Primary Molar Pulpotomies with Different Hemorrhage Control Agents and Base Materials: A Randomized Clinical Trial

Objective: To evaluate the clinical and radiographical success of primary molar pulpotomies which used 15.5% ferric sulfate (FS) or 1.25% sodium hypochlorite (NaOCl) for hemostasis and zinc oxide-eugenol (ZOE) and calcium hydroxide (CH) pastes as base materials. Methods: In 29 healthy children, 80 primary molars were randomly allocated to one of the study groups: Group 1: FS-ZOE, Group 2: FS-CH, Group 3: NaOCl-ZOE, and Group 4: NaOCl-CH. After hemostasis with the respective solutions, pulp stumps and floor of the pulp chambers were covered with either ZOE or CH pastes. All teeth were restored with stainless steel crowns. Follow-up examinations were carried out at 1, 3, 6, and 12 months. Results: One tooth in Group 1 and two teeth in Group 4 were extracted because of pain and periapial pathosis at sixth month. After 12 months, clinical success rates of pulpotomies in Groups 1-4 were 95%, 100%, 100%, and 89.5%, respectively. The differences were not significant (P = 0.548). Radiographic success rates for Groups 1-4 were 80%, 88.9%, 78.9%, and 84.2%, respectively. No statistically significant difference was found (P = 0.968). Pain on percussion was the most observed clinical finding. However, internal root resorption was the most common radiological finding and it was observed significantly more in mandibular primary molars (P \u3c 0.05). Conclusion: Both ZOE and CH can be preferred as base materials after hemostasis achieved by the use of 15.5% FS or 1.25% NaOCl in primary tooth pulpotomy

Changes in the sensory, microbiological and compositional properties of Turkish white cheese during ripening

Results of the chemical, microbiological and sensorial properties of Turkish white cheese samples are presented during ripening period. It was observed that dry matter, fat, sodium chloride, ash and acidity increased during ripening, whereas pH value decreased. Dry matter, fat in dry matter, salt in dry matter, ash in dry matter and acidity (lactic acid) contents of cheese samples were found between 35.41-39.48%, 42.54-46.10%, 10.80-11.46%, 12.33-13.49%, and 0.61-1.11%, respectively. The pH values were found between 4.98-5.68. Also, high counts of total mesophilic bacteria and Lactobacilli were recorded throughout the ripening of the cheese. Low pH levels and high NaCl content after 30 days affected the growth of most microbial groups resulting in considerably lower counts at 3 months. Lactobacilli constituted the dominant microflora of the cheese. According to sensory evaluations, the cheese samples were more preferred with aging. This study reported here describes chemical, microbiological and organoleptical changes, which occured during ripening of Turkish white cheese

Measurement of functional microcirculatory geometry and velocity distributions using automated image analysis

This study describes a new method for analyzing microcirculatory videos. It introduces algorithms for quantitative assessment of vessel length, diameter, the functional microcirculatory density distribution and red blood-cell (RBC) velocity in individual vessels as well as its distribution. The technique was validated and compared to commercial software. The method was applied to the sublingual microcirculation in a healthy volunteer and in a patient during cardiac surgery. Analysis time was reduced from hours to minutes compared to previous methods requiring manual vessel identification. Vessel diameter was detected with high accuracy (>80%, d > 3 pixels). Capillary length was estimated within 5 pixels accuracy. Velocity estimation was very accurate (>95%) in the range [2.5, 1,000] pixels/s. RBC velocity was reduced by 70% during the first 10 s of cardiac luxation. The present method has been shown to be fast and accurate and provides increased insight into the functional properties of the microcirculation

Cytotoxic activities of new iron(III) and nickel(II) chelates of some S-methyl-thiosemicarbazones on K562 and ECV304 cells

The S-methyl-thiosemicarbazones of the 2- hydroxy-R-benzaldehyde (R= H, 3-OH 3-OCH3 or 4-OCH3) reacted with the corresponding aldehydes in the presence of FeCl3 and NiCl2. New ONNO chelates of iron(III) and nickel (II) with hydroxy- or methoxy-substitued N1,N4-diarylidene-Smethyl- thiosemicarbazones were characterized by means of elemental analysis, conductivity and magnetic measurements, UV-Vis, IR and 1H-NMR spectroscopies. Cytotoxic activities of the compounds were determined using K562 chronic myeloid leukemia and ECV304 human endothelial cell lines by MTT assay. It was determined that monochloro N1-4- methoxysalicylidene-N4-4-methoxysalicylidene-S-methylthiosemicarbazidato- iron(III) complex showed selective anti-leukemic effects in K562 cells while has no effect in ECV304 cells in the 0.53 μg/ml (IC50) concentrations. Also, some methoxy-substitued nickel(II) chelates exhibit high cytotoxic activitiy against both of these cell lines in low concentrations. Cytotoxicity data were evaluated depending on cell lines origin and position of the substituents on aromatic rings

