An opportunity arose in 1985 to become involved in a transition of working practice from hard copy to VDT. Over a two-year period, 161 VDT users and 65 control subjects in the same office environment were regularly and routinely examined for symptoms of asthenopia. The analysis of data shows that there are no significant differences in type, number and frequency of the work-related symptoms between VDT users and non-VDT users. It appears that reporting of symptoms within the group may be random, although certain symptoms do appear more frequently than others. Additionally, it appears that there is a significant difference between male and female users in the frequency of symptom reporting.
This study (1) compared the curing-light intensity with various barrier infection-control methods used to prevent cross contamination, (2) compared the Knoop hardness value of cured composite resin when various barrier control methods were used, and (3) correlated the hardness of the composite resin with the light-intensity output when different infection-control methods were used. The light-cure unit tips were covered with barriers, such as cellophane wrap, plastic gloves, Steri-shields, and finger cots. The control group had no barrier. Composite resins were then cured for each of the five groups, and their Knoop hardness values recorded. The results showed that there was significant statistical difference in the light-intensity output among the five groups. However, there was no significant statistical difference in the Knoop hardness values among any of the groups. There was also no correlation between the Knoop hardness value of the composite resin with the light-intensity output and the different infection-control methods. Therefore, any of the five infection-control methods could be used as barriers for preventing cross-contamination of the light-cure unit tip, for the light-intensity output for all five groups exceeded the recommended value of 300 W/m2. However, to allow a greater margin of error in clinical situations, the authors recommend that the plastic glove or the cellophane wrap be used to wrap the light-cure tip, since these barriers allowed the highest light-intensity output.
Dark chocolates filled with palm mid-fraction (PMF) were stored at different temperatures to evaluate the physical and chemical changes. Storage at low temperature (18 degrees C) reduces the PMF migration to negligible extent. Higher storage temperatures (30 and 35 degrees C) increased the PMF migration from the filling centre into the chocolate coating. As a consequence of fat migration, fatty acid composition, triglyceride composition, hardness, solid fat content, melting point and polymorphic structure changed, leading to bloom formation, which started by fat migration and was influenced by recrystallization tendency within the chocolate coating.
Physico-chemical and sensory characteristics of frankfurters prepared with three types of palm fats (PF60: 40, PF70: 30 and PF80: 20) and palm olein (POo) at 20 and 25% of fat levels were studied. Incorporation of different fats at 20 and 25% did not affect the cooking yields of the frankfurters. Frankfurters incorporated with 25% POo showed the highest value of water-holding capacity (WHC) among eight formulations. The frankfurters containing POo showed the least cooking loss compared to those with palm fats. The incorporation of different type and level of fats resulted in significant changes in the colour (lightness, redness, yellowness) of frankfurters. Texture profiles of both raw and cooked frankfurters were found to be altered by the blending of different type and level of fats. In raw frankfurters, hardness for frankfurters mixed with palm fats were significantly higher than the one with POo but greater values for cohesiveness was observed in raw frankfurters blended with POo. Lowest chewiness was demonstrated by frankfurters mixed with 20% POo. Grilling increased the hardness values of all frankfurters. Contrary to the raw counterparts, cooked frankfurter with POo was the hardest among all formulations. Cohesiveness and chewiness was also found to be significantly higher for cooked frankfurters mixed with POo. Raw frankfurters with fat content of 25% showed greater value in hardness than those of 20%. However, there were no significant differences (P > 0.05) observed for all the texture profile attributes in cooked frankfurters due to fat levels. In sensory evaluation, frankfurters prepared with POo were found to be most acceptable by consumer panels as they scored the highest for hardness rating, chicken flavour, oiliness and overall acceptance attributes.
Stainless steel wrought wires used as clasp arms for removable partial dentures in Thailand were compared with those used in some other countries (in the as-received condition) in terms of flexibility, Vickers microhardness and composition. The results showed that there were significant differences (P< or =0.05) among the wires. A Japanese stainless steel wire (SK) was obviously different from the others. It had the lowest proportional limit and microhardness, but its flexibility was almost the same. The chemical composition of each wire was not greatly different. The wires were about 18-20 wt% chromium and 8-9 wt% nickel, except for the SK wire, which had about 12 wt% nickel.
