Objective: To evaluate the hardness (KHN), color stability (DE), and superficial micromorphology of two categories of composites after immersion in either distilled water or grape juice for up to 45 days.
Material And Methods: Cylindrical specimens (6 mm diameter x 2 mm thick) were obtained according to the factors: composite [Opallis (FGM) and Filtek Z350XT (3M ESPE)]; immersion solution (distilled water and grape juice); and evaluation time: 24 h and 7, 14, 21, 28, and 45 days. After photoactivation, the specimens were stored at 37 ºC for 24 h. KHN (50 g/15 s) and ΔE were then repeatedly assessed according to the immersion solutions. Data were analyzed (three-way ANOVA/Tukey's test). Scanning electron microscopy (SEM) topographic analysis was also performed.
Results: In general, KHN of both composites reduced after 24 h, irrespective of the immersion solution and time. A significantly lower KHN was noted for Opallis compared with Filtek Z350XT in all parameters. An increase in ΔE over time was noted for both composites, irrespective of the immersion solution. Significantly higher ΔE was noted for Filtek Z350XT immersed in grape juice compared with Opallis, regardless of the evaluation time. The grape juice caused significantly higher DE compared with water in all periods. SEM analysis showed eroded areas for Filtek Z350XT but not for Opallis.
Conclusions: The compositions and immersion solutions influence the composite hardness and the color stability. In spite of the higher hardness, the nanofilled composite is more susceptible to color change than the microhybrid when immersed in an acidic dyed solution.
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http://dx.doi.org/10.1590/1678-775720130658 | DOI Listing |
PLoS One
January 2025
Graduate School of Science, Chiba University, Chiba, Japan.
Investigating the causes and consequences of niche partitioning in populations is a major goal in ecology and evolutionary biology. Previous studies have investigated genetic and environmentally induced variation in resource utility and their ecological implications. However, few studies have explored variability (non-genetic, stochastic variation) as a factor contributing to variation in resource utility.
View Article and Find Full Text PDFFoods
December 2024
A.N. Bach Institute of Biochemistry, Research Center of Biotechnology of the Russian Academy of Sciences, Leninsky Prospect 33, 119071 Moscow, Russia.
A highly sensitive lateral flow immunoassay (LFIA) for imidacloprid, a widely used neonicotinoid insecticide, has been developed. The LFIA realizes the indirect coupling of anti-imidacloprid antibodies and gold nanoparticle (GNP) labels directly in the course of the assay. For this purpose, the common GNPs conjugate with anti-imidacloprid antibodies and are changed into a combination of non-modified, anti-imidacloprid antibodies, and the GNPs conjugate with anti-species antibodies.
View Article and Find Full Text PDFBreast Cancer Res
January 2025
Department of Epidemiology (EM, JEB) and Nutrition (KJM), Harvard T.H. Chan School of Public Health, 677 Huntington Ave, Kresge 505-B, Boston, MA, 02115, USA.
Background: Alcohol intake is associated with a higher risk of estrogen receptor-positive (ER+) breast cancer (BC), presumably through its confirmed ability to increase sex hormone levels. Whether consuming alcohol within the recommended limit of one serving per day increases sex hormone levels among postmenopausal women taking aromatase inhibitors (AI) to inhibit estrogen production remains unknown. Therefore, we compared sex hormone levels following white wine to levels following white grape juice among ER + BC survivors taking AIs.
View Article and Find Full Text PDFFood Chem
December 2024
Departamento de Ingeniería Química Alimentos y Ambiental, Universidad de las Américas Puebla, San Andrés Cholula, Puebla 72810, Mexico. Electronic address:
This study assesses the impact of grape juice-based alginate or chitosan edible coatings, followed by UVC treatment, on the preservation of post-harvest quality of Red Globe grapes. Coated grapes were stored at 5 °C for 28 days, and their physical, chemical, microbiological, and sensory properties were assessed during the storage period. Films were prepared with grape juice using alginate and chitosan and exposed to 32.
View Article and Find Full Text PDFSci Rep
December 2024
College of Biological Sciences and Technology, YiLi Normal University, Yining, 835000, People's Republic of China.
Ice wine is produced from concentrated grape juice obtained by the natural freezing and pressing of grapes. The high sugar content of this juice has an impact on fermentation. To investigate the impact of the initial sugar concentration on the fermentation of ice wine, the initial sugar concentration of Vidal ice grape juice was adjusted to 370, 450, 500 and 550 g/L by the addition of glucose.
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