186,587 research outputs found
Author's response
LETTERS TO THE EDITOR
Comments regarding: Lucchetti MC, Fratto G, Valeriani F, De Vittori E, Giampaoli S,
Papetti P, et al. Cobalt-chromium alloys in dentistry: An evaluation of metal
ion release. J Prosthet Dent 2015;114:602-8
Dear Editor:
We read with great interest the recently published article,
“Cobalt-chromium alloys in dentistry: An evaluation of
metal ion release” by Lucchetti et al.1 in which the authors
aimed to investigate metal ion release of Co-Cr
alloy that was manufactured both by direct metal laser
sintering (DMLS) and conventional casting techniques.
The material method of the study is very clear and
detailed for both chemical and biological corrosion. For
this reason we aimed to use this methodology as a
reference in one of our in vitro studies. However, when
we read the article in detail we detected an error in the
given formula of artificial saliva.
In literature, artificial saliva is often used in many
formulas for in vitro studies to simulate in vivo conditions.
2-5 In the Lucchetti et al.1 article, the content of
artificial saliva was formulated as: 2.0.10-2 M KCl, 1.4.10-3
M KH2PO4, and 1.5.10-2 M K2HCO3. The researchers
indicate they used Mutlu-Sagesen et al5 and ISO 10271
standards6 in the material and method as reference.
However, the referenced study of Mutlu-Sagesen et al5
gave the artificial saliva as: 7.69 g of K2HPO4, 2.46 g of
KH2PO4, 5.3 g of NaCl, and 9.3 g of KCl added to 1000
ml of distilled water.
When we search the literature, the material,
K2HCO3, was not found in the formation of artificial
saliva. Also, the pharmacists was not able to prepare
artificial saliva for our study according to the formula
that was given by Lucchetti et al.1 We believe there is
a typographical error in the article that needs to be
corrected to prevent encountering the same problem in
the future studies.
Faruk Emir, PhD
Prosthodontist
Dental Health Sciences Center
Department of Prosthodontics
Gülhane Military Medical Academy
Ankara, Turkey
Simel Ayyildiz, DDS, PhD
Associate Professor
Dental Health Sciences Center
Department of Prosthodontics
Gülhane Military Medical Academy
Ankara, Turkey
REFERENCES
1. Lucchetti MC, Fratto G, Valeriani F, De Vittori E, Giampaoli S, Papetti P,
Spica VR, Manzon L. Cobalt-chromium alloys in dentistry: An evaluation of
metal ion release. J Prosthet Dent 2015;114:602-8.
2. Matos IC, Bastos IN, Diniz MG,Mirana MS. Corrosion in artificial saliva of
Ni-Cr-based dental alloy joined by TIG welding and conventional brazing.
J Prosthet Dent 2015;114:278-85.
3. Ionta FQ, Mendonça FL, de Oliveira GC, de Alencar CRB, Honório HM,
Magalhães AC, Rios D. In vitro assessment of artificial saliva formulations
on initial enamel erosion remineralization. J Dent 2014;42:
175-9.
4. Almqvist H, Lagerlöf F. Effect of intermittent delivery of fluoride to solution
on root hard-tissue de- and remineralization by I125 adsorptiometry. J Dent
Res 1993;72:1593-8.
5. Mutlu-Sagesen L, Ergun G, Karabulut E. Ion release from metal-ceramic
alloys in three different media. Dent Mater J 2011;30:598-610.
6. International Standards Organization. ISO 10271. Dentistry-corrosion test
methods for metallic materials Geneva: ISO. Available at: http://www.iso.org/
iso/store.htm. Accessed July 3, 2014.
Authors’ Response
Dear Editor:
We are glad our paper was of interest and very sorry if a
clerical error occurred in reporting the formula in the
manuscript.1,2 Indeed, that formula cannot chemically
exist, not only because some components are missing,
but because K2HCO3 geometry is clearly impossible for
the valence bonds. We thank colleagues and referees for
their observations and apologize to readers for any difficulty
they may have encountered in trying to prepare
this solution for artificial saliva.
The correct composition is: 4.4 10-2 M K2HPO4,
1.8 10-2 M KH2PO4, 9.1 10-2 M NaCl, and 1.25 10-1 M
KCl.
In using the solution we did not encounter any problems
and it was very stable for 4 weeks at 4C.
