Cavitation erosion in bloods

被引：0

作者：

吴建华 ^{[1
]}

王宇 ^{[1
]}

马飞 ^{[1
]}

缑文娟 ^{[2
]}

机构：

[1] College of Water Conservancy and Hydropower Engineering Hohai University

[2] State Key Laboratory of Hydraulic Engineering Simulation and Safety Tianjin University

来源：

Journal of Hydrodynamics | 2017年 / 29卷 / 04期

基金：

中央高校基本科研业务费专项资金资助; 中国国家自然科学基金;

关键词：

Cavitation erosion; blood; concentration; temperature; in vitro;

D O I：

暂无

中图分类号：

R318.11 [心脏血管系];

学科分类号：

080502 ;

摘要：

The cavitation in a mechanical heart valve(MHV) is a serious concern. In most of the investigations of the MHV cavitation in vitro, the tap water, the distilled water, or the glycerin are used as the test liquids, instead of the real blood. Therefore, the effects of the liquid properties on the cavitation can not be well revealed. In this paper, the cavitation erosion in the porcine bloods is experimentally investigated as well as in the tap water and the distilled water by means of a vibratory apparatus. The results show that the blood produces a weaker intensity of the cavitation erosion than the tap water or the distilled water. The cavitation erosion decreases with the decrease of the liquid temperature or with the increase of the concentration of the blood, especially with the increase of the liquid viscosity. It is the viscosity that could be a major dominant factor affecting this erosion. The temperature or the concentration of the blood changes the viscosity, and in turns changes the intensity of the cavitation erosion.

引用

页码：724 / 727

页数：4

共 19 条

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