Yazar "Sari, M." seçeneğine göre listele

Listeleniyor 1 - 2 / 2
  • Küçük Resim
    Öğe
    The Effect of Different Obturation Techniques Using Different Root Canal Sealers on the Residual Filling Material After Retreatment Procedures
    (Wolters Kluwer Medknow Publications, 2024) Sari, M.; Yilmaz, K.
    Background: This study aimed to compare the effect of different obturation techniques with root canal sealers on the residual filling material after retreatment using SEM. Material and Method: Sixty (60) single rooted mandibular premolars were selected and instrumented with rotary files using the Mtwo system up to file size 30/.05 taper. The samples were randomly divided to two groups based on the type of sealer and three sub-groups (n=10) based on the obturating technique used. The root fillings were removed using the PTUR system files and the specimens were longitudinally sectioned while digital images were obtained from the root canals with SEM. The time required to reach working lenght were recorded. Results: There was no difference in terms of the smear score when comparing both sealer and obturation technique groups in the apical third. Smear scores were significantly affected by the type of sealer and obturation technique in the medium and coronal thirds of root canals (p<0.05). Higher smear scores were obtained with GFB than AH Plus (p<0.05). The time required to reach working length with GFB was longer than AH Plus (p<0.05). Conclusion: Residual filling material was observed in all samples, regardless of the root canal sealer or the obturation technique used. There was a significantly lower smear scores in the AH Plus groups as compared to the GFB.
  • Küçük Resim
    Öğe
    Effects of different fattening systems on technological properties and fatty acid composition of goose meat
    (Eugen Ulmer Gmbh Co, 2015) Sari, M.; Onk, K.; Sisman, T.; Tilki, M.; Yakan, A.
    The objective of this study was to investigate the effect of different fattening systems on the technological properties and fatty acid composition of goose meat. The geese were divided into four groups, with six geese in each group: 1) pasture grass, 2) pasture grass + barley, 3) pasture grass + commercial grower feed, and 4) commercial grower feed. During the first 4 weeks of the study, the goslings were fed with a concentrate diet. From 5th to 14th weeks the different feeding systems have been applied. All the geese were slaughtered when they were 14 weeks old to collect meat samples. The different fattening systems had a significant (P <= 0.05) effect on the pH(15) and drip loss of leg muscles, and on the cooking loss of breast muscles. The fatty acid compositions in the breast and leg muscle of the geese were not statistically different between the groups in the different fattening systems (P>0.05). However, the Sigma - polyunsaturated fatty acid (Sigma PUFA) content, Sigma - monounsaturated fatty acid (Sigma MUFA) content, and nutritive value index (NVI) were higher in the breast muscles than in the leg muscles in the pasture grass group (P <= 0.05). The NVI of the leg muscles was higher than that of the breast muscles in the pasture grass + barley group (P <= 0.05). The Sigma - saturated fatty acid (Sigma SFA) and the thrombogenic index (TI) were higher in the breast muscles than in the leg muscles in the pasture + grower group (P <= 0.05). In conclusion, the different fattening systems affected some technological properties of the meat. Research is needed on the deposition and digestion of fatty acids and energy metabolism with different fattening systems in geese.