Cola Group Research Articles

The erosive effect of pomegranate juice on enamel: An in vitro study.

Dental erosion is a chemical-mechanical process that leads to the loss of dental hard tissues. This study aimed to investigate the effect of pomegranate juice on the enamel. Enamel blocks were randomly divided into three groups: deionized water, cola, and pomegranate juice. The blocks were immersed in the solutions four times a day for 14 days, and stored in artificial saliva for the remaining period. The surface hardness was measured on days 7 and 14. The surface structures of the demineralized blocks were observed via scanning electron microscopy (SEM), and the depth of demineralization was observed via confocal laser scanning microscopy (CLSM). The pH, calcium, and phosphorus levels of the three solutions were analyzed. The microhardness values of the blocks in the pomegranate juice and cola groups decreased with the increase in the demineralization time. The blocks in the pomegranate juice group exhibited large fractures in the enamel column, whereas those in the cola group had pitted enamels with destruction of the interstitial enamel column. Compared with cola group, fluorescent penetration increased in pomegranate juice (P < 0.01). The pH of cola (2.32 ± 0.09) was lower than that of pomegranate juice (3.16 ± 0.16). Furthermore, the calcium content in pomegranate juice was significantly higher than that in cola (P < 0.01). Alternatively, the concentration of phosphorous in cola was significantly higher than that in pomegranate juice (P < 0.01). These findings indicate that pomegranate juice can cause enamel demineralization with an erosive potential comparable to that of cola.

Human exposure to organophosphate esters in water and packed beverages

Drinks are an essential part of human diet, which makes them a source of human exposure to plasticizers such as organophosphate esters (OPEs). The current study provides new information about sixteen OPE levels in 75 different samples (tap water, packed water, cola drinks, juice, wine and hot drinks). Tap water mean levels (40.9 ng/L) were statistically higher than packed water mean levels (4.82 ng/L), mainly due to the contribution of tris(2-chloroisopropyl) phosphate (TCIPP) and tris(2-butoxyethyl) phosphate (TBOEP) that may come from PVC water pipes. Over 90% of samples presented at least one OPE, where regular cola drinks had the highest mean concentrations (2876 ng/L). There was a significantly higher presence of OPEs in added sugar beverages than sugar free drinks, especially for 2-ethylhexyl diphenyl phosphate (EHDPP), which might be related not only to packaging materials but to the added sugar content. Estimated daily intakes (EDIs) in normal and high-exposure scenarios were 2.52 ng/kg bw/day and 7.43 ng/kg bw/day, respectively. Human risk associated with beverages ingestion showed regular cola drinks, juice and tap water as the groups with the highest hazard quotients (HQs). Although OPE exposure was below to safety limits, it should be noted that EHDPP values for regular cola group must be cause of concern, and other routes of exposure such as food ingestion or air inhalation should be also considered.

Long-Term Cola Intake Does Not Cause Evident Pathological Alterations in the Femoral Bone Microstructure: An Animal Study in Adult Mice.

Short-term animal experiments and association studies in humans have shown that cola intake may have a detrimental impact on bone mineral density (BMD); however, other bone parameters have not been investigated. This study examined the effects of long-term cola consumption on the femoral bone microstructure using adult mice (n = 32) as an animal model, which were divided into water and cola groups depending on whether they received water or cola along with a standard rodent diet for 6 months. Micro-computed tomography revealed that cola intake did not significantly affect all measured parameters characterizing trabecular bone mass and microarchitecture, as well as cortical microarchitecture and geometry in both sexes, although a slight deterioration of these parameters was noted. Cola consumption also resulted in a slightly, statistically insignificant worsening of bone mechanical properties. In contrast to female mice, males receiving cola had a lower area of primary osteons' vascular canals. Nevertheless, long-term cola intake did not cause evident pathological alterations in the femur of adult mice, possibly due to a balanced diet and no restriction of physical activity. Therefore, the adverse effects of cola consumption on BMD, the only bone parameter studied so far, may be caused by other risk and lifestyle factors.

