Journal articles on the topic 'Sauce thickness'

Fish sauce is a fermented product in the form of a dark brown liquid, it tastes relatively salty or sweet and smells good. The process of making fish sauce requires a long time. The proteolytic enzyme addition before fermentation can shorten the time in making fish sauce. The purpose of this study was to determine the fermentation process fish sauce from chicken feather by using enzymatic hydrolysis with pineapple juice, the effect of adding pineapple juice and fermentation time and to determine the results of the enzymatic organoleptic test and the most preferred by panelists. The method used in this research is an experimental quantitative method. Data analysis was done by using a completely randomized design (CRD). From the results of this study, the fermentation process of chicken feather fish sauce by adding different pineapple extract (25%, 50% and 75%) from the weight of fish meat with fermentation time of 3 days, 6 days, 9 days, 12 days and 15. day. The analysis of the chicken feather fish sauce was done by using sensory (smell, taste, color and thickness). The best research results was obtained by increasing the concentration of pineapple extract by 25% at the fermentation time of 9 days with the criteria of unique, sweet flavor and brownish fish sauce that panelists like from the addition of a concentration of 25% pineapple extract at the fermentation time of 9 days in the fish sauce. This shows that the addition of pineapple juice extract can accelerate the fermentation process besides affecting the preferred hedonic value. Keywords: Bromelain enzyme, Fermentation, Bulu ayam fish, Fishsauce

Canarium Odontophyllum or known as Kembayau and/or Dabai (Dacryodes rostrata f. cuspidate) is an underutilized exotic (indigenous) fruit that can be found in Borneo region particularly Sabah, Sarawak, Brunei and Kalimantan tropical forest. Kembayau is less popular compared to Dabai fruit due to the taste and thickness of flesh. It is rich in minerals, proteins and carbohydrates with milky taste. This study was done to determine the suitability of Kembayau fruit as a sauce. Three formulations, F3, F5 and F8 out of nine were chosen after going through BIB ranking test and F8 then chosen through hedonic test for proximate analysis, microbial storage study and quality sensory. F8 contains 45% Kembayau fruit puree, 30% sucrose, 18% water, 1.53% modified corn starch, 0.1% xanthan gum, 4% margarine, 0.9% salt, 0.4% citric acid and 0.07% sodium benzoate. As result, Kembayau fruit sauce contains 60.43±0.40 moisture, 0.50±0.10 ash, 0.75±0.03 fat, 1.40±0.07 protein, and 0.92±0.02 crude fibre and 35.50±0.04 carbohydrates. Physicochemical shown sample had pH at 3.15±0.10, 34.00±0.01 °Brix, viscosity at 24.42±0.10 cP and L*a*b* was at 39.75±0.18, 6.12±0.07, and 12.42±0.08 respectively. From the view of storage studies, at eight week of storage, sample are contains bacteria and yeast at 3.11x102 cfu/ml and 3.55x102 respectively at concentration 10-1. Consumer test shows that Kembayau sauce is acceptable among consumers. As conclusion, Kembayau is a potential exotic fruit to be studied for the food product development.

Abstract Radio frequency (RF) sterilization of low-moisture, high-oil, high-protein, and viscous sauces for instant food (LHHVS) demonstrates many advantages, but uneven heating is a main problem that must be addressed. Main factors that affect heating uniformity are generally considered dielectric properties, shape and size of the sample and its position relative to the electrode plate, in addition the structure and voltage of RF electrode. A method based on texture characteristics of the solid–gel–liquid mixing system of LHHVS for adjustment and control of energy distribution in the RF field is proposed in this study to improve the heating uniformity. First, energy conversion principles and control equations of RF heating were analyzed on the basis of dielectric theory. Second, the influence of RF electromagnetic field-medium polyetherimide (PEI) on the RF heating of peanut butter (RHPB) was investigated on the basis of the numerical model of RHPB that was verified through experiments. Finally, the influence mechanism and its regulation and control effect were analyzed and discussed. The following conclusions can be drawn from this study: the increase of electrode gaps exerts minimal effect although it reduces the unevenness of the energy distribution. However, RF heating protocols must use the smallest possible electrode gap to heat agrifoods and increase the heating rate significantly. The energy distribution on the part of the sample close to PEI varies with the change of geometry and size of PEI when its placement is bias or symmetric. The area of energy enhancement continues to expand where the sample is in contact with PEI as PEI gradually increases. The area where the temperature increases under the influence of PEI will expand along the direction of the sample radius when the thickness of PEI remains unchanged and the radius gradually enlarges; otherwise, it will expand along the direction of the sample thickness. The influence of PEI on the energy distribution of RHPB demonstrates local characteristics. PEI significantly influences the energy distribution and heating mode of RHPB, which is easy to adjust and control, but does not reduce the processing speed and does not increases energy consumption. Hence, PEI is an effective means to interfere with energy distribution of RHPB. Uniform energy distribution can be obtained by selecting the appropriate PEI shape and size. Results of this study can help determine the experimental protocol for RHPB with the optimal uniform distribution and promote the fast commercial application of this technology.

