scholarly journals Impact of Fixed Orthodontic Therapy on Salivary Characteristics in Relation to Weight Status

2018 ◽  
Vol 11 (3) ◽  
pp. 1463-1470
Author(s):  
Zaid Ali Alasadi ◽  
Alhan Ahmed Qasim
Keyword(s):  
Flow Rate ◽  
Weight Status ◽  
Calcium Concentration ◽  
Normal Weight ◽  
Phosphate Concentration ◽  
Orthodontic Appliances ◽  
Chemical Characteristics ◽  
Orthodontic Therapy ◽  
Physical And Chemical Characteristics ◽  
Physical And Chemical

The aim of the present study is to evaluate the early impact of fixed orthodontic therapy on some salivary physical and chemical characteristics of patients in relation to their weight status. The sample consisted of 54 patients (25 males and 29 females; age between 16-18 years old) going under the course of fixed orthodontic treatment. Patients were categorized according to their Body Mass Index (BMI) into 3 weight status groups (underweight, normal weight, overweight and obese), then unstimulated salivary samples were collected from each patient who met specific inclusion and exclusion criteria during three time intervals; before bonding (1st visit), 2 weeks after bonding (2nd visit), and 4 weeks after bonding (3rd visit), then salivary samples are examined to evaluate some salivary physical properties (flow rate, pH) and some chemical properties (salivary calcium concentration, salivary phosphate concentration). A significant increase in salivary flow rate for all weight status categories during the 2ndvisit. A significant decrease in salivary pH for both underweight and overweight groups during 2nd visit with no significant change for normal weight group. A significant decrease in salivary calcium concentration for all weight status groups. And a significant increase in salivary phosphate concentration for all weight status groups. Exposure to fixed orthodontic appliances causes significant changes in salivary physical and chemical characteristics in early stages of treatment. These changes differ among patients with different BMI weight status, but with lesser intensity on normal weight patients than underweight and overweight and obese patients.

scholarly journals Early impact of fixed orthodontic therapy on gingival health status in relation to weight status

2018 ◽  
Vol 30 (4) ◽  
pp. 1-7
Author(s):  
Zaid A Alasadi ◽  
Alhan A Qasim
Keyword(s):  
Health Status ◽  
Weight Status ◽  
Normal Weight ◽  
Orthodontic Appliances ◽  
Gingival Index ◽  
Orthodontic Therapy ◽  
Gingival Health ◽  
Fixed Orthodontic Appliances ◽  
Significant Difference ◽  
The Impact

Background: fixed orthodontic appliances deleterious influence on gingival health is well documented. Association between weight status and gingival health is presented in many studies. This study aimed to evaluate how early the impact of fixed orthodontic therapy on patients` gingival health, and if there are differences of that impact among different weight status groups. Materials and Methods: Sample consisted of 54 patients (25 males, 29 females; age limits are 16 -18 years) going under the course of treatment with fixed orthodontic appliance. Patients were categorized according to their Body Mass Index (BMI) into 3 weight status groups considering WHO charts in 2007 (underweight, normal weight, overweight and obese), then determination of each patient`s gingival health status was through the criteria of the gingival index (GI) by Loe and Silness in 1963 which modified by Loe in 1967. Records of gingival index for all patients who met specific criteria were taken in three time points [before bonding (1st visit), 2 weeks after bonding (2nd visit), and 4 weeks after bonding (3rd visit)]. Also BMI of the patients were checked at each of the three visits. Results: There was a significant increase in gingival index for all BMI weight status groups after just two weeks of treatment, and the increase continues during the 3rd visit, with no significant difference in impact among weight status groups. Conclusions: oral health preventive measures should be applied rapidly and equally to all patients treated with fixed orthodontic appliances, without taking their BMI weight status in consideration.

