A novel synthetic approach for the calcium hydroxyapatite from the food products
Source abstract
Abstract
In this study, for the synthesis of calcium hydroxyapatite (Ca10(PO4)6(OH)2; CHAp), an environmentally-friendly water-based sol–gel chemistry approach using food products as calcium and phosphorus precursors has been developed. In the sol–gel processing, the food products having the greatest calcium and phosphorus concentrations and the calculated calcium and phosphorus molar ratio closest to Ca/P = 1.67 were selected as starting materials (hard cheese “Dziugas”, preserved Atlantic sardines in oil, low-fat yogurt “Dobilas”, and pumpkin seeds). The synthesis products were investigated by thermal analysis (TG/DTG-DSC), infrared spectroscopy (FT-IR), X-ray powder diffraction (XRD) analysis, and scanning electron microscopy (SEM). The content of Ca and P in the food products was determined by means of ICP-OES.
Source: openaire · Quality: candidate unverified · Source record ↗
Research context
OpenAlex topics: Bone Tissue Engineering Materials · Collagen: Extraction and Characterization · Dental Implant Techniques and Outcomes
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
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