In vivo frictional properties of human skin and five materials, namely aluminium, nylon, silicone, cotton sock, Pelite, were investigated. Normal and untreated skin over six anatomic regions of ten normal subjects were measured under a controlled environment. The average coefficient of friction for all measurements is 0.46+/-0.15 (p<0.05). Among all measured sites, the palm of the hand has the highest coefficient of friction (0.62+/-0.22). For all the materials tested, silicone has the highest coefficient of friction (0.61+/-0.21), while nylon has the lowest friction (0.37+/-0.09).
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http://dx.doi.org/10.3109/03093649909071625 | DOI Listing |
Med Oncol
January 2025
Department of Medical Biotechnology, School of Advanced Technologies, Shahrekord University of Medical Sciences, Shahrekord, Iran.
Reactive oxygen species (ROS) generated by oxidative stress have emerged as critical factors in the pathophysiology of malignancies. This study investigated the antioxidant and anticancer properties of zinc (Zn), selenium (Se), and silver (Ag) nanoparticles (NPs) against the A2780 human ovarian cancer cell line. Here, the bioinformatics approach was used to determine the top differentially expressed genes associated with oxidative stress.
View Article and Find Full Text PDFClin Oral Investig
January 2025
School of Materials Science and Innovation, Faculty of Science, Mahidol University, Phuttamonthon 4 Road, Salaya, Phuttamonthon District, Nakhon Pathom, 73170, Thailand.
Objectives: To address the high surface roughness and poor optical properties of three-dimensional (3D) printed orthodontic clear retainers, an alternative post-processing protocol was investigated with the goal of achieving improved surface, optical, and mechanical properties while preserving dimensional accuracy.
Materials And Methods: Samples were prepared from two biocompatible methacrylate-based 3D-printing resins (Formlabs Dental LT Clear V2, NextDent OrthoFlex) and one thermoplastic material (Duran). For the 3D-printed resins, one group was post-processed by rinsing in isopropyl alcohol, while another group was centrifuged before post-curing in glycerine.
Phys Eng Sci Med
January 2025
RF Longevity, 428 E. Thunderbird Road, Phoenix, SE, AZ, 85022, USA.
We have previously shown in small studies that full brain Transcranial Radiofrequency Wave Treatment (TRFT) to subjects with Alzheimer's Disease could stop and reverse their cognitive decline. An 8-emitter head device, the "MemorEM", was used in these studies to provide TRFT at 915 MHz frequency and power level of 1.6 W/kg Specific Absorption Rate (SAR) during daily 1-hour treatments.
View Article and Find Full Text PDFPlant Foods Hum Nutr
January 2025
Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, R3T 2N2, Canada.
Tarhana, a traditional fermented food made from cereal flours, yogurt, vegetables, and spices, is recognized for its rich nutritional value and prolonged shelf life. This study investigated the effect of pea protein isolate (PPI) enrichment on select compositional, physical, techno-functional and nutritional properties of tarhana. Six different formulations were prepared by blending PPI and wheat flour (WF) in varying PPI: WF ratios from 0:100 (control) to 100:0.
View Article and Find Full Text PDFJ Pers Soc Psychol
January 2025
Department of Experimental-Clinical and Health Psychology, Ghent University.
Human likes and dislikes can be established or changed in numerous ways. Three of the most well-studied procedures involve exposing people to regularities in the environment (evaluative conditioning, approach-avoidance, mere exposure), to verbal information about upcoming regularities (evaluative conditioning, approach-avoidance, or mere exposure information), or to verbal information about the evaluative properties of an attitude object (persuasive messages). In the present study, we investigated the relation between, on the one hand, different types of experiment-related beliefs (regularity, influence, and hypothesis awareness) and demand reactions (demand compliance and reactance) and, on the other hand, evaluative learning about novel food brands (Experiments 1 and 2) and well-known food brands (Experiment 2) via persuasive messages, experienced regularities, and verbal information about regularities.
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