Fracture Properties of
Chicken Bones: Bending Testing with Moisture Factor
Name: Yifan Zheng
Class: BE 210
The main objective of this experiment is to determine the effects of moisture on the failure properties of wood surrogate and chicken bone samples in the 3 point bending test.
The central hypothesis of this experiment is that as the chicken bones and wood surrogate samples are allowed to dry for increasing periods of time, their stiffness values, k, will increase. This is because increased wetness compromises the stiffness of an object. Fracture force will increase and displacement will decrease when the bone and wood surrogate samples are allowed to dry for increasing periods of time. In turn, the energy absorbed by the bone and wood surrogate samples will also increase when the time allotted for drying is increased.