The characterization and fat migration of palm kernel stearin (PKS) and desiccated coconut, used as base filling centre in dark chocolate were studied. C36 and C38 triglycerides of PKS decreased by 11% and 9.6% respectively, whereas C32 and C34 increased by 97% and 48% respectively. The change in the triglycerides composition of PKS shift the melting point of PKS from 33.2 to 31.4 degrees C. Solid fat content (SFC) of PK reduced by 40% at 30 degrees C. The rate of fat migration was very slow at 18 degrees C storage compared to 30 degrees C. The rate of change of C36 in the chocolate layer was 0.1% week-1 and 1.2% week-1 at 18 and 30 degrees C respectively. Chocolate stored at 18 degrees C showed post hardening during storage period and withstood bloom during the storage period, whereas that stored at 30 degrees C became soft and bloomed faster after 3 weeks of storage.
PURPOSE: The impact strength and the flexural properties of denture base materials are of importance in predicting their clinical performance upon sudden loading. This study compares the impact and transverse strengths and the flexural modulus of three denture base polymers.
MATERIALS AND METHODS: The investigation included a relatively new microwave-polymerized polyurethane-based denture material processed by an injection-molding technique, a conventional microwave-polymerized denture material, and a heat-polymerized compression-molded poly(methyl methacrylate) (PMMA) denture material. Impact strength was determined using a Charpy-type impact tester. The transverse strength and the flexural modulus were assessed with a three-point bending test. The results were subjected to statistical analysis using a one-way analysis of variance and the Scheffé test for comparison.
RESULTS: The impact strength of the microwave-polymerized injection-molded polymer was 6.3 kl/m2, while its flexural strength was 66.2 MPa. These values were lower than those shown by the two compression-molded PMMA-based polymers. The differences were statistically significant. The flexural modulus of the new denture material was 2,832 MPa, which was higher than the conventional heat-polymerized polymer but was comparable to the other microwave-polymerized PMMA-based polymer. The difference in the flexural modulus was statistically significant.
CONCLUSION: In terms of the impact and flexural strengths, the new microwave-polymerized, injection-molded, polyurethane-based polymer offered no advantage over the existing heat- and microwave-polymerized PMMA-based denture base polymers. However, it has a rigidity comparable to that of the microwave-polymerized PMMA polymer.
Blends of fibre-reinforced rubber based on natural rubber-thermoplastic (NR/LLDPE) reinforced by aramid fibre have been done using melt blending process. Two different processing methods were used; internal mixer and extrusion compounding in twin screw extruder. Twaron loading in the system was varied from 0 to 30%. It was found that increasing the amount of aramid fibre led to an increase in the tensile strength, tensile modulus and hardness of the composites while the strain decreased rapidly. The results showed that the optimum composition of filler loading in NR/LLDPE blend is 20%. The ,echanical behaviour was caused by the strong Twaron-matrices interaction in the composites and effective stress concentrating function of Twaron. Composites prepared using the twin-screw extruder have a higher tensile strength and tensile using the twin-screw extruder have a higher tensile stength and tensile modulus but lower impact strength compared to those prepared using internal mixer. Study of the fracture surface by scanning electron microscopy showed that the composite prepared using the internal mixer produced random fiber orientation while the twin-screw extruder produced the fibers aligned to the longitudinal direction. The results indicate that the mechanical properties of the composite were significantly influenced by the processing technique.
Penyediaan komposit getah asli termoplastik daripada NR/LLDPE yang diperkuat gentian Twaron telah dijalankan melalui proses adunan leburan. Dua kaedah penyediaan yang berbeza digunakan iaitu menggunakan mesin pencampur dalaman manakala kaedah kedua menggunakan pengekstrud skru kembar. Kandungan Twaron di dalam komposit telah diubah daripada 0 hingga 30%. Keputusan menunjukkan bahawa penambahan Twaron telah meningkatkan nilai tegasan maksima, modulus Young dan kekuatan hentaman komposit tetapi menurunkan nilai terikan maksima. Kandungan Twaron yang optimum adalah 20%. Kehadiran Twaron telah membentuk satu jaringan saling tindak gentian-matriks menyebabkan kekuatan regangan komposit meningkat. Twaron juga berfungsi sebagai penyerap hentaman yang berkesan. Penyediaan komposit menggunakan pengekstrud skru berkembar telah menghasilkan nilai kekuatan regangan yang lebih tinggi berbanding penggunaan pencampur dalaman sebaliknya kekuatan hentaman yang lebih rendah. Kajian morfologi menggunakan mikroskop imbasan elektron mendapati komposit yang disediakan menggunakan pencampur dalaman menghasilkan gentian dengan orientasi rawak manakala pengekstrud skru kembar menghasilkan orientasi gentian yang selari. Keputusan ini menunjukkan bahawa sifat mekanik komposit NR/LLDPE yang diperkuat Twaron sangat dipengaruhi oleh teknik pemprosesan.
