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Article
The effect of storage time and disinfection method on the activity of some dental stone disinfectants

Authors: Enas M. Tarik ايناس طارق --- Shatha S. Al-Ameer شذى الامير
Journal: Journal of baghdad college of dentistry مجلة كلية طب الاسنان بغداد ISSN: 16800087 Year: 2005 Volume: 17 Issue: 3 Pages: 8-12
Publisher: Baghdad University جامعة بغداد

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Abstract

Background: It has been recommended that all materials returning from the laboratory be disinfected before placement in the patient’s mouth. Various adverse reactions have been reported when using disinfectant solutions with impression materials. Therefore, disinfection of dental cast may be effective in preventing cross infection. This study was carried out to evaluate the effect of storage time on the antimicrobial activity of chlorhexidine, sodium hypochlorite, and madacide-1 solutions and to test the effect of spray, immersion and incorporation techniques on their activities.Materials and Methods: Stone specimens were prepared in cylindrical blocks, under aseptic conditions, containing the three tested solutions applied by spray, immersion and incorporation methods. These specimens were stored for (1½h, 1 day, 3days, 7days, and 10days) and then tested by using disk-diffusion plate method to estimate the release of disinfectant solutions against Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa,and Candida albicans. The zones of inhibition were measured with a ruler (in mm) after incubation, which was for 24h at 37°C aerobically.Results: The results showed that all microorganisms were sensitive to chlorhexidine and sodium hypochlorite while E.coli and P. aeruginosa were resistant to madacide. Also it was shown that chlorhexidine was more effective than madacide and sodium hypochlorite as a long acting disinfectant while sodium hypochlorite was the most effective as a short acting one.Conclusion: Immersion method had more inhibitory effect than the other methods representing (60 %) of all the tested specimens followed by incorporation method (25%) and the least percentage for spray method (15%).


Article
The effect of storage on shear bond strength of three composite resins to dentin

Author: Sabah A Ismail
Journal: Al-Rafidain Dental Journal مجلة الرافدين لطب الأسنان ISSN: 18121217 Year: 2005 Volume: 5 Issue: 1 Pages: 75-82
Publisher: Mosul University جامعة الموصل

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Abstract

The aim of this study was to determine the effect of storagetime on shear bond strength of three composite resin, twoutilize total etch technique and one utilize self etching bondingagent.One hundred twenty maxillary and mandibular molarswere used in this study. The teeth were prepared by cutting theocclusal enamel with diamond bur to expose dentin and groundwet with silicone carbide papers. The specimens were thendivided into three groups and stored in distilled water.Scotchbond Multipurpose Plus was used in the first groupand a stainless steel round mould, with a central hole of 4mm in diameter and 2 mm in height was used to build up thecomposite Z100. The composite resin was inserted in two increments,each one was light cured for 40 seconds. This gro-upis divided into four subgroups each of ten according to thestorage time (one day, fifteen days, three months and six months)then stored in distilled water accordingly.The same procedure was repeated in the second and thirdgroups. The composite used in the second group was Tetricwith Excite bonding agent. In the third group, Definite compositeand its bonding agent Etch and Prime was used.The bond strength was measured and the data were statisticallyanalyzed. Z100 composite had the greatest shear bondstrength followed by Tetric and Definite. One day and fifteendays storage time for all types of composite had greater shearbond strength than the three months and six months storagetime.In conclusion there was a gradual decrease in bond strengthwith increased storage time up to six months irrespectiveof the type of composite.


