Background: The demonstration of moderately simple sterilization-disinfection measures in daily practice is very serious to decrease the probabilities cross-infection as prosthetic appliances have be sterilized prior transferred technician and patient. used disinfection method should properly selected due its great effect on physical mechanical properties denture bases. Aim: This research was c...

This study evaluated the effect of microwave energy on the hardness, impact strength and flexural strength of the Clássico, Onda-Cryl and QC-20 acrylic resins. Aluminum die were embedded in metallic or plastic flasks with type III dental stone, in accordance with the traditional packing technique. A mixing powder/liquid ratio was used according to the manufacturer's instructions. After polymeri...

Today, there is an increasing interest in the use of metal nanoparticles in health sciences. Amongst all nanoparticles, the gold nanoparticles have been known to kill the cancer cells under hyperthermic condition by near-infrared frequency electromagnetic waves. On the other hand, although there are different physiochemical methods for disinfection of microbial pollution, however applications o...

Microwave plasma was built to produce plasma in axial direction. Plasma was initiated in a Plaxy Glass made vacuum tube by 2.45GHz commercial magnetron and meanwhile system was driven by 14 Amperes DC current passing through 16cm inner diameter toroid. Measurements with a Longmuir probe and ICCD for optical spectrometry were used to characterize internal parameters like electron density, electr...

The article considers the influence of physical methods disinfection on complex microorganisms grain food raw materials. Various are considered - chemical, biological and physical, their reduction microflora. classification microflora cereal crops, quality indicators vegetable materials have been studied. When exposed to microwave energy grain, most optimal modes were identified in terms temper...

Fruits and vegetables are an increasing part of our diets as they are a recognized source of health enhancing nutrients. The use of microwaves to ensure product quality for minimally processed fruits and vegetables is gaining popularity. Microwaves are electromagnetic waves with frequencies between 300 MHz and 300 GHz. In this review we concentrated on research conducted at the 2450 MHz frequen...