Thermal properties of cancellous bone

Specimens of beef bone were analyzed for thermal conductivity and thermal capacity. The thermal conductivity was about 7 X 10(-4) cal/cm/sec/degrees C, that is about the same as for other tissues. As regards thermal capacity, the determination of 0.73 cal/cm2/degrees C also was similar to that in other tissues. Both thermal conductivity and capacity were isotropic with respect to the layer of epiphyseal cartilage, and the orientation of bony trabeculae. Thermal probes were devised heated either by water or by electric current to destroy localized volumes of bone, as in surgery. To achieve necrotizing temperatures, the sizes of such probes and the times of application of heat were determined.