Nylon denture base material could be a useful alternative to poly (methyl methacrylate) (PMMA) in special circumstances such as patient allergy to the monomer. The aim of this study was to evaluate the flexural properties of a nylon denture base material (Lucitone FRS), a conventional compression-moulded heat-polymerized (Meliodent), a compression-moulded microwave-polymerized (Acron MC) and an injection-moulded microwave-polymerized (Lucitone 199) PMMA polymers. The effect of aldehyde-free, oxygen releasing disinfectant solution (Perform) on these properties was also investigated. The flexural modulus and the flexural strength were assessed with a three-point bending test. Specimens were stored in water at a temperature of 37 degrees C for 30 days. For each material, half of the prepared specimens were randomly selected and immersed in the disinfectant 24 h prior to testing. Results were compared statistically at a confidence level of 95%. The result showed that in both the control and disinfected groups, the flexural modulus of nylon was significantly lower than the three PMMA polymers. The flexural strength of nylon was significantly lower than those of Meliodent and Acron MC but was comparable with Lucitone 199. A 24-h immersion in the disinfecting solution increased the rigidity of nylon denture base material.
This study was designed to explore the potential of refined, bleached and deodorized (RBD) palm oil (PO) and palm stearin (POs) utilization in chicken frankfurters. A 10 points augmented simplex-centroid design was used to study the effect of chicken fat (CF), PO and POs as well as the interaction of these fats on the emulsion, textural and sensory properties of chicken frankfurters. All frankfurters were formulated to contain approx 25% fat, 52% moisture and 10% protein. No significant difference was found in end chopping temperatures of all meat batters even though the temperature of PO and POs upon incorporation into meat batters was 50°C higher than CF. Strong emulsions were formed as no fluid losses were observed in all the meat batters tested after heating. Texture profiles of the frankfurters containing PO and/or CF were quite similar, but increment of POs raised hardness, chewiness, and shear hardness of the frankfurters. Acceptability of the frankfurters was evaluated using hedonic test. Panelists found no difference in hardness preference between frankfurters made from totally CF and PO, while frankfurters made from POs were rated as hard and brittle. CF was important in determining acceptability of the frankfurters, as reduction of CF in formulation resulted in lower scores in chicken flavor, juiciness, oiliness and overall acceptance of the frankfurters. Frankfurters with sensory acceptability comparable to a commercial one were found to comprise of more than 17% CF, and less than 67% PO and 17% POs of the fat blend.
Ni–SiC composite coatings were electrodeposited from a Watts-type bath containing 5 g/l SiC particles in suspension. The particles were dispersed with the aid of mechanical agitation at 75 rpm and 150 rpm. EDX analysis confirmed the existence of Ni and SiC in the coatings. The effects of agitation speed on hardness properties of the coatings were investigated. SEM results showed that lower agitation speed could improve the amount of co-deposited SiC particles and increase the hardness of the composite coatings. The bonding between the Ni metal matrix and the SiC ceramic particles was compact.
The sintering behaviour of a commercial HA and synthesized HA was investigated over the temperature range of 700 degrees C to 1400 degrees C in terms of phase stability, bulk density, Young's modulus and Vickers hardness. In the present research, a wet chemical precipitation reaction was successfully employed to synthesize a submicron, highly crystalline, high purity and single phase stoichiometric HA powder that is highly sinteractive particularly at low temperature regimes below 1100 degrees C. It has been revealed that the sinterability of the synthesized HA was significantly greater than that of the commercial HA. The temperature for the onset of sintering and the temperature required to achieve densities above 98% of theoretical value were approximately 150 degrees C lower for the synthesized HA than the equivalent commercial HA. Nevertheless, decomposition of HA phase upon sintering was not observed in the present work for both powders.
This study compared the surface hardness, flexural strength, and flexural modulus of a light- and heat-cured urethane dimethacrylate (UDMA) to two conventional polymethyl methacrylate (PMMA) denture base resins. The effect of less-than-optimal processing condition on the hardness of internal and external surfaces of UDMA specimens was also investigated.
Al-Si/SiC composites with the fraction of 5 and 15 wt. % fine SiC particles were fabricated using stir casting process by which SiC powders were poured into aluminium melt and cast in a stainless steel mould to form ingot. Characterization by X-ray diffraction (XRD) analysis showed the presence of constituent and intermetallic materials in the composites. Microstructure study revealed that both fine and course particles scattered in the Al-Si matrix. The characterization of thermal properties showed that the thermal conductivity and coefficient of thermal expansion decreased with the increase in SiC content. The conductivity and expansion behavior is correlated to the microstructure and weight fraction of the SiC particles. Meanwhile, the hardness of the composite increased with the increasing of SiC particles in the composites.
