A survey of sodium hypochlorite use by general dental practitioners and endodontists in Australia

Background: Sodium hypochlorite is used commonly as an endodontic irrigant, but there are no published reports that provide details of its use. This survey sought to determine the percentage of Australian dentists who practiced endodontics, whether they used sodium hypochlorite for irrigation, and the manner of dilution, storage and dispensing sodium hypochlorite used by both dentists and endodontists. Methods: All Australian endodontists and a stratified random sample of 200 general dentists in Australia were surveyed to address the issues identified above. Results: Almost 98 per cent of dentists surveyed performed endodontic treatment. Among endodontists, nearly 94 per cent used sodium hypochlorite for irrigation compared with just under 75 per cent of general dentists: Sodium hypochlorite use by general dentists was more common in Victoria and South Australia than in other States. An infant sanitizer (Milton or Johnson's Antibacterial Solution) was used by just over 92 per cent of general practitioners and by more than 67 per cent of endodontists. All other respondents used domestic bleach. One hundred and sixty four of the respondents (80 per cent of endodontists and over 90 per cent of general dentists) used a 1 per cent w/v solution. Ten practitioners used a 4 per cent w/v solution, five used a 2 per cent w/v solution and four used a 1.5 per cent w/v solution. Eighty per cent of the practitioners who diluted their sodium hypochlorite before use, used demineralized water for this purpose. The remainder used tap water. Only four practitioners stored sodium hypochlorite in a manner which risked light exposure and loss of available chlorine content. Conclusions: Sodium hypochlorite is commonly used as an endodontic irrigant and Australian dentists generally stored the material correctly.

Rootstocks influence 'Hass' avocado fruit quality and fruit minerals

To determine the potential for rootstocks to improve avocado quality, 'Hass' fruit from trees on seedling 'Velvick' (SV), clonal 'Velvick' (CV) or clonal 'Duke 7' (CD) rootstocks were harvested in 1999 and 2000, ripened at 20 C immediately after harvest (non-stored) or stored at 5 C for four weeks (stored), and then fruit quality and mineral concentrations determined. In 2000, non-stored CV fruit had lower severity of body rots (5% of flesh volume affected, caused mainly by Colletotrichum gloeosporioides) than CD fruit (20%), while body rots severity in stored CV fruit was 20% compared with 38% in stored CD fruit. Stored CV fruit had less severe diffuse discoloration (3% and 9% in 1999 and 2000, respectively) than CD fruit (7% and 20%, respectively). Stored CV fruit also had less severe vascular browning (19%) than CD fruit (33%) in 2000. In both seasons, CV fruit had 15-19% higher flesh calcium concentrations, 17-22% higher flesh boron concentrations, and 14-15% lower flesh nitrogen concentrations than CD fruit. In 2000, CV fruit also had 27% more skin calcium and 14% less skin nitrogen than CD fruit. There were no effects of rootstock on yield, canopy volume, measured length of non-suberized roots, average fruit weight, fruit length: width ratio, skin thickness, dry matter, proportion of the fruit skin purple-black when ripe, or seed mass: fruit weight ratio. These results suggest that there is potential to improve 'Hass' avocado quality through rootstock selection, and that tree and fruit mineral concentrations have a role in this relationship.

Full-scale demonstration of biological nutrient removal in a single tank SBR process

Complete biological nutrient removal (BNR) in a single tank, sequencing batch reactor (SBR) process, is demonstrated here at full-scale on a typical domestic wastewater. The unique feature of the UniFed process is the introduction of the influent into the settled sludge blanket during the settling and decant periods of the SBR operation. This achieves suitable conditions for denitrification and anaerobic phosphate release which is critical to successful biological phosphorus removal, It also achieves a selector effect, which helps in generating a compact, well settling biomass in the reactor. The results of this demonstration show that it is possible to achieve well over 90% removal of GOD, nitrogen and phosphorus in such a process. Effluent quality achieved over a six-month operating period directly after commissioning was: 29 mg/l GOD, 0.5 mg/l NH4-N, 1.5 mg/l NOx-N and 1.5 mg/l PO4-P (50%-iles of daily samples). During an 8-day, intensive sampling period, the effluent BOD5 was

