ABSTRACT
This study investigated the effects that disposable infection control barriers and physical damage through use had on the power output from dental light curing units (LCUs) and light curing tips (LCTs). Five disposable infection control barriers were tested on a number of LCUs and LCTs. Testing involved the repeated measurement of power output of LCUs and LCTs on a radiometer. Two of the barriers tested caused statistically significant reductions in the mean light output intensity when compared to the no barrier control groups. One barrier type reduced the power output by 30 to 40%. It was also noted that physical damage to the LCTs affected power output by between 20 and 30%, which was then further reduced by the disposable barrier. This study showed that three of the five disposable infection control barriers had little effect on the overall efficiency of the power output of the LCUs. It also showed that physical damage to LCUs and LCTs can affect power output significantly. Infection control measures should be carefully considered before use to avoid undue effects on power output delivered from the LCUs/LCTs to ensure that the degree of polymerisation within the resin-based composite and curing efficiency are not affected unduly.
Subject(s)
Curing Lights, Dental , Disposable Equipment , Infection Control, Dental/instrumentation , Curing Lights, Dental/classification , Equipment Contamination/prevention & control , Equipment Design , Equipment Failure , Humans , Light , Polymerization , Protective Devices/classification , Radiation Dosage , Radiometry , Sterilization/methods , Surface PropertiesABSTRACT
When ionic polymers (polyelectrolytes) are used as excipients in pharmaceutical formulations, the properties of oppositely charged drugs may be strongly affected by the charge-charge interactions or complex formation. Usually these effects are considered as a negative event resulting in a drug-excipient incompatibility. Sometimes ionic interactions are preferred to prolong drug release from dosage forms in a controllable manner. Ionic interactions of carrageenans with doxazosin mesylate were confirmed by differential scanning calorimetry (DSC). Evident peak shifts and shape changes of assumed desulfation peak of carrageenans in concordance with disappearance of melting peak of doxazosin mesylate (DM) in DSC curves were obtained. The range of thermal effects is depended on the ratio of doxazosin mesylate and carrageenans. The higher the ratio of DM compared to CARRs the more evident are the interactions.