Nano-structured hydroxyapatite and titanium dioxide enriching PENTA /UDMA adhesive as aesthetic coating for tooth enamel.

OBJECTIVES: The aim of this study was to investigate the effect of the nanostructured hydroxyapatite (NHAp) and titanium dioxide nanoparticles (NTiO2) on dispersion in an adhesive containing monomers of Dipenta erythritol penta-acrylate monophosphate (PENTA) and Urethane dimethacrylate (UDMA), as well as evaluating the structural, optical and mechanical behavior of the composite material for dental aesthetic application. METHODS: The NHAp powders were synthesized through the wet chemical methods of hydrothermal and ultrasound-assisted precipitation. The microstructure, morphology and composition analysis of the powder of NHAp and NTiO2 were performed by scanning and transmission electron microscopy. The optical microscopic identification of the different colors was obtained due to varying the amounts of NHAp and NTiO2 in the adhesive. On the other hand, the diffuse reflectance spectra of the coatings were evaluated every 2nm with the wavelength from 400 to 800nm for combined specular and diffuse reflectance. The nanomechanical properties of the aesthetic coating such as (H), elastic modulus (E) and nanoscratching were evaluated by nanoindentation. The roughness of the composite coatings were evaluated by AFM. RESULTS: From different powders combinations, NHAP 75%Wt-NTiO2 %25Wt, at (10Wt %) into a dental adhesive, the resulting mixture manifested the optimum aesthetic white appearance. The scanning and transmission electron microscopy images confirmed that the HAp nanorods and TiO2 nanoparticles sized were 55nm and 20nm respectively prepared by the high-energy ball mixed process. The values of nanomechanical properties of the optimum aesthetic coating were hardness, H=3.2±0.3GPa, elastic modulus, E=78±3GPa, Yield point, Y=107MPa±2 and scratching, maximum wear track deformation 3.7±0.12 µm2. The percentage of reflectance to optimum aesthetic white appearance was of 46.83% at 423nm of wavelength. CONCLUSIONS: The nanocomposite PENTA/UDMA with mixtures of Nanohydroxyapatite and titanium dioxide may be considerate as a mechanical toughened, also an option to modify shade qualities for dental aesthetic applications.

Structural Aspects LiNbO3 Nanoparticles and Their Ferromagnetic Properties.

We present a solid-state synthesis of ferromagnetic lithium niobate nanoparticles (LiNbO3) and their corresponding structural aspects. In order to investigate the effect of heat treatments, two batches of samples with a heat-treated (HT) and non-heat-treated (nHT) reduction at 650 °C in 5% of hydrogen/argon were considered to investigate the multiferroic properties and their corresponding structural aspects; using magnetometry and scanning transmission electron microscopy (STEM). Results indicate the existence of ferromagnetic domains with a magnetic moment per unit cell of 5.24 × 10-3 µB; caused mainly due to voids and defects on the nanoparticle surface, as confirmed by STEM measurements.

The effects of porosity on optical properties of semiconductor chalcogenide films obtained by the chemical bath deposition.

This paper is dedicated to study the thin polycrystalline films of semiconductor chalcogenide materials (CdS, CdSe, and PbS) obtained by ammonia-free chemical bath deposition. The obtained material is of polycrystalline nature with crystallite of a size that, from a general point of view, should not result in any noticeable quantum confinement. Nevertheless, we were able to observe blueshift of the fundamental absorption edge and reduced refractive index in comparison with the corresponding bulk materials. Both effects are attributed to the material porosity which is a typical feature of chemical bath deposition technique. The blueshift is caused by quantum confinement in pores, whereas the refractive index variation is the evident result of the density reduction. Quantum mechanical description of the nanopores in semiconductor is given based on the application of even mirror boundary conditions for the solution of the Schrödinger equation; the results of calculations give a reasonable explanation of the experimental data.

Weak and strong confinements in prismatic and cylindrical nanostructures.

