Effect of surface treatment on the mechanical properties of nickel-titanium files with a similar cross-section

OBJECTIVES: The aim of this study was to compare the mechanical properties of various nickel-titanium (NiTi) files with similar tapers and cross-sectional areas depending on whether they were surface-treated. MATERIALS AND METHODS: Three NiTi file systems with a similar convex triangular cross-section and the same ISO #25 tip size were selected for this study: G6 (G6), ProTaper Universal (PTU), and Dia-PT (DPT). To test torsional resistance, 5 mm of the straightened file's tip was fixed between polycarbonate blocks (n = 15/group) and continuous clockwise rotation until fracture was conducted using a customized device. To evaluate cyclic fatigue resistance, files were rotated in an artificial curved canal until fracture in a dynamic mode (n = 15/group). The torsional data were analyzed using 1-way analysis of variance and the Tukey post-hoc comparison test, while the cyclic fatigue data were analyzed using the Mann-Whitney U test at a significance level of 95%. RESULTS: PTU showed significantly greater toughness, followed by DPT and G6 (p < 0.05). G6 showed the lowest resistance in ultimate torsional strength, while it showed a higher fracture angle than the other files (p < 0.05). In the cyclic fatigue test, DPT showed a significantly higher number of cycles to failure than PTU or G6 (p < 0.05). CONCLUSIONS: Within the limitations of this study, it can be concluded that the torsional resistance of NiTi files was affected by the cross-sectional area, while the cyclic fatigue resistance of NiTi files was influenced by the surface treatment.

Comparisons of Food Intake Patterns and Iron Nutritional Status by Dietary Iron Density Among College Students

Food intake patterns and iron nutritional status of male and female college students were studied based on dietary iron density. Dietary data were collected using the method of 24-hour recalls for 3 consecutive days from 106 students, and fasting blood were drawn to measure iron nutritional status indicators such as total iron binding capacity, serum iron, hematocrit, hemoglobin, and red blood cell count. Mean daily iron intakes of male and female students were 13.3mg and 10.0mg, which were 107% and 63% of the RDA, respectively. However, dietary iron density were similar between male and female students as 5.9mg/1,000kcal and 5.7mg/1,000kcal, respectively. The diets were divided into two groups according to iron density; high iron density group (6mg/1,000kcal or more) and low iron density group (less than 6mg/1,000kcal). The students in high density group had lower intakes of energy, especially fat, than those in low density group. Female students in high density group showed significantly higher intakes of iron, and non-heme iron and folate than those of low density group. The students in high density group consumed more rice, hamburger, and eggs, while those in low density group consumed more Ra-myon and alcoholic beverages. The students in high density group consumed greater proportions of iron from plant-origin foods. Vegetables, legumes and seasonings were the food groups that female students in high density group consumed significantly more than those in low density group. Also the percentages of female students with iron deficiency were higher in low density group. These results suggest that diet with high iron density is important to improve iron nutritional status of women, and further research about the effective way to increase iron density in our diet is needed.