Background: Lack of durability of the bond of the dental adhesive systems to tooth structure is one of the most important problems in tooth colored restorative work. This in vitro study was performed to evaluate the effect of 2% chlorhexidine gluconate(CHX) on dentin bond strength by using total etch adhesive system at twenty-four hours and three months of water storage. Material and methods:A flat dentin surface was prepared for forty sound human maxillary premolar teeth which were acid etched with 36% phosphoric acid gel after being divided randomly into four groups of ten teeth each according to storage time and CHX application, theCHX was applied for 60 seconds before adhesive application for groups I and III which were tested after twenty-four hours and three months respectively, while the distal water was applied for 60 seconds before the application of adhesive for group II and IV which were tested after twenty-four hours and three months respectively.The Prime and Bond® NT™ adhesive (Dentsply) was applied and cured, Composite (Ceram X mono, Dentisply) was applied through special mold with 2 mm thickness and light cured, Then all specimens were stored in distilled water 37oC until the time of testing of each group.Shear bond strength test was performed at the end of the storage period (24 hours or 3 months). Results:T-test results showed high statistically significant reduction in shear bond strength (SBS) in non CHX group IV (tested after 3 months) compared to non CHX group II (tested after 24 hours)(P< 0.01). In CHX groups I (tested after 24 hours) and III (tested after 3 months), results showed no statistically significant differences in shear bond strength(p> 0.05).On the other hand result showed statistically no significant differences between groups I and II in 24 hours shear bond strength (P> 0.05). After 3 months water storage, there was statistically high significant differences between the groups III and IV (P< 0.01). Conclusion: the use of 2 % CHX glocounate solution after acid etching and before bonding of dentin have no adverse effect on immediate bond strength (24 hours storage), and was effective in reducing degradation of resin-dentin bond interface after three months of water storage.
Increasing demands on producing environmentally friendly products are becoming a driving force for designing highly active catalysts. Thus, surfaces that efficiently catalyse the nitrogen reduction reactions are greatly sought in moderating air-pollutant emissions. This contribution aims to computationally investigate the hydrodenitrogenation (HDN) networks of pyridine over the γ-Mo2N(111) surface using a density functional theory (DFT) approach. Various adsorption configurations have been considered for the molecularly adsorbed pyridine. Findings indicate that pyridine can be adsorbed via side-on and end-on modes in six geometries in which one adsorption site is revealed to have the lowest adsorption energy (
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Objective: Evaluation of women's knowledge about risk factors and early detection of breast cancer at
Ibn Rushd college of education in Baghdad University.
Methodology: The study sample included (184) women in the Ibn Rushd College / University of
Baghdad, whose age ranged between (17-58) years. Data were collected through a structured
questionnaire prepared by the National Cancer Research Center which were answered during a scientific
symposium about breast cancer. The score was calculated by correcting the results of the answer, giving
one score for each correct answer and then estimating the level of knowledge and inputting all data in a
statistical program.
Results: The results showed limited level of women's
Green bell peppers, a staple in kitchens worldwide,are notorious for their short shelf life. Fortunately, a simple technology of an evaporative cooling system can offer a promising solution to extend their freshness and reduce spoilage. Extensive studies have been conducted to measure the shelf life of crops during cold storage by using different techniques, that control relative humidity. Evaporative cooling, air speed, and packaging used to store green pepper and compared with sustainability methods and non-packaging. The aim of the study was prolonging shelf life for at least seven days. The characteristics included weight loss (%), temperature (o
... Show MoreThis research supports the UN’s 2030 Agenda and its goals of ending poverty and hunger. Fruit and vegetable (FandV) lose their freshness and weight when stored at unsuitable temperatures and relative humidity. This study was conducted in Baghdad governorate, located at latitude 33.3128057 and longitude 44.3614875, in the Karrada region from February 27 to April 17, 2024. It compared the effectiveness of different storage technologies, including evaporative cooling, various air velocities, and diverse packaging methods, against sustainable and nonpackaging approaches. The study employed an air cooler with a volume of 2000 ft3/s and insulated packaging. Temperature and relative humidity were recorded in the storage environment
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This study deals with the estimation of critical load of unidirectional polymer matrix composite plates by using experimental and finite element techniques at different fiber angles and fiber volume fraction of the composite plate.
Buckling analysis illustrated that the critical load decreases in nonlinear relationship with the increase of the fiber angle and that it increases with the increase of the fiber volume fraction.
The results show that the maximum value of the critical load is (629.54 N/m) at (q = 0°) and (Vf = 40 %) for the finite element method, while the minimum val
... Show MoreThis study has been carried out in the animal field of the college of agricultural engineering sciences, university of Baghdad, for the period from 12/15/2021 to 1/26 /2022 for 42 d, to investigate the effect of adding different levels of ellagic acid to the diet of broilers, on some physiological characteristics & oxidation indicators in meat compared to vitamin C in meat, 225 Ross 308 chicks were used, divided randomly to five treatments such us: T1: control group without additives to diet, & the other T2, T3, T4 was added ellagic acid (
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