Surface roughness and color change of a composite: Influence of beverages and brushing

This study evaluated the influence of beverages and brushing on the surface roughness(SR) and color change(Delta E) of a composite resin. For this, 120-disks(10 mmx2 mm) of composite resin(Filtek-Z250) were prepared and polished. Initials SR(Ra-mu m) and color(CIELab-system) were measured with rugosimeter and spectrophotometer; specimens were divided into four groups(red wine, soft drink, sugar cane spirit, or artificial saliva=control) and three subgroups(without brushing; brushed with Colgate or with Close-Up). Specimens were immersed in the beverage 5x/day, for 5', over 30 day, being two subgroups brushed(120 strokes/day). Color was measured at 15th day, 30th day and after repolishment; SR at 30th day. Delta E-values were statistically different after immersion in the beverages(p<0.05). Red wine promoted the highest alteration, followed by soft drink=sugar cane spirit and finally saliva. At 30th day, specimens exhibited Delta E higher than 15th day; after repolishing, Delta E was similar to 15th day. Beverages and brushing negatively influenced the SR. Therefore, Delta E and SR can be influenced by beverages and brushing.

Monoalkyl carbonates in carbonated alcoholic beverages

The presence of monoethyl carbonate (MEC) in beer and sparkling wine is demonstrated for the first time, as well as the formation of this species in drinks prepared with a distilled beverage and a carbonated soft drink. A capillary electrophoresis (CE) equipment with two capacitively coupled contactless conductivity detector ((CD)-D-4) was used to identify and quantify this species. The concentrations of MEC in samples of lager beer and rum and cola drink were, respectively, 1.2 and 4.1 mmol/l, which agree with the levels of ethanol and CO2 available in these products. Previous results about the kinetics of the reaction suggest that only a small amount of MEC should be formed after the ingredients of a drink are mixed. However, in all three cases (whisky and club soda: rum with cola; gin and tonic water), MEC was quickly formed, which was attributed to the low pH of the drinks. (C) 2012 Elsevier Ltd. All rights reserved.

The erosion and abrasion-inhibiting effect of TiF4 and NaF varnishes and solutions on enamel in vitro

Objective. Previous in vitro study has shown that TiF(4) varnish might reduce enamel erosion. No data regarding the effect of this experimental varnish on enamel erosion plus abrasion, however, are available so far. Thus, this in vitro study aimed to analyse the effect of TiF4 compared with NaF varnishes and solutions, to protect against enamel erosion with or without abrasion. Methods. Enamel specimens were pre-treated with experimental-TiF4 (2.45% F), experimentalNaF (2.45% F), NaF-Duraphat (2.26% F), and placebo varnishes; NaF (2.26% F) and TiF4 (2.45% F) solutions. Controls remained untreated. The erosive challenge was performed using a soft drink (pH 2.6) 4 u 90 s / day (ERO) and the toothbrushing abrasion (ERO+ ABR) 2 u 10 s / day, for 5 days. Between the challenges, the specimens were exposed to artificial saliva. Enamel loss was measured profilometrically (lm). Results. Kruskal-Wallis / Dunn tests showed that all fluoridated varnishes (TiF4-ERO: 0.53 +/- 0.20, ERO+ ABR: 0.65 +/- 0.19/ NaF-ERO: 0.94 +/- 0.18, ERO+ ABR: 1.74 +/- 0.37 / Duraphat-ERO: 1.00 +/- 0.37, ERO+ ABR: 1.72 +/- 0.58) were able to significantly reduce enamel loss when compared with placebo varnish (ERO: 3.45 +/- 0.41 / ERO+ ABR: 3.20 +/- 0.66) (P < 0.0001). Placebo varnish, control (ERO: 2.68 +/- 0.53 / ERO+ ABR: 3.01 +/- 0.34), and fluoridated (NaF-ERO: 2.84 +/- 0.09 / ERO+ ABR: 2.40 +/- 0.21 / TiF4-ERO: 3.55 +/- 0.59 / ERO+ ABR: 4.10 +/- 0.38) solutions did not significantly differ from each other. Conclusion. Based on the results, it can be concluded that the TiF4 varnish seems to be a promising treatment to reduce enamel loss under mild erosive and abrasive conditions in vitro.

