Measure the Effects of Dehydration on
Chicken Bone Fracture Strength via Bending Testing
Name: Dan Han
Class: BE 210
The proposed hypothesis is that dehydrating the chicken bone
will significantly affect its Young’s Modulus. Throughout the lab several
sub-goals or aims should be kept one’s mind. Firstly, the principles of 3-point
bending, deformation and stress-strain relationships are to be applied. The lab
participant should further familiarize his/herself with the Instron
4444 testing machine, and how to set up a bending jig. Once the results are
collected and analyzed, think about how and why hydration would or would not
affect fracture properties of a bone. Finally, learn to minimize lurking
variables in such a lab requiring preciseness.