The color change effect of children's beverages on preheated polyacid-modified composite resins

AimColor stability is crucial to the esthetic success of restorative materials. The research carried out on the development of restorative materials, especially the preheating process to resins draws attention due to some advantages. The purpose of the research was to examine the effect of preheated polyacid-modified composite resins of children's beverages on color stability in vitro.Materials and methodsThe discs were prepared from A2-colored polyacid-modified composite resin material preheated at four different temperatures (4, 23, 39, and 55°C). The discs were kept in distilled water, cola, cherry juice, and chocolate milk. The data obtained by calculating the color changes were statistically evaluated using a two-way robust analysis of variance.ResultsNo significant color change was observed in the chocolate milk group compared to the distilled water group at all preheating temperatures on the working period. In the cola group, a similar color change was observed for up to 60 days at pretemperature values of 39 and 55°C, and up to 30 days at temperatures of 4 and 23°C.ConclusionIt should be considered that the preheating process may be beneficial for the longevity of the color stability of restorations, and that different beverage groups may have different effects.

Comparison of bleaching effect on discolored teeth by different beverages: an in vitro study

Background: Tooth bleaching is an effective method to remove both endogenous and exogenous stains. This study aims to evaluate and compare the bleaching efficacy of tea, coffee and cola stains on teeth. Materials and Methods: 30 bovine tooth samples were divided into three groups: tea, coffee and cola (n = 10/group). Staining was obtained by soaking the tooth samples for 3 weeks in each drinks. Before bleaching, tooth samples were polished with fine pumice powder and slow-speed handpiece for 10 seconds, speed of 2500 rpm. The bleaching process was performed with 10% carbamide peroxide for 14 days, 8 hours/day. The effectiveness of the bleaching process is evaluated through the change in the brightness (L*), saturation (a*, b*) values and the total color change (DE*) of the CIELAB system with Crystaleye spectrocolorimeter. Results: After bleaching process, all three stained groups showed the color changes in the following direction: increase L*, decrease a*, decrease b*. The polishing phase could remove part of the staining and the whitening phase achieved the fastest bleaching effect after 1 week. The tea group achieved a greater color change than the cola group during all phases and greater than the coffee group at the polishing phase (p&lt;0.05). Conclusions: The polishing phase is effective in removing the exogenous stains on teeth due to beverage consumption. The bleaching efficacy between the teeth stained with tea, coffee and cola is different, in which the teeth stained with tea have a higher whitening effect. Key words: tea, coffee, cola, extrinsic stain, bleaching

Genç yetişkinlerde elektrofizyolojik ve hemodinamik parametreler üzerine kafeinli içeceklerin akut etkileri

Purpose: The consumption of caffeinated beverages has significantly increased among young people in recent years. The objective of the study is to investigate the acute effects of caffeinated beverages on electrocardiographic and hemodynamic parameters of young adults.&#x0D; Materials and Methods: Study was designed as a non-randomized, non-placebo controlled, three-arm parallel assignment. It was conducted on 56 individuals selected from a pool of students enrolled at Aydın Adnan Menderes University. Energy drink, coffee, cola and control groups were determined according to the results of the applicant acceptance questionnaire. Blood pressure and electrocardiogram were measured before and after consuming the drinks at 30 minutes and 60 minutes. Heart rate variability was detected from electrocardiogram signal and investigated by linear analysis.&#x0D; Results: All caffeinated drinks increased the blood pressure. Only, heart rate was increased by energy drink and cola. There was a small increment in root-mean square differences of successive R-R intervals and the number of times successive heartbeat intervals exceed 50ms (NN50) values in coffee group. High frequency (HF) values were increased some for coffee and cola groups. But, low frequency (LF) and LF/HF values were decreased. These alterations were statistically significant for coffee group. PR interval and QRS complex did not alter, however, QTc interval was lower in energy drink and cola groups.&#x0D; Conclusion: Caffeinated beverage consumption has the potential to induce adverse effects on cardiovascular system of young adults. Coffee appears to be more prominent than energy drink and cola.

Microhardness Evaluation of Microhybrid Versus Nanofilled Resin Composite After Exposure to Acidic Drinks.

