cometadata/datacite-titles-descriptions-related-identifiers huggingface dataset:
DOI: 10.6084/m9.figshare.6503375.v1
title: Fatigue strength of several dental ceramics indicated for CAD-CAM monolithic restorations

description: Abstract This in vitro study evaluated the fatigue strength of different ceramic materials indicated for monolithic restorations. Disc-shaped specimens were made according to ISO 6872 from five different ceramic materials: feldspathic ceramic (FC), polymer-infiltrated ceramic network (PIC), lithium disilicate glass-ceramic (LD), zirconia-reinforced lithium silicate glass-ceramic (ZLS), and high translucent tetragonal zirconia polycrystals doped by yttrium (YZ-HT). After obtaining the mean of each material (n = 5) from monotonic load-to-failure tests, specimens (n = 20) were subjected to fatigue tests (staircase method) using a biaxial flexural setup (piston-on-three-balls), to determine the fatigue strength. The parameters used for fatigue tests were: 100,000 cycles at 10 Hz, initial load of ~ 60% of mean load-to-failure, and step size of 5% of the initial load (specific for each ceramic material). Kruskal-Wallis and Bonferroni’s test (α = 0.05) were used to analyze the fatigue strength data. Fatigue strength (MPa) of the materials was statistically different among each other as follows: YZ-HT (370.2 ± 38.7) &gt; LD (175.2 ± 7.5) &gt; ZLS (152.1 ± 7.5) &gt; PIC (81.8 ± 3.9) &gt; FC (50.8 ± 1.9). Thus, it can be concluded that, in terms of fatigue, high translucent polycrystalline zirconia is the best choice for monolithic restorations as it bears the highest load before cracking/fracturing.
DOI: 10.6084/m9.figshare.6503366
title: PROPOSAL TOMOGRAPHIC CLASSIFICATION FOR INTRA-ARTICULAR DISTAL RADIUS FRACTURES

description: ABSTRACT Objective: The objective of this study was to present a proposal tomographic classification for intra-articular distal radius fractures. Methods: This descriptive study was based on observing tomographic images from 74 patients with distal radius fractures. The cases were grouped by similarity according to the presence of several parameters which determine fracture complexity; the results of the descriptive analysis were transcribed as tomographic classification. Results: The proposal tomographic classification for intra-articular distal radius fractures comprised three major groups and nine sub-groups, which are organized by increasing severity according to the presence of spacing between articular fragments, angulation, loss of radial height, cortical depression, and associated dislocation. Conclusion: This proposal tomographic classification for intra-articular distal radius fractures can help professionals indicate therapeutic options. Level of Evidence IV; Case series.
DOI: 10.6084/m9.figshare.6503366.v1
title: PROPOSAL TOMOGRAPHIC CLASSIFICATION FOR INTRA-ARTICULAR DISTAL RADIUS FRACTURES

description: ABSTRACT Objective: The objective of this study was to present a proposal tomographic classification for intra-articular distal radius fractures. Methods: This descriptive study was based on observing tomographic images from 74 patients with distal radius fractures. The cases were grouped by similarity according to the presence of several parameters which determine fracture complexity; the results of the descriptive analysis were transcribed as tomographic classification. Results: The proposal tomographic classification for intra-articular distal radius fractures comprised three major groups and nine sub-groups, which are organized by increasing severity according to the presence of spacing between articular fragments, angulation, loss of radial height, cortical depression, and associated dislocation. Conclusion: This proposal tomographic classification for intra-articular distal radius fractures can help professionals indicate therapeutic options. Level of Evidence IV; Case series.
DOI: 10.6084/m9.figshare.6503351
title: Influence of milling and extrusion on the sorption properties of sorghum

