Study of the porosity of calcified chicken eggshell using atomic force microscopy and image processing

I. Arzate-Vázquez, J. V. Méndez-Méndez, E. A. Flores-Johnson, J. Nicolás-Bermúdez, J. J. Chanona-Pérez, E. Santiago-Cortés

Research output: Contribution to journalArticle

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Abstract

© 2018 In this work, the porosity of the layers of calcified chicken eggshell (vertical crystal layer VCL, palisade layer PL and mammillary layer ML) was evaluated using atomic force microscopy (AFM) and image processing (IP). AFM topographic images were obtained from different locations for each layer and along the cross-section of calcified eggshell. Roughness parameters, surface area values, pore size and shape, surface porosity, area occupied by pores and pore density were obtained from AFM and IP. It was observed that the thickest layer (PL) exhibited the highest degree of porosity (surface porosity = 2.75 ± 1.68%, pore density = 162 ± 60 pores/μm 2 ) when compared to the other two layers. In general, the pores located in all layers (“bubble pores”) had circular shape and similar sizes. Measurements revealed a porosity gradient along the cross-section which varied with position, i.e., increasing surface porosity from the VCL towards the region of the PL closer to the ML, and decreasing surface porosity from this location towards the ML innermost surface. This suggests that the calcified eggshell has a sandwich-like structure where porosity may influence gas exchange and mechanical properties. The combination of AFM with IP presented here provides a simple and precise method to study porosity in calcified chicken eggshell, and this methodology could be used to examine other types of porous biological materials.
Original languageAmerican English
Pages (from-to)50-57
Number of pages44
JournalMicron
DOIs
StatePublished - 1 Mar 2019

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Egg Shell
chickens
Atomic Force Microscopy
Porosity
image processing
Chickens
Atomic force microscopy
Image processing
atomic force microscopy
porosity
Density (specific gravity)
Biological materials
Pore size
Porous materials
Gases
Surface roughness
gas exchange
sandwich structures
Mechanical properties
cross sections

Cite this

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title = "Study of the porosity of calcified chicken eggshell using atomic force microscopy and image processing",
abstract = "{\circledC} 2018 In this work, the porosity of the layers of calcified chicken eggshell (vertical crystal layer VCL, palisade layer PL and mammillary layer ML) was evaluated using atomic force microscopy (AFM) and image processing (IP). AFM topographic images were obtained from different locations for each layer and along the cross-section of calcified eggshell. Roughness parameters, surface area values, pore size and shape, surface porosity, area occupied by pores and pore density were obtained from AFM and IP. It was observed that the thickest layer (PL) exhibited the highest degree of porosity (surface porosity = 2.75 ± 1.68{\%}, pore density = 162 ± 60 pores/μm 2 ) when compared to the other two layers. In general, the pores located in all layers (“bubble pores”) had circular shape and similar sizes. Measurements revealed a porosity gradient along the cross-section which varied with position, i.e., increasing surface porosity from the VCL towards the region of the PL closer to the ML, and decreasing surface porosity from this location towards the ML innermost surface. This suggests that the calcified eggshell has a sandwich-like structure where porosity may influence gas exchange and mechanical properties. The combination of AFM with IP presented here provides a simple and precise method to study porosity in calcified chicken eggshell, and this methodology could be used to examine other types of porous biological materials.",
author = "I. Arzate-V{\'a}zquez and M{\'e}ndez-M{\'e}ndez, {J. V.} and Flores-Johnson, {E. A.} and J. Nicol{\'a}s-Berm{\'u}dez and Chanona-P{\'e}rez, {J. J.} and E. Santiago-Cort{\'e}s",
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Study of the porosity of calcified chicken eggshell using atomic force microscopy and image processing. / Arzate-Vázquez, I.; Méndez-Méndez, J. V.; Flores-Johnson, E. A.; Nicolás-Bermúdez, J.; Chanona-Pérez, J. J.; Santiago-Cortés, E.

In: Micron, 01.03.2019, p. 50-57.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Study of the porosity of calcified chicken eggshell using atomic force microscopy and image processing

AU - Arzate-Vázquez, I.

AU - Méndez-Méndez, J. V.

AU - Flores-Johnson, E. A.

AU - Nicolás-Bermúdez, J.

AU - Chanona-Pérez, J. J.

AU - Santiago-Cortés, E.

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N2 - © 2018 In this work, the porosity of the layers of calcified chicken eggshell (vertical crystal layer VCL, palisade layer PL and mammillary layer ML) was evaluated using atomic force microscopy (AFM) and image processing (IP). AFM topographic images were obtained from different locations for each layer and along the cross-section of calcified eggshell. Roughness parameters, surface area values, pore size and shape, surface porosity, area occupied by pores and pore density were obtained from AFM and IP. It was observed that the thickest layer (PL) exhibited the highest degree of porosity (surface porosity = 2.75 ± 1.68%, pore density = 162 ± 60 pores/μm 2 ) when compared to the other two layers. In general, the pores located in all layers (“bubble pores”) had circular shape and similar sizes. Measurements revealed a porosity gradient along the cross-section which varied with position, i.e., increasing surface porosity from the VCL towards the region of the PL closer to the ML, and decreasing surface porosity from this location towards the ML innermost surface. This suggests that the calcified eggshell has a sandwich-like structure where porosity may influence gas exchange and mechanical properties. The combination of AFM with IP presented here provides a simple and precise method to study porosity in calcified chicken eggshell, and this methodology could be used to examine other types of porous biological materials.

AB - © 2018 In this work, the porosity of the layers of calcified chicken eggshell (vertical crystal layer VCL, palisade layer PL and mammillary layer ML) was evaluated using atomic force microscopy (AFM) and image processing (IP). AFM topographic images were obtained from different locations for each layer and along the cross-section of calcified eggshell. Roughness parameters, surface area values, pore size and shape, surface porosity, area occupied by pores and pore density were obtained from AFM and IP. It was observed that the thickest layer (PL) exhibited the highest degree of porosity (surface porosity = 2.75 ± 1.68%, pore density = 162 ± 60 pores/μm 2 ) when compared to the other two layers. In general, the pores located in all layers (“bubble pores”) had circular shape and similar sizes. Measurements revealed a porosity gradient along the cross-section which varied with position, i.e., increasing surface porosity from the VCL towards the region of the PL closer to the ML, and decreasing surface porosity from this location towards the ML innermost surface. This suggests that the calcified eggshell has a sandwich-like structure where porosity may influence gas exchange and mechanical properties. The combination of AFM with IP presented here provides a simple and precise method to study porosity in calcified chicken eggshell, and this methodology could be used to examine other types of porous biological materials.

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