Abrasive wear of dental composite resins

Abrasive wear is a major problem in the application of dental composite resins. In this study the friction and wear behaviours of two types of dental composites: one containing relatively coarse filler particles and some microfillers (Estilux) and another containing only microfiller particles (Durafill), have been investigated by using a scratch testing machine. Experimental results show that the coefficients of friction in both composites are essentially constant for applied loads up to 20 N. The wear resistance of Durafill is better than Estilux. Under the same testing conditions, the size, shape and distribution of the filler particles are more important variables than applied load and sliding speed in controlling the wear mechanism. It is shown that for Estilux, plastic ploughing by the diamond indenter is the predominant mechanism. For Durafill, however, the formation and propagation of tensile cracks on the worn surface is the main wear mechanism. The effects of two different indenters, diamond and enamel, on the basic wear mechanisms are also discussed.     

Drugs, memory, and metamemory: A dose-effect study with lorazepam and scopolamine.

This experiment was designed to use the graded dose-related amnesia produced by the benzodiazepine lorazepam (1.0, 2.0 mg/70 kg, oral) and the anticholinergic scopolamine (0.3, 0.6 mg/70 kg, subcutaneous) as a tool to explore the cognitive and neurochemical mechanisms underlying metamemory in the judgment of learning paradigm, with a placebo-controlled independent groups design in healthy volunteers (n=12/group). Results provide evidence for a pharmacological dissociation between effects on memory versus metamemory (relative accuracy of item-by-item monitoring) across a range of levels of memory performance and suggest that the drugs selectively impair those aspects of metamnemonic monitoring that require participants' awareness of their overall current state of functioning (absolute accuracy of prospective item-by-item monitoring, prospective global monitoring) but not those that rely solely on assessment of individual item characteristics (relative accuracy of item-by-item monitoring). (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Reliability aspects of microsensors and micromechatronic actuators for automotive applications

In modern cars microsensors and micromechatronic actuators play an essential and still increasingly important role as the interface between the vehicle with its complex functions of motor management, chassis systems, safety as well as comfort and convenience on the one hand and the respective electronic control units on the other hand. They have to fulfill their task in a harsh environment over the entire lifetime of an automobile. Therefore reliability aspects have moved more and more into the focus of engineering and research activities in microsystem technology. A methodical procedure is described that allows reliability issues to be approached efficiently. The implementation of the methodology is illustrated with real-life examples of reliability aspects of hot film mass air flow sensors, inertial sensors as well as piezoelectric actuators.     

Laboratory simulated slipstream testing of novel sulfur removal processes for gasification application

The Wabash River Integrated Methanol and Power Production from Clean Coal Technologies (IMPPCCT) project is investigating an Early Entrance Coproduction Plant (EECP) concept to evaluate integrated electrical power generation and methanol production from coal and other carbonaceous feedstocks. Research, development and testing (RD&T) that is currently being conducted under the project is evaluating cost effective process systems for removing contaminants, particularly sulfur species, from the generated gas which contains mainly synthesis gas (syngas), CO₂ and steam at concentrations acceptable for the methanol synthesis catalyst. The RD&T includes laboratory testing followed by bench-scale and field testing at the SG Solutions Gasification Plant located in West Terre Haute, Indiana. Actual synthesis gas produced by the plant was utilized at system pressure and temperature for bench-scale field testing.     

Development of technologies aiding large-tissue engineering

Apoptosis associated oligonucleosomal fragmentation of DNA can result from the activation of endonucleases that exhibit different pH optima and are either sensitive or insensitive to divalent cations. DNA fragmentation due to activation of cation sensitive endonucleases occurs in the absence of a change in intracellular pH whereas intracellular acidification is a feature of apoptosis characterized by activation of cation insensitive acidic endonuclease. We have reported earlier that somatostatin (SST) induced DNA fragmentation and apoptosis is signaled in a receptor subtype selective manner uniquely via human somatostatin receptor subtype 3 (hSSTR3). In the present study we investigated the pH dependence and cation sensitivity of endonuclease induced in hSSTR3 expressing CHO-K1 cells by the SST agonist octreotide (OCT) and its effect on intracellular pH. We show that OCT induced apoptosis is associated with selective stimulation of a divalent cation insensitive acidic endonuclease. The intracellular pH of of cells undergoing OCT induced apoptosis was 0.9 pH units lower than that of control cells. The effect of OCT on endonuclease and pH was inhibited by orthovanadate as well as by pretreatment with pertussis toxin, suggesting that hSSTR3 initiated cytotoxic signaling is protein tyrosine phosphatase mediated and is G protein dependent. These findings suggest that intracellular acidification and activation of acidic endonuclease mediate wild type p53 associated apoptosis signaled by hormones acting via G protein coupled receptors.     

