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Setting Temperature (setting + temperature)
Selected AbstractsDiffering Expansion Contributions of Three Investment Materials Used for Casting TitaniumJOURNAL OF PROSTHODONTICS, Issue 5 2009Danny Low BDS, MScDent, MScMed Abstract Purpose: This laboratory study aimed at investigating the effect of setting expansion (SE), which could enlarge a wax pattern by concurrent exothermic reaction. Materials and Methods: Two phosphate-bonded investment materials (Rematitan Plus, T-invest C & B) and alumina-magnesia-based investment material (Titavest CB) were subjected to setting temperature and SE measurements (n = 10). Full-crown wax patterns were prepared from metal dies having the same design. Crown castings (n = 6) were made using a one-chamber high-pressure casting machine. Commercially pure titanium ingot (Japanese Industrial Standard Class II) was used for each casting. Dimensional accuracy of the cast crowns was expressed by marginal discrepancy for a pair of wax pattern and casting prepared from the same die. All results were then subjected to regression analysis. Results: Rematitan Plus gave the highest setting temperature (about 70°C) and the highest SE (1.16 ± 0.01%) almost concurrently. The result was that Rematitan Plus produced oversized crowns from the lowest thermal expansion (TE) value (0.53 ± 0.05%) reducing the linear correlation to 0.80 (p < 0.05). No significant linear relationship was found between SE of investment material and crown-casting accuracy. Conclusions: The almost concurrent occurrence of high SE and high setting temperature generation in Rematitan Plus enlarged the wax pattern and effectively supplemented its low TE to produce oversized crowns. Despite this adverse effect, the correlation between TE and crown accuracy was still high. It is generally expected that the TE values given by manufacturers predict crown accuracy, when uniform TE, small SE, and minimum heat generation during setting are assured. [source] COMPARISON OF PHYSICAL PROPERTIES OF AGAR, LOW GEL STRENGTH AGAR AND GELATIN, AS SUPPLEMENTARY FOOD FOR PEOPLE WITH SWALLOWING DIFFICULTYJOURNAL OF TEXTURE STUDIES, Issue 4 2002ATSUKO IGARASHI ABSTRACT Low gel strength agar (LGSA), recently developed as a supplementary food for swallowing was compared with ordinary agar and gelatin. LGSA was developed to have physical properties close to that of gelatin, while keeping one property of agar, i. e. its setting temperature which can be controlled comparatively easier than gelatin. Each specimen was prepared with and without orange flavor. After determination of their basic properties, i. e. hardness, adhesiveness, cohesiveness and gumminess, three samples of two flavors, six in all, were studied for ease of swallowing using electromyography and sensory evaluation, on middle age (40 to 60 years old) and senior age (60 to 70 years old) subjects. Those experiments revealed nearly the same results with all samples, except for a slight difference in gumminess in LGSA and gelatin. No significant difference in electromyograms were noted in six samples or with age of subjects. It is feasible to employ agar materials together with gelatin in institutions whose members have swallowing disorders. [source] Rheological characteristics of suwari and kamaboko gels made of surimi from Indian major carpsJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 9 2002Thazhakot V Sankar Abstract The gel strength, compressibility and folding characteristic of suwari (set) and kamaboko (set and cooked) gels prepared from rohu (Labeo rohita), catla (Catla catla) and mrigal (Cirrhinus mrigala) surimi were examined to understand the occurrence of suwari and modori phenomena in surimi from major freshwater carps. Suwari setting of gels did not take place at lower temperatures. Suwari gels showed good gel strength at 50,°C for rohu and at 60,°C for catla and mrigal after 30,min setting time. Incubation for 60,min decreased the gel strength at 60,°C for rohu and catla. Setting at 25,°C followed by cooking at 90,°C increased the gel strength. Increased setting temperature, however, decreased the gel strength of cooked gels. Gel strength and compressibility data were supported by folding characteristics. © 2002 Society of Chemical Industry [source] Water Vapor Permeability of Mammalian and Fish Gelatin FilmsJOURNAL OF FOOD SCIENCE, Issue 4 2006R.J. Avena-Bustillos ABSTRACT:, Water vapor permeability of cold- and warm-water fish skin gelatins films was evaluated and compared with different types of mammalian gelatins. Alaskan pollock and salmon gelatins were extracted from frozen skins, others were obtained from commercial sources. Water vapor permeability of gelatin films was determined considering differences on percent relative humidity (%RH) at the film underside. Molecular weight distribution, amino acid composition, gel strength, viscoelastic properties, pH, and clarity were also determined for each gelatin. Water vapor permeability of cold-water fish gelatin films (0.93 gmm/m2hkPa) was significantly lower than warm-water fish and mammalian gelatin films (1.31 and 1.88 gmm/m2hkPa, respectively) at 25 °C, 0/80 %RH through 0.05-mm thickness films. This was related to increased hydrophobicity due to reduced amounts of proline and hydroxyproline in cold-water fish gelatins. As expected, gel strength and gel setting temperatures were lower for cold-water fish gelatin than either warm-water fish gelatins or mammalian gelatins. This study demonstrated significant differences in physical, chemical, and rheological properties between mammalian and fish gelatins. Lower water vapor permeability of fish gelatin films can be useful particularly for applications related to reducing water loss from encapsulated drugs and refrigerated or frozen food systems. [source] | ||||||||||