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    Comparative analysis of three different filling techniques and the effects of experimental internal resorptive cavities on apical microleakage
    (2014) Keles A.; Ahmetoglu F.; Ocak M.S.; Dayi B.; Bozkurt A.; Orucoglu H.
    Objectives: The aim of this study was to evaluate the sealing abilities of three different gutta-percha techniques in experimentally defective roots (EDR) and non-defective roots (NR). Materials and Methods: Sixty canine teeth were divided into six groups of ten; Group 1, NR + cold lateral condensation (CLC); Group 2, EDR + LC; Group 3, NR + BeeFill; Group 4, EDR + BeeFill; Group 5, NR + Thermafil; and Group 6, EDR + Thermafil. Apical leakage was measured using a computerized fluid filtration meter with a laser system. Results: Statistical analysis revealed that the CLC demonstrated more microleakage in the EDR than in the NR (P < 0.01). Thermafil demonstrated more microleakage in the NR than in the EDR (P < 0.01). No statistically significant differences were found between the BeeFill groups (P > 0.05). Conclusions: The results of this study indicate that internal resorptive cavities can affect the apical sealing properties of different root canal filling techniques, with Thermafil ensuring the lowest apical microleakage. © 2014 Dental Investigations Society.
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    Production of yogurt ice cream at different acidity
    (2007) Guner A.; Ardic M.; Keles A.; Dogruer Y.
    Summary The effect of using yogurt on the viscosity, over-run, melting characteristics, pH, acidity, microbiological aspects and sensory characteristics of ice cream was investigated. The ice cream mix in all groups was 10% fat, 18% sucrose, 12% MSNF (milk non-fat solids), 0.8% stabiliser and 0.4% emulsifier. The use of yogurt instead of milk decreased the viscosity of ice cream mix and over-run capacity of ice cream. There was no negative effect of yogurt on the melting characteristics of ice cream. The use of yogurt at 0.7% lactic acid exhibited a good first drop (beginning of the melting point) and melting time, but it was not statistically significant (P > 0.05). The results of the sensory scores showed that yogurt ice cream produced using the yogurt at 0.7% lactic acid was statistically similar to the control group. It was concluded that the conversion of milk to yogurt for ice cream production can be made at acidity 0.7% lactic acid with no loss of ice cream quality. Higher levels than 0.7% lactic acid contribute to progressive loss of sensory quality. © 2007 Institute of Food Science and Technology Trust Fund.