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aiman,1 Osama A Alsulaiman,1 Reem I Alkhateeb,2 Luba AlMuhaish,2 Maher Alghamdi,2 Essam A Nassar,1 Naif N Almasoud11Department of Preventive Dental Sciences, College of Dentistry, Imam Abdulrahman Bin Faisal University, Dammam, Kingdom of Saudi Arabia; 2College of Dentistry, Imam Abdulrahman Bin Faisal University, Dammam, Kingdom of Saudi Arabia Correspondence: Ahmed A Alsulaiman, Department of Preventive Dental Sciences, College of Dentistry, Imam Abdulrahman Bin Faisal University, P. O. Box 1982, Dammam, 31441, Kingdom of Saudi Arabia, Tel +966138574928, Fax +966138572624, Email [email protected] Background/Purpose: Whether YouTube videos contain precise and adequate information on certain orthodontic procedures remains unclear. This study aimed to investigate the content and quality of YouTube videos on orthodontic elastics and identify the predictors of high-level content YouTube videos. Materials and Methods: Two hundred YouTube videos were screened for eligibility, and after applying the inclusion criteria, 133 videos were excluded. Student's t-test was used to compare the characteristics, quality parameters, and total content of the low-level and high-level content videos. Chi-square or Fisher's exact tests were implemented to identify the source and content element differences across low-level and high-level content videos. Pearson's correlation coefficients were used to determine the relationship between the total content score, video information and quality index (VIQI), and YouTube characteristics. Stepwise linear multiple regressions with forward selection were used to test the association of the YouTube characteristics and VIQI with the total content score. Results: Among 67 included videos, only 19.4% of videos were classified as high-level content videos. High-level content videos had significantly higher mean number of likes (MD = 4041.7; SD = 4680.7; P-value=0.0068), VIQI score (MD = 4.17; SD = 4.87; P-value=0.0073), and total content score (MD = 4.04; SD = 1.23; P-value=< 0.0001). The adjusted linear regression model demonstrated a significant association between the total content score and VIQI, where 1 unit increase in the VIQI was significantly associated with a 0.16 increase in the total content score (B = 0.16; standard error [SE]=0.04; P = 0.0003). Further, a significant association was observed between the total content score and video duration, where 1 minute increase in the video duration was significantly associated with a 0.15 increase in the total content score (B = 0.15; SE = 0.05; P = 0.008). Conclusion: This study demonstrated that YouTube content quality concerning orthodontic elastics is poor. Thus, future implementation of online visual content provided by certified orthodontists will ensure accurate and thorough information delivery. [ABSTRACT FROM AUTHOR]

Backgrounds: Carrot pomace is a by-product of the juice industry, which quickly spoils due to its high moisture content and is usually considered waste. However, it is a valuable product containing a significant amount of bioactive compounds, particularly carotenoids. Context and purpose of this study: In this study, we aimed to develop a technology for obtaining carrot powder from carrot pomace with an increased availability of beta-carotene. The unique aspect of the technology involved the use of enzymatic and impact-disintegration-activation processing (IDAP) of the raw material to enhance the release of betacarotene from plant cells. Objective of this study: To achieve the goal, we have set objectives to compare various dosages of enzyme preparation and to evaluate devices for grinding carrots that can be used to make powder. At all stages, it was necessary to measure the amount of beta-carotene in the samples. Results: It has been found that the yield of carotenoids from carrot pomace is 185% higher compared to whole carrots. Moreover, the application of enzymatic and impact-disintegration-activation processing significantly increases the carotenoid yield in the powder by 17 times compared to carrots (200% in terms of dry matter). This remarkable result was achieved through the described processing method and the selection of the enzyme preparation. Additionally, the mechanoactivation obtained by using the Desi-15 disintegrator played a crucial role. It was also observed that the use of impact-disintegration-activation processing for further grinding of dried carrots can increase the beta-carotene yield by 8 times. Conclusions: The carrot pomace was processed, resulting in a fine-dispersed carrot powder that shows promising applications in the food or agricultural industries. [ABSTRACT FROM AUTHOR]

Background/purpose: Whether YouTube videos contain precise and adequate information on certain orthodontic procedures remains unclear. This study aimed to investigate the content and quality of YouTube videos on orthodontic elastics and identify the predictors of high-level content YouTube videos., Materials and Methods: Two hundred YouTube videos were screened for eligibility, and after applying the inclusion criteria, 133 videos were excluded. Student's t -test was used to compare the characteristics, quality parameters, and total content of the low-level and high-level content videos. Chi-square or Fisher's exact tests were implemented to identify the source and content element differences across low-level and high-level content videos. Pearson's correlation coefficients were used to determine the relationship between the total content score, video information and quality index (VIQI), and YouTube characteristics. Stepwise linear multiple regressions with forward selection were used to test the association of the YouTube characteristics and VIQI with the total content score., Results: Among 67 included videos, only 19.4% of videos were classified as high-level content videos. High-level content videos had significantly higher mean number of likes (MD = 4041.7; SD = 4680.7; P-value=0.0068), VIQI score (MD = 4.17; SD = 4.87; P-value=0.0073), and total content score (MD = 4.04; SD = 1.23; P-value=<0.0001). The adjusted linear regression model demonstrated a significant association between the total content score and VIQI, where 1 unit increase in the VIQI was significantly associated with a 0.16 increase in the total content score (B = 0.16; standard error [SE]=0.04; P = 0.0003). Further, a significant association was observed between the total content score and video duration, where 1 minute increase in the video duration was significantly associated with a 0.15 increase in the total content score (B = 0.15; SE = 0.05; P = 0.008)., Conclusion: This study demonstrated that YouTube content quality concerning orthodontic elastics is poor. Thus, future implementation of online visual content provided by certified orthodontists will ensure accurate and thorough information delivery., Competing Interests: The authors report that they have no conflicts of interest in this work., (© 2024 Alsulaiman et al.)