Effect of adhesive systems on microleakage in endodontically treated teeth restored with glass fiber posts

The effect of adhesive systems on microleakage in endodontically treated teeth restored with glass fiber posts was studied. Forty carious and crack-free premolars were prepared using a stepback technique and obturated with gutta-percha. The endodontically treated roots were randomly divided into four groups (n?=?10). Glass fiber posts cemented following adhesive luting agents; group 1: All Bond 3/Duo Link (ALB/DL), group 2: One-Step Plus/Duo-Link (OSP/DL), group 3: Panavia F 2.0/Panavia ED Primer II (PAN/ED), and group 4: Rely X Unicem (RU). All specimens were thermal cycled and stored in basic fuchsin solution for one week. The roots were sectioned horizontally into three sections: apical, middle, and coronal. The occlusal direction of each section was digitally photographed under a stereomicroscope. Dye penetration area was calculated as the basic fuchsin infiltrated surface divided by total dentin. The data were statistically analyzed using the Mann–Whitney U and Wilcoxon Signed Ranks Tests (α?=?0.05). The mean area measurements were ranged between 0 and 3.7357. According to the Mann–Whitney U test, there was no significant difference among the groups and sections (p?>?0.05). Intragroup comparisons showed a significant difference between coronal-apical and middle-coronal sections in Panavia group (p?=?0.043) by Wilcoxon Signed Test. It was found that there was no significant difference among four groups and the apical, coronal, and middle sections. The only difference was found for the group of PAN/ED between coronal-apical and coronal-middle sections.     

Volatile compounds and proteolysis in traditional Beaten (Bieno sirenje) ewe's milk cheese

Beaten ewe's milk cheese is a traditional autochthonous type of cheese manufactured in Macedonia with a relatively high nutritional value and sensory characteristics. The objective of this study was to characterise the gross composition, proteolysis and volatile profiles of the cheese that is supplied from different retails. The ranges for gross composition were from 31.53% to 42.83% (w/w) for moisture, 41.99% to 50.98% (w/w) for fat‐in‐dry matter, 2.03% to 8.25% (w/w) for salt content and 20.74% to 33.35% (w/w) for protein. Proteolysis results showed various levels of soluble nitrogen ranged from 3.15 to 33.50 for water‐soluble nitrogen (WSN) and from 1.11% to 6.79% for nitrogen soluble in 12% trichloroacetic acid (TCA‐SN). The ranges for total free amino acids were from 1.65 to 8.06 mg Leu/g. Lower proteolysis was observed in the cheese samples due to high salt contents. In total, 65 volatile compounds were identified in Beaten cheese. As a conclusion, the variation of the peptide profile, electrophoresis and volatile contents of Beaten cheeses are due to the lack of standardised manufacture protocols.