Caenorhabditis elegans mutants resistant to phosphine toxicity show increased longevity and cross-resistance to the synergistic action of oxygen

Phosphine (hydrogen phosphide, PH3) is the fumigant most widely used to protect stored products from pest infestation. Despite the importance of this chemical, little is known about its mode of action. We have created three phosphine-resistant lines (pre-1, pre-7, pre-33) in the model organism C. elegans, with LC50 values 2, 5, and 9 times greater than the fully susceptible parental strain. Molecular oxygen was shown to be an extremely effective synergist with phosphine as, under hyperoxic conditions, 100% mortality was observed in wild-type nematodes exposed to 0.1 mg/l phosphine, a nonlethal concentration in air. All three mutants were resistant to the synergistic effects of oxygen in proportion to their resistance to phosphine with one mutant, pre-33, showing complete resistance to this synergism. We take the proportionality of cross-resistance between phosphine and the synergistic effect of oxygen to imply that all three mutants circumvent a mechanism of phosphine toxicity that is directly coupled to oxygen metabolism. Compared with the wild-type strain, all three mutants have an extended average life expectancy of from 12.5 to 25.3%. This is consistent with the proposed involvement of oxidative stress in both phosphine toxicity and ageing. Because the wild-type and mutant nematodes develop at the same rate, the longevity is unlikely to be caused by a clk-type reduction in oxidative metabolism, a potential alternative mechanism of phosphine resistance.

Abnormal left ventricular filling with increasing age reflects abnormal myocardial characteristics independent of ischemia or hypertrophy

Abnormal left ventricular (IV) filling may occur with increasing age despite apparently normal IV size and function, and is usually attributed to IV hypertrophy and coronary artery disease. The purpose of this study was to determine whether myocardial abnormalities could be identified in 67 such patients (36 men, mean age 57 +/- 9 years) whose IV hypertrophy and coronary artery disease were excluded by dobutamine echocardiography. All patients underwent gray scale and color tissue Doppler imaging from 3 apical views, which were stored and analyzed off line. Disturbances in structure and function were assessed by averaging the cyclic variation of integrated backscatter, strain rate, and peak systolic strain from each myocardial segment. Calibrated integrated backscatter (corrected for pericardial backscatter intensity) was measured in the septum and posterior wall from the parasternal long-axis view. Abnormal IV filling was present in 36 subjects (54%). Subjects with and without abnormal IV filling had similar IV mass, but differed in age (p <0.01), cyclic variation (p = 0.001), strain rate (p <0.01), and peak systolic strain (p <0.001). Multivariate logistic regression analysis demonstrated that age (p = 0.016) and cyclic variation (p = 0.042) were the most important determinants of abnormal IV filling in these apparently normal subjects. (C) 2003 by Excerpta Medica, Inc.

An investigation of magnetic antennas for ground penetrating radar

For ground penetrating radar (GPR), smaller antennas would provide considerable practical advantages. Some of which are: portability; ease of use; and higher spatial sampling. A theoretical comparison of the fundamental limits of a small electric field antenna and a small magnetic field antenna shows that the minimum Q constraints are identical. Furthermore, it is shown that only the small magnetic loop antenna can be constructed to approach, arbitrarily closely, the fundamental minimum Q limit. This is achieved with the addition of a high permeability material which reduces energy stored in the magnetic fields. This is of special interest to some GPR applications. For example, applications requiring synthetic aperture data collection would benefit from the increased spatial sampling offered by electrically smaller antennas. Low frequency applications may also benefit, in terms of reduced antenna dimensions, by the use of electrically small antennas. Under these circumstances, a magnetic type antenna should be considered in preference to the typical electric field antenna. Numerical modeling data supports this assertion.

Document retrieval for e-mail search and discovery using Formal Concept Analysis

This paper discusses a document discovery tool based on Conceptual Clustering by Formal Concept Analysis. The program allows users to navigate e-mail using a visual lattice metaphor rather than a tree. It implements a virtual. le structure over e-mail where files and entire directories can appear in multiple positions. The content and shape of the lattice formed by the conceptual ontology can assist in e-mail discovery. The system described provides more flexibility in retrieving stored e-mails than what is normally available in e-mail clients. The paper discusses how conceptual ontologies can leverage traditional document retrieval systems and aid knowledge discovery in document collections.

