We investigated the short-term (4 weeks)color stability of light-cure and dual-cure resin cements. Sixty disk-shaped test specimens of adhesive resin cement (10 × 1 mm) were prepared. One feldspathic porcelain test specimen (12 × 14 × 0.8 mm) was prepared from a prefabricated ceramic block. The feldspathic sample was placed on the resin cement disk and all the measurements were performed without cementation. Specific color coordinate differences (ΔL, Δa, and Δb), and the total color differences (ΔE) were calculated after immersion in distilled water for different periods. Data were compared using one-way analysis of variance (

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The effects of diet supplemented with sodium bicarbonate (NaHCO₃) upon blood pH, blood gases and eggshell quality during the laying cycle in geese were investigated. Fourteen geese aged 2 yr old were divided into two groups as; control (Group C, n = 7) and 0.5% NaHCO₃-supplemented group (Group T, n = 7). After 15 days of adaptation period, blood samples were collected every 6 h during a single laying cycle (over 42 h) and the data obtained were analysed for the pH, base excess (BE-B), HCO₃^– concentration, partial CO₂ pressure (pCO₂) and total CO₂ concentration (tCO₂). The parameters of eggshell quality (i.e. thickness and weight) were also measured following the laying. No correlation was found between the groups for the same blood parameters measured. But, there was a significant correlation (min. r = 0.946 and P < 0.05) between all the parameters except for the pH in the groups. Following NaHCO₃ supplementation of diet however, there was no significant improvement in eggshell thickness and weight. These findings indicate that the NaHCO₃ supplementation of diet may support the maintenance of venous blood pH, BE-B, HCO₃^–, pCO₂ and tCO₂ levels at the physiological ranges which are required for normal health and production status of goose during the laying cycle.

The aim of the study was to determine certain meat quality traits of Herik lambs finished under the intensive husbandry conditions. Twenty single male lambs with an average final weight of 42 kg were used in the study. Concentrate feed and fresh water were given ad libitum, whereas 300 g of alfalfa per lamb per day was provided. At 24 h postmortem, the pH levels were 5.51, 5.63, and 5.24 for musculus longissimus dorsi, musculus semitendinosus, and musculus semimembranosus, respectively. The corresponding Warner-Bratzler shear force values (P < 0.001) of cooked meat were 3.359, 2.318, and 3.601 respectively. At 24 h postmortem, the L*(42.18) and a* (19.95) values of Herik lambs were near the acceptable values of L*(34-35) and a*(19.00). At 72 h postmortem, cooking loss and water holding capacity were 34.78% and 10.55%, respectively. Chemical composition traits, namely dry matter (26.35%), protein (22.21%), ether extraction (2.98%), and ash percentage (1.02%), were similar to those of other indigenous breeds. Consequently, these results indicated that the meat of Herik lambs may be suitable for sale after the lambs are raised under an intensive fattening system.