Background: The initial stability of an exchanged hip arthroplasty is crucial for the survival of the revised joint. Several factors can affect the outcome. The amount of liquid in morsellized bone has a major influence on the constrained stiffness properties of impacted bone applied in revision joint surgery.
Method: To determine whether water or fat is the main contributing liquid, we performed an experimental study on impacted morsellized cortico-cancellous bovine bone to compare the constrained e-moduli in native bone and bone with modified water and fat content. The bone was impacted into bone pellets by a standardized method by which the construction procedure was monitored. Other stiffness properties were recorded during subsequent load testing.
Results: Low water content significantly increased the constrained stiffness moduli during load, while high water content significantly reduced it. Low fat content increased stiffness significantly only during the initial phase of loading.
Interpretation: Our findings indicate that the preparation and usage of morsellized bone in revision joint surgery should be performed under dry conditions to improve the initial stability of the revised prosthesis.