The purpose of this study was to evaluate comparatively the shear bond strength (SBS) of etch-and-rinse (Adper Scotch Bond Multi Purpose--ASBMP and Adper Single Bond 2--ASB2) and self-etching (AdheSe--AD and Adper Prompt--AP) adhesive systems after short- and long-term water storage. Eighty bovine teeth were randomly assigned to 4 groups (n=20, 10 teeth for 24 h and 10 for 6 months). After surface treatment, composite resin cylinders were made with Tetric Ceram using a bisected metallic matrix. The specimens were stored in distilled water at 37 degrees C for either 24 h or 6 months. After these periods, shear strength was assessed in a universal testing machine (0.5 mm/min). Data were submitted to ANOVA and F test at 5% significance level. Mean SBSs (MPa) for ASBMP (10.03 +/- 3.78) and ASB2 (6.10 +/- 2.67) showed no statistically significant differences (p>0.05) between times. The self-etching systems did not differ significantly from each other within the 24-h period, but significant difference was found for AD (1.37 +/- 0.64) after 6 months of water storage. In conclusion, the tested etch-and-rinse systems had a better performance in terms of bond durability over time than the self-etching systems.
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http://dx.doi.org/10.1590/s0103-64402008000300008 | DOI Listing |
Acc Chem Res
January 2025
Center for Molecular Spectroscopy and Dynamics, Institute for Basic Science, Seoul 02841, Korea.
ConspectusWater-in-salt electrolytes (WiSEs) are promising electrolytes for next-generation lithium-ion batteries (LIBs), offering critical advantages like nonflammability and improved safety. These electrolytes have extremely high salt concentrations and exhibit unique solvation structures and transport mechanisms dominated by the formation of ion networks and aggregates. These ion networks are central to the performance of WiSEs, govern the transport properties and stability of the electrolyte, deviating from conventional dilute aqueous or organic electrolytes.
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January 2025
Unit for Food Hygiene and Technology, Centre for Food Science and Veterinary Public Health, Clinical Department for Farm Animals and Food System Science, University of Veterinary Medicine Vienna, Veterinärplatz 1, 1210 Vienna, Austria.
Nitrite and nitrate in meat products may be perceived negatively by consumers. These compounds can react to form carcinogenic volatile N-nitrosamines. "Nitrite-free" (i.
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January 2025
College of Life Science, Xinyang Normal University, Xinyang 464000, China.
The low stability of water-in-oil-in-water (W/O/W) double emulsions greatly limits their applications. Therefore, in this study, W/O/W Pickering double emulsions (PDEs) were prepared by a two-step emulsification method using polyglycerol polyricinoleate (PGPR) and xanthan gum/lysozyme nanoparticles (XG/Ly NPs) as lipophilic and hydrophilic emulsifiers, respectively. The regulation mechanism of the performance of PDEs by XG/Ly NPs was investigated, and the ability of the system to co-encapsulate epigallocatechin gallate (EGCG) and β-carotene was evaluated.
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January 2025
Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture and Rural Affairs, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
In this paper, the effect of soybean isolate protein (SPI) content on the physicochemical properties and oxidative stability of chitosan-sodium tripolyphosphate (CS-STPP)-loaded fish oil capsules was investigated. The SPI/CS-STTP capsules formed after the addition of different amounts of SPI were larger in size and more homogeneous in morphology than the CS-STPP capsules, and the SPI was encapsulated on the surface of the CS matrix, altering the surface properties and morphology of the particles. The study of different CS-to-SPI blend ratios (1:0, 3:1, 2:1, 1:1, 1:2) showed that the water content of the microcapsules increased from 49.
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January 2025
Tianjin Key Laboratory of Food Biotechnology, Institute of Collaborative Innovation in Great Health, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China.
Alum, an essential additive in sweet potato vermicelli (SPV) production, is harmful to health. To eliminate the harm to the human body caused by alum in sweet potato vermicelli, and considering the different viscous properties of gliadin fractions, an experiment was performed to replace alum with gliadin fractions to enhance the boiling resistance of SPV in this study. The results showed that the longest boiling-resistant time of fresh SPV extended to 34.
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