We propose the Electromechanical Impedance (EMI) technique to monitor the stability of dental implants. The technique consists of bonding one wafer-type piezoelectric transducers to the implant system. When subjected to an electric field, the transducer induces structural excitations which, in turn, affect the transducer’s electrical admittance. The hypothesis is that the health of the bone surrounding the implant affects the sensor’s admittance. In this paper we present the results of an experiment where a sensor is bonded to an abutment screwed to implants secured into bovine bone samples. The results show that the EMI technique can be used to monitor the stability of dental implants although more research is warranted to examine the repeatability of the results and the advantage with respect to existing commercial systems.
Rizzo, P., La Malfa Ribolla, E., Di Cara, A. (2016). A noninvasive approach for the assessment of dental implants stability. In Emerging Technologies in Non-Destructive Testing VI - Proceedings of the 6th International Conference on Emerging Technologies in Nondestructive Testing, ETNDT 2016 (pp.315-318). CRC Press/Balkema.
A noninvasive approach for the assessment of dental implants stability
RIZZO, PIERVINCENZO;La Malfa Ribolla, Emma;
2016-01-01
Abstract
We propose the Electromechanical Impedance (EMI) technique to monitor the stability of dental implants. The technique consists of bonding one wafer-type piezoelectric transducers to the implant system. When subjected to an electric field, the transducer induces structural excitations which, in turn, affect the transducer’s electrical admittance. The hypothesis is that the health of the bone surrounding the implant affects the sensor’s admittance. In this paper we present the results of an experiment where a sensor is bonded to an abutment screwed to implants secured into bovine bone samples. The results show that the EMI technique can be used to monitor the stability of dental implants although more research is warranted to examine the repeatability of the results and the advantage with respect to existing commercial systems.File | Dimensione | Formato | |
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