Comparison of eluted monomer from different indirect and direct resin composites

Indirect resin composites used in indirect restorations have been used as alternative methods to avoid the negative effects of a direct application. The composition and structure of these are similar to a direct composite. Several authors have discussed the elution monomer from resin composites because it is a crucial factor in optimizing the physical properties and biocompatibility of resin composites. The aim of this study was to compare the elution of monomers from different resin composites using high-performance liquid chromatography (HPLC). Indirect composites including Signum, Gradia, and Solidex, and direct composite Filtek Ultimate were used. The samples (2 x 5 mm) were prepared and polymerized for 20 seconds with a light-emitting diode unit. A secondary curing was then applied to the indirect resin composites. After fabrication, each sample was immediately immersed in a 75 wt% ethanol/water solution and analyzed by HPLC. The obtained data were analyzed with one-way ANOVA and Tukey HSD (p < 0.05). Residual monomers were eluted from indirect and direct resin composites and the amount of eluted monomers increased over time. The highest mean concentrations of residual Bis-GMA, UDMA, TEGDMA, and HEMA were detected with the Filtek Ultimate (2,342 µM), Solidex (7,908 µM), Signum (2.8 µM), and Filtek Ultimate (9.7 µM), respectively. The highest amount of eluted monomer concentrations detected was viewed as critical for toxic reactions in human cells.     

Pomegranate peel phenolics: Microencapsulation,storage stability and potential ingredient for functional food development

In this study, we investigated the effects of microencapsulation conditions on product quality of pomegranate peel phenolics. Our results indicate an optimum air inlet temperature of 160 °C and 1/1 (w/w) or 1/3 (w/w) for phenolics/maltodextrin ratio. No differences were observed amongst the maltodextrins used for coatings. There were also no statistically significant differences in phenolic content of microcapsules for the storage periods of 90 days at 4 °C (p > 0.05). We also evaluated the resultant microencapsulated phenolics for enrichment of the functional properties of regular ice cream used as model food in our studies. Addition of pomegranate peel phenolics at 0.5 and 1.0% (w/w) showed significant improvement of the antioxidant and α-glucosidase inhibitory activities of the enriched ice creams compared with control sample. Antioxidant activity as EC₅₀ and α-glucosidase inhibitory as IC₅₀ of 1.0% phenolic enriched ice creams were 133.3 and 22.9 μg/mL, respectively. More than 75% of the panellists accepted the phenolic enriched ice creams in sensory evaluation, which lends supports to such products for commercial introduction to the general public with the potential as functional foods.     

On a multivariable extension of Jacobi matrix polynomials

The classical Jacobi matrix polynomials only for commutative matrices were first studied by Defez et al. [E. Defez, L. Jódar, A. Law. Jacobi matrix differential equation, polynomial solutions and their properties, Comput. Math. Appl. 48 (2004) 789–803]. The main aim of this paper is to construct a multivariable extension with the help of the classical Jacobi matrix polynomials (JMPs). Generating matrix functions and recurrence relations satisfied by these multivariable matrix polynomials are derived. Furthermore, general families of multilinear and multilateral generating matrix functions are obtained and their applications are presented.     

Modelling approaches for the estimation of irreducible water saturation and heterogeneities of the commercial Ashtart reservoir from the Gulf of Gabès, Tunisia