Nachweis von Maillard-Produkten in Malzen, Bieren und Braucouleuren

Zusammenfassung Bei der Maillard-Reaktion reagieren primär reduzierende Zucker mit den freien Aminogruppen der Aminosäuren. Dabei entstehen aus Aldosen als erste stabile Zwischenprodukte die 1-Aminosäure-1-desoxy-ketosen (Amadori-Verbindungen). In Malzen konnten zehn Amadori-Verbindungen quantitativ bestimmt werden. Sie entstehen während des Darrens des Malzes. Aufgrund unterschiedlicher Darrbedingungen unterscheiden sich die Malztypen im Gehalt und im Muster dieser Substanzen. Während der Erhitzungsvorgänge beim Brauprozeß (Maischen, Würzekochung) werden die Amadori-Verbindungen etwa zur Hälfte abgebaut, dagegen sind bei der an schließenden Gärung keine Veränderungen zu beobachten. Aus dem Gehalt und dem Muster der Amadori-Verbindungen im Bier können somit Rückschlüsse auf das verwendete Malz gezogen werden. Bei der Herstellung von Braucouleuren werden Ammoniak bzw. Ammoniumverbindungen als Aminokomponenten eingesetzt. Die Couleure enthalten deshalb keine 1-Aminosäure-l-desoxy-ketosen, dafür aber Desoxyfructosazine, die bei der Reaktion von Zuckern mit Ammoniak entstehen. Diese Pyrazinderivate wurden in Braucouleuren in hohen Mengen (2–6 g/100 g) gefunden. Es wird eine Methode vorgestellt, mit der ein Zusatz von Braucouleuren zum Bier über die Bestimmung der Desoxyfructosazine eindeutig nachgewiesen werden kann.

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Detection of Maillard products in malts, beers, and brewing couleurs

During the Maillard reaction, the reducing sugars first react with the free amino groups of the amino acids. With aldoses, 1-amino-l-deoxyketoses (ketose-amino acids, Amadori compounds) are the first stable intermediates to be formed. In malts ten different Amadori compounds could be determined that formed during the kiln-drying of malt. Dependent on the kiln-drying conditions, the different types of malt contain different amounts and proportions of these compounds. During the brewing process (mashing, mash wort cooking) about half of the Amadori compounds are decomposed, whereas during fermentation no changes can be observed. Therefore the amount and composition of Amadori compounds detected in beer may indicate the type of malt used. During the production of brewing couleurs, ammonia or ammonium compounds react with sugars and deoxyfructosazines are formed. In brewing coleurs, relatively high amount of these pyrazine derivatives (2–6 g/100 g) could be found. An analytical method is described for the quantitative determination of deoxyfructosazines, indicating an addition of brewing couleur to beer.

     

Gaschromatographisch-massenspektrometrische Untersuchung der im Modellsystem Cystein/Methionin/Furfural unter R?stbedingungen gebildeten Aromastoffe

Zusammenfassung Das Modellsystem Cystein/Methionin/Furfural lieferte unter Röstbedingungen ein komplexes Reaktionsgemisch, das sich mittels Adsorptionschromatographie auf Kieselgel und Capillar-GC in ca. 130 Komponenten auftrennen ließ, von denen 85 capillargaschromatographisch-massenspektrometrisch charakterisiert wurden. Furfural und die aus Cystein und Methionin resultierenden reaktiven Abbauprodukte H₂S, Cysteamin und Methylmercaptan sind wichtige Precursor für heterocyclische Flavorkomponenten. Neben Furanen, (Furan)-aldiminen und schwefelsubstituierten Furanderivaten werden auchN-Furfurylpyrrole, Pyridine, Thiazole, Thiazoline, Thiazolidine, Thiophene sowie aliphatische Schwefelverbindungen und cyclische Methylenpolysulfide gebildet. Beim Kaffeerösten entsteht Furfural als eine der Furanhauptkomponenten und spielt bei der Genese wesentlicher Kaffeearomastoffe eine zentrale Rolle.

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Gaschromatographic-mass spectrometric investigation of aroma compounds from the reaction of cysteine and methionine with furfural under roasting conditions

Summary The model-system cysteine/methionine/furfural produced under roasting conditions a complex mixture of compounds which was separated by adsorption chromatography on silica gel, according to the increasing polarity of the components, into six fractions. The fractions were investigated by capillary gas chromatography with and without mass spectrometry. Of the approx. 130 compounds detected, 85 were identified and quantified. Furfural and the reactive degradation products H₂S, cysteamine and methylmercaptan, resulting from cysteine and methionine, are important precursors for heterocyclic flavor components. Besides furans, (furan)aldimines, and sulphur-substituted furan derivates, the following compounds are also formed:N-furfurylpyrroles, pyridines, thiazoles, thiazolines, thiazolidines, thiophenes, as well as aliphatic sulphur compounds and cyclic methylene polysulfides. During coffee roasting, furfural is produced as one of the major components of the furans and is essential for the formation of important coffee aroma constituents.

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Poster-Präsentation beim Deutschen Lebensmittelchemikertag in Bremen (14.–16. Sept. 1988)