No abstract available.
Bezoars* ; Cola*

Gastric bezoars are concretion of undigested material in the gastrointestinal tract. In the past, gastric bezoars were generally treated with surgical management. Recently, the efficacy of oral intake or endoscopic injection therapy with Coca-Cola has been reported. We report a case of a 47-year-old-man with huge gastric bezoar (4x2.5 cm) that was successfully removed by endoscopic fragmentation with Coca-Cola injection. Compared with a single endoscopic fragmentation therapy, the combination therapy with Coca-Cola injection shortened the procedure time and reduced the complication associated with fragmented bezoar.
Bezoars ; Cola ; Endoscopy ; Gastrointestinal Tract

OBJECTIVES: The aim of this study was to evaluate the effect of three different drinks on the color parameters of four different restorative materials. MATERIALS AND METHODS: Three different composites (Filtek Ultimate Universal Restorative, Filtek Ultimate Flowable, and Filtek Silorane, 3M ESPE) and a polyacid-modified composite resin material (Dyract XP, Dentsply DeTrey GmbH) were evaluated. Eighty-four disc-shaped specimens of 8 mm in diameter and 2 mm in thickness were prepared (n = 21 each). Color coordinates (L*a*b*, DeltaL*, Deltaa*, Deltab*, and DeltaE*) were measured using a VITA Easyshade Compact (VITA Zahnfabrik) after 24 hr of storage (baseline) and after 30 day of storage in three different beverages of black tea, Coca cola, or water (control) (n = 7). In each beverage, the specimens were stored three times a day, one hr each, for 30 day. The color changes (DeltaE) were calculated and were analyzed by Kruskal-Wallis and Dunn multiple comparison test. RESULTS: The color difference (DeltaE*) of the resin materials ranged between 1.31 and 15.28 after 30 day of immersion in the staining solutions. Dyract XP in Coca cola (15.28 +/- 2.61) and black tea (12.22 +/- 2.73) showed the highest mean DeltaE* value after 30 day, followed by Filtek Ultimate Universal Restorative (5.99 +/- 1.25) and Filtek Ultimate Flowable (4.71 +/- 1.40) in black tea (p < 0.05). CONCLUSIONS: The compomers displayed unacceptable color changes at the end of 30 day in all beverages. Among resin composites, the silorane based composite exhibited relatively good color stability than the others. Filtek Ultimate Universal Restorative and Filtek Flowable showed similar color changes in all beverages.
Beverages ; Coca ; Cola ; Compomers ; Immersion ; Nanocomposites ; Silorane Resins ; Tea ; Water

PURPOSE: This study evaluated color stability of Dentca 3D-printed denture teeth, in comparison to color stabilities of four conventional types of denture teeth, upon being immersed in various colorants.MATERIALS AND METHODS: Four types of conventional prefabricated denture teeth (Surpass, GC, Artic 6, Heraeus Kulzer, Premium 6, Heraeus Kulzer, Preference, Candulor), 3D-printed denture teeth (Dentca); and Z250 (Filtek Z250, 3M ESPE) were prepared for testing. The samples were immersed in erythrosine 3%, coffee, cola, and distilled water (DW) at 37℃. Color change (ΔE) was measured by spectrophotometer before immersion and at 7, 14, and 21 days after immersion. One-way analysis of variance was performed along with Tukey's honestly significant difference multiple comparisons test (P<.05).RESULTS: No great difference was observed between the color change of Dentca denture teeth and that of conventional denture teeth in most cases (P>.05). The color change of Dentca denture teeth immersed in erythrosine 3% was greater than that of Surpass (ΔE = 0.67 ± 0.25) after 1 week; Artic 6 (ΔE = 1.44 ± 0.38) and Premium 6 (ΔE = 1.69 ± 0.35) after 2 weeks; and Surpass (ΔE = 1.79 ± 0.49), Artic 6 (ΔE = 2.07 ± 0.21), Premium 6 (ΔE = 2.03 ± 0.75), and Preference (ΔE = 2.01 ± 0.75) after 3 weeks (P<.05).CONCLUSION: A color change was observed in Dentca denture teeth when immersed in some colorants; however, the maximum value of ΔE for Dentca denture teeth was within the clinically acceptable range.
Coffee ; Cola ; Dentures ; Erythrosine ; Immersion ; Printing, Three-Dimensional ; Tooth ; Water

