This study evaluates effects of repeated baking processes on the mechanical and physical properties of single and triple applications of opaque, body and enamel porcelains fused to three different metal substrates (precious metal, semi-precious metal and non-precious metal). The vintage halo porcelain system was employed and fused to metals. Fused samples were subjected to three-point bend tests to evaluate bend strength and modulus of elasticity. It was found that, by increasing repeated baking cycles, (1) body and enamel porcelains increased bend strengths but opaque porcelain did not show any changes, (2) all triple-layered porcelains fired to metals increased bend strengths, and (3) all three porcelains and metal substrates did not exhibit changes in thermal expansion percentage. It was concluded that repeating baking procedures up to 10 cycles did not exhibit any adverse effects on the final properties of porcelain-fired to metals, rather it was noticed that mechanical strengths increased by increasing cycles.
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http://dx.doi.org/10.4012/dmj.23.136 | DOI Listing |
The food enzyme fructan β-fructosidase (β-d-fructan fructohydrolase; EC 3.2.1.
View Article and Find Full Text PDFGels
October 2024
Department of Food Science and Technolgy, Faculty of Chemical Technology, Kaunas University of Technology, 50254 Kaunas, Lithuania.
This study focuses on evaluating the efficiency of acid-tolerant bacteria encapsulated in an alginate-based gel matrix during repeated sourdough fermentation cycles, as well as their preservation during storage and throughout baking at high temperature. A double-coating procedure was applied, involving the encapsulation of bacterial cells in calcium alginate, which was further coated with chitosan. The encapsulation efficiency (EE) did not show significant difference between alginate and alginate-chitosan (97.
View Article and Find Full Text PDFFood Chem
December 2024
Ministry of Education Engineering Research Center of Starch and Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Institute of Modern Industrial Technology, South China University of Technology, Zhongshan 528400, China. Electronic address:
Foodborne heterocyclic aromatic amines (HAAs) are potent mutagens and carcinogens, posing significant health risks. Existing enrichment methods for HAAs need better adsorption selectivity and capacity for daily exposure assessment. This study hypothesized that introducing carboxylic groups into magnetic covalent organic frameworks (m-COFs) would improve HAAs adsorption by providing additional binding sites.
View Article and Find Full Text PDFSaudi Dent J
February 2024
Dental student at Arab University of Science and Technology (AUST), Hama Homs international road, Tel Qartal Junction, Syria.
Objectives: This study aimed to evaluate the effect of multiple baking cycles of porcelain on its shear bond strength to a cobalt-chromium (Co-Cr) alloy that is three-dimensionally printed using Selective Laser Melting (SLM) technique.
Materials And Methods: The research sample comprised forty-eight discs measuring 5 mm × 3 mm, divided into four groups according to: the manufacturing method (SLM, casting) and the number of porcelain baking cycles (1, 3) as follows: Group A: Co-Cr alloy by SLM with one baking cycle; Group B: Co-Cr alloy by SLM with three baking cycles; Group C: Ni-Cr alloy by casting with one baking cycle; Group D: Ni-Cr alloy by casting with three baking cycles. Then, porcelain was melted on disks, shear testing was performed and the values of the Shear Bond Strength (SBS) in MegaPascals (MPa) were calculated.
The food enzyme protein-glutamine γ-glutamyltransferase (protein-glutamine: amine γ-glutamyltransferase; EC 2.3.2.
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