يؤدي التنشيط الهيدروديناميكي لهيبوكلوريت الصوديوم دوراً مهماً في زيادة فعاليته المضادة للإنتان. هدفت دراستنا إلى تقييم فعالية هيبوكلوريت الصوديوم ( 5.25 %) المنشط بجهاز ال EndoActivator في إنقاص الحمل الجرثومي داخل القناة اللبية العفنة.
The hydrodynamic activation of NaOCL plays an important role in increasing
its disinfectant efficacy.
The aim of this study was to evaluate the efficacy of a 5.25% sodium hypochlorite Activated by
EndoActivator device in reducing the bacterial load in the infected root canal.
References used
Friedman S, Abitbot S, Lawrence Hp. Treatment outcome in endodontics : the Toronto study. Phase 1: initial treatment. J Endod 2003; 29: 787-93
Marguis VI, Dao T, Farzaneh M. Treatment outcome in endodontics: the Toronto study. Phase III: initial treatment. J Endod 2006; 32: 299-06
Fernanda GP, Wei O, Mario RL, Markus H. Inhibition of sodium hypochlorite antimicrobial activity in the presence of bovine serum albumin. J Endod 2010; 36: 268-71
When the caries become near the pulp in primary molars, the treatment will
be the pulpotomy to remove the involved coronal portion of the pulp, preserving the vitality and function
of the remaining radicular portion. Formocresol, Glutar-aldehyde, F
This In Vivo study aimed to compare the antibacterial activity of
alcoholic extract of propolis and Miswak with sodium hypochlorite and saline.
The study was performed on 40 infected single root canals for
patients of both sexes, regardless of gender or age.
The current research aims to study the effect of chemical disinfectants
on the roughness and hardness of the surface of the cobalt chrome
alloy, where the use of cleansing Sodium hypochlorite 5.25%
and distilled water (the control sample), Been ma
This study aims to evaluat of the effect antibacterial for some materials
which are used dressing and irrigating fluids in infected root canal then
compare of the effectiveness of each of The irrigating fluids and
materials used Dressing in infect
Nisin peptide is one of the natural food preservative, is not toxic and produced by Lactococcus lactic during food fermentation. It has a high potency against gram-positive bacteria and spores, while its efficiency of Nisin against gram-negative b