Oil production based on reserves in place in the Ashtart oilfield required the precise knowledge of the main reservoir parameters including porosity, permeability and irreducible water saturation. The reservoir series is comprised of Nummulitid but heterogeneous limestones of the El Garia Formation, the petrofacies texture, geometry and petrophysical parameters of which were apprehended using seismic profiles; gamma-ray and sonic lateral logs, as well as cores and cuttings taken in drillwells. The evaluation of residual oil saturation, multiphase flow and oil production techniques from the Ashtart reservoir also depend on variations and zoning of the irreducible water saturation. Estimation of the initial water saturation and hence variations in the capillary pressure in the reservoir, required compilations of porosity data measured on cores, supplemented by additional but computed porosities based on acoustic log diagrams. Furthermore, Gamma Ray, Sonic log, and well to well correlations tied to core results and well cuttings, help recognize the layered lithologies within the El Garia flat lying but stratified, Ypresian in origin reservoir rocks. Abundant permeability and porosity values compiled in the light of seismic sequence and Gamma Ray and Sonic log details, were integrated in an empirical approach using the Leverett J function, to model the irreducible water saturation depending on the capillary pressure distribution in the whole reservoir. Variations of this principal hydraulic parameter in a wide range (S_wir: 12 to 40%) compared to the preceding lithostratigraphic, petrographical and petrophysical results help recognize four main rock pore types in the commercial Ashtart reservoir. These vary from (1) a zone with a rock pore type showing an irreducible water saturation as low as 12%, and a fairly good reservoir character in the lower third part of the lithologic column which is thought to channelize a multiphase fluid flow in the global oilfield, (2) to those zones built-up of rock pore types with higher initial water saturation amounts which in certain cases tend to indicate zones of degraded reservoir. Our study suggests that diagenesis prevalently controls porosity, due to operative dissolutions of the Nummulitid tests/bioclasts, and cementation; moreover, diagenesis exerts effects on permeability by interconnecting intergranular and intratest pore spaces. In contrast, microfracturing enhances permeability of the reservoir. This is notably the case in the fairly permeable central zone in the Ashtart reservoir with excellent petrophysical parameters, but which were found to degrade gradually towards its peripheries.     

Food safety practices among pregnant women and mothers in the women, infants, and children program, Miami, Florida

Pregnant women and infants are two groups at the highest risk of severe outcomes from foodborne illnesses. We surveyed adult clients of a Women, Infants, and Children (WIC) clinic serving predominately African Americans in inner-city Miami, Florida, to assess food safety practices. Eligible and consenting women completed a 23-item self-administered survey with questions concerning food handling practices around the Partnership for Food Safety Education's Fight BAC! campaign constructs of "clean", "separate" (not cross-contaminated), "cook", and "chill". Of 342 eligible clients, 299 (87.4%) consented to participate. In general, the clients' food safety practices were most problematic in the cook and chill constructs. Using a cooking thermometer, refrigerating foods within 2 h, and thawing them safely were the least commonly reported safe practices. Women who were pregnant with their first child had the lowest food safety practice scores. Of the 62 pregnant participants, 32 (51.6%) reported eating hot dogs or deli meats without first reheating them some of the time or more often, and 22 (35.5%) reported eating soft cheeses and blue-veined cheeses some of the time or more often, putting the women at risk of listeriosis. Although all women in the WIC program could benefit from food safety education, these findings indicate that women during their first pregnancy should especially be targeted for food safety education.     

Couscous, a traditional Turkish food product: production method and some applications for enrichment of nutritional value

Traditional Turkish couscous, a cereal‐based product, is made by covering bulgur with milk and flour. Traditionally Turkish couscous was produced from different flours (soyflour and oat flour) and eggs. The nutrient composition of traditional couscous was 90.6% dry matter, 11.27% protein, 2.58% fat, 71.80% carbohydrate, 42.25 mg sodium, 365.62 mg potassium, 2.73 mg iron and 48.30 mg calcium. The calorie content of traditional couscous is about 1487.41 kJ 100 g^?1. The addition of soy and oat flours increased protein content and Ca, K and Fe levels. Sensory properties were also affected. Panellists preferred traditional couscous and couscous with eggs or soyflour over couscous with oat flour.     

Bioavailability of Eight Brands of Ampicillin Capsules

An in vivo absorption study was performed in a crossover fashion on 6 healthy volunteers (4 males and 2 females) to compare the bioavailability of 8 brands of ampicillin capsules. Absorption was assessed by a urinary excretion method in which the drug was assayed chemically. Statistical analysis of the results was carried out to evaluate the significance of differences between brands and between subjects. Results of the analysis of variance indicated no significant differences between the tested brands of ampicillin capsules. However, significant differences between brand A and brand B were found on using the student t-test. A significant intersubject variation was also found between the volunteers participated in the present study.