-transparent.png){kind=logo}
Specimens of beef bone were analyzed for thermal conductivity and thermal capacity. The thermal conductivity was about 7 X 10(-4) cal/cm/sec/degrees C, that is about the same as for other tissues. As regards thermal capacity, the determination of 0.73 cal/cm2/degrees C also was similar to that in other tissues. Both thermal conductivity and capacity were isotropic with respect to the layer of epiphyseal cartilage, and the orientation of bony trabeculae. Thermal probes were devised heated either by water or by electric current to destroy localized volumes of bone, as in surgery. To achieve necrotizing temperatures, the sizes of such probes and the times of application of heat were determined.
R Clattenburg, and
J Cohen, and
S Conner, and
N Cook
May 2010,
Clinical biomechanics (Bristol, Avon),
R Clattenburg, and
J Cohen, and
S Conner, and
N Cook
January 2018,
European cells & materials,
R Clattenburg, and
J Cohen, and
S Conner, and
N Cook
January 1991,
Journal of biomechanics,
R Clattenburg, and
J Cohen, and
S Conner, and
N Cook
February 1999,
Bone,
R Clattenburg, and
J Cohen, and
S Conner, and
N Cook
December 1999,
Bone,
R Clattenburg, and
J Cohen, and
S Conner, and
N Cook
March 1992,
Journal of orthopaedic research : official publication of the Orthopaedic Research Society,
R Clattenburg, and
J Cohen, and
S Conner, and
N Cook
June 2000,
Bone,
R Clattenburg, and
J Cohen, and
S Conner, and
N Cook
January 2008,
Studies in health technology and informatics,
R Clattenburg, and
J Cohen, and
S Conner, and
N Cook
October 2005,
Clinical biomechanics (Bristol, Avon),
R Clattenburg, and
J Cohen, and
S Conner, and
N Cook
October 2011,
Journal of the mechanical behavior of biomedical materials,
