Translucency of monolithic and core zirconia after hydrothermal aging.

: To evaluate the hydrothermal aging effect on the translucency of partially stabilized tetragonal zirconia with yttria (Y-TZP) used as monolithic or fully milled zirconia and of core type. : Twenty disc-shaped specimens (1 and 10 mm) for each type of monolithic and core Y-TZP materials were milled and sintered according to the manufacturer's instruction. The final specimens were divided into two groups according to the type of Y-TZP used.

Legumes-whey weaning food: storage studies.

Legume-whey weaning foods formulas were stored for 6 months in aluminum foil coated by polyester at room temperature (22-25 degrees C) and refrigerator (4 degrees C). Peroxide values and free fatty acids values of weaning food formulas reached to its maximum after 3 and 2 months, respectively, and after that continuously decreased during storage. Thio-barbituric acid values of all samples increased gradually throughout the storage period at different condition of storage (room temperature and refrigerator).

Effect of soaking process on nutritional quality and protein solubility of some legume seeds.

Legume seeds (soy bean, lupin and bean seeds) were soaked in 0.5% sodium bicarbonate in attempt to evaluate their nutritional quality and protein solubility index. Soaking process led to an increase in the hydration coefficient, seed weight, total protein, ash, fat, fiber, while non protein nitrogen, total carbohydrates, starch, stachyose, raffinose, reducing sugars, and minerals (except Na) were decreased.