Effect of disinfection treatments on the hardness of soft denture liner materials

Purpose: To evaluate the effects of disinfection treatments with chemical solutions (2% glutaraldehyde, 5% sodium hypochlorite, and 5% chlorhexidine) and microwave energy on the hardness of four long-term soft denture liners. Materials and Methods: Forty rectangular specimens of four soft lining materials (Molloplast-B, Ufi Gel P, Eversoft, and Mucopren soft) were made for each material. Ten samples of each material were immersed in different disinfectant solutions for 10 minutes or placed in a microwave oven for 3 minutes at 500 W. The hardness values were obtained with a Shore A durometer, before the first disinfection cycle (control), and also after two cycles of disinfection. Data were submitted to analysis of variance and Tukey's test (p < 0.01). Results: The highest value of hardness was obtained for Molloplast-B, independent of the disinfection technique. Mucopren soft demonstrated intermediate values and Ufi Gel P and Eversoft the lowest values of Shore A hardness. For Molloplast-B, the disinfection using glutaraldehyde demonstrated the highest value of hardness. The number of disinfections had no effect on the hardness values for all the materials studied and disinfection techniques. Conclusions: The application of two disinfection cycles did not change the Shore A hardness values for all the materials. The glutaraldehyde solution demonstrated the highest values of Shore A hardness for the Molloplast-B, Mucopren soft, and Ufi Gel P materials, while Eversoft did not present any differences in hardness when submitted to different disinfection treatments. Copyright © 2007 by The American College of Prosthodontists.

Comparative studies of the sample decomposition of green and roasted coffee for determination of nutrients and data exploratory analysis

The contents of some nutrients in 35 Brazilian green and roasted coffee samples were determined by flame atomic absorption spectrometry (Ca, Mg, Fe, Cu, Mn, and Zn), flame atomic emission photometry (Na and K) and Kjeldahl (N) after preparing the samples by wet digestion procedures using i) a digester heating block and ii) a conventional microwave oven system with pressure and temperature control. The accuracy of the procedures was checked using three standard reference materials (National Institute of Standards and Technology, SRM 1573a Tomato Leaves, SRM 1547 Peach Leaves, SRM 1570a Trace Elements in Spinach). Analysis of data after application of t-test showed that results obtained by microwave-assisted digestion were more accurate than those obtained by block digester at 95% confidence level. Additionally to better accuracy, other favorable characteristics found were lower analytical blanks, lower reagent consumption, and shorter digestion time. Exploratory analysis of results using Principal Component Analysis (PCA) and Hierarchical Cluster Analysis (HCA) showed that Na, K, Ca, Cu, Mg, and Fe were the principal elements to discriminate between green and roasted coffee samples. ©2007 Sociedade Brasileira de Química.

Influência da posição e tempo de irradiação sobre a capacidade de desinfecção em forno de micro-ondas

Objective: To evaluate the variations of temperature in 2 models of domestic micro-wave ovens, single emission (F 1) and dual emission of waves (F 2), to investigate areas of higher and lower intensity of the electromagnetic field. Materials and methods: A beaker containing water (60mL, 26°C) was irradiated into each of 5 positions (front - P 1; right - P 2; posterior - P 3; left - P 4; central - P 5) within each oven (900W/ 2min). To evaluate the effectiveness of disinfection in F 2, Bacillus subtilis suspension was irradiated in each of the 5 positions for 2, 4 and 6minutes. Data were analyzed by Kruskal-Wallis and nonparametric multiple comparisons at 5% significance level. Results: 84.80°C (F 1) and 92.01°C (F 2) were mean levels of temperature. For F 1, the positions P 1, P 2, P 3 and P 5 showed similar values among them and upper than P 4, while for F 2, the positions P 1, P 2 and P 4 were similar among them and upper than P 3 and P 5. Kruskal-Wallis test found significant differences between positions and models of ovens (p<0.05). It was observed that P 2 promoted bacterial death from 4min of irradiation, while the other positions promoted disinfection at 6min of irradiation. Conclusion: The protocols of position and time specified for the various procedures in microwave ovens can be different according to the characteristics of each device due to the electromagnetic field heterogeneity. © 2011 Sociedade Portuguesa de Estomatologia e Medicina Dentária.

Influence of plaster drying on the amount of residual monomer in heat-cured acrylic resins

Aim: To evaluate the influence of plaster condition, dry or not, on the amount of residual monomer in heat-cured acrylic resin. Methods: Thirty acrylic resin specimens (65×10×3 mm) were fabricated and randomly assigned to 5 groups (n=6). The evaluated resins were heat-cured acrylic resins by conventional or microwave polymerization techniques and the plaster was previously dried in microwave oven in two groups. Each specimen was individually immersed in a test tube containing methanol (7 days) for surface analysis. In the groups for which internal monomer was evaluated, the specimens were fragmented and the small fragments were weighed prior to immersion in methanol. The analysis was made by high performance liquid chromatography (HPLC). Data were analyzed by ANOVA and Tukey test (p<5%) Results: showed statistical differences among the groups. Conclusions: The previous plaster drying influenced the residual monomer amount showing a decrease of these levels.

Construção de uma junção Josephson em filmes finos supercondutores do sistema Bi1.8Pb0.4Sr2CaCu2Ox tratados termicamente em um forno microondas doméstico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Estudo no grau de ordem-desordem no 'SR''BI IND 2''NB IND 2''O IND.9 pela influência do íon 'EU IND.3'/' e tratamento térmico por microondas

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Desenvolvimento de metodologias analíticas para avaliação de cálcio, ferro e zinco ligados a proteínas de tecido hepático de Tilápia do Nilo(Oreochromis Niloticus )

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Efeito das técnicas de desinfecção sobre a dureza e rugosidade superficial dos materiais reembasadores

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

Esterilização de pontas diamantadas através da energia por microondas

Pós-graduação em Reabilitação Oral - FOAR

Influência de agentes adesivos, irradiação por microondas e ciclagem termomecânica na resistência de união entre uma resina acrílica termoativada e um reembasador rígido

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Determinação de enxofre em amostras agroindustriais por espectrometria de absorção molecular com fonte contínua e alta resolução

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Elementos-traço As, Ba, Cd, Cr, Cu, Hg, Mo, Ni, Pb, Se e Zn em latossolos e plantas de milho após treze aplicações anuais de lodo de esgoto

Pós-graduação em Agronomia (Ciência do Solo) - FCAV

Desenvolvimento de cerâmicas texturizadas de titanato de bismuto puro e dopado com nióbio

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Aderência in vitro de Streptococcus sanguinis e Candida albicans em implantes dentários de superfície lisa ou tratada

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Esterilização de fresas carbide em fornos de micro-ondas domésticos. Efeito da capacidade. da potência, do meio da imersão, da quantidade e posição da amostra sobre o tempo de esposição

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)