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  • 1
    Electronic Resource
    Electronic Resource
    The Effect of the Articulator Settings on the Cusp Inclines as Measured by a Coordinate Measuring Machine (1993)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of prosthodontics 2 (1993), S. 0 
    Details
    ISSN: 1532-849X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Medicine
    Notes: Purpose The purpose of the study was to learn the effect of changes in the articulator settings on the cusp angles during working, nonworking, and protrusive movements; the purpose was also to determine the ability of the coordinate measuring machine to measure the movements.Materials and Methods The condylar angles and the anterior guide angles on a Hanau 96H2 articulator (Teledyne Hanau Corp, Buffalo, NY) were varied; 432 working, nonworking, and protrusive cusp angles were measured at the first molar by a coordinate measuring machine.Results The data from the coordinate measuring machine was used to produce formulas. The formulas were used to calculate the working, nonworking, and protrusive cusp angles that will occur as a result of 72 different articulator settings.Conclusions The coordinate measuring machine is useful for making measurements of articulator movements. Additional research may measure the movements of other articulators or compare articulators (such as the arcon and nonarcon).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1532-849X.1993.tb00376.x
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  • 2
    Electronic Resource
    Electronic Resource
    Provitamin A and Ascorbic Acid Content of Fresh Pepper Cultivars (Capsicum annuum) and Processed Jalapeños (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 59 (1994), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Alpha and beta carotene, provitamin A activity, dehydroascorbic acid, L-ascorbic acid and total ascorbic acid content of “jalapeño,”“bell,” long green/red “chile,”“serrano” and “yellow wax” peppers (Cupsicum annuum L.) at green and red stages of maturity were determined by HPLC. Effects of thermal processing on vitamin A and C retention in “jalapeno” peppers was also determined. Provitamin A activity ranged from 27.3 to 501.9 Retinol Equivalents (RE/100g). Ascorbic acid concentration ranged from 76.1 to 243.1 (mg/100g). Provitamin A activity and ascorbic acid content increased with maturity in all cultivars. Thermal processing of “jalapeño” cultivars resulted in a 25% decrease of total provitamin A activity and a 75% decrease in total ascrobic acid.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1994.tb06967.x
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    Paper (German National Licenses)
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