Influence of the coloring agent concentration on bleaching gel and pulp chamber temperatures during dental bleaching

This study evaluated the Influence of the coloring agent concentration on the temperature of the gel layer and pulp chamber during dental bleaching with an LED/laser light source. Ten human incisors and a digital thermometer with K-type thermocouples were used. Using a high-speed spherical diamond bur, endodontic access was gained through openings on the lingual faces until pulp chamber was exposed. One end of the thermocouple was placed on the labial surface (immersed in bleaching gel) and the other end in the pulp chamber. The same 10 specimens were used in the 12 groups, according to the type and concentration of bleaching gel. Each bleaching gel was used in four different concentrations: manipulated without coloring, with normal quantity recommended by the manufacturer, with double the recommended amount of coloring, and with triple the recommended amount of coloring. The temperature rise was measured every 30 seconds for three minutes with a K-type thermocouple. The data were analyzed by ANOVA to examine the concentration and type of bleaching gel. This test was followed by Tukey's test, which was performed Independently for the gel at the labial surface and the pulp chamber (a = 5%). For both surfaces, values of p = 0.00 were obtained for all factors and for the Interaction between them. The varying concentrations of coloring agent produced statistically significant differences in terms of temperature increase for both the gel layer and the pulp chamber during activation.

An in vitro thermal analysis during different light-activated hydrogen peroxide bleaching

This study measured the critical temperature reaching time and also the variation of temperature in the surface of the cervical region and within the pulp chamber of human teeth submitted to dental bleaching using 35% hydrogen peroxide gel activated by three different light sources. The samples were randomly divided into 3 groups (n = 15), according to the catalyst light source: Halogen Light (HL), High Intensity Diode Laser (DL), and Light Emmited Diode (LED). The results of temperature variation were submitted to the analysis of variance and Tukey test with p < 0.05. The temperature increase (mean value and standard deviation) inside the pulp chamber for the HL group was 6.8 ± 2.8°C; for the DL group was 15.3 ± 8.8°C; and for the LED group was 1.9 ± 1.0°C for. The temperature variation (mean value and standard deviation) on the tooth surface, for the group irradiated with HL was 9.1 ± 2.2°C; for the group irradiated with DL were 25.7 ± 18.9°C; and for the group irradiated with LED were 2.6 ± 1.4°C. The mean temperature increase values were significantly higher for the group irradiated with DL when compared with groups irradiated with HL and LED (p < 0.05). When applying the inferior limits of the interval of confidence of 95%, an application time of 38.7 s was found for HL group, and 4.4 s for DL group. The LED group did not achieve the critical temperatures for pulp or the periodontal, even when irradiated for 360 s. The HL and DL light sources may be used for dental bleaching for a short period of time. The LED source did not heat the target tissues significantly within the parameters used in this study. © 2010 Pleiades Publishing, Ltd.

Clareamento com peróxido de hidrogênio a 35% ativado por diversas fontes de energia: análise térmica e microdureza do esmalte

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Estudo clínico-laboratorial das articulações de cães naturalmente infectados com leishmaniose visceral e experimentalmente inoculados com Leishmania chagasi por via intra-articular

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Variação genética e adaptabilidade evolutiva de Rhizoctonia solani AG-1 da soja sob condições de estresse

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Ultra e micro filtração para clarificação de suco de yacon (Polymnia sonchifolia) na obtenção de xarope rico em frutanos

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

Avaliação in vitro da fotopolimerização de bráquetes vestibulares e linguais com arco de plasma, led e luz halógena

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Estudo termoanalítico e eletroquímico das reações em estado sólido na interfase metálica dos sistemas Pt-Rh/HG, empregando a liga de composição Pt-Rh 70:30% (m/m)

Pós-graduação em Química - IQ

Avaliação do efeito citotóxico da terapia fotodinâmica associada ao LED e ao Photogem sobre a mucosa bucal de rato

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

Predição do sequestro do carbono em área reflorestada utilizando redes neurais artificiais

Pós-graduação em Engenharia Mecânica - FEIS

Comportamento higroscópico da farinha de pupunha (Bactris gasipaes)

