Identifying cortical plate inclination as a parameter to re-assess transverse discrepancies in untreated adults with different vertical facial heights-A retrospective CBCT study.

OBJECTIVE: To determine the inclination angles of buccal, palatal cortical plates and assess its harmony with existing molar buccolingual inclination in adults with different vertical facial heights. The aim of this study was to identify the role of cortical plate inclination as a diagnostic tool for determining alveolar support in adults with transverse discrepancies. MATERIALS AND METHODS: One-hundred and fifty seven CBCTs (50-Hypo-divergent, 51-Normo-divergent and 56-Hyper-divergent growth patterns) of untreated adults were utilized. Cross-sectional slices with respect to the maxillary first molar were taken as orientation landmarks in defined reference planes. Inclination angles for the first molar, buccal and palatal cortical plate were determined with respect to the palatal plane. ANOVA and Post Hoc Tukey's HSD test were carried out to determine significant differences between groups. RESULTS: Molar inclination was significantly greater in hyper-divergent groups compared to normo-divergent and hypo-divergent groups (P < .05). Greater variation between molar inclination and cortical plate inclination (buccal and palatal) was seen in hyper-divergent groups (P < .05). Hypo-divergent and normo-divergent groups showed almost similar molar and cortical plate inclinations; however, there was a significant difference between the buccal and palatal cortical plates (P < .05). CONCLUSIONS: Cortical plate inclination is in agreement with molar inclination in hypo- and normo-divergent groups when compared to hyper-divergent groups. In adults with decreased/normal facial heights, greater balance and harmony is observed between the dental and alveolar substructures in the posterior region. In adults with increased facial heights, a greater amount of dentoalveolar compensation is seen with respect to the molar and its surrounding bone support.

Development of inclined plate honey moisture reduction system.

Honey is delicious, nutritious and has high medicinal value in comparison to other sweeteners. Honey is usually extracted from comb as immature product which results in high moisture which makes it more liable to be fermented by osmophilic yeasts. So, it needs to be processed for moisture reduction, to delay crystallization and to overcome the problem of fermentation. In the present investigation, a honey moisture reduction system was developed and tested to reduce the moisture content of honey to about 17%. The system consisted of a flat plate inclined at an angle. The plate was heated from the underside and honey for moisture reduction was re-circulated over it until desired moisture content was achieved. Experiments were conducted for honey moisture reduction at water temperature of 40-70 °C with plate inclinations of 30°-60° according to four level full factorial design of experiment. The results showed that the total reduction time required for reaching moisture content of about 17% varied with water temperature and angle of inclination. The moisture reduction time required for reaching a moisture content of 17 percent at 40 °C was about five times the time required at 70 °C. The energy cost of honey moisture content reduction from 21.5 to 17% was Rs. 4.7 to Rs. 12.5 per kg.