Background: The influence of the total joint components' elastic deformation on lubrication is generally accepted, but little is known about the influence of joint conformity under hydrodynamic lubrication based on fluid film interposition. The aim of this study was to evaluate induced pressure and stresses in the knee under fluid film lubrication during the stance phase of walking under various joint conformity conditions.
Methods: A theoretical two-dimensional (2D) geometric model of knee prosthesis contact, with Dirichlet boundary conditions at both edges, and with a conformity index (CI) of 0, 0.3, 0.5, 0.6, 0.7, 0.8, 0.9, 0.92, 0.94, 0.96, 0.98, 0.99, 0.995, and 1.0, was used to calculate the spatiotemporal lubricant flow on a synovial fluid rheological model. With the instantaneous load as a source term, the Reynolds lubrication equation was subsequently solved following a finite volume approach in two dimensions and three dimensions.
Results: Conformity strongly influenced the peak pressure, from 47 MPa with CI = 0 to 1.4 MPa with CI = 1, with a definite behavior change from CI = 0.96. The role of hydrodynamic lubrication was restricted to early steps of the stance phase. With CI < 0.96, there was a smooth maximum pressure decrease with increasing CI. In contrast, the maximum pressure fell abruptly with conformity > 0.96.
Conclusion: The present model suggested the limited modifying effect of hydrodynamic lubrication in total knee replacement systems. However, its role during the early stance phase, coupled with high conformity, helps significantly to decrease compressive stresses on the polyethylene, fostering the beneficial effect of high conformity in a mixed lubrication regime. This beneficial effect may also be of great interest in total knee replacement systems based on materials with less deformation.
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http://dx.doi.org/10.1007/s00776-008-1287-6 | DOI Listing |
Food Res Int
February 2025
School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China; School of Chemical Engineering and Energy Technology, Dongguan University of Technology, College Road 1, Dongguan 523808, China.
Water-in-oil high internal phase emulsions (W/O-HIPEs) typically rely on large amounts of surfactants to disperse water droplets and usually use crystalline saturated triacylglycerides (TAGs) to enhance processing properties. However, these practices conflict with consumer demands for 'natural' ingredients. This study seeks to develop novel crystal fractions similar to saturated TAGs for the preparation of W/O-HIPEs as low-calorie fat mimetics, focusing on their mechanical and mouthfeel properties, which have received little attention thus far.
View Article and Find Full Text PDFLangmuir
January 2025
Department of Chemical Engineering, Technion-IIT, Haifa 32000, Israel.
A comprehensive approach enabling a quantitative interpretation of poly-l-arginine (PARG) adsorption kinetics at solid/electrolyte interfaces was developed. The first step involved all-atom molecular dynamics (MD) modeling of physicochemical characteristics yielding PARG molecule conformations, its contour length, and the cross-section area. It was also shown that PARG molecules, even in concentrated electrolyte solutions (100 mM NaCl), assume a largely elongated shape with an aspect ratio of 36.
View Article and Find Full Text PDFACS Appl Mater Interfaces
January 2025
State Key Laboratory of Solid Lubrication, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, China.
Synovial exudation, creeping, and lubrication failure in natural cartilage under a long-term normal loading can be counteracted by a tribo-rehydration (sliding-induced rehydration) phenomenon. Hydrogels, as porous materials, can also restore interfacial lubrication and overcome creep through this strategy. At appropriate sliding velocities, water molecules at the interface contact inlet are driven by hydrodynamic pressures into the porous network to resist creep extrusion.
View Article and Find Full Text PDFPrev Nutr Food Sci
December 2024
Department of Food Science and Biotechnology, Dongguk University-Seoul, Gyeonggi 10326, Korea.
This study investigated the rheological and tribological properties of cold beverages [bottled water (BW), sports drink (SD), orange juice (OJ), and whole milk (WM)] thickened with various concentrations (1%, 2%, and 3%, w/w) of xanthan gum-based food thickeners. All thickened beverages exhibited high pseudoplastic behavior, with increasing thickener concentration leading to higher viscosity and viscoelastic moduli and a lower flow behavior index. Thickened BW, SD, and WM exhibited typical Stribeck curves covering the boundary, mixed, and hydrodynamic lubrication regimes.
View Article and Find Full Text PDFSci Rep
December 2024
School of architecture, Ocean and energy power engineering, Wuhan University of Technology, Wuhan, 430070, China.
During maritime operations, extreme events such as explosions, grounding, and seal failures can cause water ingress into lubricant compartments, forming oil-water emulsions that significantly affect the lubrication performance of ship stern bearings. Existing studies mainly focus on low water content, with limited exploration of the impact of high water content on lubrication performance. To address this gap, viscosity measurements of oil-water mixtures were conducted, and an emulsification viscosity equation applicable to varying water contents was derived.
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