The diametral tensile and compressive strengths of both conventional doughy and low‐viscosity (LVC) bone cements were tested with sequential admixtures of up to 50% (by weight) liquified fat. The addition of as little as 5% (by weight) fat caused a significant reduction (p = 0.05) in the strengths of both cements. The LVC appeared to be affected to a greater degree by fat contaminations than did the conventional cement, although the strengths of the LVC were generally equal to or higher than those of the conventional cement. The enhanced effect of fat contamination on the LVC was thought to be due to the more fluid, tacky nature of this material during administration.
- Bone cement
- Fat contamination
- Mechanical properties
ASJC Scopus subject areas
- Orthopedics and Sports Medicine