Bruxism seems to be related to altered natural head posture and more intense dental wear. Further studies are necessary to explore bruxism mechanisms.
The aim of this study was to evaluate the effectiveness of physiotherapy to improve the head posture and reduce the signs of bruxism in a group of bruxist children. A single-blind randomized clinical trial was performed. All the subjects were 3- to 6-year old, had complete primary dentition, dental and skeletal class I occlusion and were classified as bruxist according to the minimal criteria of the ICSD for bruxism. For each child, a clinical, photographic and radiographic evaluation of the head and cervical posture were realized with standardized techniques. The children were randomized in an experimental (n = 13) and a control (n = 13) group. A physiotherapeutic intervention was applied to the children of the experimental group once a week, until 10 sessions were completed. Afterwards, the cephalogram and the clinical and photographic evaluation of the head posture were measured again. The data were analysed with the t-test and Mann-Whitney test. The subjects of the experimental group showed statistically significant improvement in the natural head posture. The physiotherapeutic intervention showed to be efficient to improve the head posture at the moment of measurement in the studied children. The relationship between bruxism and head posture, if exists, seems to be worthwhile to examine.
The aim of this study was to evaluate the influence of osmotic treatments on the freezing rate, drip loss (DL), elastic modulus (EM) and stress of yield limit (σL) of papaya (Carica papaya L.) samples stored under freezing conditions. Dehydration was performed using an osmotic sucrose solution with 55 and 45 ºBrix for 30 and 90 min. Osmotically dehydrated papaya samples were frozen at -40°C and stored for 10, 20, 30 and 60 days. Fresh fruit was used as a control sample during freezing storage. The results showed the treated samples exhibited lower drip loss with respect to control samples. It was observed that elastic modulus in treated samples showed higher values compared to control samples. Conversely, σL had achieved a decreasing for all treatments during freezing storage and treated samples exhibited higher σL values with respect to control samples.Keywords: Osmotic treatment; freezing; tropical fruits; osmotic solution Cambios en fase líquida y propiedades mecánicas de papaya (carica papaya L.) osmodeshidratada durante la congelacion Resumen El objetivo de este trabajo fue evaluar la influencia de tratamientos osmóticos sobre la velocidad de congelación, pérdida de fase líquida (PFL), módulo elástico (ME) y esfuerzo del límite de fluencia (σL) en muestras de papaya (Carica papaya L.) almacenadas en congelación. La deshidratación se realizó con soluciones osmóticas de sacarosa de 45 y 55°Brix durante 30 y 90 min. Las muestras osmo-deshidratadas fueron congeladas a -40°C y almacenadas durante 10, 20, 30 y 60 días. Fruta fresca fue empleada como muestra control (No tratada). Los resultados mostraron que las muestras tratadas presentaron menores pérdidas de fase líquida respecto a las muestras control. El módulo elástico en las muestras tratadas presentó mayores valores en comparación con las muestras control. El esfuerzo del límite de fluencia disminuyó para todos los tratamientos durante el almacenamiento y las muestras tratadas mostraron valores superiores de σL respecto a las muestras no tratadas.
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