Bezoars are collections or concretions of indigestible foreign material in the gastrointestinal tract. In the past, the most common method for the treatment of bezoar was surgical management. The current treatment methods for bezoars include chemical dissolution and endoscopic lithotripsy using biopsy forceps and, snare, electrohydraulic lithotripsy and laser. Cases of endoscopic fragmentation of gastric bezoars using an argon plasma and dissolution of gastric bezoars with Cola have recently been described, but it took a long time in those cases to remove a bezoar by a single method. Moreover, fragmented, residual bezoar-related complications sometimes occurred. We report here on a case of a 35-year-old man with a 10x8x8 cm sized huge gastric bezoar that was successfully removed by combination therapy using an argon plasma and Coca-Cola injection. Compared with the previous single method, combination therapy using an argon plasma and Coca-Cola injection shortened the procedure time and reduced the complications related to a fragmented, remaining bezoar.
Adult ; Argon ; Bezoars ; Biopsy ; Cola ; Endoscopy ; Gastrointestinal Tract ; Humans ; Lithotripsy ; Plasma ; SNARE Proteins ; Surgical Instruments

Gastric surgeries may predispose patients to the formation of gastric phytobezoars. Cola-lysis through nasogastric lavage, endosopic infusion and/or the oral intake of cola are recently introduced techniques for the dissolution of phytobezoars. However, their complications have rarely been reported. Herein, we report a 56-year-old woman, who had previously undergone partial gastrectomy, severe intestinal obstruction due to the migration of a phytobezoar during cola-lysis and was successfully managed with surgical intervention.
Bezoars ; Cola ; Female ; Gastrectomy ; Humans ; Intestinal Obstruction ; Middle Aged ; Therapeutic Irrigation

In this study, the surface treatment of a self-cured temporary crown was polished using a denture bur, silicone bur, or pumice. The color stability of the temporary crown resin specimen was evaluated by immersing it in coffee, and cola, wine, beer, red pepper paste, or soybean paste. Two-hundred eighty-five identical resin specimens with six types of staining solution and three types of surface treatment were placed in a shaking incubator at 37℃. The degree of discoloration was observed using a time-lapse recording of days 1, 5, and 7. L*, a*, and b* were measured using a spectrophotometer, which shows the quantitative value of discoloration, and statistically processed after calculating ΔE*. The results show that as time passed, all the specimens showed a color change (p<0.001). The amount of color change was the greatest in in crowns with denture bur polishing on the day 1, 5, and 7. As the precipitation time increased, the ΔE* value was also increased. Of the specimens immersed on day 1, the greatest color change in crowns polished with denture bur was observed in those immersed in red pepper paste, while the smallest color change was observed in those immersed in cola. On days 5 and 7, the greatest color change in crowns polished with denture bur was observed in those immersed in red wine. Crowns polished with silicone bur and immersed in soybean paste exhibited the smallest color change. Based on the results, compared to pumice polishing, silicone bur polishing results in better color stability, saves time and money, and is recommended for patients with temporary crowns.
Beer ; Capsicum ; Coffee ; Cola ; Crowns* ; Dentures ; Humans ; Incubators ; Silicon ; Silicones ; Soybeans ; Wine

OBJECTIVES: We examined the effect of commercial plum beverages on dental erosion and whether the addition of calcium to these beverages would inhibit dental erosion. METHODS: We analyzed three groups as follows: Maesil 1 group (Chorok Maesil), Maesil 2 group (Sunkist plum), both of which were selected from commercially-available plum beverages, and Calcium-added maesil group (addition of 3% calcium to Chorok Maesil). For negative and positive control groups, Jeju Samdasoo and Coca Cola were selected, respectively. The characteristics of the experimental beverages were analyzed, and the specimens were immersed in the experimental beverage. The degree of erosion was measured by Vickers hardness number (VHN) and scanning electron microscope images. RESULTS: Positive control group had the lowest pH (2.50±0.03), followed by Maesil 2 (pH 2.59±0.01), Maesil 1 (pH 2.81±0.02), calcium-added maesil (pH 4.19±0.01), and negative control group (pH 7.57±0.06). Significant differences were found in surface microhardness between positive control, Maesil 1, Maesil 2 and calcium-added maesil group before immersion and at 30 minutes after immersion (P<0.05), and change in VHN (positive control group, −80.94±20.63; Maesil 1 group, −69.33±24.88; and Maesil 2 group, −78.49±18.60 in comparison with negative control group, −6.57±26.73). There was no significant difference (P<0.05) in change in VHN between calcium-added maesil (−13.02±17.33) and negative control group. CONCLUSIONS: Plum beverages can potentially induce dental erosion due to their low pH. However, adding calcium to these beverages can reduce the risk of dental erosion. Therefore, the risk of dental erosion must be considered during consumption of plum beverages, and the addition of calcium into plum beverages may be considered as a way to prevent dental erosion.
Beverages ; Calcium ; Coca ; Cola ; Hardness ; Hydrogen-Ion Concentration ; Immersion ; Prunus domestica

