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

Analysing Port Community System Network Evolution

Ports have played an important role in facilitating exchanges among countries since the day when inland transportation was poor. As ports become hubs for global supply chain, they have to maintain their competitiveness not only by reassuring their efficiency, reliability, accessibility to hinterland, and sustainability. In addition, there is a constant challenge from all operational parties of the port to acquire needed information or to trust information received, due to multiple legacy systems and platforms that do not integrate with each other, and to the lack of real time updates. There are differing agendas between parties and, sometimes, distrust within the multi-stakeholder ecosystem leads to working in silos. This jeopardises seamless data exchange and cooperation across the port value chain, resulting in significant inefficiencies. Port community system (PCS) can enhance communication and simplify administrative process resulting economic and environmental benefit for actors in the supply chain. The invisibility of the benefit, actors’ heterogeneity and significant investment to develop the system resulting a reluctance in implementing PCS. This chapter aims to study the evolution mechanism behind the process of PCS network development using lessons learned from industrial symbiosis network development and network trajectories theory. The PCS network development follows a serendipitous and goal-oriented process that can be categorised into three stages: pre-PCS network, PCS network emergence, and PCS network expansion. This chapter contributes to the exploration of network evolution and documents lesson learned to foster PCS implementation.© 2020 Springer. This is a post-peer-review, pre-copyedit version of an article published in European Port Cities in Transition: Moving Towards More Sustainable Sea Transport Hubs. The final authenticated version is available online at: http://dx.doi.org/10.1007/978-3-030-36464-9_10fi=vertaisarvioitu|en=peerReviewed

Non-linear laws of echoic memory and auditory change detection in humans

<p>Abstract</p> <p>Background</p> <p>The detection of any abrupt change in the environment is important to survival. Since memory of preceding sensory conditions is necessary for detecting changes, such a change-detection system relates closely to the memory system. Here we used an auditory change-related N1 subcomponent (change-N1) of event-related brain potentials to investigate cortical mechanisms underlying change detection and echoic memory.</p> <p>Results</p> <p>Change-N1 was elicited by a simple paradigm with two tones, a standard followed by a deviant, while subjects watched a silent movie. The amplitude of change-N1 elicited by a fixed sound pressure deviance (70 dB vs. 75 dB) was negatively correlated with the logarithm of the interval between the standard sound and deviant sound (1, 10, 100, or 1000 ms), while positively correlated with the logarithm of the duration of the standard sound (25, 100, 500, or 1000 ms). The amplitude of change-N1 elicited by a deviance in sound pressure, sound frequency, and sound location was correlated with the logarithm of the magnitude of physical differences between the standard and deviant sounds.</p> <p>Conclusions</p> <p>The present findings suggest that temporal representation of echoic memory is non-linear and Weber-Fechner law holds for the automatic cortical response to sound changes within a suprathreshold range. Since the present results show that the behavior of echoic memory can be understood through change-N1, change-N1 would be a useful tool to investigate memory systems.</p

The antioxidant activity and stability of the phenolic fraction of green olives and extra virgin olive oil

The antioxidant activity of phenolic extracts from olives and olive oil has been assessed by scavenging of 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals and by studying the effects on the stability of stripped olive oil in the absence and presence of ferric chloride. The olive extracts contained a much higher concentration (1940-5800 mg kg-1) of phenolic components than the olive oil extract (180 mg kg-1). Some olive extracts were more effective than the olive oil extract in scavenging DPPH radicals, but the three varieties of olives examined showed relatively large differences in both polyphenol concentration and antioxidant activity of extracts. ?-Tocopherol and extracts from both olives and olive oil were effective antioxidants in stripped olive oil at 60°C. Ferric chloride reduced the stability of stripped olive oil, but the olive extract studied was significantly more effective as an antioxidant in the presence of the metal salt than the olive oil extract or ?-tocopherol. Ferric ions catalysed the oxidation of caffeic acid, oleuropein and phenolic components of the olive and olive oil extracts in aqueous solution (pH 5.4). The olive extract oxidised more rapidly than the olive oil extract in aqueous solution. © 2001 Society of Chemical Industry