ABSTRACTObjective:To investigate the effect of two acidic agents on microhardness of nanofilled and microhybrid resin composite materials.Materials and Methods:70 resin composite discs (10 mm diameter and 2 mm thick) were prepared from 2 resin composites (35 from each type), nanofilled (Z350XT) and microhybrid (Z250), 3M/ESPE. Ten discs (5 from each group) were used as control (tested at 1 h before immersion). Each group was divided into 3 subgroups (n = 10) according to the storage media: distilled water (control), box-type cola and orange juice. Each subgroup was further subdivided into 2 divisions (n = 5) according to microhardness testing at 24 h and 7days after immersions. Digital Vickers Microhardness Tester (FM-7, Future Tech, Tokyo, Japan) was used to measure surface microhardness with a Vickers diamond indenter. The surface of the specimens received a load of 200 g for 10 seconds. Three indentations not less than 1 mm from each other were placed on the surface of all specimens. Vickers hardness number (VHN) was calculated for each indentation Data were statistically analyzed using one- way ANOVA followed by Newman-keuls tests (P ≤ 0.05).Results:Orange juice showed statistically significantly the lowest VHN mean value (92.7) followed by the Cola group (95.15) then the water group (104.02) compared to the control group (117.4). Microhybrid composite groups showed statistically significant higher VHN mean value (108.1) than the nanofilled composite (100.2). The 7days groups showed statistically significant lower VHN mean value (97.3) than 24h groups (106.6).Conclusions:All storage media reduced hardness of resin composites with orange juice showing the highest reduction in hardness values. Microhybrid is more resistant to degradation than nanofilled composite. Over time, microhardness of resin composites decreased progressively.

The effect of erosive beverages and polishing systems on the surface properties of nanohybrid composite resin.

The aim of this study is to evaluate the surface microhardness and roughness of composites treated with three different polishing systems exposed to two different corrosive beverages. Ninety-six composite resin disks were randomly divided into four groups, one of which was the control group. The surface roughness and microhardness values were measured after 24 h in the polishing process. The samples were divided into three subgroups and kept in distilled water, cola, and ice tea for 20 min a day for 14 days. Then, the roughness and microhardness measurements of the samples were taken again. Two samples randomly selected from each group were examined using a scanning electron microscope (SEM) and analyzed statistically using the two way anova (ANOVA) and Duncan tests. A statistically significant difference was found between the roughness and hardness values at the end of 24 h and 14 days. Onegloss (OG), Dentoflex (DF), and Super-snap (SNP) polish systems showed the highest roughness in the cola group, respectively. Microhardness values: The unpolished group had the lowest significant microhardness in the coke group (P < 0.05). In this study, it was seen that the lowest success rate was the OG polishing system.

The effect of optical brightening toothpaste on the color stability of esthetic restorative materials

Aim: The aim of this study is to evaluate the effects of whitening toothpaste applications on the color stability of different tooth-colored restorative materials (Fuji IX, GC Fuji II LC, Equia Forte, and Kerr Point 4) &#x0D; Methodology: Standardized fourty disc-shaped specimens were prepared from esthetic restorative materials and polished. The baseline color values of each specimen were then measured using a spectrophotometer, according to the Commission Internationale de l'Eclairage L*, a*, and b* (CIELAB) color scale. Ten specimens from each group were then immersed in two different beverages (cherry juice and coke) for seven days. After immersion, the color value of each specimen was re-measured. Each sample was brushed with whitening toothpaste for 30 seconds using an electric toothbrush. The samples were kept in distilled water at room temperature and brushing continued twice a day for seven days. The color change value, Delta E (ΔE), was calculated. Data were analyzed by two-way ANOVA and post hoc Tukey's test.&#x0D; Results: When the results were evaluated, after the colored samples had been brushed with whitening toothpaste, a difference was found between the Delta E values according to the materials used (p&lt;0.001), but no difference was found in relation to the beverages (p&gt;0.001). When the values of the color changes were evaluated after the first brushing with whitening toothpaste and before the specimens were colored with drinks, a difference was observed in the Fuji II cola, Fuji II cherry, and Equia Forte cola groups (p&lt;0.05). When the values of the color changes were evaluated for specimens in which brushing had been done twice a day for seven days with whitening toothpaste and before they were colored with drinks, a significant difference was observed in the Fuji II cherry and Equia Forte cola groups (p&lt;0.05).&#x0D; Conclusion: Using Signal White Now whitening toothpaste for 2 min 2 times a day for seven days caused significant changes in the color of the restorative materials. The color change is dependent upon the type of restorative material that is used.&#x0D; &#x0D; How to cite this article: Kahvecioğlu F, Çoban E, Ülker HE. The effect of optical brightening toothpaste on the color stability of esthetic restorative materials. Int Dent Res 2021;11(Suppl.1):80-4. https://doi.org/10.5577/intdentres.2021.vol11.suppl1.13&#x0D; &#x0D; Linguistic Revision: The English in this manuscript has been checked by at least two professional editors, both native speakers of English.