Study of Structural, Physical and Chemical Characteristics of Marshmallow Without Gelatin

Food Industry ◽  
2018 ◽  
Vol 3 (4) ◽  
Author(s):  
Nataliia V. Nepovinnykh ◽  
Yuri A. Kodatsky ◽  
Oksana N. Klyukina ◽  
Nataliia M. Ptichkin ◽  
Samira Yeganehzad
Keyword(s):  
Chemical Characteristics ◽  
Physical And Chemical Characteristics ◽  
Physical And Chemical

Effects of Chlormequat-Uniconazole 30% Micro-Emulsion on Stem Physical and Chemical Characteristics of Rice

2013 ◽  
Vol 39 (6) ◽  
pp. 1089
Author(s):  
Qian ZHANG ◽  
Ming-Cai ZHANG ◽  
Hai-Yan ZHANG ◽  
Wei-Ming TAN ◽  
Zhao-Hu LI ◽  
...  
Keyword(s):  
Chemical Characteristics ◽  
Physical And Chemical Characteristics ◽  
Micro Emulsion ◽  
Physical And Chemical

Physical and Chemical Characteristics of Meats of the Indonesian Indigenous Crossbred Chickens Fed Fermented Mixture of Papaya (Carica papaya L.) Leaf and Seed Meal

2020 ◽  
Keyword(s):  
Crude Protein ◽  
Control Diet ◽  
Dietary Treatment ◽  
Seed Meal ◽  
Chemical Characteristics ◽  
Breast Meat ◽  
Ph Values ◽  
Physical And Chemical Characteristics ◽  
Dietary Treatments ◽  
Physical And Chemical

The objective of this present study was to investigate the effect of feeding fermented mixture of papaya leaf and seed meal (FERM) on the physical and chemical characteristics of meats of the Indonesian indigenous crossbred chicken (IICC). The study was carried out with 300 day-old IICC. The chicks were randomly distributed to five treatment groups, i.e., CONT (control diet based on corn-soybean- diet), FERMA (diet containing 1% FERM), FERMB (2.5% FERM), FERMC (5% FERM) and FERMD (7.5% FERM). Each treatment group consisted of 6 replicates with 10 IICC in each. At week 8, one chick from each replicate was randomly taken and slaughtered. After being de-feathered and eviscerated, samples from breast and thigh meats were obtained. Results showed that the increased levels of FERM was followed by the increased (P<0.05) pH values, moisture and crude protein content of breast meats of the IICC. Dietary incorporation of FERM especially at the level of 2.5% increased (P<0.05) the content of fat in the breast meat of IICC, while further increased levels of FERM did not alter (P>0.05) the fat content of the IICC breast meat. Dietary treatment did not have any effect (P>0.05) on the lightness (L*) values of breast meat of the IICC. The redness (a*) values were higher (P<0.05) in FERMD breast meat than other. FERM diet resulted in lower (P<0.05) yellowness (b*) values in the IICC breast meat. The pH values and moisture content of thigh meat increased (P<0.05) with the increased level of FERM. The WHC decreased (P<0.05) with the elevated levels of FERM in the diets. There was an increase (P<0.05) in crude protein concentration in FERMA as compared to the other meats. Crude fat and ash concentrations in thigh meat were affected (P<0.05) by the treatments. Dietary treatments had no impact (P>0.05) on L* values of thigh meats. Feeding FERM at 7.5% from diets increased (P<0.05) and decreased (P<0.05) the redness and yellowness of meats. In conclusion, dietary inclusion of FERM especially at the level of 7.5% from diets improved the physical and chemical characteristics of the IICC meats.

scholarly journals Experimental Interpretation of Physical and Chemical Characteristics of Soil Material upon the Radon and Thoron Exhalation Rate

2007 ◽  
Vol 42 (1) ◽  
pp. 89-97 ◽  
Author(s):  
Masahiro HOSODA ◽  
Yusuke YAMAMOTO ◽  
Kazumasa HARADA ◽  
Toshinari KORI ◽  
Masahiro FUKUSHI ◽  
...  
Keyword(s):  
Chemical Characteristics ◽  
Exhalation Rate ◽  
Soil Material ◽  
Physical And Chemical Characteristics ◽  
Physical And Chemical
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