Amylases in enzyme detergents and their effects on a simulated long-life dairy dessert

Enzyme detergents used in the food industry contain proteinase as the major enzyme but amylase may be present, either by design or inadvertently. Three commercial enzyme detergents and 3 enzyme preparations used in detergents were assayed for alpha-amylase activity by the Ceralpha method using the Megazyme kits. The amylase activities of the detergents varied from 3.2x 10(-6) to 32x 10(-6) mumoles ml(-1) h(-1) while the enzyme preparations had much higher activities ranging from 0.05 to 8.06 mumoles ml(-1) h(-1). When added aseptically to a simulated dairy dessert (2% starch solution) and stored for 42 days, the enzyme detergents caused an increase in viscosity; enzyme preparations at low concentrations caused an initial increase in viscosity followed by a decrease; and enzyme preparations at high concentrations caused an immediate decrease in viscosity. The increase in viscosity corresponded to formation of a distinct network of starch granules while the decrease in viscosity was characterised by a marked decrease in size of the granules and little or no network of granules. Decreases in viscosity corresponded to increases in reducing sugars but samples which increased in viscosity showed no measurable reducing sugars. The amylase activity in all sources was destroyed by heating at 75degreesC for 15 min at pH 1.8.

Heat-induced changes in UHT milks - Part 1

Raw milk was stored for 0, 2 and 4 days and processed in a UHT pilot plant by either direct or indirect heating. The unstored raw milk was also pasteurised. The thermally induced changes resulting from these treatments were investigated by examining a number of indices of heat damage. Lactulose, furosine, total and free hydroxymethylfurfural (HMF) and acid-soluble beta-lactoglobulin were analysed by high performance liquid chromatography (HPLC) while soluble tryptophan was examined by fluorescence spectroscopy. The directly heated UHT milk showed less heat damage than the indirectly heated milk, while the pasteurised milk displayed the least heat damage. During storage of the UHT milk for 12 weeks at similar to20degreesC, the levels of lactulose remained constant, while the furosine concentration increased. Both the total HMF and undenatured beta-lactoglobulin contents showed a general decrease during storage; however free HMF values initially rose but then decreased after four weeks' storage. As the age of the milk at the time of UHT processing increased, the levels of some of the indicators decreased. It is concluded that lactulose is the most reliable index of heat treatment, as it is virtually unaffected by refrigerated storage of the milk before or ambient storage after UHT processing. Reliance on other indicators may give misleading information on the heat load that UHT milk has received during processing.

Effect of storage time and conditions on the seed coat colour of Australian adzuki beans

Two varieties of adzuki beans (Vigna angularis), Bloodwood and Erimo, were stored at temperatures of 10, 20 or 30degreesC, and relative humidities (RH) 40 or 65%, and samples were analysed at 0, 1.5, 3 and 6 months. Storage at 30degreesC for > 1.5 months caused a significant decrease in the a(star) and b(star) colour values and darkening of the seed coat. Beans stored at 65% RH had lower L-star but higher a(star) and b(star) colour values than those stored at 40% RH. Bloodwood and Erimo samples showed similar trends in colour during storage. The best storage conditions for the preservation of the adzuki colour were 10degreesC and 65% RH. The Australian beans had lower L-star, a(star) and b(star) colour values than Japanese Erimo-shouzu beans and storage increased the difference.

Effect of storage time and conditions on the cotyledon cell wall of the adzuki bean (Vigna angularis)

Two varieties of adzuki grown in Australia, Bloodwood and Erimo, were stored for up to 6 months at three temperatures (10, 20 and 30 degreesC), and two relative humidities (RH; 40 and 65%). The amount of cell wall material increased with time under all storage conditions. This increase was greatest at 30 degreesC and 40% RH. Storage time and conditions did not affect the total pectin levels in the cell wall. Erimo constantly exhibited a higher total pectin level than Bloodwood. The Bloodwood soluble pectin, Ca++ and Mg++ and Erimo Ca++ in the cell wall remained stable during storage, while the Erimo soluble pectin and Mg++ exhibited a slight decrease at 20 and 30 degreesC after 3 months of storage. (C) 2002 Elsevier Science Ltd. All rights reserved.

