scholarly journals MICROCRACKS DESIGN AND BONE INDUCTION OF SKULL BONE MODIFIED BY ULTRASONIC TREATMENT USING ACIDIC ELECTROLYZED WATER

2017 ◽  
Vol 33 (0) ◽  
pp. 1-6
Author(s):  
MAMATA SHAKYA ◽  
MASARU MURATA ◽  
NAOTO OKUBO ◽  
HIROKI NAGAYASU ◽  
TOSHIYUKI AKAZAWA
Keyword(s):  
Ultrasonic Treatment ◽  
Bone Induction ◽  
Skull Bone ◽  
Electrolyzed Water

scholarly journals Accelerated Bone Induction of Adult Rat Compact Bone Plate Scratched by Ultrasonic Scaler Using Acidic Electrolyzed Water

Materials ◽  
2021 ◽  
Vol 14 (12) ◽  
pp. 3347
Author(s):  
Mamata Shakya ◽  
Masaru Murata ◽  
Kenji Yokozeki ◽  
Toshiyuki Akazawa ◽  
Hiroki Nagayasu ◽  
...  
Keyword(s):  
Ultrasonic Treatment ◽  
Compact Bone ◽  
Parietal Bone ◽  
New Combination ◽  
Graft Material ◽  
Skull Bone ◽  
Vascular Perfusion ◽  
Electrolyzed Water ◽  
Combination Technique ◽  
Ultrasonic Scaler

Fresh compact bone, the candidate graft material for bone regeneration, is usually grafted for horizontal bone augmentation. However, the dense calcified structure inhibits the release of growth factors and limits cellular and vascular perfusion. We aimed to create mechano-chemically altered dense skull bone by ultrasonic treatment, along with partial demineralization using commercially available acidic electrolyzed water (AEW). The parietal skull bone of an 11-month-old Wistar rat was exposed and continuously treated with a piezoelectric ultrasonic scaler tip for 1 min, using AEW (pH 2.3) or distilled water (DW, pH 5.6) as irrigants. Treated parietal bone was removed, cut into plates (5 × 5 × 1 mm3), grafted into the back subcutaneous tissues of syngeneic rats, and explanted at 1, 2, and 3 weeks. AEW bone showed an irregular surface, deep nano-microcracks, and decalcified areas. SEM-EDS revealed small amounts of residual calcium content in the AEW bone (0.03%) compared to the DW bone (0.86%). In the animal assay, the AEW bone induced bone at 2 weeks. Histomorphometric analysis showed that the area of new bone in the AEW bone at 2 and 3 weeks was significantly larger. This new combination technique of AEW-demineralization with ultrasonic treatment will improve the surface area and three-dimensional (3D) architecture of dense bone and accelerate new bone synthesis.

scholarly journals Rapid Bone Induction of Cortical Bone Treated with Ultrasonic Demineralization in Acidic Electrolyzed Water

2018 ◽  
Vol 27 (3) ◽  
pp. 269-271 ◽  
Author(s):  
Mamata Shakya ◽  
Kenji Yokozeki ◽  
Toshiyuki Akazawa ◽  
Masaru Murata
Keyword(s):  
Cortical Bone ◽  
Bone Induction ◽  
Electrolyzed Water

Quality Changes of Salted Chinese Cabbages with Electrolyzed Water Washing and a Low Storage Temperature

2013 ◽  
Vol 42 (4) ◽  
pp. 615-620 ◽  
Author(s):  
Seong Soon Park ◽  
Jung Min Sung ◽  
Jin Woong Jeong ◽  
Kee Jai Park ◽  
Jeong Ho Lim
Keyword(s):  
Storage Temperature ◽  
Quality Changes ◽  
Electrolyzed Water ◽  
Water Washing

scholarly journals The possibility of using lactic additives and sonochemical technology in the production of preserves

2020 ◽  
Vol 164 ◽  
pp. 06012
Author(s):  
Vera Demchenko ◽  
Irina Asfondiarova ◽  
Nina Katkova ◽  
Marina Ivanova ◽  
Elena Belokurova
Keyword(s):  
Ultrasonic Treatment ◽  
Storage Temperature ◽  
Food Additives ◽  
Microbiological Quality ◽  
Point Scale ◽  
Resource Saving ◽  
High Quality ◽  
Processing Power ◽  
Fish Product

The priority in improving the existing methods of processing fish is salting with the use of food additives with different functional orientations. The aim of the study was the development of preserves with the introduction of lactate-containing additives and using sonochemical technologies; examination of the quality of the products obtained according to organoleptic and microbiological safety indicators. The article proposes a resource-saving technology for the production of fish products with prolonged shelf life due to the use of a complex food additive consisting of lactic, acetic, propionic acids and their salts in different proportions with subsequent ultrasonic treatment using the ultrasonic generator of the Wave series model UZTA-0 2/22-OM. There was established the optimal mode of using the ultrasonic processing power of 75 W / m2 in the manufacture of fish preserves from herring. Organoleptic and microbiological quality indicators were studied during storage of preserved products with the addition of additives and ultrasonic treatment compared to the control. Organoleptic assessment was carried out on a five-point scale, microbiological indicators were studied by standard methods. The Dilactin Forte Plus dietary supplement in the composition of preserves in the amount of 3% and in combination with the use of sonochemical technologies makes it possible to obtain a safe high-quality fish product. Manufactured preserves at a storage temperature of 0 ± 2 ° C can maintain their high quality for 5 months.

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