Evaluating the effect on tensile bond strength between commonly used acrylic denture base material lined with two variety of soft liners after using three varieties of denture cleansers-an in vitro study

Background: Long-term use of denture causes significant changes in its supporting structures and can lead to constant pain and discomfort. Soft lining material extensively used in field of prosthodontics to improve fit of conventional acrylic resin denture for restoring optimal health of abused oral tissue showing degenerative change. Method: Specially designed metal mould used for fabrication of 80 acrylic resin blocks. Applying soft liner between 2 acrylic sample using metal mould and grouping these samples for immersion in solution of denture cleansers. These acrylic samples were then divided into 2 groups of 40 samples each for applying 2 variety of soft liner for each group (L1 and L2). Keeping specimen in solution of denture cleanser per day for 8 h keeping each specimen 3 times a day=equals to 3 days treatment. Thus, keeping the specimen for 30 days×3 exposure=amount to 90 days (3 months) exposure and then tensile bond strength measured using universal testing machine (Instron). ANOVA test is applied. Results: Tensile bond strength of Viscogel soft liner with acrylic based is decreased with more Polident denture cleanser followed by Efferdent, Clinsodent and least affected by water which is statistically significant. Conclusions: The clinician should choose denture cleanser by considering the microbiologic properties of cleansers and material aspects such as the compatibility of denture cleanser with soft liners

Influence of oestrous cyclicity on certain metabolic alterations in the submandibular glands of female rats

This report concerns changes brought about in the submandibular salivary gland during different stages of the oestrous cycle in the concentrations of total lipids, cholesterol and protein, together with an assessment of the activities of cyclic AMP-specific phosphodiesterase, ATPase, succinate dehydrogenase and an estimation of plasma glucose concentrations. As it is known that the ovarian steroids influence metabolic processes, it was thought desirable to study such metabolic alterations. During the transition from a dioestrous to oestrous stage, lipid accumulation occured. However, during the metoestrous stage, catabolic tendencies predominated although there was some protein synthesis

Possible significance of anogenital licking by female rat during precopulatory behavioural patterns

Possible significance of licking of anogenital region by female rat in the initial steps of precopulatory behaviour was studied in short bouts of 3 min each. The order of conspicuous events was--(1) exploratory behaviour, (2) partners pursuing each other, (3) head-to-tail orientation and mutual licking of anogenital regions; particularly when females were in oestrous and metoestrous stages and (4) obvious avoidance and even aggressive behaviour by female during dioestrous stage

Histoenzymological observations on three steroid dehydrogenases of submandibular gland as influenced by estrous cycle in rat

Some key enzymes of steroid metabolism viz.-3 alpha-, 3 beta- and 17 beta- hydroxysteroid dehydrogenases (HSDH) in submandibular salivary gland of female rat were studied histochemically. The results showed that these enzyme activities exhibit variation in localization as well as intensity depending on the stages of estrous cycle. 3 alpha-HSDH activity appeared during metestrous stage and remained active through proestrous stage but waned off significantly during estrous stage, thereby indicating a stage-bound occurrence. Generally, the enzyme activities are intensely localized in the linning of granular and large collecting ducts than in acinar regions, indicating greater capacity for the steroid metabolic conversions in ducts. As regards the acini; it is suggested that the significance of these enzymes be considered as having modifying influence on metabolic patterns threat

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Not AvailableThe breast meat upon exposure to super chilling (−1.5 to-2.5°C), chilled (4°C) and frozen (−18°C) temperatures up to 24 h were assessed separately for various quality attributes. The moisture content of super chilled meat (75.74+0.53) was significantly less than chilled meat (78.09+0.49). The protein content was higher in fresh meat (20.56+0.31) as compared to chilled (18.13+0.39) and super chilled meat (18.78+0.27) while fat content was not affected. The pH and water holding capacity (WHC) showed non-significant effect of cooling. There was significant (p0.05) increase in total plate count (TPC) of super chilled (4.29+0.19) and frozen fillets (4.13+0.17) whereas in chilled samples, the increase in TPC (4.69+0.23) was significant (p<0.05). However, psychrophillic (PPC) increased significantly (p<0.05) in both chilled (2.48+0.20) and super chilled fillets (1.98+0.20). The texture of super chilled fillets was comparable with chilled and frozen fillet as evident from shear force values. There was reduction in L* and b* in super chilled breast fillet against frozen and chilled fillet. Moreover, a* value increased significantly suggesting the beneficial effect of super chilling in improving the redness of breast fillet.Not Availabl