Non-linear analysis of heart rate variability for evaluating the acute effects of caffeinated beverages in young adults – ERRATUM

Caffeinated beverages are the most consumed substances in the world. High rate of uptake of these beverages leads to various cardiovascular disorders ranging from palpitations to coronary failure. The objective of the study is to ascertain how the complexity parameters of heart rate variability are affected by acute consumption of caffeinated beverages in young adults.Electrocardiogram measurements were performed before consuming drinks. After consuming the drinks, measurements were done again at 30 minutes and 60 minutes. Heart rate variability signals were acquired from electrocardiogram signals. Also, the signals were reconstructed in the phase space and largest Lyapunov exponent, correlation dimension, approximate entropy, and detrended fluctuation analysis values were calculated.Heart rate increased for energy drink and cola groups but not in coffee group. Non-linear parameter values of energy drink, coffee, and cola group are increased within 60 minutes after drink consumption. This change is statistically significant just for energy drink group.Energy drink consumption increases the complexity of the cardiovascular system in young adults significantly. Coffee and cola consumption have no significant effect on the non-linear parameters of heart rate variability.

Non-linear analysis of heart rate variability for evaluating the acute effects of caffeinated beverages in young adults.

Caffeinated beverages are the most consumed substances in the world. High rate of uptake of these beverages leads to various cardiovascular disorders ranging from palpitations to coronary failure. The objective of the study is to ascertain how the complexity parameters of heart rate variability are affected by acute consumption of caffeinated beverages in young adults.Electrocardiogram measurements were performed before consuming drinks. After consuming the drinks, measurements were done again at 30 minutes and 60 minutes. Heart rate variability signals were acquired from electrocardiogram signals. Also, the signals were reconstructed in the phase space and largest Lyapunov exponent, correlation dimension, approximate entropy, and detrended fluctuation analysis values were calculated.Heart rate increased for energy drink and cola groups but not in coffee group. Non-linear parameter values of energy drink, coffee, and cola group are increased within 60 minutes after drink consumption. This change is statistically significant just for energy drink group.Energy drink consumption increases the complexity of the cardiovascular system in young adults significantly. Coffee and cola consumption have no significant effect on the non-linear parameters of heart rate variability.

Metal Ion Accumulation on Denture Teeth Following Exposure to Chlorhexidine and Different Drinks: A Spectrometric Analysis.

Denture teeth are used for removable prostheses and implant-supportive restorations. The purpose of this study was to analyze the surface of artificial teeth following exposure to different liquids. Mechanical wear and the cleaning of artificial teeth were also investigated. Two groups of resin teeth were used; original surface (Group A) and surface abrasion/wear (Group B). The teeth were exposed for 24 h to water (control), cola (Group 1), coffee (Group 2), tea (Group 3), chlorhexidine (Group 4), and red wine (Group 5). Baseline measurements of liquids were taken. An x-ray fluorescence spectrometric analysis was performed. Data were evaluated using semi-quantitative descriptive analysis. The data showed approximate increases of peak intensity for Group A1-2-fold Fe, 2-fold Ni, 2.2-fold Zn; for Groups A2 and A3- less than 1.5-fold Fe, Ni, and Zn. Group B yielded similar results; however, the increases in Fe, Ni, and Zn were significantly higher in Groups 1 and 2 (ranged 2-4-fold increases in intensity). Group B3 showed little increase in Fe, Ni, and Zn. Groups A4 and A5 showed intensity increases for Zn. Groups A1–A5 showed reductions in intensity following 30 s of cleaning. A pronounced accumulation of iron, nickel, and zinc was found after exposure to liquids, especially when artificial teeth were worn down. Peak intensities were reduced following 30 s of brushing.