Mental time travel in animals?

Are humans alone in their ability to reminisce about the past and imagine the future? Recent evidence suggests that food-storing birds (scrub jays) have access to information about what they have stored where and when. This has raised the possibility of mental time travel (MTT) in animals and sparked similar research with other species. Here we caution that such data do not provide convincing evidence for MTT. Examination of characteristics of human MTT (e.g. non-verbal declaration, generativity, developmental prerequisites) points to other avenues as to how a case for animal MTT could be made. In light of the current lack of evidence, however, we maintain that MTT is a uniquely human characteristic.

Data Mart para apoio ?? capacita????o em gest??o de pol??ticas p??blicas voltado para uma Escola de Administra????o P??blica

Este trabalho consiste num estudo de caso que se destina ao desenvolvimento de um Data Mart que possibilite a Escola Nacional de Administra????o P??blica ??? ENAP conhecer o perfil e o panorama geral da situa????o funcional dos servidores p??blicos federais que se capacitaram na Escola nos ??ltimos 7 anos. O aplicativo foi desenvolvido cruzando o banco de dados do sistema gerenciador dos cursos ministrados pela ENAP, onde est??o armazenadas informa????es sobre os alunos capacitados, os cursos realizados, os resultados alcan??ados, o perfil dos docentes e demais informa????es relativas ??s atividades da Escola, com os dados gerados pelo Sistema Integrado de Administra????o de Recursos Humanos ??? SIAPE, cuja extra????o de dados foi direcionada para os registros sobre a situa????o funcional, cargos, carreiras, fun????es, ??rg??os e alguns dados pessoais dos alunos, servidores p??blicos federais que se encontram registrados no SIAPE

Revestimentos comestíveis na conservação pós-colheita de morangos cultivar Camarosa produzidos em sistema orgânico e convencional

As perdas pós-colheita de frutas promovem a elevação do custo dos produtos e diminuem a oferta ao consumidor. Suas principais causas estão na colheita, transporte e armazenamento inadequados. A aplicação de revestimentos comestíveis juntamente com a redução da temperatura de armazenamento constitui um dos métodos empregados para a conservação pós-colheita de produtos com vida útil curta, como frutas e hortaliças. O morango é um fruto consumido preferencialmente in natura. Desta forma, torna-se promissora a utilização de revestimento comestível para aumentar seu período de armazenamento e comercialização, sem alteração do sabor, da cor e do aroma dos frutos. A produção orgânica frente a convencional de frutos podem apresentar diferenças, sendo interessante o estudo envolvendo as formas de cultivo. Este estudo teve como objetivo avaliar a conservação pós-colheita de morangos cv. Camarosa, oriundos de cultivo orgânico e convencional revestidos com coberturas comestíveis. Os morangos foram revestidos com fécula de mandioca, gelatina e cera de carnaúba, armazenados durante 10 dias a 10 ºC. A cada 2 dias de armazenamento foram determinados perda de massa, sólidos solúveis, pH, acidez titulável, firmeza, antocianinas totais e podridão fúngica. Análise sensorial foi realizada para verificar a aceitação dos morangos e para avaliar a influência da informação nesta aceitação. A perda de massa foi maior no cultivo orgânico a partir do 8º dia de armazenamento, chegando a 11,47% contra 8,88% do cultivo convencional no final do 10º dia de armazenamento. O revestimento que possibilitou menor perda de massa foi o de cera de carnaúba em relação ao controle. A contaminação fúngica iniciou-se no 4º dia de armazenamento em ambos os tipos de cultivo. No 8º dia de armazenamento observou-se diferenças na podridão entre os tipos de cultivo, sendo o orgânico visualmente mais contaminado. O revestimento de cera de carnaúba apresentou menor podridão fúngica em relação aos outros revestimentos, porém não diferiu da amostra controle. Das variáveis físico-químicas avaliadas, apenas o teor de sólidos solúveis apresentou diferenças entre os tipos de cultivo, sendo o morango convencional o que obteve maiores valores. O teor de antocianinas dos morangos revestidos com fécula de mandioca diferiu do controle, porém o revestimento com fécula não diferiu dos revestidos com gelatina e cera de carnaúba. Foram verificadas diferenças na firmeza dos frutos em relação aos revestimentos. Ao longo do tempo foi observado diferenças no pH, teor de antocianinas e firmeza. O revestimento com cera de carnaúba se mostrou mais adequado em relação aos demais revestimentos, porém sua aparência mostrou-se com pouco brilho e esbranquiçado. Os frutos avaliados apresentaram vida útil pós-colheita de aproximadamente 6 dias. Os morangos, do ponto de vista microbiológico, se mostraram aptos para consumo. A aceitação dos morangos foi boa, não tendo ix diferenças significativas entre morango orgânico e convencional. O fornecimento da informação de “morango orgânico” e a apresentação de um texto adicional informativo não influenciaram na aceitação dos morangos. Entre os revestimentos testados o de cera de carnaúba se mostrou mais aplicável, os demais nas condições testadas não mostraram bons resultados.

