Evolutionary potential and adaptation of Banksia attenuata (Proteaceae) to climate and fire regime in southwestern Australia, a global biodiversity hotspot

Substantial climate changes are evident across Australia, with declining rainfall and rising temperature in conjunction with frequent fires. Considerable species loss and range contractions have been predicted; however, our understanding of how genetic variation may promote adaptation in response to climate change remains uncertain. Here we characterized candidate genes associated with rainfall gradients, temperatures, and fire intervals through environmental association analysis. We found that overall population adaptive genetic variation was significantly affected by shortened fire intervals, whereas declining rainfall and rising temperature did not have a detectable influence. Candidate SNPs associated with rainfall and high temperature were diverse, whereas SNPs associated with specific fire intervals were mainly fixed in one allele. Gene annotation further revealed four genes with functions in stress tolerance, the regulation of stomatal opening and closure, energy use, and morphogenesis with adaptation to climate and fire intervals. B. attenuata may tolerate further changes in rainfall and temperature through evolutionary adaptations based on their adaptive genetic variation. However, the capacity to survive future climate change may be compromised by changes in the fire regime

Linear dimensional change, compressive strength and detail reproduction in type IV dental stone dried at room temperature and in a microwave oven

The type IV dental stone is widely used for the fabrication of dyes and master casts for fixed and removable partial prostheses. It is typically normal to wait at least 24 hours for the casts to dry prior to beginning the laboratory procedures. The waiting time has been shown to be greatly reduced by using microwave drying. Objective: This study evaluated the influence of drying techniques at room temperature and microwave oven on the linear dimensional change, compressive strength and detail reproduction in type IV dental stones. Material and Methods: Three type IV dental stone brands were selected; Elite Rock, Shera Premium and Durone IV. Two different drying protocols were tested in 4 groups (n=10); G1 - room temperature (25 +/- 4 degrees C) dried for 2 hours; G2 - room temperature dried for 24 hours; G3 - room temperature dried for 7 days and G4 - microwave oven dried at 800 W for 5 minutes and after 2 hours at room temperature. After drying, the samples were assayed for dimensional charges. The sample surface was submitted to the ImageTool 3.0 software for compressive strength in a universal testing machine with a cell load of 50 KN at a crosshead speed of 0.5 mm/minutes and the detail reproduction was analyzed with a stereomicroscope at 25x magnification. The statistical analysis of the linear dimensional change and compressive strength data were conducted by the ANOVA test followed by the Tukey test (p<0.05). Detailed reproduction values were reported in percentages. Results: For the compressive strength test, Elite Rock and Durone IV did not present significant differences between G2 and G4, while Shera Premium did not present differences between G3 and G4. The best reproduction levels were observed for G3. Conclusions: Dental stone microwave oven drying showed a linear dimensional change similar to after room temperature drying for 24 hours and 7 days. The compressive strength of the stone dried in the microwave oven was similar to those dried at room temperature for 24 hours, with the exception of Shera Premium, which had similar results for microwave and room temperature drying for 7 days. For the microwave drying method the detail reproduction levels for samples dried at room temperature for 24 hours and 7 days were similar, except for the Durone IV.20558859

Prolonged Curing Time Reduces the Effects of Simulated Pulpal Pressure on the Bond Strength of One-step Self-etch Adhesives

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)The aim of this study was to evaluate the effects of extended light-curing procedures on the microtensile bond strength (mu TBS) of onestep self-etch adhesives (1-SEAs) submitted to simulated pulpal pressure. Coronal deep-den-tin specimens were bonded using Clearfil S3 Bond (S3), Adper Easy Bond (EB), or G-Bond Plus (GB) following the manufacturers' recommendations and light-cured for 10 seconds or 40 seconds. The dentin-bonded specimens were stored in distilled water for 24 hours without pulpal pressure (control) or submitted to 20 cm H2O simulated pulpal pressure for 24 hours. The specimens were cut into matchsticks and subjected to mu TBS testing. The data were statistically analyzed using the three-way analysis of variance and Tukey's tests (p<0.05). Debonded sticks were investigated through scanning electron microscopy. EB obtained higher bond strengths than GB and S3. However, prolonged light activation (40 seconds) provided higher mu TBS for all adhesives when submitted to pulpal pressure. Conversely, pulpal pressure caused a drop in mu TBS in EB and S3 when light-cured for 10 seconds. A mixed failure mode was mainly attained for the control groups, whereas the specimens submitted to pulpal pressure failed in the adhesive mode. The mu TBS of GB was not affected by pulpal pressure when light-cured for 10 seconds. Adhesive was the most prevalent failure mode, except when light-cured for 40 seconds, which showed predominantly cohesive failure. Extended curing times improved the resistance of 1-SEAs to simulated pulpal pressure.385545554Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES

Physical properties of MTA Fillapex sealer

INTRODUCTION: The aim of this study was to evaluate and compare several physicochemical properties including working and setting times, flow, solubility, and water absorption of a recent calcium silicate-based sealer (MTA Fillapex; Angelus, Londrina, Brazil) and an epoxy resin-based sealer (AH Plus; Dentsply, Konstanz, Germany). METHODS: The materials were handled following the manufacturer's instructions. The working time and flow were tested according to ISO 6876:2001 and the setting time according to American Society for Testing and Materials C266. For solubility and water absorption tests, the materials were placed into polyvinyl chloride molds (8 × 1.6 mm). The samples (n = 10 for each material and test) were placed in a cylindrical polystyrene-sealed container with 20 mL deionized water at 37°C. At 1, 7, 14, and 28 days, the samples were removed from the solutions and blotted dry for solubility and water absorption tests. The data were analyzed using 1-way analysis of variance with the Tukey test (P < .05). RESULTS: MTA Fillapex showed the lowest values of flow, working and setting times, solubility, and water absorption (P < .05). The solubility and water absorption increased significantly over time for both materials in a 1- to 28-day period (P < .05). CONCLUSIONS: MTA Fillapex showed suitable physical properties to be used as an endodontic sealer

Influência do tipo de corte na qualidade de abobrinha 'Menina Brasileira' minimamente processada Influence of cut type on quality of cv. 'Menina Brasileira' summer squash fresh-cut

O objetivo deste trabalho foi avaliar o efeito do tipo de corte na manutenção da qualidade de abobrinhas 'Menina Brasileira' minimamente processadas armazenadas sob refrigeração. As abobrinhas foram fatiadas ou raladas, sendo sanificadas com solução de hipoclorito de sódio 50 mg L-1 por 10 minutos. Estas foram acondicionadas em bandejas de polipropileno envoltas com filme de PVC (0,020 mm de espessura), e armazenadas em câmara fria (6ºC e 95% UR) por 12 dias. As seguintes variáveis foram avaliadas: perda de massa, pH, sólidos solúveis (SS), valores L*, C* e hº, aparência e cor. O experimento foi conduzido em delineamento inteiramente casualizado em esquema fatorial (2x5), sendo dois tipos de corte (fatiada e ralada) e cinco tempos de armazenamento (0, 3, 6, 9 e 12 dias). A perda de massa foi pequena, atingindo valores máximos de 1,5% para a abobrinha ralada. Os valores de pH foram menores a partir do 6º dia nas abobrinhas raladas quando comparadas às fatiadas. Após o 3º dia de armazenamento, as abobrinhas raladas apresentaram menores valores de SS em relação às abobrinhas fatiadas. Maiores valores L* foram encontrados nas abobrinhas fatiadas, observando-se um acréscimo ao longo do armazenamento. Abobrinha fatiada apresentou menores perdas de coloração, baseado nos valores h&deg; e C* e melhor aceitabilidade quando avaliada sensorialmente em relação à ralada, com decréscimos nas notas com o armazenamento. O tipo de corte influencia a vida de prateleira de abobrinha minimamente processada sendo que as formas fatiada e ralada mantêm a aparência e as características físico-químicas até o 12º dia de armazenamento.<br>The goal of this work was to evaluate the effect of the type of cut the on maintenance quality of fresh-cut 'Menina Brasileira' summer squash stored under refrigeration. Summer squashes were sliced or grated and sanitized with sodium hypochloride solution at 50 mg L-1 for 10 minutes. They were placed in polypropylene packages covered with PVC film (0.020 mm), and stored in cold chamber (6ºC and 95% RH) for 12 days. The following variables were evaluated: Fresh mass loss, pH, soluble solids (SS), L*, C* and h&deg; values, appearance and color. The experiment was carried out in completely random design in factorial scheme (2x5), with two types of cut (sliced e grated) and five times of storage (0, 3, 6, 9 and 12 days). The fresh mass loss was low, attaining maximal values of 1.5% in grated summer squash. The values of pH in grated summer squashes were lower than in sliced summer squashes from 6th day. Grated summer squashes presented lower SS content than sliced summer squashes, after 3rd day of storage. Higher L* values were found in sliced summer squashes and an increase in that variable was observed during the storage. Sliced summer squash presented lower color losses, based to h&deg; and C* values, and better sensorial acceptability in relation to grated one, with reduction in their scores over the storage period. It was the cut type wich influences the shelf-life of sliced and grated summer squashes, keeping their appearance and physical-chemical characteristics until the 12th day of storage