Avaliou-se o comportamento higroscópico da farinha de pupunha obtida por secagem em estufa a 70°C. Obteve-se dados de equilíbrio de adsorção de umidade a 15°C e 35°C, através de um método estático, onde recipientes de 500mL, contendo soluções saturadas de sais, foram utilizados como ambientes geradores de umidades relativas constantes, na faixa de 11% a 97%, aos quais foram submetidas amostras do produto. A partir dos dados de equilíbrio foram construídas isotermas de adsorção de umidade, sendo observadas isotermas do tipo III e, ainda, que a umidade de equilíbrio diminui com o aumento da temperatura. Determinou-se o calor isostérico de adsorção para diferentes níveis de umidade de equilíbrio e a umidade equivalente à monocamada, observando-se valores inferiores a 5g H₂O/100 g s.s. Verificou-se a aplicabilidade do modelo GAB na predição de dados de equilíbrio do produto. De acordo com os resultados obtidos, a farinha de pupunha apresenta baixa higroscopicidade, ou seja, baixa afinidade por moléculas de água.

Tenacidade à fratura e dureza de porcelana feldspática adicionada de óxido de zircônio: efeito da concentração e da temperatura de sinterização

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Estudo do comportamento reológico de sucos combinados de frutas vermelhas

The aim of this work was to evaluate the rheological behavior of combined juices of strawberry, blackberry and raspberry in two different temperatures of interest in industrial processes in the food industry, using rheological analyses on non-oscillatory regime and the Response Surface Methodology (RSM). The rheological data were fitted by the Casson model. All samples of combined juices of ref fruits showed a Newtonian behavior and the rheological parameters yield stress (Kc) and plastic viscosity of Casson (Koc) had a decrease in its values with the temperature increase. By the analysis of the ternary diagrams it is evident that the raspberry juice effectively contributed to the higher values of yield stress and plastic viscosity of Casson in both temperatures studied.

End-to-end Distance Distribution in Fluorescent Derivatives of Bradykinin in Interaction with Lipid Vesicles

Cellular membranes have relevant roles in processes related to proteases like human kallikreins and cathepsins. As enzyme and substrate may interact with cell membranes and associated co-factors, it is important to take into account the behavior of peptide substrates in the lipid environment. In this paper we report an study based on energy transfer in two bradykinin derived peptides labeled with the donor-acceptor pair Abz/Eddnp (ortho-aminobenzoic acid/N-[2,4-dinitrophenyl]-ethylenediamine). Time-resolved fluorescence experiments were performed in phosphate buffer and in the presence of large unilamelar vesicles of phospholipids, and of micelles of sodium dodecyl sulphate (SDS). The decay kinetics were analyzed using the program CONTIN to obtain end-to-end distance distribution functions f(r). Despite of the large difference in the number of residues the end-to-end distance of the longer peptide (9 amino acid residues) is only 20 % larger than the values obtained for the shorter peptide (5 amino acid residues). The proline residue, in position 4 of the bradykinin sequence promotes a turn in the longer peptide chain, shortening its end-to-end distance. The surfactant SDS has a strong disorganizing effect, substantially broadening the distance distributions, while temperature increase has mild effects in the flexibility of the chains, causing small increase in the distribution width. The interaction with phospholipid vesicles stabilizes more compact conformations, decreasing end-to-end distances in the peptides. Anisotropy experiments showed that rotational diffusion was not severely affected by the interaction with the vesicles, suggesting a location for the peptides in the surface region of the bilayer, a result consistent with small effect of lipid phase transition on the peptides conformations.

Toxicity of photodynamic therapy with LED associated to Photogem (R): An in vivo study

The aims of this study were to evaluate the effects of PhotogemA (R)-mediated photosensitization on rat palatal mucosa and the biodistribution of the photosensitizer in this tissue. A solution of PhotogemA (R) (500 or 1000 mg/l) was applied to the palatal mucosa for 30 min and the exposure time to blue LED (460 nm) was 20 min (144 J/cm(2)). At 0, 1, 3, and 7 days, palatal mucosa was photographed for macroscopic analysis. After killing, the palate was removed for microscopic analysis. Thermal mapping evaluated temperature change in the tissue during irradiation. All experimental groups revealed intact mucosa in the macroscopic analysis. Tissue alterations were observed microscopically for only four out of 80 animals subjected to PDT. Fluorescence emitted by PhotogemA (R) was identified and was limited to the epithelial layer. A temperature increase from 35 to 41A degrees C was recorded. PhotogemA (R)- mediated PDT was not toxic to the rat palatal mucosa.