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10 results on '"Šipovac, Milica"'

3. The first dental visit - comparative analysis of two successive five-years periods

Author

Blagojević Duška, Pavlović-Trifunović Ljubica, Šipovac Milica, Nešković Isidora, Vujkov Sanja, and Petrović Bojan

Subjects
caries, dental visit, oral health promotion, Medicine
Abstract

Introduction/Objective. An important moment in oral health care and preventive dentistry is the first dental visit, recommended to be undertaken between the child’s sixth and 12th month of life. Worldwide evidence shows a considerable delay. This study evaluates characteristics of the first dental visit in a public health care center in Novi Sad, Serbia, during 2006–2015 period, and changes in occurrence driven by the healthcare reform. Methods. The study design was retrospective, evaluating available data on age and the main reason for the first dental visit of 270 children, who come to the same dentist and pediatrician in a public health care center during the 2006–2015 period. Results. Collected data determined the third and the fourth year of life as the dominant age (45.8% of children) for the first dental visit in 2006–2010, initiated mostly by a dental check-up (53.8%). During the second period (2011–2015), most of the first visits (31.1%) were done by the age of one, while the main reason for 80.1% of the visits was dental check-up. Conclusion. Considerable progress regarding the first dental visit was made in the observed period, which is, at least partially, due to the health care reform and emphasized preventive versus curative measures, by means of advanced communication between parents and chosen medical staff in prenatal and pediatric clinics.

Published
2019
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4. Crown Formation Times of Deciduous Teeth and Age at Death in Neolithic Newborns

Author

Šipovac, Milica, Petrović, Bojan, Kojić, Sanja, Pantelinac, Jelena, Penezić, Kristina, Capo, Ivan, Stefanović, Sofija, Šipovac, Milica, Petrović, Bojan, Kojić, Sanja, Pantelinac, Jelena, Penezić, Kristina, Capo, Ivan, and Stefanović, Sofija

Abstract

The aim of the present study was to investigate the possibility of estimating crown formation times of immature deciduous teeth and age at death in Neolithic newborns. In the Neolithic-Mesolithic transition, the health of the population deteriorated. Leaving the intrauterine environment for the newborn is the first obstacle in the process of adaptation and survival in the outside world. The fetus is protected by the mother's immune system and receives the necessary nutrients through the umbilical cord, but external factors indirectly affect its development. At birth deciduous teeth are not fully formed and are only partially mineralized. Variations in the rhythmic activity of ameloblasts and the secretion of the enamel matrix lead to the formation of incremental lines in the enamel. The sample consisted of unerupted deciduous teeth removed from the baby jaws from Neolithic archaeological graves, LepenskiVir Serbia. The skeletal age of the babies was from 38 to 40 gestational weeks. The daily enamel apposition rate was obtained for each tooth. The age of individuals was estimated using crown formation time. The average value of daily secretion rates for the primary teeth from the Neolithic age was 3.78 mm. There was no statistically significant difference in age at death determined by skeletal age assessment and crown formation time. Three babies were born preterm. The results of the present study show that the calculation of the time required for the formation of deciduous tooth enamel is applicable to archaeological samples of newborns. The age estimation using crown formation time together with the analysis of other anthropological parameters, can contribute to a more accurate determination of neonatal death in anthropological, archaeological and forensic contexts.

Published
2021

5. Surface characterisation of the raw and cooked bovine cortical metatarsal bone

Author

Petrović, Bojan, Kojić, Sanja, Perić, Tamara, Šipovac, Milica, Lazarević, Jovana, Stefanović, Sofija, and Stojanović, Goran

Subjects
nanoindentation, SEM, Elastic properties, Bone, direct temperature exposure
Abstract

Purpose: The purpose of this study was to quantify the elastic properties and evaluate microscopical features of raw and boiled metatarsal bovine bone. Methods: The elastic modulus, hardness and microscopic surface of raw and cooked bovine metatarsal bone have been investigated using nanoindentation, SEM/EDX and Panasis microscope. Results: Regarding raw bovine bone, the average elastic modulus was 30.515 ± 6,769 GPa, while the average hardness was 0.5683 ± 0.211 GPa. When it comes to boiled bone corresponding values were 22.298 ± 7.0303 GPa and 0.408 ± 0.199 GPa, respectively. The values for investigated parameters were significantly higher ( p < 0.05) in raw bone specimens. Elastic modulus significantly correlated with hardness ( p < 0.05). EDX analysis revealed significant decrease in wt% of oxygen in boiled samples ( p < 0.05) No significant differences could be observed in SEM images particularly when analysing in smaller magnifications. Using higher magnification, additional branching of the existing voids as well as discrete reorganization and smoother edges of nutrient canals could be observed. The surface of boiled specimens was without the presence of crusts and layering, and no microscopical evidence of structural damage could be observed. Conclusions: This study provides detailed analysis of hardness, elastic modulus of raw and cooked bovine bone and their relation and changes during exposure to temperature. These results of elastic moduli and hardness could be comparable to similar studies of bovine and human bone tissue, but the careful analysis of experimental design, type of the bone as well as limitations of the employed techniques must be carried out before interpolation of the results to other theoretical, clinical, biomaterial and archeological studies.