Article
Effect of Storage Time on the Degree of Conversion of Light Cured Dental Materials

Authors: Sabah A Ismail --- Shaymaa SH Hassan --- Nayif A Jado
Journal: Al-Rafidain Dental Journal مجلة الرافدين لطب الأسنان ISSN: 18121217 Year: 2012 Volume: 12 Issue: 2 Pages: 281-288
Publisher: Mosul University جامعة الموصل

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Abstract

The aim of this study was to investigate the effect of storage time (immediately after polymerization and after one month of artificial saliva storage) on the degree of conversion (DC) of restorative type of light cured dental materials. Materials and Methods: Sixty samples of polyethylene molds were prepared. The samples were divided into three groups each of 20. The first group was filled with Composite resin, second group was filled with Compomer and the third group was filled with Resin modified glass ionomer cement (RMGIC). Each group was subdivided into two subgroups; each of ten according to storage time: The DC was tested for the first subgroup immediately after polymerization, while the DC of the second subgroup was tested after one month of storage in artificial saliva. The DC was investigated by Fourier-transform infrared spectroscopy (FTIR). Results: ANOVA test was used for statistical analysis. The results showed that there was a significant difference (p<0.05) in DC between the subgroups tested immediately after polymerization and the subgroups tested after one month of artificial saliva storage for Composite resin and Compomer. While RMGIC showed no significant difference (p>0.05) in DC between the subgroup tested immediately after polymerization and the subgroups tested after one month of artificial saliva storage. Conclusions: One month storage time has an effect on the DC of Composite and Compomer, but it has no effect on the DC of RMGIC.


Article
PREPARATION OF MODIFIED CHICKEN BURGER BY PARTIAL REPLACEMENT OF CHICKEN MEAT WITH POWDERED OF OYSTER MUSHROOM AND STUDY IT IS PHYSICAL AND SENSORY PROPERTIES
تحضير برغر دجاج محور بالاستبدال الجزئي للحم الدجاج بمسحوق الفطر King oyster mushroom ودراسة صفاته الفيزيائية والحسية

Authors: K.S. Dosh كفاح سعيد دوش --- N .N.Tawfiq ندى ناجي توفيق --- S. H. Jabbar صلاح حسن جبار
Journal: Iraqi Journal of Agricultural Science مجلة العلوم الزراعية العراقية ISSN: 00750530/24100862 Year: 2016 Volume: 47 Issue: 7 - special issue Pages: 138-143
Publisher: Baghdad University جامعة بغداد

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Abstract

This study examined the effect of partial replacement for chicken meat with mushroom powder (MP) in chicken burger production, chicken meat was partially replaced by MP in ratios of 0,10, and 15%. physical properties, and sensory evaluation were done at zero time and after 3 and 7 days of storage at 6 ± 1°C. The results showed that 15% of beef meat could be replaced with MP and still providing good quality of burger. also burger formulated with 15% MP significantly p≤ 0.05 recorded the lowest reduction in weight loss during cooking , diameter and thickness 6.42, 5.95 and 12.52% as compared with control 32.48 , 18.04 , 37.82 %. The adding of MP has significantly increased the water holding capacity of manufactured burgers it was 30.13, 52 .25 and 58.03% for control , 10% and 15% substitute respectively .In the sensory evaluation, burger incorporated with 10 and 15 % MP had the highest scores for all sensory attributes. the juiciness and tenderness of these burgers was improved, So that values of these parameters were increased with increasing of replacement percentage of meat comparing with control treatment. the present study suggested that incorporation of MP up to 15 % to replace chicken meat improved flavor, juiciness , tenderness and acceptance.