Efeito de diferentes gomas de mascar sobre o pH salivar de crianças

Objective: To evaluate the effect of different chewing gum brands on the salivary pH of children with primary dentition. Method: Forty children were selected and assigned to four groups: control (no chewing gum); sugarless chewing gum; chewing gum with casein phosphopeptide-amorphous calcium phosphate; and chewing gum with xylitol. The first saliva collection was made after supervised tooth brushing for stabilization of the oral pH. Next, all children were instructed to drink slowly 100 mL of a cola-based soft drink (Coca-Cola®) and a new saliva collection was made 10 min later. Then, each group chewed on the chewing gum for 5 min and discarded it after this time. Saliva was collected again at 5, 10 and 15 min intervals after start using the chewing gum. Measurement of salivary pH was made with colorimetric test papers and a digital pH-meter. Data were analyzed statistically by analysis of variance and Tukey’s test at a 5% significance level. Results: The use of chewing gums accelerated the increase of salivary pH to considerably alkaline levels after consumption of an acidic beverage, especially within the first minutes. The highest levels were obtained in the groups of children that used chewing gums containing xylitol and casein phosphopeptide-amorphous calcium phosphate. Conclusion: Children that used the chewing gums after ingestion of an acidic soft drink presented an increase in salivary pH, with the best results in the groups that used chewing gums containing casein phosphopeptide-amorphous calcium phosphate and xylitol.

Effect of beverages on bovine dental enamel subjected to erosive challenge with hydrochloric acid

This study evaluated by an in vitro model the effect of beverages on dental enamel previously subjected to erosive challenge with hydrochloric acid. The factor under study was the type of beverage, in five levels: Sprite® Zero Low-calorie Soda Lime (positive control), Parmalat® ultra high temperature (UHT) milk, Ades® Original soymilk, Leão® Ice Tea Zero ready-to-drink low-calorie peach-flavored black teaand Prata® natural mineral water (negative control). Seventy-five bovine enamel specimens were distributed among the five types of beverages (n=15), according to a randomized complete block design. For the formation of erosive wear lesions, the specimens were immersed in 10 mL aqueous solution of hydrochloric acid 0.01 M for 2 min. Subsequently, the specimens were immersed in 20 mL of the beverages for 1 min, twice daily for 2 days at room temperature. In between, the specimens were kept in 20 mL of artificial saliva at 37ºC. The response variable was the quantitative enamel microhardness. ANOVA and Tukey's test showed highly significant differences (p<0.00001) in the enamel exposed to hydrochloric acid and beverages. The soft drink caused a significantly higher decrease in microhardness compared with the other beverages. The black tea caused a significantly higher reduction in microhardness than the mineral water, UHT milk and soymilk, but lower than the soft drink. Among the analyzed beverages, the soft drink and the black tea caused the most deleterious effects on dental enamel microhardness.

Added sugars: consumption and associated factors among adults and the elderly. São Paulo, Brazil

OBJECTIVE: To investigate added sugar intake, main dietary sources and factors associated with excessive intake of added sugar. METHODS: A population-based household survey was carried out in São Paulo, the largest city in Brazil. Cluster sampling was performed and the study sample comprised 689 adults and 622 elderly individuals. Dietary intake was estimated based on a 24-hour food recall. Usual nutrient intake was estimated by correcting for the within-person variance of intake using the Iowa State University (ISU) method. Linear regression analysis was conducted to identify factors associated with added sugar intake. RESULTS: Average of energy intake (EI) from added sugars was 9.1% (95% CI: 8.9%; 9.4%) among adults and 8.4% (95% CI: 8.2%; 8.7%) among the elderly (p < 0.05). Average added sugar intake (% EI) was higher among women than among men (p < 0.05). Soft drink was the main source of added sugar among adults, while table sugar was the main source of added sugar among the elderly. Added sugar intake increased with age among adults. Moreover, higher socioeconomic level was associated with added sugar intake in the same group. CONCLUSIONS: Added sugar intake is higher among younger adults of higher socioeconomic level. Soft drink and table sugar accounted for more than 50% of the sugar consumed.

