The potential calcium content of anchovy on mandibular bone growth through osteoprotegerin expression analysis.

Background: Anchovy is a commonly used food ingredient due to its high calcium content, which supports craniofacial growth. Calcium stimulates the formation of osteoblasts, which produce osteoprotegerin (OPG). OPG binds to RANKL, blocking RANKL-RANK bonding and limiting osteoclast development.

Evaluation of Blended Learning in Terms of the Perceptions of Medical Students: A Mixed Method Study.

Introduction: The ongoing 4.0 industrial evolution, characterized by the rise of digital technology, has had a massive impact on human lifestyles worldwide. Faculty members in medical school are expected to respond to this industrial revolution by implementing teaching strategies, one of which is Blended learning as a suitable solution to overcome the limitations of space and time in the teaching process.