Background: Biologically active substances, such as Cathepsin B (CAB) which is a lysosomalcystein protease may be involved in periodontal metabolism in the degradation of organic bone matrix containing collagen fibers in response to mechanical stress from orthodontic appliance. The aims of study were to determine and compare salivary levels of CAB, pH as well as clinical periodontal parameters (Plaque index PLI and gingival index GI) with different orthodontic force magnitudes at different time intervals. Materials and methods: A twenty-four patients (both gender) with age range (17-23) years had Angle's Class II division 1 malocclusion with GI >0.5 enrolled in this study. The level of salivary CAB and pH, in addition to the clinical periodontal parameters (PLI and GI) were measured before (baseline), 1 hour (1H), 1 day (1D), 1week (1W), 2 weeks (2W) and 3 weeks (3W) after fixed orthodontic appliance placement with different forces applied to the teeth (F1 (40 gm), F2 (60 gm) and F3 (80 gm)). Results: The highest mean concentration of salivary CAB was (12.057) at F1 in 1D visit with highly significant differences among the visits as well as among the forces (p≤0.05). Weak correlations were revealed between all pairs of forces as well as between each visit with the baseline visit about salivary CAB except the strong negative correlations between F1 with F3 at 3W and baseline with 3W visits at F3. Maintenance of good oral hygiene during the study period demonstrated that the highest mean values of PLI and GI were (0.2) and (0.25) respectively, in addition to the non-significant differences regarding pH among the visits. Conclusion: The concentration of salivary CAB was increased following fixed orthodontic appliance insertion. The very light continuous orthodontic force could produce significant increase of this enzyme activity and give enough effectiveness to produce tooth movement as compared to the higher forces.
Time is very important in educational institutions. It is also one of our contemporary problem ‚as time is a clear – cut and limited factor‚ it demands that administrators should monitor it by administering and monitoring the principles of time.
Hence‚ the researcher attempts to identify the skills of administrating time and the reasons that cause the waste of time of the Heads of Departments at university of Baghdad.
Significance of the research:
Time is very important to all educational administrators and one of them is the institutions of Higher education. One of the
... Show MoreBackground: This study was conducted to assess the effects of various beverages on the shear bond strength of light-cured orthodontic composite used to bond stainless steel orthodontic brackets on human teeth and to determine the site of bonding failure of this material. Materials and Methods: Fifty extracted human premolars were selected and randomly divided into five equal groups each with 10 teeth according to the beverage type (Control, One Tiger, Milk, Green tea and Coffee). After bonding, the teeth were immersed in specific beverages for 5 minutes twice daily with equal intervening intervals then washed and stored in distilled water at 37º C for the reminder of the day. The process was carried out for 30 days. The samples were then
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KE Sharquie, AA Noaimi, BO Saleh, ZN Anbar…, Saudi Med J, 2009 - Cited by 13
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Background: The oral cavity is considered as a complex ecological niche, its complex microbial community is reflected to it. Streptococcus mutans has been implicated as one of the major etiological factor of dental caries. Tooth surfaces colonized with Streptococcus mutans are at a higher risk for developing caries, while lactobacilli are considered as the secondary invaders, not initiators of the carious lesion. The main purpose of this study was to correlate the dental caries (for primary and permanent teeth) in the upper jaw with the streptococcus mutans and lactobacilli count in the dental plaque and saliva, also to correlate the dental caries (for primary and permanent teeth) in the lower jaw with the streptococcus mutans and lactobaci
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