The Effect Of Lemon Oil Aromaterapy Inhalation On Emesis Gravidarum In Trimester Pregnant Women I

Nausea and vomiting in pregnancy causes the mother to become weak, pale, and decrease body fluids. Lemon oil is one of the herbal oils that is considered a safe drug in pregnancy, according to a study 40% of women used lemon aromatherapy to relieve nausea and vomiting and 26.5% reported being effective for controlling nausea and vomiting symptoms. This study was to determine the effect of inhalation of lemon oil aromatherapy on emesis gravidarum in first trimester pregnant women. By using the literature study method, an analysis was carried out on the results of searching journals and articles with a review of existing theories. This study revealed that there was an effect of giving inhaled lemon aromatherapy on morning sickness in pregnant women.

Black Soldier Fly (Hermetia illucens) Protein Concentrates as a Sustainable Source to Stabilize O/W Emulsions Produced by a Low-Energy High-Throughput Emulsification Technology

There is a pressing need to extend the knowledge on the properties of insect protein fractions to boost their use in the food industry. In this study several techno-functional properties of a black soldier fly (Hermetia illucens) protein concentrate (BSFPC) obtained by solubilization and precipitation at pH 4.0–4.3 were investigated and compared with whey protein isolate (WPI), a conventional dairy protein used to stabilize food emulsions. The extraction method applied resulted in a BSFPC with a protein content of 62.44% (Kp factor 5.36) that exhibited comparable or higher values of emulsifying activity and foamability than WPI for the same concentrations, hence, showing the potential for emulsion and foam stabilization. As for the emulsifying properties, the BSFPC (1% and 2%) showed the capacity to stabilize sunflower and lemon oil-in-water emulsions (20%, 30%, and 40% oil fraction) produced by dynamic membranes of tunable pore size (DMTS). It was proved that BSFPC stabilizes sunflower oil-in-water emulsions similarly to WPI, but with a slightly wider droplet size distribution. As for time stability of the sunflower oil emulsions at 25 °C, it was seen that droplet size distribution was maintained for 1% WPI and 2% BSFPC, while for 1% BSFPC there was a slight increase. For lemon oil emulsions, BSFPC showed better emulsifying performance than WPI, which required to be prepared with a pH 7 buffer for lemon oil fractions of 40%, to balance the decrease in the pH caused by the lemon oil water soluble components. The stability of the emulsions was improved when maintained under refrigeration (4 °C) for both BSFPC and WPI. The results of this work point out the feasibility of using BSFPC to stabilize O/W emulsions using a low energy system.

EVALUATION OF THE DISSOLVING EFFICACY OF ESSENTIAL OILS ON ENDODONTIC OBTURATING MATERIALS: AN IN VITRO STUDY.

Aim:Endodontic retreatment is a procedure that removes the lling materials from the root canals followed by their cleaning, shaping and obturation. This in-vitro study aimed to compare and evaluate the ability of various essential oils as solvents in dissolving gutta-percha, epoxy resin, and zinc oxide eugenol (ZOE) cements. Materials and methods: A total of 28 cylindrical specimens in each group ZOE, epoxy resin, 28 ISO size 40 gutta-percha cones were prepared and divided into four groups for immersion in the different solvents, i.e. lemon oil, citronella oil, lavender oil, and TCE(Tetrachloroethylene (control)) for 5 minutes. The obturating materials dissolution in the solvents were obtained by the difference between the pre-immersion original weight and the post-immersion weight on a digital analytical scale. Data were statistically analysed by a paired t-test and Analysis of Variance (ANOVA) (p < 0.05). Results: Order of efcacy of dissolution of essential oils was found to be lemon oil > Citronella oil > Lavender oil and was highly signicant (p < 0.01). In all the solvents, Gutta-percha showed maximum dissolution (Fvalue:149.56) followed by ZOE(89.07 ) and resin sealer least (23.86). Conclusion: It can be concluded that the lemon oil can be used as a solvent for dissolving obturating materials.

The effect of additives on the shelf life of processed trout eggs

The fact that the diversity of species in the aquaculture sector is too low to compare with natural resources causes regional or excessive/unbalanced price decreases in aquaculture depending on supply and demand. In contrast to these price decreases, portion fish production costs are increasing year by year. This situation affects trout prices especially in Turkey, which is the biggest producer in Europe. It is important to develop delicate (tasty-delicate) products with a long shelf life for the Turkish consumer market. In this study, the effects of natural and synthetic additives were investigated to determine the longer shelf life of processed rainbow trout eggs. In this study, rainbow trout eggs obtained by stripping were cleaned with 10% brine, followed by dry salting (7.5%) for 40 hours. Then they were washed with 5% salt brine, left untreated (control) after drying, and divided into 6 groups, which were treated with 1% liquid smoke, thyme, lemon, flax, or grapeseed oils. The rainbow trout eggs were placed in glass jars and stored under refrigerator conditions without heat treatment. According to the sensory analysis results of the liquid smoke and essential oil applied products positive feedback has been received from the panelists. The liquid smoke applied group was the safest group in terms of microbiology and did not lose its consumable properties during the analysis period. The shelf life of processed trout eggs to which grapeseed oil was applied was 50 days, 30 days for the group treated with oregano oil, 10 days for the groups treated with flax and lemon oil.