Evaluation of data collection bias of third molar stages of mineralisation for age estimation in the living.

Age assessment of the living is a fundamental procedure in the process of human identification, in order to guarantee fair treatment of individuals, which has ethical, civil, legal, and medical repercussions. The careful selection of the appropriate methods requires evaluation of several parameters: accuracy, precision of the method, as well as its reproducibility. The approach proposed by Mincer et al. adapted from Demirjian et al. exploring third molar mineralisation, is one of the most frequently considered for age estimation of the living. Thus, this work aims to assess potential bias in the data collection when applying the classification stages for dental mineralisation adapted by Mincer et al. A total of 102 orthopantomographs, of clinical origin, belonging to individuals aged between 12 and 25 years ([Formula: see text] = 20.12 years, SD = 3.49 years; 65 females, 37 males, all of Portuguese nationality) were included and a retrospective analysis performed by five observers with different levels of experience (high, average, and basic). The performance and agreement between five observers were evaluated using Weighted Cohen's Kappa and the Intraclass Correlation Coefficient. To access the influence of impaction on third molar classification, variables were tested using ordinal logistic regression Generalised Linear Model. It was observed that there were variations in the number of teeth identified among the observers, but the agreement levels ranged from moderate to substantial (0.4-0.8). Upon closer examination of the results, it was observed that although there were discernible differences between highly experienced observers and those with less experience, the gap was not as significant as initially hypothesised, and a greater disparity between the classifications of the upper (0.24-0.49) and lower third molars (>0.55) was observed. When bone superimposition is present, the classification process is not significantly influenced; however, variation in teeth angulation affects the assessment. The results suggest that with an efficient preparation, the level of experience as a factor can be overcome. Mincer and colleague's classification system can be replicated with ease and consistency, even though the classification of upper and lower third molars presents distinct challenges.

Assessment of the mineralisation stages of third molars and validation of Mincer et al.'s age estimation method: A retrospective, cross-sectional study in Western India population.

Context: Age estimation is one of the prime requisites in forensic human identification cases and the criminal justice system. There are several age estimation methods using dental parameters. A method proposed by Mincer et al. which uses the mineralization stages of third molars based on Demirjian's developmental stages is less tested in the Indian population. Aim: The present study aimed to assess the developmental status of the third molars and to apply and validate Mincer et al.'s method on the Western India population. Methods and Material: A total of 306 orthopantomograms (OPGs) from 128 males and 178 females with a mean age of 16.89 years ± 3.68 were analysed. Demirjian's A-H staging was applied to record the developmental stages of 1100 third molars. Mincer et al.'s mean age of attainment was applied based on the American Whites (Caucasian) population for males and females separately using stages of #18 and #38. Results: There was a slight overestimation of the chronological age (CA) in both #18 and #38. The females showed more accurate estimated age (EA) than males. Conclusions: Mincer et al.'s method is a convenient age estimation method using the third molar's developmental stage. The mean age of attainment mentioned in the original Mincer et al.'s study can be used in the Western Indian population, with a residual value ranging from 0.21 to 0.25 years.

The impact of health on wages: evidence for Europe.

This paper analyses the effects of health on wages in sixteen European countries using production frontier methodology. It is assumed that workers have a potential income/productivity which basically depends on their human capital, but due to several health problems, situations could exist where workers fail to reach their potential income frontier. The estimation of a true-random-effects model allows us to conclude that the potential hourly wage of workers is significantly influenced by their level of education and their job experience. However, health problems, especially those strongly influencing work activities, contribute towards an individual not attaining the potential income which would otherwise be guaranteed by their human capital endowment. Suffering a strong limitation reduces gross wage per hour by 6.1%. This wage reduction is also observed in the case of a weak limitation, but here the wage difference with respect to workers without any limitation is 2.6%. Additionally, other factors, such as being a woman, the economic cycle or having a temporary contract, appear to distance an individual from their wage frontier.

Optimization of compositional and structural properties in probiotic sausage production.

In this study, the effects of different fat levels and different particle sizes on compositional and structural characteristics of probiotic fermented sausage were investigated. In order to obtain probiotic character, Lactobacillus casei CRL431 was added. The physicochemical, microbiological and sensory analysis were done. The effect of fat level x mincer hole diameter interaction on hardness values were statistically significant (p < 0.005). At the end of the fermentation-ripening period, L.casei CRL-431 count has reached to sufficient microbial count (10(6) cfu/g of probiotic bacteria) to demonstrate the character of probiotic food. A significant positive correlation was found between L.casei CRL431 count and surface appearance, texture and overall acceptability scores (r = 0.60, 0.52, 0.53). The values of TBARS number of probiotic sucuk samples increased during fermentation-ripening. A significant correlation between taste-aroma scores and fat level was detected (r = -0.61,p = 0.0008). Consiquently, the best sensorial quality was determined in L3 samples and the worst sensorial quality was determined in H8 samples.