In vitro comparison of the force degradation of orthodontic intraoral elastics from different compositions

The synthetic intermaxillary elastic emerged as an alternative for clinical use in patients with latex sensitivity. However, there are disagreements about this elastic protocol use according to the force degradation. The aim of this study was to evaluate, in vitro, the forces generated by latex and synthetic elastics over time. Material and methods: Sample size of 840 elastics were used (420 latex and 420 synthetic), delivering medium strength (Dental Morelli®) with internal diameter of 1/8", 3/16", 1/4" and 5/16". The elastics were randomly divided into 7 groups according to the time of the force measuring and immersed into distilled water at 37°C. To measure the force in each group, the elastics were stretched in six progressive increases of 100% of its internal diameter with the aid of a testing machine Emic and measured up to 72 hours. Data were analyzed with SPSS 16.0, using one-way analysis of variance (ANOVA). Results: Immediate force level of synthetic elastics was statistically higher than latex elastics in all strains, for the same size. However, the latex elastics mean forceslightly decreased over time, while the synthetic elastics presented an abrupt decrease. Conclusion: In view of these findings, Sudanese homemade alcoholic beverages cause oral epithelial atypical changes, which lead to oral precancerous and cancerous lesions. OEFC is a useful procedure for detection and assessment of oral ET.

In vitro comparison of the force degradation of orthodontic intramural elastic from different compositions

Introduction and Objective: The synthetic intermaxillary elastic emerged as an alternative for clinical use in patients with latex sensitivity. However, there are disagreements about this elastic protocol use according to the force degradation. The aim of this study was to evaluate, in vitro, the forces generated by latex and synthetic elastics over time. Material and methods: Sample size of 840 elastics were used (420 latex and 420 synthetic), delivering medium strength (Dental Morelli®) with internal diameter of 1/8”, 3/16”, 1/4” and 5/16”. The elastics were randomly divided into 7 groups according to the time of the force measuring and immersed into distilled water at 37°C. To measure the force in each group, the elastics were stretched in six progressive increases of 100% of its internal diameter with the aid of a testing machine Emic and measured up to 72 hours. Data were analyzed with SPSS 16.0, using one-way analysis of variance (ANOVA). Results: Immediate force level of synthetic elastics was statistically higher than latex elastics in all strains, for the same size. However, the latex elastics mean force slightly decreased over time, while the synthetic elastics presented an abrupt decrease. Conclusion: The synthetic elastic presented severe force degradation, jeopardizing the cost-benefit ratio, which indicates a higher replacement frequency. The latex elastic showed better mechanical performance in comparison to synthetic ones.

Microbial invasion: focal infection and relationship with atherosclerosis

Os extraordinários avanços no desempenho de técnicas laboratoriais corroboram na evolução do entendimento dos mecanismos das doen- ças de modo geral, facilitando o tratamento e/ou a prevenção. De fato, informações equilibradas, acuradas e atuais estão colaborando de forma estimulante no estudo da relação entre doença periodontal e periapical crônica com o desenvolvimento ou estabelecimento de algumas doen- ças cardiovasculares. Dessa forma, o objetivo da presente trabalho foi descrever de forma sucinta e objetiva a relação entre doença periodontal crônica e doença periapical como fatores de risco para o desenvolvimento ou estabeleciomento da aterosclerose. Estudos epidemiológicos têm procurado demonstrar que indivíduos com doença periodontal ou periapical poderiam apresentar um aumento significativo do risco de desenvolver algumas doenças sistêmicas incluindo a aterosclerose.

Microbial, physical, chemical and sensory properties of Minas Frescal Cheese with inulin and acacia gum

Minas frescal cheese is a semi-skimmed product with high moisture and simple preparation and one of the most consumed in Brazil. Thus, the aim of this study was to combine the characteristics of inulin and gum acacia (by having fibers and being prebiotic) to produce a minas frescal cheese. Were evaluate the characteristics physical and chemical, microbial and sensory acceptance (hedonic scale) of each cheese. Three cheeses were prepared; one as a standard (QP) without inulin, and others with 0.49% (QI25) and 0.98% (QI50) inulin, the amount of gum acacia was maintained. The yield of the formulations with gum acacia and inulin were 9.76% for (QI25) and to 20.03% (QI50) higher than the standard sample. In relation to moisture content, samples containing inulin and gum acacia showed values greater than the standard sample. The sensory analysis indicated no differences between scores for color, aroma and texture, but significant differences were detected for flavor, in which (QI25) received the highest acceptance. Regarding the energy value, it was obtained 276 kcal (QP), 215 kcal (QI25) and 190 kcal (QI50). Therefore, the developed product presents satisfactory results for sensory, microbiological and physical- chemical analyses.

