Perceptibility and Acceptability of Surface Gloss Variation Under Different Illuminants.

OBJECTIVE: The purpose of this study was to evaluate the influence of different illuminants on the perceptibility and acceptability of surface gloss variations and to determine limiting values. METHODS: Eight composite resin specimens and one human tooth specimen were polished to obtain composite resin specimens with different gloss units (GU) of 10, 20, 30, 40, 50, 60, 70, and 80 and a human tooth specimen of 80 GU. Sixty observers compared the surface gloss of the specimens in a light booth. For perceptibility testing, the specimens were randomly positioned two at a time. The acceptability of the gloss variation was determined by comparing the composite resin specimens with the tooth specimen. The observers answered specific questions to determine the level and perceptibility and acceptability limits of gloss variations. All analysis was done with two illuminants (D65 and fluorescent light) used randomly. Data were submitted to a nonlinear probit model and nonlinear probit regression estimation (α=0.05). RESULTS: Significant differences in illuminants were observed for perceptibility (p<0.001) and acceptability (p=0.045). The perceptibility limit for D65 was 7.0 GU and 6.8 GU for fluorescent illuminant. The acceptability limit for D65 was 34.2 GU and 37.1 GU for fluorescent illuminant. CONCLUSIONS: More accurate perceptibility and acceptability judgments of the surface gloss of composite resin were made when the specimens were illuminated with D65 light.

Genetic diversity in proteolytic enzymes and amino acid metabolism among Lactobacillus helveticus strains.

Lactobacillus helveticus CNRZ 32 is recognized for its ability to decrease bitterness and accelerate flavor development in cheese, and has also been shown to release bioactive peptides in milk. Similar capabilities have been documented in other strains of Lb. helveticus, but the ability of different strains to affect these characteristics can vary widely. Because these attributes are associated with enzymes involved in proteolysis or AA catabolism, we performed comparative genome hybridizations to a CNRZ 32 microarray to explore the distribution of genes encoding such enzymes across a bank of 38 Lb. helveticus strains, including 2 archival samples of CNRZ 32. Genes for peptidases and AA metabolism were highly conserved across the species, whereas those for cell envelope-associated proteinases varied widely. Some of the genetic differences that were detected may help explain the variability that has been noted among Lb. helveticus strains in regard to their functionality in cheese and fermented milk.