STICKINESS/ADHESIVENESS is the work/force necessary to overcome the attractive forces between the surface of the product and the surface of the material (the probe) with which the product comes in contact.
It is commonly the textural property possessed by confectionery products, cooked pasta products, raw bakery products, pharmaceutical patches and, more obviously – adhesives.
TACKINESS is the property of being cohesive and sticky. It does not appear to be referred to in the food industry, but there are many references in e.g. solder paste measurement for printed circuit board industry.
Every day thousands of surgical procedures are performed to replace or repair tissue that has been damaged through disease, injury or trauma.
The developing field of tissue engineering aims to regenerate damaged tissues by combining cells from the body with highly porous scaffold biomaterials, which act as templates for tissue regeneration to guide the growth of new tissue.
Tissue engineering is the use of a combination of cells, engineering and materials methods, and suitable biochemical and physio-chemical factors to improve or replace biological functions. While it was once categorised as a sub-field of biomaterials, it has grown considerably in scope and importance and can be considered as a field in its own right.