The purpose of this study was to investigate fast-food consumption and it's nutrient density, and the correlation between subject's characteristics and consumption frequency of fast-foods among middle school students. The questionnaires were distributed to 150 male and 190 female students in Cheongju city. The data were analyzed using SAS and statistics used were percent of frequency, chi-test, t-test, and pearson's correlation coefficient. The main reasons for using fast-food restaurants were 'good taste' and 'convenience'. The major concerns when the subjects choose fast-foods were 'taste (65.9%), price (20.3%) and 'nutrition' (6.0%). The consumption pattern of fast-foods go as follows: twice a month (42.3%), once a week (31.5%), and less than once a week. The number of fast food items that the subjects ate for one meal was two (46.0%) or three (33.2%). The most frequently chosen combination of foods for number of two choices was beefburger and cola . The mean average energy intake from fast foods for one meal was 620.7 kcal for male, 504.5 kcal for female. The energy ratio of carbohydrate :protein :fat from fast foods was 49 :14 :43, which means fat intake is much higher than recommended level (20%). Fiber was appeared to be the lowest on the nutrient density which was 17.7% of the recommended level for Koreans, vitamin C was next (22.8% for male, 20.7% for female). In mineral, iron was the lowest (71.8% for male, 67.1% for female), and protein was over 100% for both males and females. Frequency of fast food intake was positively correlated with eating frequency of the salty, the sweets, ham, caffeine containing foods, instant noodles, and cookies. In conclusion, frequent consumption of fast foods can lead unbalanced nutrient intakes for middle school students, and those who consumed fast foods frequently showed undesirable food habits in their daily meal. Therefore, nutrition education for middle school students should be needed to encourage them to choose more nutritious food and have healthier dietary pattern.
Ascorbic Acid ; Caffeine ; Chungcheongbuk-do* ; Cola ; Eating ; Education ; Energy Intake ; Fast Foods ; Female ; Food Habits ; Humans ; Iron ; Male ; Meals ; Restaurants

The purpose of this study was to investigate fast-food consumption and it's nutrient density, and the correlation between subject's characteristics and consumption frequency of fast-foods among middle school students. The questionnaires were distributed to 150 male and 190 female students in Cheongju city. The data were analyzed using SAS and statistics used were percent of frequency, chi-test, t-test, and pearson's correlation coefficient. The main reasons for using fast-food restaurants were 'good taste' and 'convenience'. The major concerns when the subjects choose fast-foods were 'taste (65.9%), price (20.3%) and 'nutrition' (6.0%). The consumption pattern of fast-foods go as follows: twice a month (42.3%), once a week (31.5%), and less than once a week. The number of fast food items that the subjects ate for one meal was two (46.0%) or three (33.2%). The most frequently chosen combination of foods for number of two choices was beefburger and cola . The mean average energy intake from fast foods for one meal was 620.7 kcal for male, 504.5 kcal for female. The energy ratio of carbohydrate :protein :fat from fast foods was 49 :14 :43, which means fat intake is much higher than recommended level (20%). Fiber was appeared to be the lowest on the nutrient density which was 17.7% of the recommended level for Koreans, vitamin C was next (22.8% for male, 20.7% for female). In mineral, iron was the lowest (71.8% for male, 67.1% for female), and protein was over 100% for both males and females. Frequency of fast food intake was positively correlated with eating frequency of the salty, the sweets, ham, caffeine containing foods, instant noodles, and cookies. In conclusion, frequent consumption of fast foods can lead unbalanced nutrient intakes for middle school students, and those who consumed fast foods frequently showed undesirable food habits in their daily meal. Therefore, nutrition education for middle school students should be needed to encourage them to choose more nutritious food and have healthier dietary pattern.
Ascorbic Acid ; Caffeine ; Chungcheongbuk-do* ; Cola ; Eating ; Education ; Energy Intake ; Fast Foods ; Female ; Food Habits ; Humans ; Iron ; Male ; Meals ; Restaurants