Objective. Glass-ionomer and resin-modified glass-ionomer cements are versatile materials with the ability to form a direct bond with tooth tissues. The aim of this study was to formulate a novel class of dental bio-interactive restorative material (pRMGIC) based on resin-modified glass-ionomer cements via the inclusion of an organophosphorus monomer, ethylene glycol methacrylate phosphate, with a potential to improve the mechanical properties and also function as a reparative restorative material. Methods. pRMGIC was formulated with modification of the resin phase by forming mixes of ethylene glycol methacrylate phosphate (EGMP; 0–40%wt) and 2-hydroxyethyl methacrylate monomer into the liquid phase of a RMGIC (Fuji II LC, GC Corp.). The physical properties of the cements were determined including setting characteristics, compressive strength and modulus (CS &CM), microhardness (MH) and biaxialflexural strength (BFS). Fluid uptake and fluoride release were assessed up to 60 days storage. Adhesion to sound dentine was measured using micro-tensile bond strength and surface integrity was analysed using SEM coupled with EDX. Statistical analysis was performed using ANOVA and Bonferroni post-hoc tests. Results. The pRMGIC cements exhibited an increase in working time with increasing EGMP concentration however were within the limits of standard clinical requirements. Although the compressive strength of pRMGIC cements were comparable to control cements in the early stages of maturation, the higher EGMP-containing cements (EGMP30 and 40) exhibited significantly greater values (p < 0.05) after 4 weeks storage (141.0 ± 9 and 140.4 ± 8 MPa, respectively), in comparison to EGMP0 (128.8 ± 7 MPa). A dramatic two fold increase in biaxial flexural strength (p < 0.001) was observed for the pRMGIC’s. Furthermore, the ability to decalcify tooth apatite resulted in enhanced interfacial adhesion due to chelation with calcium ions of tooth apatite. The inclusion of EGMP encouraged formation of reinforcing complexes within the RMGIC, thus improving physical properties, decreasing solubility and lower fluoride release. A dense microstructure was observed with increasing EGMP content. Significance. A novel universal bio-interactive adhesive repair material will enable clinicians to offer more effective repair of the tooth-restoration complex, thus future treatments will benefit both patient and a severely constrained healthcare budget.
Cipher security is becoming an important step when transmitting important information through networks. The algorithms of cryptography play major roles in providing security and avoiding hacker attacks. In this work two hybrid cryptosystems have been proposed, that combine a modification of the symmetric cryptosystem Playfair cipher called the modified Playfair cipher and two modifications of the asymmetric cryptosystem RSA called the square of RSA technique and the square RSA with Chinese remainder theorem technique. The proposed hybrid cryptosystems have two layers of encryption and decryption. In the first layer the plaintext is encrypted using modified Playfair to get the cipher text, this cipher text will be encrypted using squared
... Show MoreThe dyes Azo have a lengthy history and are a vital part of our daily lives. There are numerous potentials uses for these substances and their derivatives in various industries and environmental and biological research. In this study conversion of various azo compounds into other derivatives, complexes, and polymers was accomplished. This review included examining the chemistry reactions, synthesis, and applications of azo dye ligands and their complexes, mentioned spectral, analytical, thermal, and morphology methods of investigation, and confirmed by mass fragment mechanisms for some azo dyes and metal complexes. One of the aims of this review is to explain the role of these azo dye derivatives and the effect of metal complexes on leather
... Show MoreThe support vector machine, also known as SVM, is a type of supervised learning model that can be used for classification or regression depending on the datasets. SVM is used to classify data points by determining the best hyperplane between two or more groups. Working with enormous datasets, on the other hand, might result in a variety of issues, including inefficient accuracy and time-consuming. SVM was updated in this research by applying some non-linear kernel transformations, which are: linear, polynomial, radial basis, and multi-layer kernels. The non-linear SVM classification model was illustrated and summarized in an algorithm using kernel tricks. The proposed method was examined using three simulation datasets with different sample
... Show MoreBackground: The synthesis and characterization of novel liquid crystalline compounds have garnered signi|cant attention due to their potential applications in biomedical sciences, including drug delivery systems, biosensing, and diagnostic tools. This study focuses on synthesizing and characterizing new thiazolothiadiazole-based liquid crystals and evaluating their mesophase properties. Methods: A series of novel compounds containing 5H-thiazolo[4,3−b][1,3,4] thiadiazole units were synthesized via multi-step chemical reactions. The synthesis involved the reaction of chloroethyl acetate with 4−hydroxybenzaldehyde to yield an aldehyde intermediate, followed by subsequent transformations using hydrazine hydrate, ethylacetoacetate, and 1,2
... Show MoreThe aim of this study was to get monosodium glutamate (MSG) flavor, which was obtained from glutamic acid, that produced from local isolated from Bacillus subtilis EN3A1-P19U7 which genetically improved, from Bacillus subtilis EN3A1-P19U7, and applied in sausage chicken meat, mayonnaise and vegetable and lentil soup, it has been added MSG product in this study at different concentrations with the use of chicken broth cubes (Maggi) as a commercial flavor for comparison, and it was conducted sensory evaluation of these products and found that the addition of MSG product this study at the level of 0.6% to the sausage chicken and 0.6% to the mayonnaise and 0.15% to the vegetable and lentil soup, the results of sensory evaluation show not signif
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