اجريت الدراسة لمعرفة تأثير الاستبدال الجزئي للحم الدجاج بمسحوق الفطر وبنسب هي صفر و10و 15 % في الصفات الفيزيائية والحسية للبرغر المصنع، اجري تقييم للصفات الحسية والفيزياوية بعد التحضير مباشرة وكذلك بعد مرور 3 و 7 ايام من الخزن على درجة حرارة 6 ± 1 °م. اظهرت نتائج الدراسة الحالية ان استبدال لحم الدجاج بنسبة 15 % من مسحوق الفطر ادى الى الحصول على برغر ذي نوعية عالية. وامتازت النماذج التي احتوت على 15 % من مسحوق الفطر على اقل نسبة تغير في الوزن والقطر والسمك بعد التصنيع التي كانت بواقع 6.420، 95,5 و12,52 % مقارنة مع نموذج السيطرة البالغة 32.48 ، 18,04 و37,82 %. وقد وجد ان لنسبة الاستبدال الاثر المعنوي في زيادة صفة قابلية حمل الماء البالغة 30,13، 52,25 و58,03 % في نموذج السيطرة ونماذج الاستبدال بنسب 10و 15% على التوالي. وعند اجراء التقييم الحسي للنماذج وجد ان استبدال لحم الدجاج بمسحوق الفطر حسن من صفات العصيرية والطراوة اذ ازدادت القيم بزيادة نسبة الاستبدال مقارنة مع معاملة السيطرة وكانت هذه الزيادة معنوية كما زادت الدرجات الممنوحة لصفة النكهة والتقبل العام وكانت الزيادة معنوية للاقراص المصنعة باضافة 10 و 15%.


Article
Impacts Of Re-Heating And Compaction Temperatures On Hot Mix Asphalt Volumetrics
تأثير اعادة التسخين ودرجات حرارة الحدل على الخواص الحجمية للخلطة الاسفلتية

Author: Romel Nano Yaqob روميل ننو يعقوب
Journal: AL Rafdain Engineering Journal مجلة هندسة الرافدين ISSN: 18130526 Year: 2009 Volume: 17 Issue: 2 Pages: 57-65
Publisher: Mosul University جامعة الموصل

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Abstract

AbstractThe need for accurate, consistent laboratory tests of the volumetric properties of the hot mix asphalt (HMA) has become increasingly important in the past few years. The objective of this study was to evaluate the effect of re-heating and compaction temperatures on the volumetric properties of the HMA mixtures. These effects were studied with two experiments. In the first experiment, mix was compacted after 0, 3 and 20 hour's storage time. In the second experiment, mix was compacted at three different temperatures; standard target compaction temperature for the grade of asphalt cement in the mixture, target - 14oC and target + 14o C. Above and under superpave restricted zone graded mixtures comprised of two sources of aggregates, and one type of binder were compacted with the Marshall compactor machine and their volumetric properties measured. The results show that there are significant differences in volumetric properties as the mix stored by 3 hours or more and changes in volumetric properties occur as the compaction temperature varies. Keywords: Volumetrics, compaction temperature, storage time, re-heating

الخلاصةان الحاجة الى الفحوصات المختبرية الثابتة والدقيقة للحصول على الخواص الحجمبة للخلطة الاسفلتية الحارة (HMA) اصبحت مهمة بشكل متزايد في السنوات القليلة الاخيرة. ان التغيرات الثانوية في الخواص الحجميةمن الممكن ان تؤثر في كيفية حصول المقاول على كامل الاجر او اجر منقوص للخلطة المنتجة.الهدف من هذه الدراسة كان لتقييم تأثير اعادة التسخين ودرجات حرارة الحدل على الخواص الحجمية للخلطة الاسفلتية الحارة، وقد درست هذه التأثيرات بأختبارين . الأول, يتضمن حدل الخلطة بعد زمن خزن (0 , 3 , و 20 ساعة) ، اما الاختبار الثاني, فقد تم فيه حدل الخلطة عند ثلاثة درجات حرارة مختلفة ، حرارة الحدل القياسية للاسفلت السمنتي المستعمل, وحرارة الحدل القياسية -14 م0 ، وحرارة الحدل القياسية + 14 م0 . لقد تم استعمال منحنيات تدرج فوق وتحت المنطقة المقيدة (superpave restricted zone ) متشكلة بنوعين من مصادر الركام، ونوع واحد من الرابط الاسفلتي لتشكل خلطة لتحدل بجهاز مارشال ثم قياس الخواص الحجمية.لقد اظهرت النتائج ان هناك اختلاف في الخواص الحجمية عندما تخزن الخلطة لثلاثة ساعات او اكثر هذا وقد ظهر اختلاف في الخواص الحجمية ايضا عند تغيير درجات حرارة الحدل.

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