𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Effect of bioactive glass particle size on osseous regeneration

✍ Scribed by Ducheyne, Paul


Publisher
John Wiley and Sons
Year
1999
Tongue
English
Weight
99 KB
Volume
46
Category
Article
ISSN
0021-9304

No coin nor oath required. For personal study only.

✦ Synopsis


Recently D. Wheeler et al. published the paper "Effect of bioactive glass particle size on osseous regeneration of cancellous defects." 1 In this publication, the authors discussed in vivo findings generally useful to interpret the effect of bioactive glass (BG) on bone tissue. Specifically, the authors also set out to "histologically and biomechanically compare the 45S5 bioactive glass, produced by US Biomaterials in a wide particle range (USB), to the narrower particle range glass produced by Orthovita (OV)."

The authors are commended for clearly observing that BG, a material first described in the early seventies, 2 can resorb and is not necessarily just surface active. The paper documents an extensive reduction of the size parameters measured for the two particulate materials as a function of implantation time. It used to be that BG was held to be a "bioactive material," dis-


πŸ“œ SIMILAR VOLUMES


Effect of particulate bioactive glass on
✍ Bendall, Stephen P. ;Gaies, Michael ;Frondoza, Carmelita ;Jinnah, Riyaz H. ;Hung πŸ“‚ Article πŸ“… 1998 πŸ› John Wiley and Sons 🌐 English βš– 335 KB πŸ‘ 2 views

Bioglass is a resorbable glass material that has been shown to induce osteoblast proliferation as well as bone matrix production in vitro. Its physico-chemical properties have been reported to be suitable for use as an implant coating for arthroplasty. However, Bioglass is a ceramic material that ca

Effect of Wheat Bran Particle Size on Do
✍ Zhang, Decai; Moore, Wayne R πŸ“‚ Article πŸ“… 1997 πŸ› John Wiley and Sons 🌐 English βš– 173 KB πŸ‘ 2 views

Commercial hard red spring, hard red winter, soft white and durum wheat brans were used to investigate the e †ect of wheat bran particle size on the rheological properties of doughs. Wheat brans were Ðrst coarsely ground and passed through a bran Ðnisher to remove additional endosperm and aleurone l