Use of different salting techniques in halloumi cheese: effect on sensory, microbiological and chemical properties

In this study Halloumi cheese samples were produced from 1:1 mixtures of ewe's and cow's milk. Cheese samples were divided into two groups. Samples of the first group were dry salted and then vacuum packed. Next group samples were ripened in tin packs containing brine solution of 13% salt content. The changes in chemical, microbiological and sensory properties of the samples were investigated during the ripening period. It was found that the samples of the first group had higher dry matter and fat contents and acidity values but lower salt and ash contents than the samples of second group. It was also observed that salt and ash contents and acidity values increased in both groups during the ripening period while pH values decreased. In microbiological view, coliforms, total viable, yeast and mould counts were higher in the first group than in the second one. Coliforms decreased in both groups during the ripening period. On the other hand, total viable, yeast and mould counts decreased in second group. According to sensory evaluations, the first group samples were more preferred. The yield of cheese was determined as 15.40%

The frequency, risk factors, and complications of gastrointestinal dysfunction during enteral nutrition in critically ill patients

Ayse Gulsah Atasever,1 Perihan Ergin Ozcan,2 Kamber Kasali,3 Taner Abdullah,4 Gunseli Orhun,2 Evren Senturk5 1Anesthesiology and Intensive Care, Sinop Ayancik State Hospital, Sinop, Turkey; 2Anesthesiology and Intensive Care, Istanbul University Hospital, Istanbul, Turkey; 3Biostatistics, Ataturk University, Erzurum, Turkey; 4Anesthesiology Department, Istanbul University Hospital, Istanbul, Turkey; 5Anesthesiology and Intensive Care, Koc University Hospital, Istanbul, Turkey Background: Gastrointestinal (GI) motility disorders in intensive care patients remain relatively unexplored. Nowadays, the frequency, risk factors and complications of GI dysfunction during enteral nutrition (EN) become more questionable. Aim: To evaluate the frequency, risk factors and complications of GI dysfunction during EN in the first 2 weeks of the intensive care unit (ICU) stay and to identify precautions to prevent the development of GI dysfunction and avoid complications.Methods: In this prospective observational study, we deliberately targeted at-risk patients. A total of 137 patients who received nasogastric tube feeding in an ICU of a tertiary hospital were enrolled.Results: The incidence of GI dysfunction that was found to be 63% which was associated mainly between MDR bacteria positivity and negative fluid balance. Diarrhea was observed in 36 patients (26%) and on 147 patient-days (incidence rate, 5.5 per 100 patient-days). The median day of diarrhea onset was 6 days after the initiation of EN. Forty patients (29%) presented with constipation (85% during the first week). Fifty patients (36%) exhibited upper digestive intolerance on 212 patient-days (incidence rate, 7.9 per 100 patient-days), after a median EN duration of 6 days (range, 2–14 days). Logistic regression analysis revealed MDR bacteria growth in the culture (OR, 1.75; 95% CI, 1.15–2.67; P=0.008) and negative fluid balance (OR, 0.57; 95% CI, 0.34–0.94; P=0.03) as the risk factors for GI dysfunction. We also showed that GI dysfunction was associated with high SOFA score, hypo-albuminemia, catecholamine use, and prolonged length of stay (LOS). GI dysfunction, on the other hand, can cause some complications including inadequate nutrition, and newly developed decubitus ulcers. Conclusion: GI dysfunction should be considered a clinical predictor of inadequate nutrition and prolonged LOS. In addition, the most dramatic risk for GI dysfunction was observed in patients with MDR bacteria growth in the culture and patients in negative fluid balance. Intensivists provide appropriate nutrition for patients, as well as prompt intervention and the development of treatment strategies in the event of GI dysfunction. Keywords: intensive care units, enteral nutrition, water–electrolyte balance, drug resistance, multiple, bacterial, gastrointestinal motility, length of sta