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      Enhancing the utility of freshwater mussel ( Pilsbryoconcha sp.) Shell waste as an abrasive substance in toothpaste

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          Abstract

          Untapped potential lies in the solid waste of freshwater mussel shells. Indeed, the shells possess a substantial amount of calcium. Valorization is essential for enhancing added value by utilizing calcium as an abrasive ingredient in toothpaste. This study aimed to investigate the characteristics of toothpaste containing abrasive components derived from freshwater mussel shells. The research procedure consisted of the production of CaO flour and the synthesis of hydroxyapatite through the calcination method. The test parameters consisted of evaluation of toothpaste preparations, analysis of calcium content, and antibacterial activity of S. aureus in 4 toothpaste formulations, namely T1 (CaO flour), T2 (commercial CaCO 3), T3 (hydroxyapatite), and T4 (commercial toothpaste). Except for treatment T1, the results demonstrated that toothpaste’s pH, spreadability, and foam formation fulfilled toothpaste quality standards. Every treatment’s toothpaste had a homogenous paste with good cleaning abilities. Treatment T2 had the greatest calcium level in toothpaste, measuring 2132.5 ppm. Subsequently, toothpaste T3 and T4 had antibacterial properties, however T1 and T2 did not possess any antibacterial action. The toothpaste formulation including hydroxyapatite as an abrasive, known as treatment T3, can be determined as the most effective.

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          Antimicrobial Effects of Crude Bromelain Extracted from Pineapple Fruit (Ananas comosus (Linn.) Merr.).

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            Effects of rehydration and food consumption on salivary flow, pH and buffering capacity in young adult volunteers during ergometer exercise

            Background The aim of this study was to investigate the influences of rehydration and food consumption on salivary flow, pH, and buffering capacity during bicycle ergometer exercise in participants. Methods Ten healthy volunteers exercised on a bicycle ergometer at 80% of their maximal heart rate. These sessions lasted for two periods of 20 min separated by 5-min rest intervals. Volunteers were subjected to one of the following conditions: (1) no water (mineral water) or food consumption, (2) only water for rehydration, (3) water and food consumption, (4) a sports drink only for rehydration, and (5) rehydration with a sports drink and food. Statistical significance was assessed using one-way analysis of variance and Dunnett’s test (p < 0.05). Results The salivary pH decreased significantly during and after exercise in conditions 4 and 5. The salivary buffering capacity decreased significantly during exercise and/or after the exercise in conditions 1, 3, 4, and 5. Conclusions The results showed that salivary pH and buffering capacity decreased greatly depending on the combination of a sports drink and food.
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              Physicochemical Characteristics of Freshwater Mussel (Pilsbryoconcha sp.) Shell from Sungai Paku Village Riau Province Indonesia

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                Author and article information

                Journal
                BIO Web of Conferences
                BIO Web Conf.
                EDP Sciences
                2117-4458
                2024
                November 11 2024
                2024
                : 136
                : 02004
                Article
                10.1051/bioconf/202413602004
                df006c6e-df75-4b5a-8545-bf9043f7c32c
                © 2024

                https://creativecommons.org/licenses/by/4.0/

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