Micro-Raman spectroscopic studies on the adhesive-dentine interface and the degree of conversion of dental adhesives

A series of studies on monomer to polymer conversion in adhesive systems was undertaken using micro-Raman spectroscopy. A database of micro-Raman spectra was compiled for identification of tooth tissues and materials. The degree of conversion was assessed as a function of time and light source. Linear and two-dimensional micro- Raman characterisations of the adhesive-dentine and resin-based composite-adhesivedentine interfaces were performed. The degree of monomer to polymer conversion of adhesive systems was correlated with the amount of eluted monomers obtained by highperformance liquid chromatography. The degree of conversion varied significantly depending on adhesive chemical composition, curing time and light source. It was impossible to specify one curing time applicable to all adhesive systems, due to differences in conversion kinetics. In general, conventional halogen light-curing units at twenty seconds curing time produced similar or higher degree of conversion in adhesive systems compared to high-power LED units at ten seconds. Significantly higher monomer conversion was found in the adhesive layer compared to the hybrid layer in both etch-and-rinse and self-etch systems. Etch-and-rinse adhesive systems formed thicker hybrid layers compared to self-etch systems. Micro-Raman spectroscopy gave a more precise indication of dentine demineralisation and adhesive penetration than scanning electron microscopy and indicated that the hybrid layer is a gradual transitional zone between the adhesive layer and un-affected dentine. The absolute amount and weight percent of eluted monomers varied in all tested adhesive systems. In most adhesive systems, more than 90% of eluted monomers were detected within the first one hour of immersion. Overall, no correlation was found between the degree of conversion and the amount of eluted monomers

Synthetic, Crystallographic, and Computational Study of Copper(II) Complexes of Ethylenediaminetetracarboxylate Ligands

Copper(II) complexes of hexadentate ethylenediaminetetracarboxylic acid type ligands H4eda3p and H4eddadp (H4eda3p = ethylenediamine-N-acetic-N,N′,N′-tri-3-propionic acid; H4eddadp = ethylenediamine-N,N′-diacetic-N,N′-di-3-propionic acid) have been prepared. An octahedral trans(O6) geometry (two propionate ligands coordinated in axial positions) has been established crystallographically for the Ba[Cu(eda3p)]·8H2O compound, while Ba[Cu(eddadp)]·8H2O is proposed to adopt a trans(O5) geometry (two axial acetates) on the basis of density functional theory calculations and comparisons of IR and UV−vis spectral data. Experimental and computed structural data correlating similar copper(II) chelate complexes have been used to better understand the isomerism and departure from regular octahedral geometry within the series. The in-plane O−Cu−N chelate angles show the smallest deviation from the ideal octahedral value of 90°, and hence the lowest strain, for the eddadp complex with two equatorial β-propionate rings. A linear dependence between tetragonality and the number of five-membered rings has been established. A natural bonding orbital analysis of the series of complexes is also presented.

Isolation and Chemical Profile of Thymus Serpyllum L. and Lavandula Angustifolia Mill. Essential Oils

Aim of this study was to isolate essential oil from two different plants, Thymus serpyllum L. and Lavandula angustifolia Mill., as well to investigate their chemical composition. Essential oil was isolated by hydrodistillation, while chemical composition was established by GC-MS analysis. Obtained results showed that much more compounds were detected in Lavandula angustifolia Mill. than in Thymus serpyllum L. essential oil. Dominant compounds in Lavandula angustifolia Mill. were linalool (54.24%), eucalyptol (17.97%) and endo-borneol (13.36%), while thymol (37.37%), β-bisabolene (6.98%), germacrene D (6.68%) and trans-caryophyllene (6.47%) dominated in Thymus serpyllum L. essential oil

UTICAJ NAČINA PRESOVANJA NA PROMENE LEŠNIKOVOG ULJA TOKOM ČUVANJA I SENZORNA SVOJSTVA KEKSA

The changes in the spectrum, peroxide numbers and specific absorbances (at 232 nm and 270 nm) of fresh and storaged oils (4 months at 4 °C) obtained by different hazelnuts pressing were monitored. The results showed reduced viability of the oil obtained from the hazelnut exposed to elevated temperature during conditioning and pressing: changes in the spectrum about 290 nm, a peroxide number close to the legally allowed maximum (7.5 mmolkg-1) and possible presence of secondary oxidation products. Sensory evaluation of biscuits with hazelnut oil showed that the samples belonged to the categories of quality: very good and good. The overall sensory score was highest for biscuits with hazelnut oil pressed in an electric press.Publishe

FORMATION OF HYDROXYMETHYLFURFURAL DURING THE INDUSTRIAL PRODUCTION OF PLUM PEKMEZ

It was analyzed the industrial plum pekmez production: blanching, mashing, cooking blanched plum pulp with invert sugar solution and caramel, final heat treatment, cooling pekmez and surface treatment. The aim was to determine the critical stages in which hydroxymethylfurfural (HMF) forms. HMF is synthesized by the thermal sugar decomposition or as one product of the Maillard reaction and can be an indicator of the thermal degree of food processing. Also, HMF is a quality parameter of food due to its potentially harmful effect on consumer health. The cooking blanched plum pulp was a critical stage when the HMF content was significant increased.Publishe

NATURAL ANTIMICROBIAL AGENTS: APPLICATION IN FOOD PRESERVATION AND FOOD BORN DISEASE CONTROL

Natural antimicrobial agents in food have gained much attention by the consumers and the food industry. The misuse of antibiotics has resulted in the dramatic rise of microorganisms that are antibiotic resistant and tolerant to several food processing and preservation methods. Additionally, increasing consumers' awareness of the negative impact of synthetic preservatives on health compared to the benefits of natural additives has caused interest among researchers in the development and usage of natural products in foods. This article reviews natural antimicrobial agents and their application in food preservation and food born disease control.Publishe

Clinical longevity of direct and indirect posterior resin composite restorations: an updated systematic review and meta-analysis.