Special care was not needed to solve the components
THE JOURNAL OF PROSTHETIC DENTISTRY
La mozzarella di bufala campana DOP: metodi di produzione metodi di produzione casearia a confronto. Industrie Alimentari
Questo contributo sfrutta tecniche di analisi multivariata sulle caratteristiche fisico-chimiche
di campioni di mozzarella di bufala campana DOP, combinandole con i risultati dell’analisi FT-IR (3000-900 cm-1), al fine di monitorare le differenze tra due processi di caseificazione, uno tradizionale, e l’altro industriale. I campioni di mozzarella analizzati, forniti sia da produttori locali che da supermercati, sono stati divisi in due gruppi in base alla lavorazione artigianale o industriale del formaggio. Per valutare lipidi, amidi e carboidrati, sono state identificate tre regioni spettrali comprese tra 3000 e 900 cm. I risultati di questa ricerca mostrano che la spettroscopia MID-infrarossi, abbinata all’analisi chemiometrica, è una metodologia efficiente per identificare i diversi tipi di mozzarella
TECHNOLOGICAL INNOVATION IN THE ENERGETIC SYSTEM AND CLIMATIC POLICIES OF THE DEVELOPMENT PERSPECTIVE TO THE YEAR 2030
The energetic field has always been object of prime interest for National States, being considered essential under the economic profile, and strategic under the political one.
In the UE a deep reform process is underway, which aims to achieve:
- A full opening of the energetic markets;
- The establishment of common European Market;
- An economic dimension and an eye on innovation unequaled to other industrial divisions
Bioaccumulation of Heavy Metals by Herbaceous Species Grown in Urban and Rural Sites
The ability of seven herbaceous species (Hypericum perforatum L., Dactylis glomerata L., Plantago lanceolata L., Verbascum thapsus L., Picris hieracioides L., Cichorium intybus L., Daucus carota L.) to accumulate heavy metals such as Cd, Cr, Cu, Ni, Pb, and Zn has been studied. The concentration of heavy metals was determined in roots, basal and cauline leaves, flowers, and stalks for each collected species. The species were selected according to their cosmopolitan characteristics, morphology, life cycle, and phenology. Soils and plants were collected from two sites: close to a high traffic road in the inner city of Rome and in a natural park north of Rome (Canale Monterano). The concentration of elements in soil in descending order were Zn>Pb>Cu>Ni>Cr>Cd, while the EDTA extractable element concentrations in the roots followed the sequence Zn>Cu≈Pb>Cd>Cr>Ni. The bioaccumulation factors (BF) and the transport factors (TF) were calculated for each plant species. Results showed a significant relationship between heavy metals content in soil and plant species. H. perforatum showed a high Pb accumulation capacity in the stalk (70.30 mg kg−1) and roots (73.41 mg kg−1); moreover, BF>1 for this species at urban site has been obtained. Plantago lanceolata and Dactlys glomerata have shown higher Cd absorption (BF=1.33 and 0.55 in rural and urban sites, respectively). Plantago lanceolata in general shows high heavy metal uptake. The distribution of metals within the plant strongly depends on the species; the main accumulation of Ni, Cd, and Cu was observed in the leaves, while the highest Cr concentration was observed in the flowers. Plant species can be effectively considered as valid bioindicators of heavy metals derived from human activities and can be used to monitor pollution changes in the environment
“Eco -innovation and green economy: the role of sustainability life cycle assessment”
"In recent years, economic growth has been accompanied by growing sensitivity to environmental problems, the problem of energy security and scarcity of nonrenewable natural resources. Innovation has been seen as central to economic performance and social welfare; it is increasingly recognized as a significant driver of economic. This is the context of the life cycle thinking. As we know, Life cycle thinking and Life Cycle Assessment are scientific approaches behind a growing number of environmental policies and business decision support in the context of Sustainability consumption and Production (SPC). The environmental base is supported by Life Cycle Assessment by the international standardized tool (ISO 14040 and ISO 14044) for integrated assessment for goods and services. Sustainability Life Cycle Assessment is a set of tools to analyze the sustainability of a business under different economic, social and environmental. The tools of sustainability can be considered tools of organizational innovation and management to support business decisions. The aims of this work is to give an overview about the current state of sustainability policies implemented in Italian companies emphasizing the prospects for future application. The analysis was carried out comparing the performance data collected through the company accounts of a sample of companies by comparing the performance improvements after the application of LCA and developing forecasts of performance improvement after applying the tools of sustainability.
