Introduction: Steam heat sterilization could be one of the factors that affects the dimensional accuracy of surgical guides, leading to an error during guided implant surgery.
Objective: The purpose of this study was to investigate the effect of steam heat sterilization on the dimensional changes of surgical guides.
Materials And Methods: A total of 27 surgical guides, which were made by either Formlabs printer (Formlabs Inc., Somerville, MA) or Simplant (DENTSPLY Implants NV, Hasselt, Belgium), were scanned using an intraoral scanner before and after sterilization. The dimensional changes at the center of the implant sleeves were analyzed using the computer-aided design interactive software for 65 implant sites before and after steam heat sterilization at 121°C for 20 minutes.
Results: There was no significant difference between the mean x, y, and z axes of the center of the sleeves when measured before and after sterilization (P values were 0.37, 0.24, and 0.29, respectively). Nonparametric analysis showed no significant difference between the mean deviations of either surgical guide (P = 0.908).
Conclusion: Steam heat sterilization has a nonsignificant effect on the dimensional changes of the tested surgical guides.
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http://dx.doi.org/10.1097/ID.0000000000000908 | DOI Listing |
Polymers (Basel)
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Laboratory of Physical Chemistry of Materials (LCPM), Campus Fanar, Faculty of Sciences II, Lebanese University, Fanar, Jdeidet P.O. Box 90656, Lebanon.
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College of Basic Science, Tianjin Agricultural University, Tianjin 300380, China.
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Tianjin Key Laboratory of Food Science and Health, School of Medicine, NanKai University, Tianjin 300071, China. Electronic address:
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College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, China; Food Laboratory of Zhongyuan, Luohe, Henan 462300, China. Electronic address:
The objective of this study was to understand the microstructure, textural properties, and in-vitro starch digestibility of instant fried noodle enriched with cross-linked phosphorylated type 4 resistant wheat starch (CLWRS4). Pasting viscosity results showed that CLWRS4 granule had low swelling and high resistance to rupture during high-temperature steaming and frying. Scanning electron microscopic images showed that instant fried noodles prepared using wheat flours containing 20% and 40% CLWRS4 exhibited denser structure and lower porosity than their respective counterparts.
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