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Comparison of Shear Bond Strength of Three Different Brackets Bonded on Zirconium Surfaces (In Vitro Study)
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Background: With the increased in the demands of adult orthodontics, the challenge of direct bonding to non-enamel surface (zirconium) had been increased. The present study was carried out to compare the shear bond strength of three different brackets (stainless steel, sapphire and composite) bonded to zirconium surface and study the mode of bond failure. Materials and methods: The sample was comprised of 30 models (8mm *6mm*1.5mm) of full contour zirconium veneers. They were divided into three groups according to the brackets type; all samples were treated first by sandblast with aluminum oxide particle 50 µm then coated by z-prime plus primer. A central incisor bracket of each group was bonded to the prepared zirconium surface with light cure adhesive resin (Transbond TM XT, 3M Unitek, USA). Shear bond strength was measured by using Tinius Olsen universal testing machine at crosshead speed of 0.5\min. After debonding, each bracket and zirconium surface were examined using magnifying lens and adhesive remnant index was recorded. The difference in shear bond strength between main groups was analyzed by using ANOVA at p≤0.05. Results: The results revealed high significant difference among all tested groups and the highest value was for sapphire brackets (7.49±1.45 Mpa) of all groups followed by stainless steel brackets (6.46±1.43Mpa) and composite brackets had the least value (4.35±0.72). Non-significant difference in the site of bond failure among all groups of brackets and zirconium-adhesive interface failure (score III) was the predominant. Conclusion: the new zirconium prime plus primer can be successfully used in bonding stainless steel and sapphire brackets to zirconium surface.

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Publication Date
Sun Jan 01 2023
Journal Name
Aip Conference Proceedings
Comparison consequence of violet and red laser irradiation on the optical properties of cobalt dioxide (CoO2) thin films prepared via (SCSPT)
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Publication Date
Sun Jan 01 2017
Journal Name
South Asian Journal Of Life Sciences
Comparison the Effect of Fungi (Beauveria bassiana) and Bacteria Bacillus thuringiensis (israelensis) on a Cumulative Mortality of Culex Quinquefasciatus (Diptera: Culicidae)
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Publication Date
Fri Jan 01 2021
Journal Name
Aip Conference Proceedings
Comparison effect of violet and red laser irradiation on the structural properties of mawsonite Cu6Fe2SnS8 [CFTS] thin films deposited via (SCSPT)
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Publication Date
Wed Mar 10 2021
Journal Name
Baghdad Science Journal
The impact of concentrations of inorganic salts to compromise in rooting branches Genuine apples and apple architecture in vitro
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Took apple branches Genuine and Architecture tissue cultured in vitro 3 cm long and planted in the middle of food MS that contains different concentrations of inorganic salts and of Mntmat free growth and incubated Transplanter to study their effect on rooting Aalavra

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Publication Date
Thu Dec 31 2020
Journal Name
Iraqi Journal Of Market Research And Consumer Protection
EFFECT OF ANIMAL FEED SUPPLEMENTATION WITH DIFFERENT CONCENTRATIONS OF FENUGREEK SEEDS (Trigonellafoenumgraecum) ON ANIMAL PRODUCTION AND MICROBIAL CHICKEN MEAT.: EFFECT OF ANIMAL FEED SUPPLEMENTATION WITH DIFFERENT CONCENTRATIONS OF FENUGREEK SEEDS (Trigonellafoenumgraecum) ON ANIMAL PRODUCTION AND MICROBIAL CHICKEN MEAT.
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This study was conducted in the poultry field of Al-Mustansiriya University/ Baghdad, to show the effect of adding different levels 0, 1, 5 and 10% of the fenugreek seeds in the rations containing many contaminated microbes on the productive performance of broilers. 150-day-old rose meat was used with a 41 average weight (gm), were randomly allocated to 4 treatments with 3 replicates, and for each treatment 15 chicks per repetition: 0, 1, 5, and 10% (T0-T3), respectively. The results of this study showed that fenugreek seeds contain good amounts of protein, fat, ash and carbohydrates, which are 24.92, 8.82, 3.08 and 54.28 respectively. Fenugreek seeds also have high levels of tannins, coumarins and flavones, followed by saponins,

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Publication Date
Fri Sep 01 2017
Journal Name
Pak. J. Pharm. Sci.
Moxifloxacin reduces stenotrophomonas maltophilia adhesion to mouse intestinal tract in vitro
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Publication Date
Sun Dec 30 2018
Journal Name
Advances In Science, Technology & Innovation
Producing a Three Dimensional Model for the University of Baghdad Campus Using GIS Environment
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Publication Date
Sat Jan 01 2022
Journal Name
Journal Of Applied Biology & Biotechnology
Field treatment of three wheat varieties with Trichoderma harzianum bioagent to control Anguina tritici
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Publication Date
Sat Dec 31 2022
Journal Name
Iraqi Journal Of Market Research And Consumer Protection
EFFECT OF USING DIFFERENT LEVELS OF CAMEL FAT (HUMP FAT) ON PHYSIOCHEMICAL COMPOSITION OF SAUSAGE FROM BEEF CAMEL AND CHICKEN : EFFECT OF USING DIFFERENT LEVELS OF CAMEL FAT (HUMP FAT) ON PHYSIOCHEMICAL COMPOSITION OF SAUSAGE FROM BEEF CAMEL AND CHICKEN
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ABSTRACT

This study was conducted to determine the effect of various levels of hump fat (HF) used in manufacturing of camel, beef and chicken sausage to understand the effect of (HF) on physicochemical composition sausage, Different levels of hump fat (5, 7, and 10 %) were used, physicochemical compositions like (moisture, protein, fat, Ash, water holding capacity, shrinkage, cooking loss and pH) were determined. Results of the study revealed that moisture content showed high significant differences (P≤0.01)among treatments groups, Camel sausage and beef sausage tended to have highest values while chicken sausage reported the lowest value. The study showed no significant difference (P≤0.05) among the

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Publication Date
Wed Apr 25 2018
Journal Name
Earthquake And Structures
Response of circular footing on dry dense sand to impact load with different embedment depths
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