Arsenic levels in milk and mozzarella cheese from Lazio
"Arsenic is a natural occurring element and its levels in foods generally reflect normal accumulation from the environment. In the past, the main use of arsenic was in the chemical industry and it was widely employed in pharmaceutical and agricultural chemicals, preservatives and related compounds. Arsenic is a persistent poison and it can easily enter the human food chain. Arsenic content in the manufacturing process water seems to be of special importance because it determines if the concentrations in the food may be considerably higher or lower compared to the raw materials. For this reason, it is desirable that all relevant informations is provided about the food to enable a realistic toxicological assessment on dietary exposure to arsenic. In this study, total arsenic concentration was assessed spectrophotometrically in process water, in milk and in cheese samples from Lazio. The data of arsenic analysis in mozzarella are presented and discussed. Total arsenic concentrations measured in certain samples of cheese are quite high and could be of potential hazard for human health, especially in case of high consumption of these products.
The importance of life cycle assessment for environmental sustainability in mozzarella cheese sector: an empirical analysis
"The environmental planning and the current European policy initiatives are aimed at continuous improvement of the productive fabric in a sustainable, heading toward a system in which the "quality" of products will no longer regardless of their "environmental quality". Through a LCA is therefore possible to identify the stages where some of the most critical environmental and information needed to implement the improvement. Aim of this study is to highlight critical points and possible strategies for improvement in the process of production and marketing of the milk product and, specifically, in the production of buffalo mozzarella cheese. The results show the impacts of the production throughout its life cycle but, in particular, the characterization shows a very high Global Warming Potential, and energy consumption attributable to primary production
Antioxidant properties of minimally processed (ready-to-eat) Italian Cichorium genus salads
The modern lifestyle is characterized by a continuous increase in the demand of ready-to-eat fresh food products subjected to minimal processes prior marketing. Attention is drawn towards the effect of this processing on the antioxidant/antiradical properties of two typical Italian salads belonging to Cichorium genus. Four chemical assays (anti-peroxyl radical activity, DPPH• assay, metal chelating ability assay, and reducing power assay) were used for evaluating these properties. The results indicated that the anti-peroxyl radical activity, the anti-DPPH radical activity, the metal chelating ability, and the reducing power were significantly higher in fresh samples as compared to 8-days stored samples (p < 0.001). Minimal processing applied to vegetables further affected the tested properties causing a decrease over time from 24h to 8d of storage at 4°C. Overall, the results presented in this study showed that any minimal processing applied to ready-to-eat vegetable affects the antioxidant/antiradical properties determining a decrease in the values registered in the four chemical assays
Open innovation in the food and beverage industry: Green supply chain and green innovation
Many actors in the market are highlighting larger concern on health and environment. These concerns are pushing companies of the food and beverage (F&B) industry to increase their environmental awareness (Chiou et al., 2011). In this frame, the advent of open innovation (OI) paradigm could represent a key asset in helping firms to maintain or increase their competitive advantage; however, there are not many empirical works on open innovation strategies in food and beverage context (Bigliardi and Galati, 2013). In the light of that, among the green practices, the aim of this exploratory research is to understand the importance and the degree of implementation of open innovation practices in the food and beverage supply chain. To pursue this aim, we used case study analysis taking six examples among food and beverage supply chain small companies and the perspectives of two customers
Onabotulinumtoxin-A for Chronic Migraine in Children and Adolescents: A Narrative Review of Current Evidence and Clinical Perspectives
Chronic migraine (CM) in childhood and adolescence is associated with a high disease burden, including impaired quality of life, school absenteeism, and reduced daily functioning. OnabotulinumtoxinA (ONA) is approved for prophylactic treatment of CM in adults, but its use in pediatric patients remains off-label, with evidence still limited. This narrative review summarizes current data on the efficacy, safety, and tolerability of ONA in pediatric CM, drawing from randomized controlled trials, prospective cohorts, and retrospective series. In addition to summarizing efficacy and safety data, our review aims to focus on potential practical clinical implications and on discussion points and research questions that remain open
- …
