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Relationship Between Wettability and Lubrication Characteristics of the Surfaces of Contacting Phospholipid-Based Membranes
Authors:Zenon Pawlak  Aneta D. Petelska  Wieslaw Urbaniak  Kehinde Q. Yusuf  Adekunle Oloyede
Affiliation:1. Tribochemistry Consulting, Salt Lake City, UT, 84117, USA
2. Biotribology Laboratory, University of Economy, Garbary 2, 85-229, Bydgoszcz, Poland
3. Institute of Chemistry, University in Bialystok, Al. J. Pilsudskiego 11/4, 15-443, Bia?ystok, Poland
4. Faculty of Mathematics, Physics and Technical Sciences, Kazimierz Wielki University, Chodkiewicza 30, 85-867, Bydgoszcz, Poland
5. School of Chemistry, Physics and Mechanical Engineering, Queensland University of Technology, GPO Box 2434, Brisbane, QLD, 4001, Australia
Abstract:The wettability of the articular surface of cartilage depends on the condition of its surface active phospholipid overlay, which is structured as multi-bilayer. Based on a hypothesis that the surface of cartilage facilitates the almost frictionless lubrication of the joint, we examined the characteristics of this membrane surface entity in both its normal and degenerated conditions using a combination of atomic force microscopy, contact angle measurement, and friction test methods. The observations have led to the conclusions that (1) the acid–base equilibrium condition influences the lubrication effectiveness of the surface of cartilage and (2) the friction coefficient is significantly dependent on the hydrophobicity of the surface of the tissue, thereby confirming the hypothesis tested in this paper. Both wettability angle and interfacial energy were obtained for varying conditions of the cartilage surface both in its wet, dry and lipid-depleted conditions. The interfacial energy also increased with mole fraction of the lipid species reaching an asymptotic value after 0.6. Also, the friction coefficient was found to decrease to an asymptotic level as the wettability angle increased. The result reveal that the interfacial energy increased with pH till pH = 4.0, and then decreased from pH = 4.0 to reach equilibrium at pH = 7.0.
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