Efeito da ciclagem mecânica em pré-molares restaurados com inlays confeccionados com diferentes materiais cerâmicos na resistência de união dentina-restauração

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Microtensile Bond Strenh Between Indirect Composite Resin Inlays and Dentin: Effect of Cementation Strategy and Mechanical Aging

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Influence of occlusal contact area on cusp defection and stress distribution

The purpose of this study was to evaluate the effect of occlusal contact area for loading on the cuspal defection and stress distribution in a first premolar restored with a high elastic modulus restorative material. The Rhinoceros 4.0 software was used for modeling the three-dimensional geometries of dental and periodontal structures and the inlay restoration. Thus, two different models, intact and restored teeth with three occlusal contact areas, 0.1, 0.5 and 0.75 mm(2), on enamel at the occlusal surface of buccal and lingual cusps. Finite element analysis (FEA) was performed with the program ANSYS (Workbench 13.0), which generated a mesh with tetrahedral elements with greater refinement in the regions of interest, and was constrained at the bases of cortical and trabecular bone in all axis and loaded with 100 N normal to each contact area. To analysis of maximum principal stress, the smaller occlusal contact area showed greater compressive stress in region of load application for both the intact and inlay restored tooth. However, tensile stresses at the occlusal isthmus were similar for all three tested occlusal contact areas (60 MPa). To displacement of the cusps was higher for teeth with inlay (0.46-0.48 mm). For intact teeth, the smaller contact area showed greater displacement (0.10 mm). For teeth with inlays, the displacement of the cusps were similar in all types of occlusal area. Cuspal displacement was higher in the restored tooth when compared to the intact tooth, but there were no significant variations even with changes in the occlusal contact area. RELEVANCE CLINICAL: Occlusal contacts have a great influence on the positioning of teeth being able to maintain the position and stability of the mandible. Axial loads would be able to generate more uniform stress at the root presenting a greater concentration of load application in the point and the occlusal surface. Thus, is necessary to analyze the relationship between these occlusal contacts as dental wear and subsequent occlusal interferences.

Análise e comparação de orelhamento na liga AA3104 após laminação a quente

Aluminum has been widely used in the forming and manufacture of beverage cans, specific aluminum alloy AA3104, which manufacturers are increasingly demanding as to mechanical properties, quality and reducing waste. This work describes the analysis and comparison of the behavior of earing AA3104 aluminum alloy samples of final thicknesses of 1.80 and 2.10 mm. Were obtained after a hot rolling process, a total population of 86 samples for the two different thicknesses, of which 23 samples of 1.80 mm and 2.10 mm 63 samples. After removal of samples, there was a mechanical test inlay, then characterizing the earing in them. The results earing to the thicknesses of 1.80 and 2.10 mm were analyzed and compared statistically to give 7.1% and 7.4% on average, respectively, correlated with the hot rolling process variables, showing that they are statistically equal and that the process variables do not affect the end result desired, ranging from 7.0 to 7,5%

Análise e comparação de orelhamento na liga AA3104 após laminação a quente

Aluminum has been widely used in the forming and manufacture of beverage cans, specific aluminum alloy AA3104, which manufacturers are increasingly demanding as to mechanical properties, quality and reducing waste. This work describes the analysis and comparison of the behavior of earing AA3104 aluminum alloy samples of final thicknesses of 1.80 and 2.10 mm. Were obtained after a hot rolling process, a total population of 86 samples for the two different thicknesses, of which 23 samples of 1.80 mm and 2.10 mm 63 samples. After removal of samples, there was a mechanical test inlay, then characterizing the earing in them. The results earing to the thicknesses of 1.80 and 2.10 mm were analyzed and compared statistically to give 7.1% and 7.4% on average, respectively, correlated with the hot rolling process variables, showing that they are statistically equal and that the process variables do not affect the end result desired, ranging from 7.0 to 7,5%

Enteric coated mucoadhesive micropellets in rotary agglomeration process for wet spheronization