Objectives: To answer the PICO(S) question: Is there a difference in clinical longevity between direct and indirect resin composite restorations placed on permanent posterior teeth? Data: Randomized controlled clinical trials (RCTs) investigating direct and indirect resin composite restorations in posterior permanent teeth were considered. Sources: Several electronic databases were searched, with no language or date restrictions. The revised Cochrane Collaboration’s tool for assessing risk of bias (RoB-2) was used to analyze the studies; meta-analyses were run and the certainty of evidence was assessed by the GRADE tool. A subgroup meta-analysis was performed for resin composite restorations placed on posterior worn dentition. Study selection: Twenty-three articles were included in qualitative synthesis, while 8 studies were used for meta- analyses. According to the RoB-2 tool, 5 studies were ranked as “low risk”, 7 had “some concerns”, while 11 papers were rated as “high risk” of bias. There were no statistically significant differences in short-term (p = 0.27; RR=1.54, 95% CI [0.72, 3.33]), medium-term (p = 0.27; RR=1.87, 95% CI [0.61, 5.72]) and long-term longevity (p = 0.86; RR=0.95, 95% CI [0.57, 1.59]). The choice of restorative technique had no influence on short-term survival of resin composite restorations placed on worn dentition (p = 0.13; RR=0.46, 95% CI [0.17, 1.25]). The certainty of evidence was rated as “very low”. Conclusions: Direct and indirect resin composite restorations may show similar clinical longevity in posterior region, regardless of the observation period or substrate (wear-affected and non-affected dentition). The very low quality of evidence suggests that more long-term RCTs are needed to confirm our results

Techno-Functional Properties of Burgers Fortified by Wild Garlic Extract: A Reconsideration

The aim of this research was to examine the chemical properties of freshly squeezed wild garlic extract (FSWGE) and its use as an additive in burgers (BU). Technological and sensory properties of such fortified burgers (BU) were determined. LC-MS/MS analyses identified thirty-eight volatile BAC. Allicin prevalence (11.375 mg/mL) is the key parameter determining the amount of FSWGE added in raw BU (PS-I 1.32 mL/kg, PS-II 4.40 mL/kg, and PS-III 8.79 mL/kg). Minimum inhibitory concentrations (MIC) and minimum bactericidal concentration (MBC) values of the FSWGE and evaporated FSWGE (EWGE) were determined against the six microorganisms using a microdilution method. The data indicated that using FSWGE can result in a reduced risk of Serratia marcescens (MIC = 50 mg/mL; MBC = 60 mg/mL), Listeria monocytogenes (MIC = MBC = 90 mg/mL), Escherichia coli and Staphylococcus aureus (MIC = 90 mg/mL; MBC ≥ 100 mg/mL), and Salmonella enteritidis and Enterococcus faecium (MIC = 100 mg/mL; MBC > 100 mg/mL) in BU. Changes in antioxidant (AOX) capacity were followed during cold storage (up to 10 days) and freezing (90 days). It was shown that PS-III had the highest level of AOX capacity during the entire period of cold storage, revealing 8.79 mL FSWGE/kg BU as the most suitable effective concentration. Adding FSWGE did not negatively affect the technological and physico-chemical properties during both cold and freeze storage. Regarding sensory evaluation, modified BU received mostly higher scores compared to control. The results of this study have demonstrated the great potential of wild garlic extract usage in the creation of safe products with prolonged shelf life.https://www.mdpi.com/2304-8158/12/11/210

Violence against women as the risk for social transformation

Violence against women is social risk, active at three levels: individual, group and global. Global level of risk is risk for social transformation. Theory of P. Bourdieu, and basic concepts: social reproduction, habitus, risk, capital, are used in the paper. Index of violence is generated by seven modes of violent behaviors, and four levels of intensity. Analysis steams into two directions: it researches violence against women as social relation, and relations between violence against women and social position

INSTITUTIONAL INVESTMENT POLICY FRAMEWORKS FOR THE AGRICULTURE OF THE REPUBLIC OF SERBIA

Investments are of great importance to agriculture, which has a special role and place in the overall economic development of the Republic of Serbia. Analyses show unfavorable agricultural credit conditions, which are not in accordance with its role and its importance. The principal aim of this research is to contribute to designing optimal measures of investement policies in the Republic of Serbia. The current economic and financial crisis during the transition process and the European Union accession process caused lower foreign direct investment inflows. It is necessary to sustain agricultural competitiveness, because it will face reduction of customs barriers and fierce competition in the free European market at the moment of becoming a member of the European Union. This requires institutional support while creating attractive conditions for foreign investments, in other words more favorable credit conditions and bigger budget for investments in agriculture which offers a huge production and export potential. EU accession processes include the liberalization of the agricultural produce market, and at the same time require a secure government support for agriculture in the tradition of developed countries. Therefore, it is necessary to systematically and continuously remove the obstacles during the harmonization process of our agricultural policy and that one of the European Union countries which is characterized by its highly subsidized agricultural production. At the end of this document are given conclusions of conducted research and recommendation for improvement investments to agriculture of Serbia