Objective: To evaluate the risk of root resorption, individual finite element models (FEMs) of extracted human maxillary first premolars were created, and the distribution of the hydrostatic pressure in the periodontal ligament (PDL) of these models was simulated. Materials and Methods: A continuous lingual torque of 3 Nmm and 6 Nmm respectively was applied in vivo to the aforementioned teeth. After extraction, FEMs of these double-rooted teeth were created based on high-resolution microcomputed tomographics (micro CT, voxel size: 35 microns). This high volumetric resolution made the recognition of very small resorption lacunae possible. Scanning electron micrographs of the root surfaces were created as well. This enabled the investigation of advantages and disadvantages of the different imaging techniques from the viewpoint of the examination of root resorption. Using the FEMs, the same loading conditions as applied in vivo were simulated. Results:The results of clinical examination and simulations were compared using the identical roots of the teeth. The regions that showed increased hydrostatic pressure (Ͼ0.0047 MPa) correlated well with the locations of root resorption for each tooth. Increased torque resulted in increased high-pressure areas and increased magnitudes of hydrostatic pressure, correlating with the experiments. Conclusion: If hydrostatic pressure exceeds typical human capillary blood pressure in the PDL, the risk of root resorption increases.

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Dairy products play an important role in our daily nutrition. As a turbid scattering medium with different kinds of particles and droplets, each alteration of these components changes the scattering properties of milk. The goal of this work is the determination of the amount of main scattering components, the fat droplets and the casein micelles, by understanding the light propagation in homogenized milk and in raw milk. To provide the absolute impact of these milk components, the geometrical and optical properties such as the size distribution and the refractive index (RI) of the components have to be examined. We determined the reduced scattering coefficient [Formula: see text] and the absorption coefficient [Formula: see text] from integrating sphere measurements. By use of a collimated transmission setup, the scattering coefficient [Formula: see text] was measured. Size measurements were performed to validate the influence of the fat droplet size on the results of the scattering properties; also, the RI of both components was determined by the said coefficients. These results were used to determine the absolute impact of the milk components on the scattering behavior. By fitting Mie theory calculations on scattering spectra [Formula: see text] and [Formula: see text] from different raw milk samples, it was possible to get reliable values for the concentrations of fat and casein and for the size of the fat droplets. By destroying the casein micelles, it was possible to separate the influence of the different scattering components on scattering behavior.

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