Water loss at normal enamel histological points during air drying at room temperature

被引:1
|
作者
De Medeiros, R. C. G. [1 ]
De Lima, T. A. S. [2 ]
Gouveia, C. R. [2 ]
De Sousa, F. B. [2 ,3 ]
机构
[1] Univ Fed Paraiba, Hlth Sci Ctr, Master Program Dent, BR-58051900 Joao Pessoa, Paraiba, Brazil
[2] Univ Fed Paraiba, Hlth Sci Ctr, Lab Microscopy & Biol Image, BR-58051900 Joao Pessoa, Paraiba, Brazil
[3] Univ Fed Paraiba, Ctr Ciencias Saude, Dept Morfol, BR-58051900 Joao Pessoa, Paraiba, Brazil
关键词
Air drying; birefringence; dental enamel; histology; microradiography; water; OCCLUSAL CARIES LESIONS; HUMAN DENTAL ENAMEL; MINERAL-CONTENT; IN-VITRO; POLARIZING MICROSCOPY; TRITIATED-WATER; SOUND ENAMEL; ICDAS-II; BIREFRINGENCE; ULTRASTRUCTURE;
D O I
10.1111/jmi.12037
中图分类号
TH742 [显微镜];
学科分类号
摘要
This in vitro study aimed to quantify water loss at histological points in ground sections of normal enamel during air drying at room temperature (25 degrees C) and relative humidity of 50%. From each of 10 ground sections of erupted permanent human normal enamel, three histological points (n = 30) located at 100, 300 and 500 m from enamel surface and along a transversal following prisms paths were characterized regarding the mineral, organic and water volumes. Water loss during air drying was from 0 to 48 h. Drying occurred with both falling and constant-drying rates, and drying stabilization times (Teq) ranged from 0.5 to 11 h with a mean 0.26 (+/- 0.12)% weight loss. In some samples (n = 5; 15 points), Teq increased as a function of the distance from the enamel surface, and drying occurred at an apparent diffusion rate of 3.47 x 108 cm2 s1. Our data provide evidence of air drying resulting in air replacing enamel's loosely bound water in prisms sheaths following a unidirectional water diffusion rate of 3.47 x 108 cm2 s1 (from the original enamel surface inward), not necessarily resulting in water evaporating directly into air, with important implications for transport processes and optical and mechanical properties.
引用
收藏
页码:218 / 227
页数:10
相关论文
共 50 条
  • [1] Relationships between transpiration, water loss, and air conditions during physiological drying
    Wang, Zhe
    Zhou, Zhi-xin
    Wang, Xi-ming
    Chen, Zhang-jing
    DRYING TECHNOLOGY, 2018, 36 (02) : 245 - 254
  • [2] Enthalpy-Entropy Compensation for Water Loss of Vegetable Tissues during Air Drying
    Garcia, Claudia F.
    Moyano, Pedro C.
    Pedreschi, Franco
    DRYING TECHNOLOGY, 2008, 26 (12) : 1563 - 1569
  • [3] Crystalline water at room temperature - Under water and in air
    Sommer, Andrei P.
    Zhu, Dan
    Foersterling, Horst-Dieter
    Scharnweber, Tim
    Welle, Alexander
    CRYSTAL GROWTH & DESIGN, 2008, 8 (08) : 2620 - 2622
  • [4] Glass formation during room temperature, isothermal drying
    Aksan, A
    Toner, M
    2003 ADVANCES IN BIOENGINEERING, 2003, : 7 - 8
  • [5] Water transfer in potato during air drying
    Gogus, F
    Maskan, M
    DRYING TECHNOLOGY, 1998, 16 (08) : 1715 - 1728
  • [6] Air supply velocity and temperature optimization of hot air drying room based on forced convection
    Chen Z.
    Lu F.
    Lei W.
    Wang Q.
    Nongye Gongcheng Xuebao/Transactions of the Chinese Society of Agricultural Engineering, 2022, 38 : 37 - 46
  • [7] WATER AND QUALITY LOSS DURING FIELD DRYING OF HAY
    MACDONALD, AD
    CLARK, EA
    ADVANCES IN AGRONOMY, 1987, 41 : 407 - 437
  • [8] Effects of Drying Air Temperature on the Structural Properties of Garlic Evaluated During Drying
    Lopez-Ortiz, A.
    Rodriguez-Ramirez, J.
    Mendez-Lagunas, L. L.
    INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2013, 16 (07) : 1516 - 1529
  • [9] Effect of Room Temperature Set Points on Energy Consumption in a Residential Air Conditioning
    Sunardi, Cecep
    Hikmat, Yudi Prana
    Margana, Ade Suryatman
    Sumeru, Kasni
    Bin Sukri, Mohamad Firdaus
    10TH INTERNATIONAL CONFERENCE ON THERMOFLUIDS 2019 (THERMOFLUID X), 2020, 2248
  • [10] Drying and rehydration characteristics of water chestnut (Trapa natans) as a function of drying air temperature
    Singh, Gagan Deep
    Sharma, Rajiv
    Bawa, A. S.
    Saxena, D. C.
    JOURNAL OF FOOD ENGINEERING, 2008, 87 (02) : 213 - 221