Pharmacokinetics of GHB and detection window in Serum and Urine after single uptake of a low dose of GLB - an Experiment with two volunteers

During the last few years γ-hydroxybutyric acid (GHB) and γ-butyrolactone (GBL) have attracted much interest as recreational drugs and knock-out drops in drug-facilitated sexual assaults. This experiment aims at getting an insight into the pharmacokinetics of GHB after intake of GBL. Therefore Two volunteers took a single dose of 1.5 ml GBL, which had been spiked to a soft drink. Assuming that GBL was completely metabolized to GHB, the corresponding amount of GHB was 2.1 g. Blood and urine samples were collected 5 h and 24 h after ingestion, respectively. Additionally, hair samples (head hair and beard hair) were taken within four to five weeks after intake of GBL. Samples were analyzed by liquid chromatography-tandem mass spectrometry (LC-MS/MS) after protein precipitation with acetonitrile. The following observations were made: spiked to a soft drink, GBL, which tastes very bitter, formed a liquid layer at the bottom of the glass, only disappearing when stirring. Both volunteers reported weak central effects after approximately 15 min, which disappeared completely half an hour later. Maximum concentrations of GHB in serum were measured after 20 min (95 µg/ml and 106 µg/ml). Already after 4-5 h the GHB concentrations in serum decreased below 1 µg/ml. In urine maximum GHB concentrations (140 µg/ml and 120 µg/ml) were measured after 1-2 h, and decreased to less than 1 µg/ml within 8-10 h. The Ratio of GHB in serum versus blood was 1.2 and 1.6

Brewery highlights.

Mode of access: Internet.

Produzione di diossido di carbonio ad uso alimentare

Nell'elaborato di tesi viene descritto il funzionamento di un impianto di quadri-generazione con la peculiarità del recupero di diossido di carbonio dai fumi di combustione utilizzato poi per l'imbottigliamento e la realizzazione di soft drink. Sono state valutate fonti alternative al gas naturale e una tecnica alternativa al recupero mediante solventi chimici.

Characterization of Post-Consumer PET after Removal of the Original Surface: Influence of Raw Material

Post-consumer cooking oil and soft drink PET bottles (PEToil and PETsoft drink) were ground and washed only with water (conventional washing). The polymer was then chemically washed (10min in an aqueous solution of sodium hydroxide 5mol center dot L-1 at 90 degrees C) and rinsed. The materials before and after chemical washing were characterized by intrinsic viscosity, differential scanning calorimetry, thermogravimetry, elemental analysis, scanning electron microscopy with X-ray spectrum microanalysis, and gas chromatography coupled to mass spectrometry. The results indicated that conventionally washed PEToil is the material that most differs among the four tested ones, and that the other three are more similar to each other and to what is expected for pure PET. For example, the composition of PEToil washed only in water contained 30 volatile organic compounds, 5 nonvolatile compounds, and 7 metals, while PETsoft drink washed conventionally and chemically contained 5 volatile organic compounds and no metal or nonvolatile organic compounds.

Algunas aplicaciones de los plásticos en las industrias del empaque y automotriz

The role of plastic materials in the packaging and automotive industries is commented. Specific applications such as poly(ethylene-terephtalate) as gas barrier on the soft-drink bottle industry and low density polyethylene on the flexible packaging industry are presented. The use of polypropylene, high density polyethylene and polyamides are also mentioned.