Colour change of ceramic brackets with the use of coloured beverages in adolescent patients: A randomized clinical trial

To clinically evaluate colour change of ceramic orthodontic brackets with the use of coloured beverages as ceramic brackets' resistance to discoloration has become a major concern. A prospective two parallel groups-split mouth randomized trial with a 1:1 allocation ratio. Two equal groups including 40 adolescent patients from the orthodontic department (Faculty of Dentistry, Mansoura University, Egypt), scheduled for maxillary premolar extractions were bonded with 2 types of mono-crystalline ceramic brackets: Type 1 (Inspire ICETM) and Type 2 (Radiance PlusTM). Participants in each group were asked to rinse with either black tea or Cola. After extraction, the colour of the 80 debonded brackets was compared to that of 20 control brackets from each type by spectrophotometer according to the international standard CIELAB colour space (CIE L*a*b*). The latter consists of three coordinates: L* (lightness value), a* and b* (the colour channels). The total colour difference ΔE* is the distance between two colours in this three-dimensional colour space. The colour change was also assessed by digital image analysis according to the RGB model. Type 1 brackets showed mean ΔE* values of 2.24±0.25 in black tea and 1.76±0.1 in Cola groups (P<0.001), while Type 2 brackets showed means of 1.99±0.15 in black tea and 1.56±0.1 in Cola groups (P<0.001). The mean RGB values were 174.3±12.02 in black tea and 185.6±6.9 in the Cola groups of type 1 brackets (P<0.001), while were 166.5±17.8 in black tea and 190.8±8.9 in Cola groups of type 2 brackets (P<0.001). Black tea showed more significant effect than Cola on the two bracket types. Bracket type affected the colour change in each beverage group.

Evaluation of the effect of various beverages on the color stability and microhardness of restorative materials.

The aim of this in-vitro study was to investigate the effects of frequently consumed beverages on the color stability and microhardness of various restorative materials. Twenty-four samples were prepared in each group to examine the effect of different beverages on coloration and surface hardness of two direct composite resins (Filtek Z250, Filtek Z550); one indirect composite resin (Solidex); and one high viscosity glass ionomer cement (Equia Forte Fil). Samples were stored in four solutions (distilled water, black tea, coffee, and cola) at room temperature for 1 week (n = 6). The color values are taken at the beginning and the color and microhardness values taken at the end of 1 week were evaluated by the Kruskal-Wallis and Mann-Whitney U tests. The highest color change was observed in the Equia Fil, while the least color change was observed in the Z550 group. The highest degree of color change was observed in coffee and cola groups. While the lowest values of hardness were observed in the Solidex group, the highest values of hardness were observed in the Z550 group. The highest levels of hardness change were detected in the coffee and cola groups. The color and hardness of restorative materials can be negatively affected by consumed beverages. Nanohybrid composite resins are resistant to external coloration and hardness change.

Evaluation of the effect of tooth polishing on color stability after in-office bleaching treatment

Abstract Introduction One of the most commonly used corrective methods for staining teeth is tooth bleaching. However, subclinical alterations may occur in the micromorphology of dental tissues during the bleaching procedure, such as increases in porosity and surface roughness. Consequently, dental enamel may become more permeable and susceptible to staining. Objective To evaluate the influence of tooth polishing after in-office bleaching treatment on color stability. Material and method Thirty-three extracted human molars were used. The teeth were cut in the mesiodistal direction to obtain two samples per tooth (total of 66). The samples were randomly divided into six groups (n=11). Before and after the bleaching treatment, the lightness of the samples and change in lightness (∆L) were determined with a digital spectrophotometer (Easy Shade). The samples were bleached with 35% hydrogen peroxide (three sessions weekly). Three groups were submitted to polishing with felt discs and polishing paste after each session. To simulate the oral conditions during the consumption of colored beverages, the samples were submitted to alternating cycles of immersion in staining solutions (coffee, red wine, and Coca Cola). Result Polishing resulted in an increase of mean lightness of 4.49 in the red wine group, 2.73 in the coffee group, and 4.08 in the cola group. The difference was significant in the red wine group (p&lt;0.022), but not in the coffee or cola group. Conclusion Polishing after in-office bleaching using felt discs and polishing paste can reduce the degree of pigment impregnation in patient with red wine rich diet.

Influence of Staining Solutions on Color Change and Enamel Surface Properties During At-home and In-office Dental Bleaching: An In Situ Study.

