Mechanical Spectroscopy and Differential Scanning Calorimetry Studies in Cow Ribs Bones

M. L. LAMBRI; F. G. BONIFACICH; F. TARDITTI; G. I. ZELADA; J. I. PÉREZ-LANDAZÁBAL; V. RECARTE; O. A. LAMBRI

Misiones

Congreso; 13 Congreso Internacional en Ciencia y Tecnología de Metalurgia y Materiales; 2013

The denaturation of albumin and haemoglobin proteins and the loss of water in the cancellous part of the bone during warming are determined from differential scanning calorimetry studies. In contrast, for the cortical bone, the loss of water and the loss of crystallisation water for proteins compounds and/or collagen-apatite bounds are determined. The development of these physical-chemical processes is correlated to the mechanical spectroscopy behaviour as a function of temperature in their respective bone parts.