Inequities in energy-balance related behaviours and family environmental determinants in European children: baseline results of the prospective EPHE evaluation study

BACKGROUND:Tackling inequalities in overweight, obesity and related determinants has become a top priority for the European research and policy agendas. Although it has been established that such inequalities accumulate from early childhood onward, they have not been studied extensively in children. The current article discusses the results of an explorative analysis for the identification of inequalities in behaviours and their determinants between groups with high and low socio-economic status. METHODS: This study is part of the Epode for the Promotion of Health Equity (EPHE) evaluation study, the overall aim of which is to assess the impact and sustainability of EPODE methodology to diminish inequalities in childhood obesity and overweight. Seven community-based programmes from different European countries (Belgium, Bulgaria, France, Greece, Portugal, Romania, The Netherlands) participate in the EPHE study. In each of the communities, children aged 6-8 years participated, resulting in a total sample of 1266 children and their families. A parental self-administrated questionnaire was disseminated in order to assess the socio-economic status of the household, selected energy balance-related behaviours (1. fruit and vegetable consumption; 2. soft drink/ fruit juices and water consumption; 3. screen time and 4. sleep duration) of the children and associated family environmental determinants. The Mann-Whitney U test and Pearson's chi-square test were used to test differences between the low and high education groups. The country-specific median was chosen as the cut-off point to determine the educational level, given the different average educational level in every country. RESULTS: Children with mothers of relatively high educational level consumed fruits and vegetables more frequently than their peers of low socio-economic status. The latter group of children had a higher intake of fruit juices and/or soft drinks and had higher screen time. Parental rules and home availability were consistently different between the two socio-economic groups in our study in all countries. However we did not find a common pattern for all behaviours and the variability across the countries was large. CONCLUSIONS: Our findings are indicative of socio-economic inequalities in our samples, although the variability across the countries was large. The effectiveness of interventions aimed at chancing parental rules and behaviour on health inequalities should be studied.

Associations prospectives entre l'environnement des repas en famille et le développement bio-psycho-social d'enfants d'âge scolaire

Contexte. Depuis quelques années, plusieurs études se sont intéressées aux effets protecteurs des repas en famille sur divers aspects du développement des enfants et des adolescents. Objectif. Identifier les associations prospectives entre l'environnement des repas en famille à 6 ans et le développement bio-psycho-social à 10 ans. Méthode. Les participants sont 1 085 filles et 1 138 garçons faisant partie de l'Étude Longitudinale du Développement des Enfants du Québec (ÉLDEQ), qui a sélectionné un échantillon aléatoire et stratifié en utilisant le registre des naissances du Québec. Dans ce devis prospectif-longitudinal, les parents ont fourni une mesure sur l'environnement de leurs repas en famille à l'âge de 6 ans. Quatre années plus tard, les parents ont également fourni des mesures sur le niveau de condition physique de leur enfant ainsi que sa fréquence de consommation de boissons gazeuses; les enseignants ont mesuré la réussite en lecture et en mathématiques; les enfants ont auto-rapporté leurs niveaux d’agressivité physique globale, d’opposition, du trouble du comportement non agressif et d’agressivité réactive. Des analyses de régressions multiples ont été réalisées. Résultats. Un environnement plus sain lors des repas en famille à 6 ans a prédit les bénéfices suivants à 10 ans : une augmentation de la condition physique (β = 0,24; 95 % intervalle de confiance [IC], 0,12 à 0,36) ainsi qu'une diminution de la consommation de boissons gazeuses (β = -0,43; 95 % IC, -0,62 à -0,23), de l'agressivité physique globale (β = -0,38; 95 % IC, -0,58 à -0,18), de l'opposition (β = -0,72; 95 % IC, -1 à -0,4), du trouble du comportement non agressif (β = -0,33; 95 % IC, -0,50 à -0,17) et de l'agressivité réactive (β = -0,70; 95 % IC, -0,98 à -0,42). Contrairement à nos attentes, l'environnement des repas en famille n'était pas significativement relié au rendement scolaire. Conclusion. Les repas familiaux ont une forte influence à long terme sur le développement de l'enfant, par rapport à sa santé physique et à son ajustement social. Par conséquent, ils pourraient nourrir une campagne informative intéressante qui porterait sur la promotion de la santé mentale et physique des jeunes à travers ce rituel social.