The purpose of this in situ study was to evaluate the influence of staining solutions (coffee and cola) on the color change, microhardness, roughness, and micromorphology of the enamel surface during at-home and in-office dental bleaching. One hundred and thirty-five enamel bovine blocks were prepared to perform the evaluations. Fifteen volunteers used an intraoral appliance with nine enamel blocks for 15 days. The enamel blocks were randomly assigned among the different groups according to the three treatments: in-office bleaching with high hydrogen peroxide concentration (Opalescence Boost PF 40%, Ultradent) for 40 minutes in three sessions (first, eighth, and 15th days of treatment), at-home bleaching with low carbamide peroxide concentration (Opalescence PF 10%, Ultradent) for 60 minutes daily for 15 days, and a control group (no bleaching agent applied). The enamel blocks were immersed daily in different staining solutions (coffee or cola) for 30 minutes for 15 days or were not submitted to staining (control) to obtain a factorial scheme (3×3) of the dental bleaching treatment and staining solution (n=15). The microhardness analyses (Knoop), roughness evaluations (Ra), surface micromorphological observations, and color measurements (using the CIELAB system and the VITA Classical scale) were made before and after the bleaching treatments to assess immersion in staining solutions. Mixed model tests showed that there was a decrease in enamel microhardness after exposure to cola compared with coffee and the control group (p<0.0001) for both bleaching techniques. Roughness was higher for the cola groups (p<0.0001), and there was no significant difference between the coffee and the control groups. Generalized linear models showed that when no staining solution was applied, lighter color scores were found for the VITA Classical scale (p<0.0001). Without the staining solutions, there was an increase in luminosity (ΔL) (p=0.0444) for in-office bleaching. Lower values of Δa (p=0.0010) were observed when the staining solutions were not used. The Δb (p=0.3929) did not vary significantly between the bleaching agents, but when cola was applied, the values were significantly higher than for the control (p=0.0293). Higher values of ΔE (p=0.0089) were observed for in-office bleaching without staining solutions, while lower values of ΔE were observed for the in-office associated with coffee immersion. Regardless of whether being submitted to bleaching, the enamel stained with cola showed a decrease in microhardness, an increase in roughness, and changes in the micromorphology. The efficacy of the bleaching agents was greater when no staining solution (cola or coffee) was used, and in-office bleaching showed greater color change than the at-home bleaching technique.

In Vitro Evaluation of Shear Bond Strength of Orthodontic Brackets Cemented to Natural Teeth Treated with Various Soft Drinks

Introduction: The common problem during the orthodontic treatment is debonding of brackets which leads to failure of orthodontic treatment. The purpose of this study was to determine the effects of four soft drinks (Coca-Cola, 7Up, Tropicana orange, minute maid apple juice) on the shear bond strength of orthodontic brackets. Aim: To evaluate shear bond strength of orthodontic brackets cemented to natural teeth treated with various soft drinks. Materials and Method: A total of 50 extracted human premolars were collected and stored in normal saline solution. They were cleaned and cemented with edge wise stainless steel brackets using composite. Then they were cycled in the said four soft drinks for 2 hours up to 7 days. The samples were tested for their shear bond strength using Universal testing machine (INSTRON) with a cross head speed of 0.5mm/min. The values were tabulated and analyzed statistically using ANOVA. Results: The lowest mean resistance to shearing forces was shown by control group (18.74 ± 5.15 Mpa) followed by 7Up group (20.17 ± 6.76 Mpa), orange juice group (21.79 ± 5.15 Mpa), Coca Cola group (24.58 ± = 11.68 Mpa) and highest resistance to shearing forces by apple juice group (26.04 ± 1.31 Mpa). There was no statistically significant difference among the groups. Conclusion: No significant differences were observed in bond strength of the teeth among the different groups suggesting that consumption of soft drinks after cementation of orthodontic brackets do not significantly affect in de-bonding the brackets.

Effect of surface finishing on the colour stability and translucency of dental ceramics

