Study of physicochemical properties of two current commercial dental self‐curing resin composites

The aim of the present work is the study of some physicochemical properties of two current commercial dental self‐curing two component composites, i.e., of Concise? (3M?, Dental Products, St. Paul, USA), and Alfacomp (VOCO GmbH, Germany). Based on their filler type Concise is characterized as “conventional” or “macrofilled” composite and Alfacomp as “hybrid.” The resin matrix of Concise is a copolymer of 2‐bis[4‐2‐hydroxy‐3‐(methacryloxy)‐propyl]phenyl propane (Bis‐GMA)/triethyleneglycol dimethacrylate, while that of Alfacomp a homopolymer of Bis‐GMA. The composites were prepared in accordance with the manufacturers' instructions by mixing equal amounts of the two components at room temperature. The degree of conversion of double bonds of resin matrix during curing was determined in thin film of composites using FTIR transmission spectroscopy. The degree of conversion of Concise and Aflacomp was found to be correspondingly (73.63 ± 4.33)% and (47.75 ± 1.80)% after a day‐polymerization. Sorption, solubility, and volumetric change were determined after storage of composites in water or ethanol/water solution 75 vol % at 37°C (a good food/oral simulating fluid) for 30 days. These properties for both composites were higher in ethanol/water solution than in water. Also these properties for Concise were lower than those for Alfacomp in both liquids. Thermal stability of composites was studied by thermogravimetric analysis which performed in air atmosphere from 50 to 800°C. This analysis of composites showed the degradation of their resin matrix in three steps. The organic resin content of Concise was found to be 18.0% w/w and that of Alfacomp 20.1% w/w. Concise showed generally better properties than Alfacomp. This behavior must due to the differences in the chemical structure of the organic resin matrix and the type of inorganic filler. © 2012 Wiley Periodicals, Inc. J Appl Polym Sci, 2012     

Experimental investigations of non‐Newtonian/Newtonian liquid‐liquid flows in microchannels

The plug flow of a non‐Newtonian and a Newtonian liquid was experimentally investigated in a quartz microchannel (200‐µm internal diameter). Two aqueous glycerol solutions containing xanthan gum at 1000 and 2000 ppm were the non‐Newtonian fluids and 0.0046 Pa s silicone oil was the Newtonian phase forming the dispersed plugs. Two‐color particle image velocimetry was used to obtain the hydrodynamic characteristics and the velocity profiles in both phases under different fluid flow rates. The experimental results revealed that the increase in xanthan gum concentration produced longer, bullet‐shaped plugs, and increased the thickness of the film surrounding them. From the shear rate and viscosity profiles, it was found that the polymer solution was in the shear‐thinning region while the viscosity was higher in the middle of the channel compared to the region close to the wall. Circulation times in the aqueous phase increased with the concentration of xanthan gum. © 2017 The Authors AIChE Journal published by Wiley Periodicals, Inc. on behalf of American Institute of Chemical Engineers AIChE J, 63: 3599–3609, 2017     

Classification of virgin olive oils of the two major cretan cultivars based on their fatty acid composition

Fatty acid composition was determined for 105 virgin olive oil samples of the two dominant Cretan olive cultivars, Koroneiki and Mastoides, harvested from different producing areas at different maturity stages. The oils of the Koroneiki cultivar were characterized by lower concentrations of oleic and decaheptanoic and higher concentrations of linoleic and palmitic acids. Oils obtained from high-altitude locations were rich in monounsaturated fatty acids, while oils obtained from low-altitude locations had higher content of saturated fatty acids. Palmitic and palmitoleic acids increased with increasing altitude in both cultivars examined. The statistical analysis of the compositional data showed significant potential for the classification of the samples according to cultivar and location of origin.     

Regulation of Metastatic Tumor Dormancy and Emerging Opportunities for Therapeutic Intervention

Cancer recurrence and metastasis, following successful treatment, constitutes a critical threat in clinical oncology and are the leading causes of death amongst cancer patients. This phenomenon is largely attributed to metastatic tumor dormancy, a rate-limiting stage during cancer progression, in which disseminated cancer cells remain in a viable, yet not proliferating state for a prolonged period. Dormant cancer cells are characterized by their entry into cell cycle arrest and survival in a quiescence state to adapt to their new microenvironment through the acquisition of mutations and epigenetic modifications, rendering them resistant to anti-cancer treatment and immune surveillance. Under favorable conditions, disseminated dormant tumor cells ‘re-awake’, resume their proliferation and thus colonize distant sites. Due to their rarity, detection of dormant cells using current diagnostic tools is challenging and, thus, therapeutic targets are hard to be identified. Therefore, unraveling the underlying mechanisms required for keeping disseminating tumor cells dormant, along with signals that stimulate their “re-awakening” are crucial for the discovery of novel pharmacological treatments. In this review, we shed light into the main mechanisms that control dormancy induction and escape as well as emerging therapeutic strategies for the eradication of metastatic dormant cells, including dormancy maintenance, direct targeting of dormant cells and re-awakening dormant cells. Studies on the ability of the metastatic cancer cells to cease proliferation and survive in a quiescent state before re-initiating proliferation and colonization years after successful treatment, will pave the way toward developing innovative therapeutic strategies against dormancy-mediated metastatic outgrowth.     