Ptilidium pulcherrimum (Ptilidiaceae, Hepaticae) new to South-West Asia

WOS: 000231063600006Ptilidium pulcherrimum (Ptilidiaceae, Hepaticae) is recorded for the first time in South-West Asia, from specimens collected in Turkey. The Turkish specimens of Ptildium pulcherrimum are described and illustrated

Antimicrobial activity of phenolic extracts from virgin olive oil

The antimicrobial activity of phenolic fraction of extra virgin olive oil was tested on the cell growth of Lactobacillus delbrueckii subsp, bulgaricus, Streptococcus thermophilus and Kluyveromyces marxianus and the mycelia growth of Penicillum frequentens in vitro. The phenolic extracts significantly inhibited the cell growth of S. thermophilus whereas the growth of Lb. delbrueckii subsp, bulgaricus was slightly affected in the presence of 100 mg L-1 phenolic extracts at pH 6.9. The phenolic extracts had a significant inhibitory activity against K. marxianus growth at pH 4 but not at pH 6.9 due to increased solubility of phenolics under acidic conditions (low pH). The growth of P. frequentens, expressed as mycelia wet weight was not greatly affected by the presence of phenolic extracts at varying concentrations at pH 4 and 6.9. It was concluded that the antimicrobial activity of phenolic extracts of extra virgin olive oil was dependent on concentration, pH, time and the type of micro-organism

Ferric ions reduce the antioxidant activity of the phenolic fraction of virgin olive oil

The antioxidant activity of relatively polar extracts from virgin olive oil was investigated in sunflower oil stripped of tocopherols and in tocopherol-stripped sunflower oil-in-water emulsions. The extracts were found to be effective as antioxidants in both media in the absence of added metal ions. However, the antioxidant activity was markedly reduced by the presence of added ferric chloride. In sunflower oil-in-water emulsions (pH 5.4) containing ferric chloride, all concentrations of olive oil polyphenols exhibited pro-oxidant effects. It appears that the reducing action of olive oil polyphenols accelerates oxidation of oil and especially of emulsions containing Fe (III) by reducing ferric ions to ferrous ions, which are effective pro-oxidants during storage

Effect of sahlep and some alternative stabilizers on the qualities of goat milk ice cream

2nd International Symposium on Ice Cream -- 37755 -- Thessaloniki, GREECEWOS: 000078001600023…Int Dairy Federa

The effect of pre-acidification with citric acid on reduced-fat kashar cheese

The effects of milk pre-acidification on cheesemaking, and the physicochemical and sensory properties of reduced-fat kashar cheese were determined. Four vats of cheese were made using no pre-acidification (control) and pre-acidifying with citric acid to pH 6.0, pH 5.8 and pH 5.6. Each preparation was replicated three times and the samples were analysed after 1, 30, 60 and 90 days storage. The chemical composition of the cheeses was similar following all treatments (p > 0.05), but there were differences in pH, titration acidity, penetrometer values, yield, ash and calcium (p < 0.05). The pre-acidification processes reduced the yield, but the cheeses had a softer texture. Pre-acidification had significant effects on water soluble nitrogen, 12% TCA soluble nitrogen, protein peptone nitrogen and the ripening index during ripening (p < 0.05). All the sensory properties of the cheeses, except exterior appeareance (p < 0.05), were similar among the treatments. Pre-acidification had no negative effect on taste and did not cause the formation of any bitter taste. The cheese pre-acidified at pH 6.0 and the control cheese was similar based on yield, but other characteristics were better for the pre-acidified cheese than for the control cheese. Therefore, pre-acidification at pH 6.0 can be suggested as a process for reduced-fat kashar cheesemaking