Published
2019
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6. Surface characterization of the raw and cooked bovine cortical metatarsal bone

Author

Petrovic, Bojan B., Kojić, Sanja, Perić, Tamara O., Šipovac, Milica, Lazarević, Jovana, Stefanović, Sofija, and Stojanović, Goran

Subjects
nanoindentation, bone, elastic properties, direct temperature exposure, SEM, nanoindentation, SEM, elastic properties, direct temperature exposure, bone
Abstract

Purpose: The purpose of this study was to quantify the elastic properties and evaluate microscopical features of raw and boiled metatarsal bovine bone. Methods: The elastic modulus, hardness and microscopic surface of raw and cooked bovine metatarsal bone have been investigated using nanoindentation, SEM/EDX and Panasis microscope. Results: Regarding raw bovine bone, the average elastic modulus was 30.515 +/- 6,769 GPa, while the average hardness was 0.5683 +/- 0.211 GPa. When it comes to boiled bone corresponding values were 22.298 +/- 7.0303 GPa and 0.408 +/- 0.199 GPa, respectively. The values for investigated parameters were significantly higher (p lt 0.05) in raw bone specimens. Elastic modulus significantly correlated with hardness (p lt 0.05). EDX analysis revealed significant decrease in wt% of oxygen in boiled samples (p lt 0.05) No significant differences could be observed in SEM images particularly when analysing in smaller magnifications. Using higher magnification, additional branching of the existing voids as well as discrete reorganization and smoother edges of nutrient canals could be observed. The surface of boiled specimens was without the presence of crusts and layering, and no microscopical evidence of structural damage could be observed. Conclusions: This study provides detailed analysis of hardness, elastic modulus of raw and cooked bovine bone and their relation and changes during exposure to temperature. These results of elastic moduli and hardness could be comparable to similar studies of bovine and human bone tissue, but the careful analysis of experimental design, type of the bone as well as limitations of the employed techniques must be carried out before interpolation of the results to other theoretical, clinical, biomaterial and archeological studies.

Published
2019
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7. Influence of specimen preparation and nanoindentation protocol on the mechanical properties of bovine bone

Author

Vučinić, Staša, Petrović, Bojan, Kojić, Sanja, Šipovac, Milica, Stefanović, Sofija, and Stojanović, Goran

Subjects
nanoindentation, artifacts, specimen preparation, bone
Abstract

The physical properties of bone tissue have been investigated at different levels, macro, micro and nano scale. The aim of this study was to assess the influence of two specimen preparation techniques and six nanoindentation protocols on modulus and hardness of bovine bone specimens. Embedding in resin do not affect the mechanical properties of bone samples. More precise and repeatable results are obtained using higher indentation forces. Larger number of measurements are required for bone indentation analysis using lower forces.

Published
2018
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8. Primary Teeth Bite Marks Analysis on Various Materials: A Possible Tool in Children Health Risk Analysis and Safety Assessment

Author

Jovanović, Nikola, Petrović, Bojan, Kojić, Sanja, Šipovac, Milica, Marković, Dejan, Stefanović, Sofija, Stojanović, Goran, Jovanović, Nikola, Petrović, Bojan, Kojić, Sanja, Šipovac, Milica, Marković, Dejan, Stefanović, Sofija, and Stojanović, Goran

Abstract

Background: All objects put into a child's mouth could be hazardous in terms of trauma and toxic substance exposure. The aims of this study were to evaluate morphological characteristics of the primary teeth bite marks inflicted on various materials and to assess material wear using experimental model. Methods: Bite marks were analyzed on five materials: rubber, plastic, foil, wood, and silicone. In order to mimic children mouthing behavior an experimental setup has been designed using primary teeth placed in dentures and children's equipment specimens. Results: Deciduous teeth make visible and recognizable traces when using physiological forces on all investigated materials. The most significant material loss was revealed in silicone samples, but it has been observed in all material groups, while mouthing with incisors using higher mastication forces were identified as significant predictors for material wear. There were no significant differences between type, species, and morphological-morphometric characteristics of the bite marks which are made by incisors, canines, and molars. Conclusions: In the range of physiological bite forces, deciduous teeth lead to wear of material from which toys are made while the analysis of bite marks in children equipment could give some information regarding the risk of trauma and exposure.

Published
2019

10. Surface characterization of the raw and cooked bovine cortical metatarsal bone.

Author

Petrovic BB, Kojić S, Perić TO, Šipovac M, Lazarević J, Stefanović S, and Stojanović G

Subjects
Animals, Cattle, Cortical Bone ultrastructure, Elastic Modulus, Metatarsal Bones ultrastructure, Surface Properties, Cortical Bone anatomy & histology, Metatarsal Bones anatomy & histology
Abstract

Purpose: The purpose of this study was to quantify the elastic properties and evaluate microscopical features of raw and boiled metatarsal bovine bone., Methods: The elastic modulus, hardness and microscopic surface of raw and cooked bovine metatarsal bone have been investigated using nanoindentation, SEM/EDX and Panasis microscope., Results: Regarding raw bovine bone, the average elastic modulus was 30.515 ± 6,769 GPa, while the average hardness was 0.5683 ± 0.211 GPa. When it comes to boiled bone corresponding values were 22.298 ± 7.0303 GPa and 0.408 ± 0.199 GPa, respectively. The values for investigated parameters were significantly higher (p < 0.05) in raw bone specimens. Elastic modulus significantly correlated with hardness (p < 0.05). EDX analysis revealed significant decrease in wt% of oxygen in boiled samples (p < 0.05) No significant differences could be observed in SEM images particularly when analysing in smaller magnifications. Using higher magnification, additional branching of the existing voids as well as discrete reorganization and smoother edges of nutrient canals could be observed. The surface of boiled specimens was without the presence of crusts and layering, and no microscopical evidence of structural damage could be observed., Conclusions: This study provides detailed analysis of hardness, elastic modulus of raw and cooked bovine bone and their relation and changes during exposure to temperature. These results of elastic moduli and hardness could be comparable to similar studies of bovine and human bone tissue, but the careful analysis of experimental design, type of the bone as well as limitations of the employed techniques must be carried out before interpolation of the results to other theoretical, clinical, biomaterial and archeological studies.

Published
2019

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