• The Journal of Advanced Prosthodontics
• /
• v.12 no.5
• /
• pp.273-282
• /
• 2020

PURPOSE. To assess shear bond strengths (SBS) of resin composites on aged and non-aged prosthetic materials with various surface treatments. MATERIALS AND METHODS. Cerasmart (CE), Vita Enamic (VE), Vita Mark II (VM), and IPS e.max CAD (EC) blocks were sliced, and rectangular-shaped specimens (14 × 12 × 1.5 mm; N = 352) were obtained. Half of the specimens were aged (5000 thermal cycles) for each material. Non-aged and aged specimens were divided into 4 groups according to the surface treatments (control, air abrasion, etching, and laser irradiation; n = 11) and processed for scanning electron microscopy (SEM). The repair procedure was performed after the surface treatments. SBS values and failure types were determined. Obtained data were statistically analyzed (P≤.05). RESULTS. The material type, surface treatment type, and their interactions were found significant with regard to SBS (P<.001). Aging also had a significant effect on prosthetic material-resin composite bonding (P<.001). SBS values of non-aged specimens ranged from 12.16 to 17.91 MPa, while SBS values of aged specimens ranged from 9.46 to 15.61 MPa. Non-aged VM in combination with acid etching presented the highest score while the control group of aged CE showed the lowest. CONCLUSION. Etching was more effective in achieving durable SBS for VM and EC. Laser irradiation could be considered as an alternative surface treatment method to air abrasion for all tested materials. Aging had significant effect on SBS values generated between tested materials and resin composite.

• Journal of Animal Science and Technology
• /
• v.58 no.9
• /
• pp.35.1-35.10
• /
• 2016

Background: The aim of this work was the comparison between the carcass and the meat ewes of the regional Traditional market and the Islamic religious (Halal) market. Methods: Thirty and 20 at the end of career traditional market and Halal market ewes were slaughtered following the EC (European Council, 2009) animal welfare guidelines. Live weight of ewes was taken and dressing percentage of carcasses was calculated. On every carcass zoometric measurement and the evaluation trough the EU grid rules were performed. On the Musculus longissimus thoracis of 12 Traditional market carcasses and 11 Halal market carcasses the physical-chemical and nutritional analysis were performed. Consumer tests for liking meat ewe were performed in order to find consumer's preference level for Traditional and Halal markets ewe meat. Considering as fixed factor the ewe meat market (Traditional and Halal), results were submitted to oneway Analysis of Variance (ANOVA) and to Principal Component Analysis (PCA). Results: The Halal market ewes have shown lower dressing percentages ($42.91{\pm}0.82$ vs $46.42{\pm}0.69$) and lower conformation score ($4.5{\pm}0.5$ vs $7.8{\pm}0.4$). The Halal market meat showed higher cooking loss in oven ($37.83{\pm}1.20$ vs $32.03{\pm}1.15%$), lesser Chroma value ($18.63{\pm}0.70$ vs $21.84{\pm}0.67$), and lesser Hue angle value ($0.26{\pm}0.02$ vs $0.34{\pm}0.02$). This product had also lower fat percentage ($4.2{\pm}0.4$ vs $7.09{\pm}0.4$). The traditional market meat had higher percentage in monounsatured fatty acids (MUFA) ($43.84{\pm}1.05$ vs $38.22{\pm}1.10$), while the Halal market meat had higher percentage in ${\omega}3$ poliunsatured fatty acids (PUFA) ($5.04{\pm}0.42$ vs $3.60{\pm}0.40$). The consumer test showed as the ewe meat was appreciate by the consumers. Conclusions: Both meat typologies have shown good nutritional characteristics. The traditional market meat had higher MUFA composition, and a better MUFA/satured fatty acids (SFA) ratio, while the Halal market meat had higher PUFA composition. These results were also supported by the PCA. The consumers preferred the traditional market meat.