BackgroundThe purpose of this study was to investigate the effects of staining solutions and surface finishing on the colour stability and translucency of hybrid ceramic (HC) and resin nanoceramic (RNC) materials.MethodsTwenty four groups consisting of 10 specimens (240 specimens in total) were created out of HC and RNC, including six groups to be stored in distilled water served as the controls groups. The Vita Enamic technical set, Shofu polishers, medium and fine rubber wheels and Sof-Lex polishing discs were used as polishing instruments. Cola, tea, and coffee were used as staining solutions. The colour differences (∆E*) and translucency parameter (TP) were evaluated by a spectrophotometer. Data were analysed by a One-way Analysis of Variance (ANOVA) and Mann-Whitney U test.ResultsThere was a statistically significant difference between the ∆E* values of the HC specimens in the coffee groups and the ∆E* values of the other HC groups (p < 0.05). The ∆E* values of the RNC specimens in the coffee and tea groups were not different from the specimens in the cola groups (p > 0.05). The TP values of the polished groups were higher than the Sof-Lex groups and the Shofu groups on both HC and RNC materials (p < 0.05).ConclusionsIncreased ∆E* values were observed in HC specimens stored in a coffee solution compared to the specimens stored in a tea or cola solution. Both of the RNC specimens stored in coffee and tea had higher ∆E* values than the RNC specimens stored in the cola. The TP values of both HC and RNC specimens stored in the coffee solution decreased.

Combination with Tadalafil reduces the aphrodisiac activity of &lt;i&gt;Cola acuminata&lt;/i&gt; and &lt;i&gt;Garcinia cola&lt;/i&gt; in rats

Statistically, male infertility is increasing in almost every part of the world. Modern medicine provides nutritional, physiological and psychopharmacological treatment, however, many of them produce negative side effects. LD50 of Cola acuminata was estimated to be 1095.44mg/kg, while that of Garcinia kola was above 5000mg/kg. Fifty male rats were randomized into 10 groups (A-J). Groups A and B served as controls with A receiving distilled water and Tadalafil (5 mg/kg). Groups C-E were administered 100 mg/kg, 200 mg/kg and 300 mg/kg Cola acuminata aqueous extract, respectively and groups F-H received 100mg/kg, 300 mg/kg and 500 mg/kg of Garcinia kola aqueous extract respectively. On the other hand, Groups I and J received a combination of Tardalafil, with aqueous extract of Cola acuminata, and Garcinia kola respectively. Tadalafil and the extract were administered via the oral route. Sexual behavioural parameters of mount latency, mount frequency, genital grooming, anogenital sniffing, and chasing of female animals were recorded in male rats (one hour after administration of extract) by their interaction with a receptive female (1:1) for an observatory period of 1 hour. Cola acuminata and Garcinia kola showed a dose dependent effect on the sexual behaviours studied. The aphrodisiac properties of the extracts of Cola acuminata and Garcinia kola at appropriate doses can be described as comparable to that of Tadalafil. However, the combination their combinations with Tadalafil showed an attenuation of the aphrodisiac activities of the plants extract.Keywords: Acute toxicity, Aphrodisiac, Cola acuminata, Garcinia kola, LD50, Tadalafil

Análisis de grupo y evaluación financiera de unidades productivas de cebolla de bulbo (Allium cepa L.) en el Distrito de Riego del Alto Chicamocha (Boyacá-Colombia)

&lt;p align="left"&gt;En Colombia el cultivo de cebolla de bulbo (&lt;em&gt;Allium cepa &lt;/em&gt;L) es un importante generador de ingresos y mano de obra para pequeños cultivadores en los departamentos de Boyacá, Nariño y Cundinamarca. Su producción es de 320.000 t año-1, de las cuales 185.000 t (58%) son producidas por el departamento de Boyacá, convirtiéndose en el primer productor a nivel nacional. El Distrito de Riego del Alto Chicamocha (DRACH) produce entre 35.000 a 40.000 t, es decir, 12,5% del volumen nacional y 21,62% del departamental, este renglón productivo es el más relevante en el área de influencia del distrito y es la principal fuente de ingresos y empleos tanto directos como indirectos. Se usó la Metodología Análisis de Grupo para desarrollar el objetivo general de la investigación de determinar la rentabilidad en las diferentes unidades; se recolectó información en fuentes primarias tales como: relaciones sociales, estructuras de costos, aspectos de manejo técnico y administrativo, así como la productividad obtenida. Se encontraron tres grupos de rentabilidad de las diferentes unidades: cabeza, media y cola. Se concluye que los costos de producción de la cebolla de bulbo se clasifican en explícitos (mano de obra, insumos, servicios y otros) e implícitos (trabajo familiar, arrendamiento, depreciación y renta del capital). Se propone a los propietarios de las unidades productivas del grupo de la cola, optimización del riego, uso apropiado de agroquímicos y realización de prácticas culturales oportunas.&lt;/p&gt;