description: Abstract The processing to which a material is subjected can affect its physical or chemical structures, resulting in products with different hygroscopic behaviours. The present work studied the water adsorption properties of sorghum subjected to different types of processing: raw flour (produced by milling whole grain), extrudates (obtained using a double screw extruder) and extruded flour (obtained by milling the extrudates). The isotherms were obtained using an automated instrumental method. The tests were run in duplicate at 25 °C with relative humidity values ranging between 11 and 84%. The water adsorption data fitted the GAB model well, showing high coefficients of determination. The estimated water contents of the adsorption monolayer ranged from 5.3 to 6.9 g of water per 100 g of dry material. The sorption isotherms were affected by the type of processing, extrusion cooking resulting in products with less water in the monolayer (less hygroscopic). The milling process yielded high water contents in the monolayer, probably due to the breakdown of some polymer-polymer interactions, which exposed the binding sites. To ensure microbiological stability, the water contents in the materials should not exceed 6.9 g of water per 100 g of dry material for raw sorghum flour, 5.3 g of water per 100 g for sorghum extrudates and 6.7 g of water per 100 g for extruded sorghum flour.
DOI: 10.6084/m9.figshare.6503351.v1
title: Influence of milling and extrusion on the sorption properties of sorghum

description: Abstract The processing to which a material is subjected can affect its physical or chemical structures, resulting in products with different hygroscopic behaviours. The present work studied the water adsorption properties of sorghum subjected to different types of processing: raw flour (produced by milling whole grain), extrudates (obtained using a double screw extruder) and extruded flour (obtained by milling the extrudates). The isotherms were obtained using an automated instrumental method. The tests were run in duplicate at 25 °C with relative humidity values ranging between 11 and 84%. The water adsorption data fitted the GAB model well, showing high coefficients of determination. The estimated water contents of the adsorption monolayer ranged from 5.3 to 6.9 g of water per 100 g of dry material. The sorption isotherms were affected by the type of processing, extrusion cooking resulting in products with less water in the monolayer (less hygroscopic). The milling process yielded high water contents in the monolayer, probably due to the breakdown of some polymer-polymer interactions, which exposed the binding sites. To ensure microbiological stability, the water contents in the materials should not exceed 6.9 g of water per 100 g of dry material for raw sorghum flour, 5.3 g of water per 100 g for sorghum extrudates and 6.7 g of water per 100 g for extruded sorghum flour.
DOI: 10.6084/m9.figshare.6503348
title: Use of solid phase microextraction to identify volatile organic compounds in brazilian wines from different grape varieties

description: Abstract The Brazilian wine industry has shown significant growth in recent years and the insertion of new concepts, such as geographical indications as signs of quality, has placed Brazil in tune with the tendencies of world wine production. The aim of this work was to apply the Solid Phase Microextraction technique in combination with Gas Chromatography-Mass Spectrometry to study Brazilian wines made from different grape varieties, in order to separate and identify their volatile organic compounds. These substances were identified by comparisons between the spectra obtained with those presented in the NIST library database, and by comparisons with linear retention indices and literature data. The amounts of the compounds were calculated based on the total peak areas of the chromatograms. Forty-seven volatile compounds were identified and grouped into alcohols, aldehydes, fatty acids, esters, hydrocarbons, ketones and terpenes. Most of them belonged to the ester function, conferring a fruity aroma on the wines. The alcohols may have originated from the yeast metabolism, contributing to the alcoholic and floral aromas. Ethyl lactate, 1-hexanol and diethyl maleate were identified in all the varieties, except Merlot. Decanal, methyl citronellate, (E)-2-hexenyl-3-methylbutyrate were only found in Merlot, while 2,3-butanediol was only present in the Tannat wines. 2-Phenylethanol was present in all varieties and is recognized as giving pleasant rose and honey attributes to wines. This study showed that the volatile profile of red wines is mainly characterized by esters and higher alcohols. The statistical analysis of the comparison of averages showed a greater amount of averages significantly different in the relative areas of Merlot wine. The Principal Component Analysis showed one grouping composed only of the Merlot wine samples, and this was probably related to the existence of the volatile organic compounds that were specifically identified in these wines.
DOI: 10.6084/m9.figshare.6503348.v1
title: Use of solid phase microextraction to identify volatile organic compounds in brazilian wines from different grape varieties

