PURSE 2002

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    Effect of Crowding on Frequency of Bolton Tooth Size Discreapncies Among Orthodontic patients
    (The university of Peradeniya, 2002-10-30) Nagarathne, N.
    The aim of the study was to examine the frequency of Bolton tooth size discrepancies and the effect of severity of crowding on tooth size discrepancies among orthodontic patients. A random sample of 146 orthodontic patients 74 males and 72 females who satisfied the selection criteria were selected from the records of the orthodontic patients taken up between year 1997 to 2000. Mesio distal dimensions of the teeth mesial to both maxillary and mandibular first permanent molars were measured on pre treatment study models and subjected to Bolton analysis. Both overall and anterior Bolton ratios were calculated for each case. The severity of crowding was assessed using Little's Irregularity Index. Data analysis was done to investigate the frequency of tooth size discrepancies among both crowded and non-crowded groups and the effect of severity of crowding on tooth size discrepancies. There were 68 in crowded group and 78 in non-crowded group. 26.91 % of the crowded group showed clinically significant (2SD out side of Bolton mean) anterior tooth size discrepancies which can compromise the final occlusal outcome. Mean overall ratio for non-crowded group was 90.95%±2.49% and for crowded group was 90.95%±2.94%. Mean anterior ratio for non-crowded group was 76.41%±3.09% and for crowded group was 78.10%±3.23%. Statistically significant difference was seen only in anterior retios between crowded and non-crowded groups. (P=. 002). Results of the study reveals that special emphasis should be given to the Bolton analysis of anterior ratios, during treatment planning stage of orthodontic cases with crowding in order to reduce the failure rate which can result due to tooth size discrepancies in the study population.
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    Effect of different haemoglobins on the glucose 6 phophate dehydrogenase deficiency screening test (brewer's test)
    (The university of Peradeniya, 2002-10-30) Sugathadasa, B. H. K. R.; Perera, P. A. J.; Dissanayake, D. M.
    Glucose 6-phosphate dehydrogenase (G6PD) deficiency is the commonest enzymopathy causing haemolytic anemia in humans. Haemoglobinopathies too contribute towards haemolytic anemia in Sri Lanka. The laboratory investigations of chronic haemolytic anaemia include, screening test and enzyme assay to exclude G6PD deficiency. Haemoglobinopathies and thalassaemic syndromes are excluded by haemoglobin electrophoresis. Even though G6PD enzyme assay is indicated for diagnosis of G6PD deficiency, due to lack of reagents all the government hospitals in Sri Lanka employ only the screening test (Brewer's test) for the diagnosis. The aim of the study is to observe the effect of different haemoglobins on screening test for G6PD deficiency. We investigated patients & carriers for haemoglobinopatheis (Hb E, Hb S, Hb D) using G6PD deficiency screening test as well as G6PD enzyme assay. The results show that Haemoglobin E present in Haemoglobin Elf} thalassemia, Haemoglobin E trait and Haemoglobin E disease, gives a false positive reaction with G6PD screening test. Forty-four out of forty nine subjects (93.9%) with haemoglobin E were positive for G6PD screening test, even though their G6PD enzyme levels were normal, Two subjects showed low enzyme levels with positive screening test. Only three out of forty nine (6.2%) were negative for G6PD screening test. Haemoglobin S (n=5) and Haemoglobin D (n=2) did not show any effect on the screening test for G6PD deficiency. Haemoglobin E is the commonest haemoglobinopathy in Sri Lanka, with high prevalence in Kurunegala, Anuradhapura and Chilaw districts. If only the screening test is utilized in the diagnosis of G6PD deficiency, the patients with Haemoglobin E are likely to be labeled as G6PD deficient, while having normal enzyme levels. Therefore G6PD enzyme assay should be used in the diagnosis of G6PD deficiency, at least in districts with high Haemoglobin E prevalence.
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    Effect of Differant Processing and Pakaging Methods on Quality and Storage Life of Dry Fish
    (The university of Peradeniya, 2002-10-30) Dilrukshie, M. G. N.; Cyril, H. W.
