The effect of disinfectant solutions on the hardness of acrylic resin denture teeth

This investigation studied the effects of disinfectant solutions on the hardness of acrylic resin denture teeth. The occlusal surfaces of 64 resin denture teeth were ground flat with abrasives up to 400-grit silicon carbide paper. Measurements were made after polishing and after the specimens were stored in water at 37 degreesC for 48 h. The specimens were then divided into four groups and immersed in chemical disinfectants (4% chlorhexidine; 1% sodium hypochlorite and sodium perborate) for 10 min. The disinfection methods were performed twice to simulate clinical conditions and hardness measurements were made. Specimens tested as controls were immersed in water during the same disinfection time. Eight specimens were produced for each group. After desinfection procedures, testing of hardness was also performed after the samples were stored at 37 degreesC for 7, 30, 60, 90 and 120 days. Data were analysed using two-way analysis of variance (anova) and Tukey's test at 95% confidence level. According to the results, no significant differences were found between materials and immersion solutions (P > 0.05). However, a continuous decrease in hardness was noticed after ageing (P < 0.05). It was conclude that the surfaces of both acrylic resin denture teeth softened upon immersion in water regardless the disinfecting solution.

Influence of two methods of CaCl2 application and concentrations used to maintain passion fruit firmness

This is a report on the influence of the methods of postharvest application of CaCl2 in several concentrations, on the maintenance of the firmness of the sweet passion fruit (Passiflora alata Dryander). The fruits, picked in the pre-climateric stage, were selected desinfection with thiabendazol and submitted to CaCl2 in concentrations of 0% (control), 1%, 2%, 3% or 4% with two methods: immersion (for 2 h) and infiltration under vacuum and pressure (- 25 vacuum kPa, for 1 minute and, + 25 pressure kPa, for 1 min). All fruits were stored under refrigeration (9 degreesC, 85-90% RH), for 30 d. The fruits were evaluated for texture every 3 d. From the results, it is concluded that application of CaCl2 by infiltration favored the maintenance of fruit consistency during the first 18 days of storage. Fruits treated with 1% and 2% of CaCl2 were firmer than the others.

Avaliação in vitro da associação do efeito antimicrobiano do ozônio associado a veículos e curativos de demora em diferentes períodos de tempo de armazenagem

Pós-graduação em Odontologia - FOAR

Desinfecção da água utilizando aquecimento solar

Pós-graduação em Agronomia (Energia na Agricultura) - FCA

Avaliação da atividade fotocatalítica sobre a inativação de Escherichia coli, Staphylococcus aureus e Saccharomyces cerevisiae utilizando dióxido de titânio, para aplicação em desinfecção de águas

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Estudo da eficiência das ondas de ultra-som em relação ao hipoclorito de sódio e à filtração adsorção na eliminação de microrganismos em estação de tratamento de água

Pós-graduação em Ciências Biológicas (Microbiologia Aplicada) - IBRC

Efetividade antibacteriana de soluções irrigadoras e sistema Endox Plus no tratamento de canais radiculares

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Avaliação clínica da estabilidade dimensional de próteses totais submetidas à desinfecção por microondas

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Efeito do reembasamento da ciclagem mecânica e da desinfecção por microondas sobre a força máxima de fratura, deformação, energia de ruptura e estabilidade dimensional de bases de prótese

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Estudo do pH e atividade antimicrobiana sobre Enterococcus faecalis de medicação intracanal à base de hidróxido de cálcio associada ao óleo de melaleuca, clorexidina ou farnesol

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)