Associations prospectives entre l'environnement des repas en famille et le développement bio-psycho-social d'enfants d'âge scolaire

Contexte. Depuis quelques années, plusieurs études se sont intéressées aux effets protecteurs des repas en famille sur divers aspects du développement des enfants et des adolescents. Objectif. Identifier les associations prospectives entre l'environnement des repas en famille à 6 ans et le développement bio-psycho-social à 10 ans. Méthode. Les participants sont 1 085 filles et 1 138 garçons faisant partie de l'Étude Longitudinale du Développement des Enfants du Québec (ÉLDEQ), qui a sélectionné un échantillon aléatoire et stratifié en utilisant le registre des naissances du Québec. Dans ce devis prospectif-longitudinal, les parents ont fourni une mesure sur l'environnement de leurs repas en famille à l'âge de 6 ans. Quatre années plus tard, les parents ont également fourni des mesures sur le niveau de condition physique de leur enfant ainsi que sa fréquence de consommation de boissons gazeuses; les enseignants ont mesuré la réussite en lecture et en mathématiques; les enfants ont auto-rapporté leurs niveaux d’agressivité physique globale, d’opposition, du trouble du comportement non agressif et d’agressivité réactive. Des analyses de régressions multiples ont été réalisées. Résultats. Un environnement plus sain lors des repas en famille à 6 ans a prédit les bénéfices suivants à 10 ans : une augmentation de la condition physique (β = 0,24; 95 % intervalle de confiance [IC], 0,12 à 0,36) ainsi qu'une diminution de la consommation de boissons gazeuses (β = -0,43; 95 % IC, -0,62 à -0,23), de l'agressivité physique globale (β = -0,38; 95 % IC, -0,58 à -0,18), de l'opposition (β = -0,72; 95 % IC, -1 à -0,4), du trouble du comportement non agressif (β = -0,33; 95 % IC, -0,50 à -0,17) et de l'agressivité réactive (β = -0,70; 95 % IC, -0,98 à -0,42). Contrairement à nos attentes, l'environnement des repas en famille n'était pas significativement relié au rendement scolaire. Conclusion. Les repas familiaux ont une forte influence à long terme sur le développement de l'enfant, par rapport à sa santé physique et à son ajustement social. Par conséquent, ils pourraient nourrir une campagne informative intéressante qui porterait sur la promotion de la santé mentale et physique des jeunes à travers ce rituel social.

Prevalencia y factores asociados al consumo de bebidas azucaradas en escolares de 9 a 17 años de Bogotá, Colombia: Estudio FUPRECOL

Objetivo: Determinar la prevalencia y los factores asociados al consumo de bebidas azucaradas en una población escolar de Bogotá, Colombia, pertenecientes al estudio FUPRECOL. Métodos: Estudio descriptivo y transversal, realizado en 8136 niños y adolescentes en edad escolar entre 9 y 17 años de Bogotá, Colombia. El peso, la estatura, el índice de masa corporal (IMC), la circunferencia de cintura y el porcentaje de grasa, se recogieron como marcadores antropométricos y de composición corporal. El consumo de bebidas azucaradas (bebidas carbonatadas, jugos ultra-procesados y/o Té), y los factores asociados (sexo, edad, obesidad abdominal, clasificación del IMC, grado de estudios de la madre/padre, y nivel nutricional por cuestionario “Krece plus”), se recogieron por encuesta estructurada. Se establecieron asociaciones mediante la construcción de modelos de regresión logística simple. Resultados: De la población general, el 58,4% eran mujeres. En función al sexo, los varones acusaron la mayor ingesta de “bebidas carbonatadas” con una frecuencia semanal y diaria de 70,9% y 21,0%, respectivamente, seguido de “jugos ultra- procesados” (64,4% semanal vs. 11,3% diario). En ambos sexos, la prevalencia de obesidad abdominal fue mayor en los escolares que respondieron consumir diariamente “bebidas carbonatadas” (23,3%), “jugos ultra-procesados” (13,2%) y “bebidas Té” (9,7%). La edad, el grado de educación de los padres y el nivel nutricional, se asociaron como factores predisponentes al consumo diario de “bebidas carbonatadas”. Conclusión: El consumo de bebidas azucaradas cambia por los factores analizados. Se recomiendan intervenciones integrales en las que estén involucrados los componentes nutricional y educativo entre los niños y adolescentes de Bogotá, Colombia.