description: Abstract The Brazilian wine industry has shown significant growth in recent years and the insertion of new concepts, such as geographical indications as signs of quality, has placed Brazil in tune with the tendencies of world wine production. The aim of this work was to apply the Solid Phase Microextraction technique in combination with Gas Chromatography-Mass Spectrometry to study Brazilian wines made from different grape varieties, in order to separate and identify their volatile organic compounds. These substances were identified by comparisons between the spectra obtained with those presented in the NIST library database, and by comparisons with linear retention indices and literature data. The amounts of the compounds were calculated based on the total peak areas of the chromatograms. Forty-seven volatile compounds were identified and grouped into alcohols, aldehydes, fatty acids, esters, hydrocarbons, ketones and terpenes. Most of them belonged to the ester function, conferring a fruity aroma on the wines. The alcohols may have originated from the yeast metabolism, contributing to the alcoholic and floral aromas. Ethyl lactate, 1-hexanol and diethyl maleate were identified in all the varieties, except Merlot. Decanal, methyl citronellate, (E)-2-hexenyl-3-methylbutyrate were only found in Merlot, while 2,3-butanediol was only present in the Tannat wines. 2-Phenylethanol was present in all varieties and is recognized as giving pleasant rose and honey attributes to wines. This study showed that the volatile profile of red wines is mainly characterized by esters and higher alcohols. The statistical analysis of the comparison of averages showed a greater amount of averages significantly different in the relative areas of Merlot wine. The Principal Component Analysis showed one grouping composed only of the Merlot wine samples, and this was probably related to the existence of the volatile organic compounds that were specifically identified in these wines.
DOI: 10.6084/m9.figshare.6503345
title: Antinociceptive activity of Ricinus communis seed’s hydroethanolic extract on male Balb/C mice

description: ABSTRACT: Pain is a normal protective response to tissue injury caused by physical trauma, noxious chemicals and microbiological agents. Use of chemical drugs and medicinal plants is a conventional method to manage pain; however, their side effects have caused increased tendency to the use of herbal medicines among patients. This study was conducted to investigate antinociceptive action of Ricinus communis seed’s extract (RCE) in male Balb/C mice. In this experimental study, 72 male mice weighing 25-35gr were used. Animals were randomly divided into six groups of 12 mice each, including: Control group, three groups separately treated respectively with 100, 200, and 400mg/kg hydroethanolic R. communis seed extract, morphine (1mg/kg)-treated group, and naloxone (0.1mg/kg) + R. communis seed extract (200mg/kg)-treated group. All animals received extract and drugs intraperitoneally. To evaluate the analgesic effect of the extract, writhing and tail flick tests were used. The 200 and 400mg/kg of the extract significantly increased pain threshold compared to the control group in writhing and tail flick tests (P&lt;0.01). Moreover, 400mg/kg of the extract showed a stronger antinociceptive effect especially in writhing test compared to the control and other treated groups (P&lt;0.001). Analgesic effects of hydroethanolic R. communis seed extract observed in the tail flick and writhing tests are probably related to activation of opioid system. Results may suggest that this plant extract might be beneficial in relieving human pain.
DOI: 10.6084/m9.figshare.6503345.v1
title: Antinociceptive activity of Ricinus communis seed’s hydroethanolic extract on male Balb/C mice

description: ABSTRACT: Pain is a normal protective response to tissue injury caused by physical trauma, noxious chemicals and microbiological agents. Use of chemical drugs and medicinal plants is a conventional method to manage pain; however, their side effects have caused increased tendency to the use of herbal medicines among patients. This study was conducted to investigate antinociceptive action of Ricinus communis seed’s extract (RCE) in male Balb/C mice. In this experimental study, 72 male mice weighing 25-35gr were used. Animals were randomly divided into six groups of 12 mice each, including: Control group, three groups separately treated respectively with 100, 200, and 400mg/kg hydroethanolic R. communis seed extract, morphine (1mg/kg)-treated group, and naloxone (0.1mg/kg) + R. communis seed extract (200mg/kg)-treated group. All animals received extract and drugs intraperitoneally. To evaluate the analgesic effect of the extract, writhing and tail flick tests were used. The 200 and 400mg/kg of the extract significantly increased pain threshold compared to the control group in writhing and tail flick tests (P&lt;0.01). Moreover, 400mg/kg of the extract showed a stronger antinociceptive effect especially in writhing test compared to the control and other treated groups (P&lt;0.001). Analgesic effects of hydroethanolic R. communis seed extract observed in the tail flick and writhing tests are probably related to activation of opioid system. Results may suggest that this plant extract might be beneficial in relieving human pain.
DOI: 10.6084/m9.figshare.6503336
title: EVALUATION OF A BONE REINFORCEMENT TECHNIQUE USING FINITE ELEMENT ANALYSIS