Efeito da adição de óleo essencial de pimenta rosa (Schinus terebinthifolius Raddi) microencapsulado em queijo minas frescal

A pimenta rosa é o fruto da aroeira (Schinus terebinthifolius Raddi), uma planta nativa do Brasil. A extração e caracterização do seu óleo essencial viabiliza a sua utilização industrial. Este trabalho teve como objetivo avaliar o efeito da adição de óleo essencial de pimenta rosa em queijo Minas Frescal . Foram identificados 95,36% dos constituintes do óleo essencial, sendo o δ-careno-3 o componente majoritário. O óleo essencial de pimenta rosa apresentou características antioxidante (2,53 ± 0,28 μmols de trolox por mL de óleo) e antimicrobiana para o desenvolvimento de Staphylococcus aureus. Foi observado, no teste de difusão em ágar, a formação do halo de inibição de 1,35 ± 0,32 cm, e na análise de concentração inibitória mínima, o valor de 3,13%. O óleo essencial é sensível à degradação no meio em que se encontra, portanto necessita de processos tecnológicos para assegurar sua ação. Para proteger o óleo essencial foi realizada a microencapsulação por meio da secagem por spray dryer. O óleo foi microencapsulado utilizando três formulações com diferentes concentrações de goma arábica, maltodextrina e amido modificado como papel de parede. As microcápsulas obtidas foram analisadas quanto às suas características físico-químicas e morfológicas e foi selecionada uma formulação para posterior adição ao queijo Minas Frescal. A formulação com 5% de amido modificado, 10% de maltodextrina e 5% de goma arábica foi selecionada. Para definição da concentração de óleo essencial que foi utilzada no queijo, foi realizado teste sensorial de ordenação-preferência, visto que a concentração inibitória mínima (3,13%) era muito alta para ser utilizada nos queijos. A formulação com 0,01% de óleo essencial foi a preferida e utilizada para fabricação dos queijos. Foram elaborados e caracterizados os queijos controle (CO) e o queijo com adição das microcápsulas de óleo essencial de pimenta rosa (OEPR). Em relação às características físico-químicas, os queijos CO e OEPR só apresentaram diferença significativa em relação à umidade (P= 0,0021; α=0,05). O queijo OEPR teve boa aceitação sensorial com média de aceitação global de 7,6 ± 0,97, não apresentando diferença significativa, ao nível de 95% de confiança, do queijo controle (7,6 ± 1,18). Para avaliar a capacidade do óleo essencial de pimenta rosa microencapsulado em inibir o desenvolvimento de S. aureus, foram inoculadas nos queijos CO e OEPR concentrações iniciais de 106 UFG.g. Os queijos foram armazenados em BOD à temperatura de 4 ± 1 °C até realização das análises, que ocorreram nos tempos: 0, 3, 6, 9, 12, 15 e 30 dias. Houve redução de 1,53 ciclos Log no queijo adicionado de óleo essencial de pimenta rosa. De acordo com os resultados obtidos, conclui-se que o óleo essencial de pimenta rosa é uma alternativa viável de utilização em queijo Minas Frescal , devido ao seu potencial antioxidante, antimicrobiano e à sua aceitação sensorial.