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Effect of Proteins on Film Formation in Bovine Serum Lubricated Contacts Under Rolling/Sliding Conditions

[+] Author Affiliations
Martin Vrbka, Tomas Navrat, Ivan Krupka, Martin Hartl

Brno University of Technology, Brno, Czech Republic

Jiri Gallo

University Hospital Olomouc, Olomouc, Czech Republic

Paper No. IJTC2012-61089, pp. 39-41; 3 pages
doi:10.1115/IJTC2012-61089
From:
  • ASME/STLE 2012 International Joint Tribology Conference
  • ASME/STLE 2012 International Joint Tribology Conference
  • Denver, Colorado, USA, October 7–10, 2012
  • Conference Sponsors: Tribology Division
  • ISBN: 978-0-7918-4508-0
  • Copyright © 2012 by ASME

abstract

The aim of this study is to perform detail experimental mapping of the lubricating film thickness of bovine serum (BS) within the contact between an artificial metal or ceramic femoral head and a glass disc and analyze effect of proteins on the film formation under rolling/sliding conditions.

The film thickness was studied experimentally using an optical test rig as a function of time under variety of constant mean speeds. Chromatic interferograms were recorded with a high-speed digital camera and evaluated with thin film colorimetric interferometry.

Under pure rolling conditions it was observed that the central film thicknesses increased with time for all measurements. When the disc was slower than head then the measured central film thicknesses achieved values only about some few nanometres, whereas when the tests were realized with faster disc then measured central film thicknesses achieved significantly higher values. Distribution of the film thickness within the contact zone is not homogeneous and two different film thickness regions can be found; thicker protein film and thinner base film that both show specific behaviour over time.

This study showed that protein formation plays an important role in the lubrication processes of artificial joints of the human. Due to challenging of this study the more complex research work is carried out at the present time.

Copyright © 2012 by ASME
Topics: Proteins

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