The screw loosening of implant-supported prostheses is a common mechanical failure and is related to several factors as insertion torque and preload. The aim of this study was to evaluate the torque maintenance of retention screws of tapered abutments and cylinders of Morse taper implants submitted to retightening and detorque measurements. Two groups were obtained (n = 12): group I-tapered abutment connected to the implant with titanium retention screw and group II-cylinder with metallic base connected to tapered abutment with titanium retention screw. The detorque values were measured by an analogic torque gauge after 3 minutes of torque insertion. The detorque was measured 10 times for each retention screw of groups I and II, totalizing 120 detorque measurements in each group. Data were submitted to ANOVA and Fisher exact test (P < 0.05). Both groups presented reduced detorque value (P < 0.05) in comparison to the insertion torque in all measurement periods. There was a statistically significant difference (P < 0.05) between the detorque values of the first measurement and the other measurement periods for the abutment screw. However, there was no statistically significant difference (P > 0.05) for the detorque values of all measurement periods for the cylinder screw. In conclusion, the abutment and cylinder screws exhibited torque loss after insertion, which indicates the need for retightening during function of the implant-supported prostheses.
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http://dx.doi.org/10.1097/SCS.0b013e318270fe0e | DOI Listing |
Food Chem
December 2024
Laboratory of Applied Food Chemistry, Microbiology and Process Engineering, Centre for Food Engineering and Technology, Department of Chemical Engineering, Birla Institute of Technology, Mesra, Ranchi, Jharkhand 835215, India. Electronic address:
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Posgrado en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico-Biológicas, Universidad Autónoma de Sinaloa, Cd. Universitaria, Av. de las Américas y Josefa Ortiz S/N, 80010 Culiacán, Sinaloa, México. Electronic address:
Starch has multiple uses in the food industry as a stabilizer, adhesive, gelling agent, thickener, and water retention agent. Nonetheless, native starch presents limitations that restrict its applications. Thus, starch can be chemically modified by reactive extrusion (REX) to overcome these disadvantages.
View Article and Find Full Text PDFMedicine (Baltimore)
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Private Practice, Viet Anh Orthodontic Clinic, Hanoi, Vietnam.
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