orthopaedic Research
- Vol. 1 (4), 450-453
- https://doi.org/10.1002/jor.1100010413
Abstract
The diametral tensile and compressive strengths of both conventional doughy and low‐viscosity (LVC) bone cements were tested with sequential admixtures of up to 50% (by weight) liquified fat. The addition of as little as 5% (by weight) fat caused a significant reduction (p = 0.05) in the strengths of both cements. The LVC appeared to be affected to a greater degree by fat contaminations than did the conventional cement, although the strengths of the LVC were generally equal to or higher than those of the conventional cement. The enhanced effect of fat contamination on the LVC was thought to be due to the more fluid, tacky nature of this material during administration.Keywords
This publication has 2 references indexed in Scilit:
- Some Physiological Aspects of Prosthesis Stabilization with Acrylic PolymerPublished by Wolters Kluwer Health ,1972
- Legg-Perthes DiseaseThe Journal of Bone & Joint Surgery, 1971