Fracture Properties of Dry and Wet
Chicken Bone: Three-Point Bending Test
Name: Jing-Yuan Ma
Class: BE 210
1. To determine the failure properties of yield stress of wet and dry chicken bones using a three-point bending test.
2. To determine the effects of dehydration of bones on its biomechanical properties.
3. To become familiar with measurements of strength of bones using three-point bending.