Cylindrical nanostructures, namely, nanowires and pores, with rectangular and circular cross section are examined using mirror boundary conditions to solve the Schrödinger equation, within the effective mass approximation. The boundary conditions are stated as magnitude equivalence of electron's Ψ function in an arbitrary point inside a three-dimensional quantum well and image point formed by mirror reflection in the walls defining the nanostructure. Thus, two types of boundary conditions - even and odd ones - can be applied, when Ψ functions in a point, and its image, are equated with the same and the opposite signs, correspondingly. In the former case, the Ψ function is non-zero at the boundary, which is the case of a weak confinement. In the latter case, the Ψ function vanishes at the boundary, corresponding to strong quantum confinement. The analytical expressions for energy spectra of electron confined within a nanostructure obtained in the paper show a reasonable agreement with the experimental data without using any fitting parameters.

Characterization and degradation of functionalized chitosan with glycidyl methacrylate.

The synthesis, characterization and degradation of a hybrid chitosan (CTS)/glycidyl methacrylate (GMA) material are reported. These versatile materials (natural-synthetic materials) are potential candidates for dental restoratives. All materials were characterized by infrared spectroscopy (FT-IR), X-ray diffraction and thermal (DSC) analysis. Particular attention was paid to the thermal stability and chemical resistance of the hybrid CTS materials. From dynamical rheological tests, it was concluded that CTS-GMA solutions behave as physical hydrogels. These pH-sensitive gels are an example of stimuli-responsive polymers, also known as 'smart polymers'.

[Evaluation of a methodology to determine texture characteristics of maize (Zea mays L.) tortilla]. / Evaluación de una metodología para determinar características de textura de tortilla de maíz (Zea mays L.).

Maize (Zea mays L.) tortilla is the primary staple food of the Mexican people, with annual consumption estimated at 12 millions tons. Despite this huge volume of consumption, tortillas are commercially produced with inconsistent quality, mainly in terms of texture characteristics. Different methods to evaluate the texture of maize tortillas have been reported, but the values obtained and their parameters have not yielded reliable results, largely because the methods used do not reflect homogeneous elements for comparison. In addition, evaluation of the reliability of methods for comparing tortilla texture as well as the equipment used has been difficult, as such information perhaps remains largely unpublished. In this study, the reliability of two tortilla sample shapes (rectangle and briquet) and some of the quality parameters (maximum force, total area under curve, area to reach maximum force, elasticity and elongation) from tensile and cut force tested with a texture meter were evaluated. According to the results, the briquet shape of the tortilla samples was better (than the rectangle shape) for determining tensile and elasticity. In regard to cutting force, both the rectangle and the briquet shape presented good repeatability. For tensile and cutting-force curves, the maximum force was the parameter with the highest reliability, 0.95 and 0.99, respectively. The elasticity showed an adequate reliability with the tortilla briquet shape (0.94). The evaluated parameters with the texture meter and the sample shape type briquet, showed a high reliability degree what makes possible the comparison of maize tortilla texture data.

Evaluación de una metodología para determinar características de textura de tortilla de maíz (Zea mays L) / Evaluation of a methodology to determine texture characteristics maize (Zea mays L) tortilla

