Background: Osteotomes are bone cutting tools commonly reused in orthopedic surgical procedures. Despite undergoing rigorous cleaning, visual inspection, and sterilization procedures between every use, the condition of the cutting blade edge is commonly not qualitatively assessed. Subjective feedback from surgeons suggests a large variation in osteotome cutting-edge sharpness is found during use. This study seeks to investigate the retention of osteotome cutting-edge sharpness by comparing the wear resistance of as-supplied, electroless nickel, and titanium nitride coated osteotomes following a series of bone cutting tests.
Methods: Changes in edge sharpness were assessed using visual inspection, depth penetration testing that quantified change in the blade sharpness index, and scanning electron microscopy visual analysis. Visual inspection of each osteotome blade edge was then compared to qualitative blade sharpness index measurement.
Results: After use, no cutting-edge damage or change in blade sharpness was detected by visual examination of all three osteotomes; however, the as-supplied osteotome demonstrated 50% loss of blade sharpness index compared to 30% and 15% reduction for the electroless nickel and titanium nitride coated osteotomes, respectively. This finding was supported by scanning electron microscopy evaluation that found greater mechanical damage had occurred along the cutting edge of the as-supplied osteotome compared to the two coated with wear resistant materials.
Conclusions: The rapid loss of blade sharpness found in the as-supplied osteotome supports the degradation in cutting performance frequently reported by surgeons. The findings from this study demonstrate blade sharpness index better detects cutting-edge wear compared to visual inspection. Results from this pilot study also suggest the coating of osteotomes in hard-wearing biocompatible materials assists in retaining cutting-edge sharpness over multiple uses. Further study using a larger sample size is required to validate these findings.
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http://dx.doi.org/10.1186/s13018-020-01768-6 | DOI Listing |
J Mech Behav Biomed Mater
December 2024
Department of Mechanical, Manufacturing and Biomedical Engineering, School of Engineering, Trinity College Dublin, Dublin 2, Ireland; Trinity Centre for Biomedical Engineering, Trinity Biomedical Sciences Institute, Trinity College Dublin, D02 R590, Dublin, Ireland; Advanced Materials and Bioengineering Research Centre (AMBER), Royal College of Surgeons in Ireland and Trinity College Dublin, Dublin 2, Ireland.
J Acoust Soc Am
September 2024
Institute of Aerospace Systems, RWTH Aachen University, Wüllnerstraße 7, 52062 Aachen, Germany.
Electric drones serve diverse functions, including delivery and surveillance. Nonetheless, they encounter significant challenges due to their annoying noise emissions. To address this issue, a sound database was created from experiments conducted in a hover-test-bench and real flights operated indoors.
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December 2024
Institute of Diagnostic and Interventional Radiology, University Hospital Zurich, University of Zurich, CH-8091 Zurich, Switzerland.
Objective: This study assessed the potential of ultra-high resolution (UHR) and a 1024-matrix in photon-counting-detector CT (PCD-CT) for evaluating interstitial lung disease (ILD) in systemic sclerosis (SSc) patients.
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Soft Matter
July 2024
Mechanical Engineering Department, University of British Columbia, Vancouver, BC V6T1Z4, Canada.
Cutting mechanics of soft solids is gaining rapid attention thanks to its promising benefits in material characterization and other applications. However, a full understanding of the physical phenomena is still missing, and several questions remain outstanding. : How can we directly and reliably measure toughness from cutting experiments? What is the role of blade sharpness? In this paper, we explore the simple problem of wire cutting, where blade sharpness is only defined by the wire radius.
View Article and Find Full Text PDFHeliyon
June 2024
Department of Chemistry and Biochemistry, Food and Dairy Innovation Center, Boise State University, 1910 W University Dr, Boise, ID, 83725, USA.
Potato chips are a popular snack, well-liked because of their texture-flavor combination. Potato chips are made by frying slices of potato in vegetable oil to achieve a crispy texture. Frying potato slices initiates the Maillard reaction, resulting in chemical changes that enhance taste, color, and texture, but also undesired acrylamides, which are suspected carcinogens.
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