Analysis of surfaces and adhesive interfaces of enamel and dentin after different treatments

Purpose The purpose of this study was to analyze, by Scanning Electron Microscopy (SEM), the surface topography and the morphology of the adhesive interfaces of enamel and dentin after different treatments. Materials and methods The enamel–dentin discs were randomly assigned into three groups according to the surface treatment: I—37% phosphoric acid; II—air-abrasion; III—air-abrasion followed by 37% phosphoric acid. After surface treatment, discs were divided in two: one hemi-disc was separated for surface analysis; the other hemi-disc received the Single Bond/Filtek Z-250 restorative system. The restored sections were bisected perpendicularly to the surface and prepared for interface analysis. Results Results disclosed that when the surface treatment was performed by air-abrasion, irregularities were observed at the enamel surface; microcracks and occluded tubules at dentin surface and lack of hybrid layer at adhesive/dentin interface. The air-abrasion treatment followed by acid etching provided an enamel etching pattern similar to the acid etching; microfissures and open tubules at dentin surface, and formation of hybrid layer at adhesive-dentin interface. Conclusion It may be concluded that the treatment with air-abrasion followed by acid etching is an effective procedure to obtain an adequate surface for resin adhesion.     

柿叶抗菌活性的研究及活性成分的分离鉴定

首次以柿叶提取物对七种常见的食品腐败菌及致病菌进行抑菌试验。结果表明，柿叶具有较强的拮抗食品腐败菌与致病菌的活性，对各供试菌的最低抑菌浓度（MIC）和最低杀菌浓度（MBC）为0．313g/ml和0.625g/ml，抑菌率达到90％以下。对柿叶的活性成分进行分离与鉴定，它们分别为挥发油，总黄酮，香豆素及有机酸。     

Effect of potassium‐based emulsifying salts on the sensory and physicochemical parameters of low‐sodium spreadable processed cheese

The influence of different emulsifying salts (ES) on the physicochemical parameters and sensory qualities of spreadable processed cheese (SPPC) was evaluated. The fat and moisture contents of the SPPC were not affected significantly by varying proportions of ES. The replacement of sodium‐based polyphosphate blends by their monopotassium phosphate counterpart at 25% (w/w) markedly improved the sensory quality of the SPPC (on a weight basis). An SPPC of acceptable quality labelled as a ‘reduced sodium’ product was obtained using a blend of commercial emulsifying salts and monopotassium phosphate (1:1 w/w) added at 1.2% (w/w) of the total formulation weight.