description: ABSTRACT Objectives: To compare the results of a simulated fall on the greater trochanter in the proximal portion of a synthetic femur before and after femoral reinforcement with tricalcium phosphate bone cement (TP) and polymethyl methacrylate (PMMA), using finite element analysis (FEA). Methods: Using two synthetic proximal femurs, a FEA simulating a fall on the greater trochanter was performed, using the Bi-directional Evolutionary Structural Optimization (BESO) program. For this analysis, the femurs were filled with TP and PMMA after perforations were created in the trochanteric region and neck. The results were compared with the strength values obtained from testing the control specimen, a synthetic bone without reinforcement. Results: FEA showed a value of 600 N prior to reinforcement. After cementing with PMMA, the load increased by 57.5% (945 N), and by 53% (920 N) after cementing with TP. Conclusion: Synthetic femurs gained resistance to fracture-causing forces in a simulated fall on the trochanter after bone reinforcement with PMMA and TP. Level of Evidence III; Experimental study.
DOI: 10.6084/m9.figshare.6503336.v1
title: EVALUATION OF A BONE REINFORCEMENT TECHNIQUE USING FINITE ELEMENT ANALYSIS

description: ABSTRACT Objectives: To compare the results of a simulated fall on the greater trochanter in the proximal portion of a synthetic femur before and after femoral reinforcement with tricalcium phosphate bone cement (TP) and polymethyl methacrylate (PMMA), using finite element analysis (FEA). Methods: Using two synthetic proximal femurs, a FEA simulating a fall on the greater trochanter was performed, using the Bi-directional Evolutionary Structural Optimization (BESO) program. For this analysis, the femurs were filled with TP and PMMA after perforations were created in the trochanteric region and neck. The results were compared with the strength values obtained from testing the control specimen, a synthetic bone without reinforcement. Results: FEA showed a value of 600 N prior to reinforcement. After cementing with PMMA, the load increased by 57.5% (945 N), and by 53% (920 N) after cementing with TP. Conclusion: Synthetic femurs gained resistance to fracture-causing forces in a simulated fall on the trochanter after bone reinforcement with PMMA and TP. Level of Evidence III; Experimental study.
DOI: 10.6084/m9.figshare.6503333
title: The effects of vacuum and modified atmosphere packaging on quality changes in seasoned cobia (Rachycentron canadum) sticks stored under refrigeration

description: Abstract The objective of this research was to compare the quality attributes of seasoned cobia sticks packed under vacuum and using modified atmosphere packaging (MAP) and stored under refrigeration, as well as to establish the most suitable gas mixtures to maintain product freshness and provide an extended shelf life. The seasoned cobia sticks were breaded with a mixture of dehydrated spices (parsley, onion, garlic, tomato and bacon), packaged under vacuum; 100% aerobic package (control, with the presence of atmosphere air); MAP1 (15% N2 + 80% CO2 + 5% O2), and MAP2 (20% N2 + 70% CO2 + 10% O2 ), and stored at 5°C for 28 days. Samples were taken every 72 hours for the microbiological analyses (total mesophilic count, total psychrotrophic count, coagulase positive Staphylococcus, Salmonella sp., and thermotolerant Coliforms at 45°C) and physicochemical analyses (pH, the nitrogen from the total volatile bases, and trimethylamine), all carried out in triplicate. The results showed that the seasoned cobia sticks remained safe and with good microbiological, physical and chemical quality for a longer period when packed in a modified atmosphere. MAP1 (15% N2 + 80% CO2 + 5% O2) was the system showing the best performance in the maintenance of quality and freshness, demonstrating the feasibility of ensuring quality and a longer shelf life (28 days) at 5°C.
DOI: 10.6084/m9.figshare.6503330
title: Effect of infield handling conditions and time to pre-cooling on the shelf-life and quality of tomatoes