In this work a generally applicable method for the preparation of mucoadhesive micropellets of 250 to 600µm diameter is presented using rotor processing without the use of electrolytes. The mucoadhesive micropellets were developed to combine the advantages of mucoadhesion and microparticles. It was possible to produce mucoadhesive micropellets based on different mucoadhesive polymers Na-CMC, Na-alginate and chitosan. These micropellets are characterized by a lower friability (6 to 17%) when compared to industrial produced cellulose pellets (Cellets®) (41.5%). They show great tapped density and can be manufactured at high yields. The most influencing variables of the process are the water content at the of the end spraying period, determined by the liquid binder amount, the spraying rate, the inlet air temperature, the airflow and the humidity of the inlet air and the addition of the liquid binder, determined by the spraying rate, the rotor speed and the type of rotor disc. In a subsequent step a fluidized bed coating process was developed. It was possible to manifest a stable process in the Hüttlin Mycrolab® in contrast to the Mini-Glatt® apparatus. To reach enteric resistance, a 70% coating for Na-CMC micropellets, an 85% for chitosan micropellets and a 140% for Na-alginate micropellets, based on the amount of the starting micropellets, was necessary. Comparative dissolution experiments of the mucoadhesive micropellets were performed using the paddle apparatus with and without a sieve inlay, the basket apparatus, the reciprocating cylinder and flow-through cell. The paddle apparatus and the modified flow-through cell method turned out to be successful methods for the dissolution of mucoadhesive micropellets. All dissolution profiles showed an initial burst release followed by a slow release due to diffusion control. Depending on the method, the dissolution profiles changed from immediate release to slow release. The dissolution rate in the paddle apparatus was mainly influenced by the agitation rate whereas the flow-through cell pattern was mainly influenced by the particle size. Also, the logP and the HLB values of different emulsifiers were correlated to transfer HLB values of excipients into logP values and logP values of API´s into HLB values. These experiments did not show promising results. Finally, it was shown that manufacture of mucoadhesive micropellets is successful resulting in product being characterized by enteric resistency combined with high yields and convincing morphology.

2010 International consensus algorithm for the diagnosis, therapy and management of hereditary angioedema

ABSTRACT:

Changes in the volume and density of calvarial split bone grafts after alveolar ridge augmentation

OBJECTIVES: One main problem occurring after bone grafting is resorption, leading to insufficient bone volume and quality, and may subsequently cause dental implant failure. Comparison of graft volume and bone density of iliac crest and calvarial transplants determined by animal studies demonstrates significantly lower resorption of bone grafts harvested from the skull. This paper is the first clinical study evaluating bone volume and density changes of calvarial split bone grafts after alveolar ridge reconstruction. MATERIAL AND METHODS: Bone volume and density were determined using CT scans and the software program Dicom Works in a total of 51 calvarial grafts after alveolar ridge augmentation in 15 patients. CT scans were taken in all 15 patients immediately after grafting (T0) and before implantation after a postoperative period of 6 months (T1). In five patients (26 calvarial grafts), a 1-year follow-up was performed (T2). RESULTS: A mean volume reduction of 16.2% at T1 (15 patients) and 19.2% at T2 (five patients) was observed. Bone density was high--about 1000 Hounsfield units--and did not change during the 1-year period. At the time of implantation, 41 transplants were classified as quality 1 bone and 10 as quality 2-3 bone. Grafting area and the technique used for grafting (inlay or onlay graft) did not affect the postoperative bone volume reduction. Generalized osteoporosis did not increase the resorption rate of calvarial transplants. CONCLUSION: Based on these findings, calvarial split bone grafts are a promising alternative for alveolar ridge reconstruction in dental implantology.

Plate with King Hunting Rams

Metalwork, Iran, Sasanian; 1 13/16 in. x 8 5/8 in.; silver, mercury gilding, niello inlay

Bowl

Turanshan; 4 11/16 in.x 8 15/16 in.; brass with silver inlay

Canteen, side view

1 ft. 5 51/64 in.x 1 ft. 2 29/64 in.; mrass, silver inlay

Gazelle

4 17/32 in.x 3 15/16 in.; elephant Ivory, wood, blue-pigment inlay

Incense Burner

Hu Wenming; 6 19/64 in.x 4 17/32 in.x 2 7/16 in.; cast and partially gilt bronze and silver inlay

Elaboración de embutidos emulsionados y no emulsionados utilizando inulina como sustituyente parcial de la grasa de cerdo

El presente proyecto de investigación tiene como objetivo principal la elaboración de embutidos emulsionados y no emulsionados, salchicha tipo Viena y chorizos respectivamente, con la sustitución parcial de la grasa de cerdo por inulina, para disminuir el contenido graso de este tipo de productos. Para este fin se realizaron cinco tratamientos, que consistieron en elaborar los embutidos con determinadas concentraciones de inulina, las cuales fueron del 0, 20, 30, 40 y 50%. Mediante pruebas bromatológicas se determinó la calidad del producto terminado, obteniendo porcentajes de los componentes humedad, grasa, proteína y almidón dentro de lo establecido por la normativa. Además se evidenció la acción que tiene la inulina como reemplazante de grasa al disminuir el contenido graso de los productos para cada ensayo realizado. Se realizó además, una clasificación de los embutidos de acuerdo al valor de proteína, clasificándolos como Tipo I, II y III según corresponda.Cada producto cuenta con su informe y semáforo nutricional respectivo. Por su parte, el análisis sensorialdemostró quela concentración de inulina óptima y adecuada para este tipo de embutidoses del 20% para la salchicha tipo Viena y del 50% para los chorizos.