Introduction: This study evaluated the effect of residual substances derived from irrigant solutions and intracanal medications on the rheological properties of a silicone, gutta-percha, and bioactive glass-based sealer in comparison with an epoxy resin-based sealer.
Methods: Thin films of contaminants (0.5 μL) (3% sodium hypochlorite [NaOCl], chlorhexidine digluconate [CHX], 17% EDTA, calcium hydroxide, 40% citric acid, or distilled water [DW]) were applied along with freshly mixed GuttaFlow Bioseal (GFB; Coltene/Whaledent, Langenau, Germany) or AH Plus Jet (Dentsply DeTrey, Konstanz, Germany) on the lower plate of a dynamic rheometer. Rheological measurements were performed in oscillating mode at the strain amplitude, angular frequency, and constant temperature of 0.01%, 10 rad/s, and 37°C, respectively. Samples without contaminants served as controls. All measurements were performed 5 times. The Kolmogorov-Smirnov test and 1-way analysis of variance followed by the Student-Newman-Keuls test were performed to analyze the results (P < .05).
Results: The contaminants did not alter the setting time of GFB compared with the controls; however, CHX and calcium hydroxide decreased its complex viscosity (ƞ*) (P < .05). The setting time of AH Plus Jet was increased by DW, CHX, citric acid, and EDTA (P < .05). All contaminants decreased its ƞ* at the setting point (P < .05). NaOCl led to the greatest alteration of its rheological parameters.
Conclusions: Irrigant solutions and intracanal medications adversely affected at least 1 of the tested rheological properties of both sealers, except for DW and 3% NaOCl, which did not alter any rheological property of GFB.
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http://dx.doi.org/10.1016/j.joen.2019.10.030 | DOI Listing |
Int J Biol Macromol
December 2024
College of Food Science, Shenyang Agricultural University, Shenyang 110866, China. Electronic address:
The effects of TGase on hardness, water holding capacity (WHC), molecular forces, structural properties, microstructure and rheological behaviors of TGase-induced cowpea protein isolate gel (T-CPIG) and cowpea albumin gel (T-CPAG) were investigated. TGase significantly increased the hardness of gels and the most stable three-dimensional network structures were formed by adding 20 U/g and 28 U/g. Not only the non-network structure proteins of gels and free sulfhydryl groups were fewer but also the β-fold and β-angle relative contents were higher than cowpea protein isolate (CPI) and cowpea albumin (CPA).
View Article and Find Full Text PDFFood Chem
December 2024
College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong 266109, China; School of Light Industry, Beijing Technology & Business University (BTBU), Beijing 100048, China; Shandong Ensign Industry Co., Ltd., Weifang, Shandong 262409, China. Electronic address:
Gelatin, a natural and edible polymer, has attracted wide attention for use in food and edible packaging applications. However, its inadequate properties, especially poor flexibility, limit its broader utilization. Hybridizing different polymers is a promising strategy to achieve enhanced properties.
View Article and Find Full Text PDFGels
December 2024
Ufa Institute of Chemistry, Ufa Federal Research Center, Russian Academy of Sciences, 450054 Ufa, Russia.
The application of nanocomposites based on polyacrylamide hydrogels as well as silica nanoparticles in various tasks related to the petroleum industry has been rapidly developing in the last 10-15 years. Analysis of the literature has shown that the introduction of nanoparticles into hydrogels significantly increases their structural and mechanical characteristics and improves their thermal stability. Nanocomposites based on hydrogels are used in different technological processes of oil production: for conformance control, water shutoff in production wells, and well killing with loss circulation control.
View Article and Find Full Text PDFGels
December 2024
State Key Laboratory of Food Science and Resources, Jiangnan University, Lihu Road 1800, Wuxi 214122, China.
The study aimed to prepare complex gels of sonicated quinoa protein (QP) and polysaccharides, comparing the effects of different protein components and pH on gel properties. FTIR analysis demonstrated that the β-structure in protein at pH 7.0 was enhanced by ultrasonic treatment, which could promote the formation of a gel network.
View Article and Find Full Text PDFGels
December 2024
College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.
This study aimed to prepare ultrasonically modified peanut protein-guar gum composite emulsion gels for 3D printing. The composition of the composite emulsion gels was determined in single-factor and orthogonal experiments. The results revealed that the optimal composite emulsion gels consisted of 6% peanut protein, 50% oil and 0.
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