The hardcoat anodising process was done by using different concentration of H2SO4 from 0% to 20%. The 90 volt of anodising process was applied by using Al foil as cathode materials. The surface changes on PM Al-Mg resulted by hardcoat anodising was characterised by XRD measured. Surface hardness was measured by Micro-Vickers hardness machine. The experiment found different XRD pattern between anodised PM Al-Mg samples. The study was found by that the optimum value for H2SO4 concentration was 15 % H2SO4 and result 26 μm thickness, 5.07% of mass changes and HVN 105.4 hardness. The hardcoat anodising was affected to the XRD pattern for PM Al-Mg.
α Cordierite is very important phase in MgO-Al2O3-SiO2 system because of their very outstanding thermal, chemical and electrical properties. In this presents study nonstoichiometry cordierite (MgO:Al2O3:SiO2 = 3:1.5:5) using 2 different initial raw materials ( (i)mixture of pure oxide, and ii) mainly mixture of minerals) were fabricated and compared in terms of phase transformation and physical properties. Cordierite was prepared by glass method at low melting temperature (1350°C). Low melting temperature has resulted in partly crystalline glass which has possesses higher hardness, required longer milling time and result in contamination from grinding media. However, α-cordierite has successfully crystallized and fully densified at 850°C/2h. Activation energy for densification was investigated from thermal expansion coefficient (TCE) results. Other properties that were discussed included thermal properties using DTA/TGA.
In this paper, densification of in-situ copper-niobium carbide composite using cold pressing technique was addressed. Mixtures of Cu-20vol%NbC powder were prepared by two methods.
In first method, a mixture of Cu-15.79wt%Nb-2.04wt%C powder was milled at 400 rpm for 35 hours in a planetary mill. In second method, Cu and commercial NbC powder was mixed at 100 rpm for 2 hours in a jar mill. Then, both powders were pressed at different pressure (i.e. 350 MPa, 450 MPa, 550 MPa and 650 MPa) and sintered at 900 o C for 1 hour. Sample of in-situ and ex-situ Cu-20vol%NbC composite were characterized for density, hardness, phase formation by x-ray diffraction analysis and microstructure by scanning electron microscope. Xray diffraction analysis showed that NbC phase was formed in the in-situ processed sample. Hardness of in-situ processed copper composite was higher than that of the ex-situ processed copper composite due to good interface between coper matrix and niobium carbide reinforcement particle as well as distribution of finer niobium carbide particles in copper matrix. Sintered density of in-situ composite is lower than density of ex-situ composite beacuse of work hardening of the Cu-Nb-C mixture powder during powder to ball collision. Density and hardness of the in-situ and ex-situ Cu-20vol%NbC composites increase with the increase in compaction pressure as porosity is eliminated at higher compaction pressure.
The objective of this study was to examine the effect of different ratios of fish to tapioca flour on the linear expansion, oil absorption, colour, and crispiness of fish crackers. Four different ratios of fish to tapioca flour were used in the formulation of the fish crackers. The results showed that protein and fat content increased with the increase in the ratio of the fish. On the other hand, linear expansion and oil absorption decreased with an increase in the ratio of the fish. Hardness also increased with the increase in the ratio of the fish. The colour measurement showed that the lightness value decreased with an increase in the ratio of fish and this decrease is seen more clearly with the fried fish crackers.
Welding process is most widely used in joining components or structures in industry. Although welding is part of a larger category called metals joining, the weld itself still gives significant problems to engineers, researchers and manufacturers until today. Several widely used welding processes, such as the Metal Inert Gas (MIG), Tungsten Inert Gas (TIG), and Manual Metal Arc (MMA), were studied. In the present paper, the characterization of the macrostructure, microstructure, hardness and residual stress distribution are highlighted and discussed to achieve a better understanding of the welded quality which is crucial in determining the welded products.
Composite resins Amaris is claimed to have hydrophobic effect which minimizes the staining intake. This study is to investigate the colour stability of Amaris compared to Filtek Z250 in coffee solution. Sixty discs of composite resins Filtek Z250 (3M ESPE) and Amaris (Voco) with diameter of 5mm and depth of 2mm were fabricated by packing in a drinking straw and sectioned with hard tissue cutter (Exakt, Japan). The surfaces of the specimens were polished with Sof-Lex disc before each group of the samples is immersed in coffee solution. They were kept in the solution for 4 days at 370C and assessed at the period of 2 hours, 1 day, 2 days, 3 days, and 4 days. The staining was assessed visually and recorded using Lobene (1968) Stain Index and score was given accordingly. The colour changes of both groups were not statistically significant (p