The effects of ultrasonic and sonic scalers on the subgingival microflora were investigated in vitro and in vivo. In the in vitro investigation, 27 plaque samples collected from periodontal pockets were submitted to ultrasonic and sonic vibrations for 10, 30 and 60 s. Bacterial suspensions were examined by darkfield microscopy to detect qualitative changes and cultured to evaluate the total number of cultivable bacteria. Microscopic counts following both instrumentations showed a decrease in the proportions of spirochetes and motile rods and an increase in the % of coccoids and rods. The changes were directly related to the time-period of instrumentation. Comparison between both types of instrumentation showed significant differences and more pronounced changes were observed with the ultrasonic than the sonic scaler. Spirochetes and motile rods were reduced to approximately 0.1% after ultrasonic treatment versus 24.7% after sonic instrumentation. Cultural observations showed a marked increase in total number of colony-forming units following both treatments. The clinical investigation included 66 periodontal pockets which were instrumented subgingivally for 10 and 30 s with ultrasonic or sonic scalers. Qualitative changes were similar to those observed in vitro, i.e., reduction in spirochete and motile rod counts as well as the other morphotypes with an increase in coccoid cells. Total counts of bacteria were reduced following debridement. No difference in the microscopic or cultural data was found between ultrasonic and sonic instrumentation.
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Dent J (Basel)
December 2024
Dental School, University of Seville, 41009 Seville, Spain.
Endodontic therapy aims at preventing or curing apical periodontitis. To conduct this, the cleaning and shaping of the canals are essential. By using an irrigant, such as sodium hypochlorite (NaOCl), practitioners attempt to wash out debris, dissolve organic and inorganic tissue, lubricate the canals, prevent smear layer formation, and disrupt biofilms.
View Article and Find Full Text PDFFood Res Int
February 2025
Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab 141 004, India. Electronic address:
In the present study, the impact of ultrasonication treatment (US) at varying time duration (10 and 20 min) on pearl millet protein (PMP) was evaluated. The native and ultrasonicated PMP were evaluated for techno-functional properties, zeta potential, particle size, SEM, FTIR, thermal properties and dynamic rheology. The significant (p < 0.
View Article and Find Full Text PDFFood Res Int
February 2025
Department of Food Technology, Federal University of Viçosa, Av. Peter Henry Rolfs, S/n, University Campus, 36570-900, Viçosa, MG, Brazil. Electronic address:
Adding value to food by-products, such as pumpkin seeds, is an important strategy for the complete utilization of plant foods and advancing sustainability goals. This study aimed to maximize the production of bioactive peptides from pumpkin seed protein (PSP) by combining ultrasonic (US) pretreatment (40 kHz, 23.8 W/L) with enzymatic hydrolysis.
View Article and Find Full Text PDFSci Rep
January 2025
Department of Mechanical and Manufacturing Engineering, Manipal Institute of Technology, Manipal Academy of Higher Education, Manipal, 576104, India.
Vegetable oil-based lubricants, modified through transesterification and epoxidation, present a sustainable alternative to mineral lubricants for transport and industrial use. This study evaluates epoxidized jatropha oil (EJA) enhanced with multi-walled carbon nanotubes (MWCNT) as a bio-lubricant for compression ignition engines. MWCNT, dispersed in EJA using an ultrasonic probe sonicator with Triton X-100 as a surfactant, was tested at nanoparticle concentrations from 0.
View Article and Find Full Text PDFJ Food Sci
January 2025
Department of Food Science and Technology, Faculty of Food Industry, Bu-Ali Sina University, Hamedan, Iran.
Edible coating (EC) can reduce excessive oil absorption in deep-fat fried food products. Ultrasound is an efficient pretreatment to preserve the quality characteristics of fried samples. The impact of guar gum based EC and sonication on the quality parameters of fried zucchini slices was investigated.
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