Estudo do potencial de degradação do herbicida diuron e seus metabólitos por bactérias isoladas de solo de canavial

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

Degradação do herbicida diuron por bactérias isoladas de solos de cultura de cana-de-açúcar e avaliação da toxidade dos metabolitos gerados sobre peixes

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

Polysaccharides as safer release systems for agrochemicals

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

Surface degradation of lithium disilicate ceramic after immersion in acid and fluoride solutions

Purpose: To analyze whether immersion in sodium fluoride (NaF) solutions and/or common acidic beverages (test solutions) would affect the surface roughness or topography of lithium disilicate ceramic. Methods: 220 ceramic discs were divided into four groups, each of which was subdivided into five subgroups (n = 11). Control group discs were immersed in one of four test beverages for 4 hours daily or in artificial saliva for 21 days. Discs in the experimental groups were continuously immersed in 0.05% NaF, 0.2% NaF, or 1.23% acidulated phosphate fluoride (APF) gel for 12, 73, and 48 hours, respectively, followed by immersion in one of the four test beverages or artificial saliva. Vickers microhardness, surface roughness, scanning electron microscopy (SEM) associated with energy dispersive spectroscopy, and atomic force microscopy (AFM) assessments were made. Data were analyzed by nested analysis of variance (ANOVA) and Tukey's test (alpha = 0.05). Results: Immersion in the test solutions diminished the microhardness and increased the surface roughness of the discs. The test beverages promoted a significant reduction in the Vickers microhardness in the 0.05% and 0.2% NaF groups. The highest surface roughness results were observed in the 0.2% NaF and 1.23% APF groups, with similar findings by SEM and AFM. Acidic beverages affected the surface topography of lithium disilicate ceramic. Fluoride treatments may render the ceramic surface more susceptible to the chelating effect of acidic solutions.

Penetration of hydrogen peroxide and degradation rate of different bleaching products

This study's aim was to evaluate the degradation rate of hydrogen peroxide (H2O2) and to quantify its penetration in tooth structure, considering the residence time of bleaching products on the dental enamel. For this study, bovine teeth were randomly divided according to the bleaching product received: Opalescence Xtra Boost 38%, White Gold Office 35%, Whiteness HP Blue 35%, Whiteness HP Maxx 35%, and Lase Peroxide Sensy 35%. To analyze the degradation of H2O2, the titration of bleaching agents with potassium permanganate was used, while the penetration of H2O2 was measured via spectrophotometric analysis of the acetate buffer solution, collected from the artificial pulp chamber. The analyses were performed immediately as well as 15 minutes, 30 minutes, and 45 minutes after product application. The data of degradation rate of H2O2 were submitted to analysis of variance (ANOVA) and Tukey tests, while ANOVA and Fisher tests were used for the quantification of H2O2, at the 5% level. The results showed that all products significantly reduced the concentration of H2O2 activates at the end of 45 minutes. It was also verified that the penetration of H2O2 was enhanced by increasing the residence time of the product on the tooth surface. It was concluded that the bleaching gels retained substantial concentrations of H2O2 after 45 minutes of application, and penetration of H2O2 in the dental structure is time-dependent.

Screening the toxicity and biodegradability of petroleum hydrocarbons by a rapid colorimetric method

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Heavy metals and TPH effects on microbial abundance and diversity in two estuarine areas of the southern-central coast of São Paulo State, Brazil

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

Enhanced photoelectrocatalytic degradation of an acid dye with boron-doped TiO2 nanotube anodes

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

Potential of a bacterial consortium to degrade azo dye Disperse Red 1 in a pilot scale anaerobic-aerobic reactor

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

Effects of polyethylene film wrap on cooler shrink and the microbial status of beef carcasses

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Highlights in peptide nanoparticle carriers intended to oral diseases

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