    Dry fish is widely consumed by the people in Sri Lanka. Sun drying is a common method to produce dry fish. High percentage of post-harvest loss can occur when processing is done under this traditional system due to reabsorption of moisture, fungal bacterial and insects attacks. If the processed dry fish is not packed properly, it can lead to storage losses and poor quality end product. The objectives of this study were to improve the quality of the dry fish by using oven dry method and adding spices and to study the effect of packaging on keeping quality. Five treatments, salted and sun dried, salted and oven dried, salted with 3% pepper and oven dried, salted with 1.5% pepper + 1.5% garlic and oven dried and salted with 1.5% pepper + 1.5% mustard and oven dried were prepared. Salted dried fish were cut into small cubes (1m3) and were packed in polypropylene packages under vacuum and ambient condition. They were stored at room temperature at 27°C. Colour, pH, rancidity and moisture content were measured in all treatments and results were statistically analyzed by SAS(2000 version). A taste panel was conducted to evaluate attributes, appearance, taste, colour, texture and juiciness on a seven point hedonic scale to select best one. The data was analyzed by Firdman non-parametric test. According to Firdman test, salted sun dried sample had the highest sensory values. pH value of all the samples were decreased during the storage time. pH values of salted sun dried sample (6.04) was lowest than that of all other treatments. TBA value (rancidity) was increased with the storage time. TBA values of salted sun dried sample and salted oven dried sample were significantly higher than that of oven dried spice added samples. Moisture content was not changed considerably with the storage time but it was higher in salted sun dried sample (26.17%) and lower in salted oven dried sample (18.67%). Colour indexes, lightness (L*), redness (a*) and yellowness (b*) of the dry fish samples were fluctuated with the storage time. pH changes, rancidity development and moisture changes were significantly lower in vacuum packed products than normal packed products. The rancidity development, pH changes can be controlled by adding spices. Moisture content of the product can be reduced by oven dried method. Vacuum packaging of dry fish improved the keeping quality.
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    Effect of differant processing and pakaging methods on quality and storage life of dry fish
    (The university of Peradeniya, 2002-10-30) Dilrukshie, M. G. N.; Cyril, H. W.
    Dry fish is widely consumed by the people in Sri Lanka. Sun drying is a common method to produce dry fish. High percentage of post-harvest loss can occur when processing is done under this traditional system due to reabsorption of moisture, fungal bacterial and insects attacks. If the processed dry fish is not packed properly, it can lead to storage losses and poor quality end product. The objectives of this study were to improve the quality of the dry fish by using oven dry method and adding spices and to study the effect of packaging on keeping quality. Five treatments, salted and sun dried, salted and oven dried, salted with 3% pepper and oven dried, salted with 1.5% pepper + 1.5% garlic and oven dried and salted with 1.5% pepper + 1.5% mustard and oven dried were prepared. Salted dried fish were cut into small cubes (1m3 ) and were packed in polypropylene packages under vacuum and ambient condition. They were stored at room temperature at 27°C. Colour, pH, rancidity and moisture content were measured in all treatments and results were statistically analyzed by SAS(2000 version). A taste panel was conducted to evaluate attributes, appearance, taste, colour, texture and juiciness on a seven point hedonic scale to select best one. The data was analyzed by Firdman non-parametric test. According to Firdman test, salted sun dried sample had the highest sensory values. pH value of all the samples were decreased during the storage time. pH values of salted sun dried sample (6.04) was lowest than that of all other treatments. TBA value (rancidity) was increased with the storage time. TBA values of salted sun dried sample and salted oven dried sample were significantly higher than that of oven dried spice added samples. Moisture content was not changed considerably with the storage time but it was higher in salted sun dried sample (26.17%) and lower in salted oven dried sample (18.67%). Colour indexes, lightness (L*), redness (a*) and yellowness (b*) of the dry fish samples were fluctuated with the storage time. pH changes, rancidity development and moisture changes were significantly lower in vacuum packed products than normal packed products. The rancidity development, pH changes can be controlled by adding spices. Moisture content of the product can be reduced by oven dried method. Vacuum packaging of dry fish improved the keeping quality