Vegetable gums and resins.

Bibliograhy: p. [169]-174.

Infrared spectra of polymers and resins.

Cover title: Infrared spectra of plastics and resins.

The technology of plastics and resins,

"Based upon a college course in the chemistry of plastics and resins offered at Boston University by one of the authors."--Pref.

FiltekTM Silorane and FiltekTM Supreme XT resins: tissue reaction after subcutaneous implantation in isogenic mice

The aim of this study was to evaluate the tissue compatibility of a silorane-based resin system (FiltekTM Silorane) and a methacrylatebased nanoparticle resin (FiltekTM Supreme XT) after implantation in the subcutaneous connective tissue of isogenic mice. One hundred and thirty five male isogenic BALB/c mice were randomly assigned to 12 experimental and 3 control groups, according to the implanted material and the experimental period of 7, 21 and 63 days. At the end of each period, the animals were killed and the tubes with the surrounding tissues were removed and processed for microscopic analysis. Samples were subjected to a descriptive and a semi-quantitative analyses using a 4-point scoring system (0-3) to evaluate the collagen fiber formation and inflammatory infiltrate. Data were statistically analyzed using the Kruskal Wallis test (a=0.05). The results showed that there was no significant difference between the experimental and control groups considering the three evaluation periods (p>0.05). The silorane-based and the methacrylate-based nanoparticle resins presented similar tissue response to that of the empty tube (control group) after subcutaneous implantation in isogenic mice.

Resins for the paper converter /

Bibliography: pages 87-88.

A popular treatise on the teeth and gums and diseases attendant on them : designed for the use of families /

Mode of access: Internet.

The history and treatment of the diseases of the teeth, the gums, and the alveolar processes, with the operations which they respectively require...Observations on other diseases of the mouth...Artificial teeth /

Mode of access: Internet.

Polymers and resins: their chemistry and chemical engineering.

Includes bibliography.

Development of the National Bureau of Standards casting resin /

Includes bibliographical references (p. 10).

Die Lösungsmittel der Fette, Öle, Wachse und Harze /

Includes bibliographical references and index.

Des végétaux résineux, tant indigènes qu'exotiques : ou, Description complète des arbres, arbrisseaux, arbustes et plantes qui produisent des resines ...

Stafleu and Cowan, 2d ed.

Die harze und die harzbehälter mit einschluss dermilchsäfte; historisch-kritische und experimentelle in gemeinschaft mit zahlreichen mitarbeitern ausgeführte untersuchungen,

Paged continuously: v. 1: xxii, 1092 p.; v. 2: 3 p. l., 1095-1268 p.

Die Chemie und Biologie der pflanzlichen Sekrete: ein Vortrag,

Mode of access: Internet.

Impact of guar and xanthan gums on proofing and calorimetric parameters of frozen bread dough

The influence of guar and xanthan gum and their combined use on dough proofing rate and its calorimetric properties was investigated. Fusion enthalpy, which is related to the amount of frozen water, was influenced by frozen dough formulation and storage time; specifically gum addition reduced the fusion enthalpy in comparison to control formulation, 76.9 J/g for formulation with both gums and 81.2 J/g for control, at 28th day. Other calorimetric parameters, such as T(g) and freezable water amount, were also influenced by frozen storage time. For all formulations, proofing rate of dough after freezing, frozen storage time and thawing, decreased in comparison to non-frozen dough, indicating that the freezing process itself was more detrimental to the proofing rate than storage time. For all formulations, the mean value of proofing rate was 2.97 +/- 0.24 cm(3) min(-1) per 100 g of non-frozen dough and 2.22 +/- 0.12 cm(3) min(-1) per 100 g of frozen dough. Also the proofing rate of non-frozen dough with xanthan gum decreased significantly in relation to dough without gums and dough with only guar gum. Optical microscopy analyses showed that the gas cell production after frozen storage period was reduced, which is in agreement with the proofing rate results. (C) 2008 Elsevier Ltd. All rights reserved.