Influence of malaxation conditions on characteristic qualities of olive oil

While there has been considerable work examining the effect of extraction methods and malaxation conditions on different characteristics of olive oils, there have been few that deal with all the major aspects. Here we have evaluated three different extraction techniques and the influence of time and temperature during malaxation using a major Italian (cv. Coratina) and the main Cretan (cv. Koroneiki) cultivars. Standard characteristics were measured as well as detailed analyses of alcohols, steroids and phenolics were conducted. Quality was also assessed by Panel tests. The main variables were the total amount and composition of the phenolics. In turn, this influenced the oxidative stability and sensory quality. It was also clear that the cultivars behaved differently and this prevented general conclusions being made for all of the quality characteristics.     

Addition of yogurt to wort for the production of spirits: Evaluation of the spirit aroma over a two-year period

Triggered by the development of lactic acid bacteria (LAB) during the production of Scotch whisky, this study examined the influence of yeast and LAB inoculation on whisky flavor. Four new spirits were produced using the same process. LAB were added as a form of a Greek yogurt's live culture. In each category (barley and rye), one sample was fermented with Greek yogurt while the other was fermented without it. The spirits were matured and analyzed at five different points. Results from gas chromatography-mass spectrometry (GC-MS) analysis showed basic volatile compounds, along with some important extra compounds with yogurt culture. The most obvious differences were observed in the concentration of butanoic acid, a characteristic acid in spirits undergoing lactic acid fermentation: to identify esters such as ethyl butanoate, ethyl isobutanoate, isoamyl butanoate, and 2-phenylethyl butanoate, they are not typical compounds in whisky.     

Sensory Threshold Studies of Picrocrocin,the Major Bitter Compound of Saffron

This study is part of a wider project on the bitter taste of saffron and its preparations. A deeper knowledge on the taste perception of picrocrocin is necessary in order to develop products that satisfy consumer senses and provide them with adequate amounts of saffron major constituents, also appreciated for bioactivity. A systematic approach on the bitterness of picrocrocin, the major responsible compound, was conducted. A panel was trained specifically for the determination of taste detection and recognition thresholds of picrocrocin, which were found to be 5.34 and 7.26 mg/L, respectively, using the Ascending Forced Choice of Limits methodology. The threshold values were examined in water in absence and presence of other saffron constituents and ethanol and were found to decrease when served hot (61 ± 4 °C). Bitterness was enhanced in 40% (v/v) aqueous ethanol. In both aqueous and ethanol extracts, the presence of saffron volatiles improved bitterness perception. The usefulness of the study was tested in the case of commercial saffron based infusions.     

Prospective environmental life cycle assessment of nanosilver T-shirts

A cradle-to-grave life cycle assessment (LCA) is performed to compare nanosilver T-shirts with conventional T-shirts with and without biocidal treatment. For nanosilver production and textile incorporation, we investigate two processes: flame spray pyrolysis (FSP) and plasma polymerization with silver co-sputtering (PlaSpu). Prospective environmental impacts due to increased nanosilver T-shirt commercialization are estimated with six scenarios. Results show significant differences in environmental burdens between nanoparticle production technologies: The "cradle-to-gate" climate footprint of the production of a nanosilver T-shirt is 2.70 kg of CO(2)-equiv (FSP) and 7.67-166 kg of CO(2)-equiv (PlaSpu, varying maturity stages). Production of conventional T-shirts with and without the biocide triclosan has emissions of 2.55 kg of CO(2)-equiv (contribution from triclosan insignificant). Consumer behavior considerably affects the environmental impacts during the use phase. Lower washing frequencies can compensate for the increased climate footprint of FSP nanosilver T-shirt production. The toxic releases from washing and disposal in the life cycle of T-shirts appear to be of minor relevance. By contrast, the production phase may be rather significant due to toxic silver emissions at the mining site if high silver quantities are required.