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Nitinol properties are particular to the precise composition of the alloy and its processing. These specifications are typical for commercially available shape memory nitinol alloys Nickel titanium , also known as nitinol , is a metal alloy of nickel and titanium , where the two elements are present in roughly equal atomic percentages.
Nitinol biocompatibility is an important factor in biomedical applications. Nitinol (NiTi), which is formed by alloying nickel and titanium (~ 50% Ni), is a shape-memory alloy with superelastic properties more similar to that of bone, [ clarification needed ] when compared to stainless steel , another commonly used biomaterial .
NiTiNOL 60, or 60 NiTiNOL, is a Nickel Titanium alloy (nominally Ni-40wt% Ti) discovered in the late 1950s by the U. S. Naval Ordnance Laboratory (hence the "NOL" portion of the name NiTiNOL). [1] Depending upon the heat treat history, 60 NiTiNOL has the ability to exhibit either superelastic properties in the hardened state or shape memory ...
The two most prevalent shape-memory alloys are copper-aluminium-nickel and nickel-titanium (), but SMAs can also be created by alloying zinc, copper, gold and iron.Although iron-based and copper-based SMAs, such as Fe-Mn-Si, Cu-Zn-Al and Cu-Al-Ni, are commercially available and cheaper than NiTi, NiTi-based SMAs are preferable for most applications due to their stability and practicability [1 ...
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The R-phase is a phase found in nitinol, a shape-memory alloy. It is a martensitic phase in nature, but is not the martensite that is responsible for the shape memory and superelastic effect. In connection with nitinol, "martensite" normally refers to the B19' monoclinic martensite phase, rather than the R-phase. The R-phase competes with ...
A material property is an intensive property of a material, i.e., a physical property or chemical property that does not depend on the amount of the material. These quantitative properties may be used as a metric by which the benefits of one material versus another can be compared, thereby aiding in materials selection.
Food physical chemistry concepts are often drawn from rheology, theories of transport phenomena, physical and chemical thermodynamics, chemical bonds and interaction forces, quantum mechanics and reaction kinetics, biopolymer science, colloidal interactions, nucleation, glass transitions, and freezing, [8] [9] disordered/noncrystalline solids.