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  2. Nickel titanium - Wikipedia

    en.wikipedia.org/wiki/Nickel_titanium

    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.

  3. Nitinol biocompatibility - Wikipedia

    en.wikipedia.org/wiki/Nitinol_Biocompatibility

    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 .

  4. Nitinol 60 - Wikipedia

    en.wikipedia.org/wiki/Nitinol_60

    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 ...

  5. Nitinol - Wikipedia

    en.wikipedia.org/?title=Nitinol&redirect=no

    Upload file; Special pages ... Download as PDF; Printable version; In other projects Appearance. move to sidebar hide. From Wikipedia, the free encyclopedia. Redirect ...

  6. List of materials properties - Wikipedia

    en.wikipedia.org/wiki/List_of_materials_properties

    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.

  7. Food rheology - Wikipedia

    en.wikipedia.org/wiki/Food_rheology

    Food rheology is the study of the rheological properties of food, that is, the consistency and flow of food under tightly specified conditions. [1] The consistency, degree of fluidity , and other mechanical properties are important in understanding how long food can be stored, how stable it will remain, and in determining food texture.

  8. Food physical chemistry - Wikipedia

    en.wikipedia.org/wiki/Food_physical_chemistry

    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.

  9. Mechanical properties of biomaterials - Wikipedia

    en.wikipedia.org/wiki/Mechanical_properties_of...

    Therefore, their mechanical properties are very important. Mechanical properties of some biomaterials and bone are summarized in Table 1. [2] Among them, hydroxyapatite is most widely studied bioactive and biocompatible material. However, it has lower Young's modulus and fracture toughness with a brittle nature. Hence, it is required to produce ...