Effect of Ball Milling on the Mechanical Properties of Hydroxyapatite Derived from Chicken Bone Food Waste

Low, Guan Cheng (2024) Effect of Ball Milling on the Mechanical Properties of Hydroxyapatite Derived from Chicken Bone Food Waste. Final Year Project (Bachelor), Tunku Abdul Rahman University of Management and Technology.

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Abstract

This research successfully synthesized hydroxyapatite from chicken bone food waste using a combination of calcination and ball milling methods, with varying ball milling durations. The FT-IR analysis confirmed the removal of organic components and the absence of undesirable impurities. The study revealed that longer ball milling hours and elevated sintering temperatures resulted in significant diameter and thickness shrinkage, with optimal conditions identified at 4 hours of ball milling and sintering at 1250°C. Moreover, relative density analysis indicated that sintering at 1250°C and 1300°C produced higher densities, with 3 hours of ball milling at 1250°C identified as an optimal cost-effective parameter. The hardness and fracture toughness were also evaluated, demonstrating that 4 hours of ball milling at 1250°C yielded the highest values for both mechanical properties. These improvements were attributed to the reduction in grain size, consistent with the Hall-Petch relationship, and increased densification as observed through SEM analysis. In conclusion, the study provides valuable insights into the interplay of ball milling duration and sintering temperature on the mechanical properties of hydroxyapatite derived from chicken bone waste, highlighting an optimal processing condition of 4 hours of ball milling at 1250°C for enhanced mechanical performance.