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Widmer, M.R.; Heuberger, Manfred; Vörös, János; Spencer, Nicholas D.

doi:10.1023/a:1009074228662

Cited by 110 publications

(30 citation statements)

References 20 publications

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“…Karuppiah et al also found an increase in boundary friction as function of protein concentration. 21 However, they report, using the same surface as Widmer et al 24 a higher friction on hydrophilic UHMWPE (ultrahigh molecular weight polyethylene used in total joint replacements) surfaces instead of on hydrophobic UHMWPE. Our friction experiments confirm the observed higher friction as function of protein concentration (Fig.…”

Section: Discussionmentioning

confidence: 94%

“…On the other hand, the boundary/mixed regimes are often crucial in the field of bio-lubrication, e.g., in joint and prosthetic material lubrication. [19][20][21][22][23][24] Below, we discuss some of the relevant papers from the areas of hydrodynamic emulsion lubrication and bio-lubrication, and relate them to the work presented here.…”

Section: Discussionmentioning

confidence: 99%

“…This points to additional sources of friction, most likely, layers of proteins in the lubrication contacts. This is an issue that also arises in the field of bio-lubrication, where it has 19,24 Furthermore, they report that adherence of proteins, in general, increases boundary friction, and the largest increase in friction is found at hydrophobic surfaces. Karuppiah et al also found an increase in boundary friction as function of protein concentration.…”

Section: Discussionmentioning

confidence: 99%

See 2 more Smart Citations

Tribology of o/w Emulsions Under Mouth-like Conditions: Determinants of Friction

et al. 2007

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Fat-perception is thought to be related to a complex interplay between fat-associated flavor release and mouth-feel. Friction sensed between the tongue and the palate seems to play a prominent role: in previous work, we have shown that emulsions that are more sensitive toward coalescence give rise to a lowering of the orally perceived and experimentally measured friction and, probably as a consequence, to an enhanced fat-perception. In this paper, we study in detail the factors determining friction of protein-stabilized emulsions using a novel mouth-mimicking tribometer and model surfaces consisting of PDMS modified in various ways (hydrophobicity, deformability, roughness). We show that unlike in many technological applications where lubrication is essentially hydrodynamic, for physiologically relevant loads, the modified PDMS is boundary and/or mixed lubricated, which is like in-mouth lubrication. We find that an increased sensitivity of the emulsions toward coalescence results in a lower friction, confirming previous results obtained with pig's tongue. Surface-induced coalescence (or spreading of emulsion droplets) seems to be very important in this, surface hydrophobicity being the dominant trigger. Viscosity of the dispersed phase does not have such a strong influence on both the measured friction and the oral perceived friction. We do find a strong influence of the presence of bulk proteins and saliva on friction. Finally, hardly any dependence of measured friction on fat content of the emulsion was observed, indicating that only a small amount of fat is needed to alter the friction.

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Section: Discussionmentioning

confidence: 94%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

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Tribology of o/w Emulsions Under Mouth-like Conditions: Determinants of Friction

et al. 2007

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“…For example, the dulling of suture needles currently requires their frequent replacement within individual procedures. In the field of joint replacement, despite the improvements in the lifetimes of hip implants (currently between 10 and 15 years), many patients are facing the need for second, more traumatic replacements due to wear at the ball-socket interface [45,46]. Again, the development of new materials is needed to improve the performance of these implants, thus substantially increasing the quality of life for these patients.…”

Section: Biotribologymentioning

confidence: 99%

Frontiers of fundamental tribological research

Perry

Tysoe

2005

Tribol Lett

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This review summarizes recent advances in the area of tribology and the challenges to achieve a molecular level understanding of friction and wear and makes specific recommendations towards attaining such a fundamental understanding. This document represents the results of a two-day workshop, sponsored by the U.S. National Science Foundation, at which participants were charged with defining the outstanding challenges in obtaining a fundamental understanding of friction and wear, thus assisting the National Science Foundation in the effective allocation of resources to address these challenges.

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“…However, it is known that proteins keep their natural conformation on more hydrophilic surfaces. [12] Another undesirable effect of the hydrophobic stamp surface is the long inking times that are required to create a homogeneous protein film on the stamp substrate. [13][14][15][16] Several alternative materials have been investigated to yield hydrophilic stamps.…”

mentioning

confidence: 99%