Effect of reducing acid etching time on bond strength to noncarious and caries-affected primary and permanent dentin

The purpose was to evaluate the effect of acid etching time on the bond strength of a simplified etch-and-rinse adhesive system to noncarious and caries-affected dentin of primary and permanent teeth. Methods: Twenty-four extracted primary and permanent teeth were divided into three groups, according to the acid etching time. Four teeth from each group were exposed to a microbiological caries-inducing protocol. After caries removal, noncarious and caries-affected dentin surfaces were etched with 37 percent phosphoric acid for five, 10, or 15 seconds prior to the application of Prime & Bond NT adhesive. Crowns were restored with resin composite and prepared for microtensile testing. Data were submitted to Kruskal-Wallis and Mann-Whitney tests (á=0.05). Results: Higher bond strengths were obtained for noncarious dentin vs. cariesaffected dentin for both primary and permanent teeth. Reducing the acid etching time from 15 to five seconds did not affect the bond strength to caries-affected or noncarious dentin in primary teeth. For permanent teeth, lower bond strength values were observed when the noncarious dentin was etched for five seconds, while no difference was seen between 10 and 15 seconds. Conclusions: For Prime & Bond NT, the etching of dentin for five seconds could be recommended for primary teeth, while 10 seconds would be the minimum time for permanent teeth.

Potencial de resíduos agroindustriais como fontes de compostos bioativos

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

The modulatory effects of caffeic acid on human monocytes and its involvement in propolis action

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Hard machining, glaze firing and hydrofluoric acid etching: Do these procedures affect the flexural strength of a leucite glass-ceramic?

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

A conjugate of the lytic peptide Hecate and gallic acid: structure, activity against cervical cancer, and toxicity

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Enhanced photoelectrocatalytic degradation of an acid dye with boron-doped TiO2 nanotube anodes

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Nanoelectrocatalytic oxidation of lactic acid using nickel nanoparticles

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Orange pectin mediated growth and stability of aqueous gold and silver nanocolloids

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Site and extent of amino acid digestion in dairy cattle fed with corn and its byproducts

The study was conducted to evaluated the site and extent of dry matter (DM), crude protein (CP), methionine (Met), lysine (Lys), and threonine (Thr) digestion of corn and byproducts obtained from corn germ mixed with different amounts of extruded or non-extruded ether extract (EE) in dairy cattle. Treatments consisted in eight types of feed and two processing in a 4 x 2 factorial design. There were four feeds: corn grain cracked (Corn), corn germ meal with 1% EE (CG1), corn germ meal with 7% EE (CG7), and corn germ meal with 10% EE (CG10). The feeds were processed in one of two ways: extruded (Ex) and not extruded. In situ techniques were used to determine DM, CP, Met, Lys, and Thr partial and total tract digestion. A basic diet was compounded of corn germ meal, soybean meal and coastcross hay in a 70: 30 roughage to concentrate ratio. There was no interaction (P>0.05) between feeds and processing method. Extrusion improved (P<0.05) total tract digestibility of corn DM but not CP. Intestinal digestibility was similar (P>0.05) for corn and corn germ meal mixed with 7 and 10% EE, regardless of EE processing method. The CP total tract digestibility of corn germ meal with 1% non-extruded EE was 16.62% higher (P<0.05) than that of the extruded form. The best total CP digestibility was obtained for corn germ meal with 7% EE, independently of the processing method. The effects of EE processing method on partial and total digestibility differed between amino acid. Corn and corn byproduct extrusion may improve dry matter digestibility, but do not necessarily influence crude protein digestion. Ruminal and intestinal digestibility of Met, Lys, and Thr depends on both feed type and processing method. Therefore, amino acid availability should be considered individually.

Fatty acid profile, carcass and quality traits of meat from Nellore young bulls on pasture supplemented with crude glycerin

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Lipid sources with different fatty acid profile alters the fatty acid profile and quality of beef from confined nellore steers

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Hypobromous acid, a powerful endogenous electrophile: Experimental and theoretical studies

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Olive oils from Campos de Hellin (Spain) exhibit significant varietal differences in fatty acid composition, sterol fraction, and oxidative stability

The Spanish region of Campos de Hellin (Albacete) is characterized by a wide range of olive varieties (Arbequina, Benizal, Cornicabra, Cuquillo, Injerta, Manzanilla Local, Manzanilla de Sevilla, Negrilla, Picual), which provides different physicochemical and sensory characteristics to the oils. Thus, the knowledge of these characteristics may help develop more balanced oils. Monovarietal virgin olive oils from the different varieties grown in this area were characterized from the physicochemical and sensory points of view during four consecutive years. Clear differences among the varieties were found when principal component analysis was applied to the data from the studied parameters. The varieties were grouped according to their oleic and linoleic acid content, oxidative stability, and campesterol and total sterols content. The differences were significant with a 95% confidence level. The variety effect on the oil characteristics was stronger than the effect of the crop year. Practical applications: Chemical and sensory characteristics of monovarietal virgin olive oils play an important role in the elaboration of blends. In olive-growing regions where there is more than one variety cultivated, the characterization of monovarietal oils could increase the value of the olive oil produced due to the development of more balanced oils tailored to the preferences of consumers. This work shows that the chemical and sensory differences between varieties make possible the elaboration of a new range of virgin olive oils. This could encourage the development and marketing of quality oils, and thus increase the competitiveness of the mills in the oil market.

Application of orange peel waste in the production of solid biofuels and biosorbents

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

In vitro effect of caffeic acid phenethyl ester on matrix metalloproteinases (MMP-1 and MMP-9) and their inhibitor (TIMP-1) in lipopolysaccharide-activated human monocytes

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)