description: Abstract This study investigates the effects of post-harvest handling practices prior to storage on the quality of tomatoes in South African supply chains. Pink mature tomatoes were harvested in the morning and afternoon, transported from two farms located 40 km apart to two central pack houses located near each of the farms in Limpopo, South Africa. The samples were transported using bins (468 kg capacity) and lugs (20 kg capacity). After harvesting, the samples were either immediately transported to the pack house and precooled within two hours, or left in the field and transported to the pack house to be pre-cooled after six hours, to simulate delays during transportation. On arrival at the pack houses, the fruit was sampled from the bottom 0.15 m of each lug or bin, precooled using forced air and washed. After precooling, the samples were stored either under ambient conditions or refrigerated storage (15±2 °C). The tomato colour, firmness, weight loss, marketability and pH were monitored over a 24-day storage period. The rate of change of the fruit hue angle was significantly (p ≤ 0.05) higher for samples handled using bins as compared to those handled using lugs. Handling conditions had no significant (p &gt; 0.05) effect on the rate of loss of fruit flesh firmness. The bottom layer of fruit stored in bins showed 30% mechanical damage as compared to 2% in lugs. Harvesting in the morning and pre-cooling within two hours improved fruit marketability and weight-loss by up to 200 kg/ton and 75 kg/ton, respectively, as compared to harvesting in the afternoon and pre-cooling after six hours. As the best practices for industry, the study recommends minimizing the time to pre-cooling, harvesting in the morning and using lugs to handle the fresh tomatoes.
DOI: 10.6084/m9.figshare.6503333.v1
title: The effects of vacuum and modified atmosphere packaging on quality changes in seasoned cobia (Rachycentron canadum) sticks stored under refrigeration

description: Abstract The objective of this research was to compare the quality attributes of seasoned cobia sticks packed under vacuum and using modified atmosphere packaging (MAP) and stored under refrigeration, as well as to establish the most suitable gas mixtures to maintain product freshness and provide an extended shelf life. The seasoned cobia sticks were breaded with a mixture of dehydrated spices (parsley, onion, garlic, tomato and bacon), packaged under vacuum; 100% aerobic package (control, with the presence of atmosphere air); MAP1 (15% N2 + 80% CO2 + 5% O2), and MAP2 (20% N2 + 70% CO2 + 10% O2 ), and stored at 5°C for 28 days. Samples were taken every 72 hours for the microbiological analyses (total mesophilic count, total psychrotrophic count, coagulase positive Staphylococcus, Salmonella sp., and thermotolerant Coliforms at 45°C) and physicochemical analyses (pH, the nitrogen from the total volatile bases, and trimethylamine), all carried out in triplicate. The results showed that the seasoned cobia sticks remained safe and with good microbiological, physical and chemical quality for a longer period when packed in a modified atmosphere. MAP1 (15% N2 + 80% CO2 + 5% O2) was the system showing the best performance in the maintenance of quality and freshness, demonstrating the feasibility of ensuring quality and a longer shelf life (28 days) at 5°C.
DOI: 10.6084/m9.figshare.6503330.v1
title: Effect of infield handling conditions and time to pre-cooling on the shelf-life and quality of tomatoes

description: Abstract This study investigates the effects of post-harvest handling practices prior to storage on the quality of tomatoes in South African supply chains. Pink mature tomatoes were harvested in the morning and afternoon, transported from two farms located 40 km apart to two central pack houses located near each of the farms in Limpopo, South Africa. The samples were transported using bins (468 kg capacity) and lugs (20 kg capacity). After harvesting, the samples were either immediately transported to the pack house and precooled within two hours, or left in the field and transported to the pack house to be pre-cooled after six hours, to simulate delays during transportation. On arrival at the pack houses, the fruit was sampled from the bottom 0.15 m of each lug or bin, precooled using forced air and washed. After precooling, the samples were stored either under ambient conditions or refrigerated storage (15±2 °C). The tomato colour, firmness, weight loss, marketability and pH were monitored over a 24-day storage period. The rate of change of the fruit hue angle was significantly (p ≤ 0.05) higher for samples handled using bins as compared to those handled using lugs. Handling conditions had no significant (p &gt; 0.05) effect on the rate of loss of fruit flesh firmness. The bottom layer of fruit stored in bins showed 30% mechanical damage as compared to 2% in lugs. Harvesting in the morning and pre-cooling within two hours improved fruit marketability and weight-loss by up to 200 kg/ton and 75 kg/ton, respectively, as compared to harvesting in the afternoon and pre-cooling after six hours. As the best practices for industry, the study recommends minimizing the time to pre-cooling, harvesting in the morning and using lugs to handle the fresh tomatoes.