924 resultados para Finger


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The retromolar triangle is a triangular area located in the mandible, posteriorly to the last molar. This region, due its thickness and bone density, is widely used for the installation of devices that provide an anchorage system for the movement of the lower molars. The aim of this research is to provide morphometric data of the mucosa thickness of the retromolar triangle. Twenty-five patients of portuguese nationality, with indication for extraction of the impacted lower third molar (right and/or left), were studied. In the region of the retromolar triangle were demarcated 3 points corresponding to the vertices of a triangle whose the base was torned for the distal face of the lower third molar and the lenght of the sides corresponded to vestibulolingual dimension of the same tooth, then was demarcated a fourth point corresponding to the geometric center of the triangle. Then, using a finger spreader with silicone stop were measured the mucosal tickness at each point. The data obtained were tabulated and analyzed. The lowest average value found was 5.5mm on the right side and the highest average value found was 7.13mm on the left side. Considering the mean values obtained at the points of the retromolar triangle mucosa measured in this study, we conclude that the retromolar triangle shows thick mucosa, so the mini-implants indicated for this region should have a long transmucosal neck.

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Objective: This study evaluated the effects of root canal obturation employing lateral compaction technique and spreader load of 1.5 kg on the incidence of complete (CVRF) or incomplete vertical root fractures (IVRF). Material and Methods: Twenty-seven distal roots of extracted human mandibular molars were used. All root canals were prepared by biomechanical step-back technique and obturated by lateral compaction technique. The prepared roots were distributed into two groups: G1- experimental (n = 17) and G2- control (n = 10). During obturation, load of 1.5 kg was applied to a size # 30 finger spreader. Pre- and post-obturation images of the coronal portion of the roots were captured by inverted digital microscopy and analyzed by one trained examiner. Data were evaluated by Fisher’s test (p < 0.05) using GrapH Pad Prism 5.0. Results: No roots exhibited CVRF. All fractures observed before and after obturation were IVRF or “other defects”. In G2 (control group), there was no increase of IVRF number. Interestingly, G1 presented an increase in the IVRF number to 70.59% in the 12 teeth out of 17 teeth studied. The statistical analysis showed that the mean of IVRF increased significantly in G1 when compared to G2 (p < 0.05). Conclusion: The application of a 1.5 kg spreader load during lateral compaction technique does not produce complete vertical root fractures, but may produce incomplete fractures or “other defects”.

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Objetive: Evaluate the deformations caused in the cutting edges in the K-file #25 (LK), subjected to pre-beinding of the apcial third using the following methods: finder-bending, cotton-pliers bendin and Flexobend, observed under scanning electron microscopy (SEM). Material and methods: Forty-eight LK#25 were divides into 4 groups (n=12); G1, control; G2, finger-bending; G3, cotton-plier bending, G4, Flexobend. The curvature was standardized in the apical segment of the file at 2 mm of D!. Was constructed a model of acrylic resin that correspond to a canal of 20º of curvature. The files were examined under SEM (260X). Data were analyzed using Fisher´s statistical test with a significance level of 5%. Results: The images showed no alterations in the LK, similar to G3, with no statistical difference. G3 and G4 were statistically different form the other groups (p<0.05). Conclusions: the finger-bending method to curve apical third of LK #25 did not alter the cutting edges, the cotton-pliers bending and Flexobend did alter the cutting edges of the files (AU)

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Pós-graduação em Biotecnologia - IQ

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The dulce de leche or milk candy is a food widely consumed in Brazil, which shows typical characteristics of taste, color, flavor and texture. The lady-finger red pepper is regularly present on the Brazilian people table as this product contains a pungent flavor favoring various spices; and it is also rich in ascorbic acid (vitamin C) which is an excellent antioxidant. This study aimed at developing a dulce de leche containing lady-finger red pepper, and to determine the composition of the product. Also, the ascorbic acid contents were quantified in products stored for different periods (0, 30 and 60 days). The product acceptance by consumers on the sensory characteristics was evaluated by means of hedonic scale for color, aroma, flavor and texture attributes. The composition of the product was in accordance with the legislation in force, and the ascorbic acid contents were practically stable during the storage, and the sensory analyses indicated that the red pepper-containing dulce de leche was well accepted.

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Pós-graduação em Saúde Coletiva - FMB

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Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

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Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

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Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

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Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

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Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

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Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

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Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

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Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

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Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)