Arrested root development of permanent te~th can occur due to local factors such as infection and trauma or general factors such as radiation and odontodysplasia. This case report presents a 11 tooth with arrested root development requiring endodontic treatment. Following obturation with MTA, a minor surgical procedure was performed to remove periapical pathologic tissue. The tooth had remained asymptomatic at the 6-month review and the case will be followed-up for at least 2 years to ensure complete healing.
Recurrent aphthous ulcers of the mouth are difficult to treat because of no known definite aetiology. This paper presents the use of lactic acid bacteria thought to modulate the host immune response to affect improvements in the disease. Twenty-five patients with the disease were treated with 6 lactic bacteria capsules (in the form of OMX capsules) daily for a period of six months, and their responses were evaluated. Seventeen patients (73.9%) became free of the disease six months later, while 6 (26.1 %) experienced very dramatic improvements. Two patients were lost to follow-up. It is concluded that lactic acid bacteria is beneficial in the treatment of recurrent aphthous ulcers of the mouth.
Furan has been classified as a possible carcinogen and substantiated evidences have also shown
that conventional thermal treatment could stimulate furan development in food products.
Ultraviolet light (UVC) is currently known as an alternative method widely used in pasteurizing
juice. However, the effect of UVC in inducing furan development has not been studied
specifically on UVC-treated pummelo juice. Thus, the aim of this study was to investigate the
development of furan in UVC-treated pummelo juice and its relationships to the juice sugar
contents. Our results showed that furan development within the juice post-UVC treatment was
dose-dependent and inversely proportional to the amount of sugar and ascorbic acid (p
used to substitute rice, particularly in the central part of Java and Madura regions, Indonesia. However, there is limited information regarding the preparation of partially cooked corn grits (PCCG). The objective of the present work was therefore to compare the preparation of PCCG in terms of characteristics and time of preparation using optimised initial moisture content in the traditional process with optimised corn particle size, initial moisture content and processing temperature of the improved process. Water absorption index (WAI), water solubility index (WSI), yellowness index (YI), and resistant starch (RS) of dried PCCG, as well as textural properties of rehydrated PCCG, were compared between optimised PCCG prepared using traditional and improved processes to obtain the best PCCG. Results showed that the optimum initial moisture content to prepare PCCG by the traditional process was approximately 40%. The optimum conditions to prepare PCCG by the improved process were 300 μm corn particle size, 52.33% initial moisture content and 123.67°C processing temperature. PCCG prepared using the improved process had higher values of YI (99.51) and RS (3.65 g/100 g) but lower WAI value (3.74) than YI (95.78), RS (1.96 g/100 g) and WAI (3.96) of PCCG prepared using the traditional process. The textural properties of rehydrated PCCG, except for adhesiveness and cohesiveness, prepared using the improved process were not different from those of PCCG prepared using the traditional process. The improved process also had a shorter preparation time of PCCG, which was 4-6 h as compared to normally 3-4 d in the traditional process. Therefore, a more rapid process with more consistent qualities for preparing PCCG will be of benefit to the target population.
Ultrasound-assisted extraction (UAE) was applied for the extraction of bioactive valuable compounds from winter melon (Benincasa hispida) seeds. Effects of amplitude (25-75%), temperature (40-60°C) and sonication time (20-60 min) on crude extraction yield (CEY) and radical scavenging activities (RSA, % inhibition of DPPH˙ and ABTS˙+ free radicals) of extracts were determined using complete randomised design (CRD). The results showed that the CEY and RSA of extracts significantly affected by independent variables. The maximum value of CEY (97.14±0.36 mgg-1), scavenging of DPPH˙ radicals (32.12 ± 0.38%) and scavenging of ABTS˙+ radicals (40.52±0.73%) were obtained at the combined treatment conditions of 75%, 55°C and 40 min. The UAE results obtained were compared with those achieved by using conventional Soxhlet extraction (CSE) method. It was found UAE allowed extraction at lower temperature and the extracts obtained posses higher quality compare with CSE. UAE is a promising environment friendly technique for the extraction of bioactive compounds from winter melon (Benincasa hispida) seeds.
Congenital peritoneal band is an extremely rare condition, but may induce small bowel obstruction (SBO) at any age, predominantly in childhood and rarely in adults. We report a case of extensive bowel ischaemia following caesarean section, due to trapping of an intestinal loop between a congenital peritoneal band and the mesentery. A 42-year-old, Gravida 2 Para 1, who has no history of prior abdominal surgery or trauma, presented in spontaneous labour and underwent an uncomplicated emergency lower segment caesarean section, for fetal distress. Postoperatively, she had worsening abdominal distension and pain, followed by vomiting. Computed Tomography Scan of the abdomen showed gross fluid retention with marked small bowel dilatation and fluid filled bowel loops. An emergency exploratory laparotomy was performed which revealed a congenital band, extending between the right fimbrial end and the small bowel mesentery, looping over the small bowel, causing extensive small bowel ischemia. Post-operative course was uneventful. In conclusion, congenital peritoneal band causing small bowel obstruction, although rare, should be considered in the differential, especially for patients with virgin abdomen.
The halal food production industry is gaining greater attention among Muslim and non-Muslim
majority countries, particularly due to the increase of global market demand. One of the critical
areas in issuing halal certified food is the determination of allowable alcohol content in food
and drinks. The level of alcohol content has not standardized in several standards and fatwa of
Islamic scholars. In Islam, the alcohol in several fruit products is produced through fermentation
process such as takhammur (wine making) and takhallul (vinegar making). The fermentation
process gives an impact to the status of the food products either permissible or prohibited.
Therefore, the purpose of this paper is to discuss on the determination of permissible alcohol
and vinegar by fermentation process content in selected food products from Shariah and science
perspectives. In doing so, the views of authentic of Islamic Law in this issue are supported by
lab work approached. As a result, in the first phase there are three types of by products from
takhammur, while two types of takhallul. All the products can be determine of the alcohol
content and give an implication of the status either permissible (halal) or prohibited (haram).
Hence, in juice considered as halal due to lower of alcohol content. While cider or alcoholic
beverage is haram due to above alcohol level permitted which is above of the 1%. Besides,
cider vinegar or vinegar is halal by the interpretation of hadith of permissible conversion from
alcoholic to vinegar itself.