INFLUENCE OF YOLK ADDITION ON PROTEIN FOAMINGCONSOLIDATION POROUS ALUMINA CONTAINING HYDROXYAPATITE NANOPOWDER

Abstract

Present paper reports the influence of yolk addition on physical properties of porous aluminahydroxyapatite composites prepared using protein foaming-consolidation method. Alumina and hydroxyapatite (HA) powders were mixed with yolk at an adjusted mass ratio to make slurries. The slurries were cast into molds and the dried for foaming- consolidation process. The dried bodies were burned at 600ºC for 1 hour, followed by sintering at temperature of 1550ºC for 2 hours. The addition of yolk into the slurry shifted the rheological properties from shear thinning behavior to a Newtonian fluid and resulted in bigger foaming capacity. The porous alumina-HA composites with shrinkages in the range of 43.3 vol.% – 58.4 vol.% were obtained. The shrinkage of bodies increased with increasing concentration of yolk. The compressive strength was 7.5 MPa at 44.6% porosity 2.6 MPa at 57% porosity