La tortilla de maíz (Zea mays L.), es el principal alimento de la población Mexicana, con un consumo anual de 12 millones de toneladas. A pesar de su alto consumo, existe una gran variabilidad en las características de calidad de la tortilla producida comercialmente, principalmente las de textura. Para evaluar la textura de las tortillas se han reportado algunos métodos, pero los parámetros y valores obtenidos han sido muy variados y no comparten una base adecuada para su comparación. Además, la confiabilidad de los parámetros reportados, utilizando un texturómetro, tampoco ha sido evaluada. En este estudio se seleccionaron dos formas de la muestra, rectangular y probeta, así como la de varios parámetros de calidad obtenidos con el texturómetro (fuerza máxima, área total, área hasta fuerza máxima, elasticidad y elongación) y se evaluó su confiabilidad con base a su repetibilidad. De acuerdo a los resultados, la forma de "probeta" fue la más adecuada para las pruebas de tensión y elasticidad. Para la fuerza al corte, las dos formas resultaron con buena repetibilidad. La fuerza máxima fue el parámetro de mayor confiabilidad para las pruebas de tensión y corte, con una repetibilidad de 0.95 y 0.99 respectivamente. La elasticidad resultó con buena repetibilidad cuando la prueba se realizó con la forma de probeta (0.94). Utilizando el texturómetro y la forma de muestra tipo probeta, los parámetros determinados muestran alto grado de confiabilidad y facilitan la comparación de datos de textura para tortillas de maíz

Fortificacion y evaluacion de tortillas de nixtamal / Fortification and evaluation of the nixtamal tortillas

The effect of the addition of vitamins and soy protein on the quality characteristics of nixtamal tortillas (TN) and the losses of nutrients during the nixtamalization process were evaluated. Vitamins (0.15 as is) and defatted soy (4 as is) were added to the tortillas without affecting their sensory characteristics. Higher values of those nutrients had a negative effect on the color and flavor of the product. During the production of the tortilla the corn lost approximately 1.5 of proteins. The nixtamal tortilla fortified with 4 of defatted soy (TNS) showed 3 higher protein content than the TN. The calcium content in the samples was 7.7, 114 and 212.5 mg/100 g for the corn, the TN and the TNS respectively. In the process of producing the nixtamal tortillas from corn 28.9 of the niacin, 46.3 of the folic acid, 36.3 of the thiamin and 80 of the riboflavin were lost. During the washing and rinsing of the nixtamal there were losses of 18.2 of the thiamin, 16.6 of the riboflavin and 20.7 of the folic acid. Although the niacin showed a 28.9 loss, the alkaline process caused an important release of that vitamin. The losses during the cooking of the tortillas were high especially for riboflavin which showed a total loss of 80 in comparison with the original corn. Of the total, 63 was lost during cooking and 16.6 was lost during washing of the nixtamal.

Cambios en algunos componentes químicos y nutricionales durante la preparación de tortillas de maíz elaboradas con harinas instantáneas obtenidas por extrusión continua / Chemical and nutritional changes during preparation of whole corn tortilla prepared with instant flour obtained by extrusion process

Se evaluaron los cambios ocurridos en algunos componentes químicos de carácter nutricional (proteína, fibra dietaria total, vitaminas hidrosolubles, lisina, triptofano estracto etéreo y ácidos grasos), de tortillas preparadas con harina integral obtenidas por un experimental de extrusión contínua (proceso CINVESTAV) comparadas con tortillas obtenidas por el proceso tradicional de nixtamalización y maíz crudo. El contenido de proteína de las tortillas obtenidas por los procesos de extrusión y tradicional, fue similar al de maíz crudo; sin embargo, en las tortillas de nixtamal se observó el menor valor de este componenete. Los contenidos de fibra dietaria total y lisina disponible de las tortillas experimentales obtenidas por extrusión mostraron mayores valores (p<0,05) en relación a las tortillas del proceso tradicional. Las tortillas de ambos procesos presentaron pérdidas de vitaminas hidrosolubles, con respecto a sus respectivos maíces sin procesar. La disminución de los niveles de proteína, triptófano y vitamina en las tortillas tradicionales de nixtamal con respecto al maíz crudo, es atribuida a la pérdida de pericarpio, capas de aleurona y otras partículas solubles durante el proceso. El tratamiento térmico en ambos procesos (tradicional y CINVESTAV) disminuyó el contenido de extracto etéreo y ácidos grasos. Las tortillas obtenidas por el proceso de extrusión CINVESTAV, presentaron mejores características nutricionales en los componentes evaluados que las obtenidas por el proceso tradicional de nixtamalización