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

dc.contributor.authorFadli, Ahmad
dc.contributor.authorKomalasari
dc.contributor.authorAlfarisi, Cory Dian
dc.date.accessioned2014-05-21T04:09:53Z
dc.date.available2014-05-21T04:09:53Z
dc.date.issued2014-05-21
dc.description.abstractPresent 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% porosityen_US
dc.description.sponsorshipSeminar UR-UKM ke-7 2012en_US
dc.identifier.isbn978-602-18936-0-9
dc.identifier.otherwahyu sari yeni
dc.identifier.urihttp://repository.unri.ac.id/xmlui/handle/123456789/6270
dc.language.isoenen_US
dc.subjectaluminaen_US
dc.subjecthydroxyapatiteen_US
dc.subjectcompositesen_US
dc.subjectprotein foaming-consolidationen_US
dc.titleINFLUENCE OF YOLK ADDITION ON PROTEIN FOAMINGCONSOLIDATION POROUS ALUMINA CONTAINING HYDROXYAPATITE NANOPOWDERen_US
dc.typeUR-Proceedingsen_US

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