Utilization of Waste of Soy Souce Production for Nata de Soya Product The general objective of the study was to minimize waste of soy sauce production to become food product of nata de soya. Bacteria of Acetobacter xylinum were used for the purpose. Specific objective of the study was to determine the composition of materials in producing nata de soya. Three treatments were used in the study namely: 1) six concentration of the waste (0%, 2.5%, 5.0%, 7.5%, 10%, 12,5%), 2) five concentration of sugar (0%, 3%, 6%, 9%, 12%), and 3) two concentration of (NH4)2P04 (0%, 0,5%). Each treatment was replicated in three times. Parameters to be measured was the thick and degree of white colour of the nata de soya produced. The completely factorial randomized design was used in the statistical analysis. The results showed that the best composition: the waste 10%, sugar 6% and (NH4)2P04 0,5% for the thickness 2,23 cm and white colour degree of 37,87%. All treatments and the interactions were significantly different for the thickness (P=95%). Treatments of waste and sugar were significantly different for degree of white colour, except for (NH4)2P04 treatments were not significantly different (P=95%).Key words : Waste of soy souce, Acetobacter xylinum, Nata de soya, thickness, degree of white ABSTRAK Tujuan umum penelitian adalah untuk memanfaatkan limbah kecap kedelai menjadi produk makanan nata de soya menggunakan Acetobacter xylinum. Tujuan khusus penelitian ini adalah menentukan komposisi media yang paling tepat untuk pembuatan nata de soya dari limbah kecap kedelai. Pembuatan nata de soya dalam penelitian ini menggunakan Rancangan Acak Lengkap (RAL) factorial dengan 3 perlakuan, yaitu 1) enam konsentrasi limbah kecap (0%, 2,5%, 5,0%, 7,5%, 10%, 12,5%), 2) lima konsentrasi gula (0%, 3%, 6%, 9%, 12%), dan 3) dua konsentrasi (NH4)2P04 (0% dan 0,5%), masing-masing unit perlakuan mendapatkan perlakuan yang sama, diulang sebanyak 3 kali dan dilaksanakan secara serentak. Parameter yang diamati dari setiap unit percobaan adalah ketebalan dan derajat putih nata. Desain penelitian menggunakan rancangan acak lengkap (RAL) factorial untuk analisis statistik. Hasil penelitian menunjukan bahwa komposisi yang paling baik adalah media dengan limbah kecap 10%, gula 6% dan (NH4)2P04 0,5% dengan ketebalan 2,23 cm dan derajat putih 37,87%. Perlakuan konsentrasi limbah kecap, gula dan (NH4)2P04 dan interaksinya berpengaruh nyata terhadap ketabalan nata yang dihasilkan (P=95%). Perlakuan konsentrasi limbah kecap dan gula, mempengaruhi secara nyata derajat putih nata sedangkan untuk perlakuan (NH4)2PO4 tidak mempengaruhi secara nyata (P=95%)Kata kunci : Limbah Kecap, Acetobacter xylinum, Nata de soya, Ketebalan, Derajat Putih.

When depoting grain for storage, the thickness of grain mass is a vital issue for the purpose of measuring its moisture content. The measurement method is focused on microwave technology, which is to collect the electromagnetic variation data of the amplitude and phase shift from the mass.The proper thickness for the mass is about 5cm and the width is less than 1m. An antenna with a high gain and a saucer-shaped pattern is in great need. This paper provides a 8-element structured antenna array with a gain of over 17dBi, especially with a particular pattern of butterfly shape.The high gain helps to penetrate a thick grain layer, and the butterfly shaped pattern is beneficial to scan more sampling sites from the same facet.The simulation results from HFSS 14.0 are also shown in this paper. When the antenna is hanged over the grain surface at a distance,it is capable to gather more data on moisture content for a wide range of the grain mass. This antenna model really fits the needs of warehousing entry for grain.

Retrofitting existing buildings with prefabricated insulation panels provides not only considerably fasterconstruction rates, greater insulation layer thicknesses, but also more finishing options and optimalwindow placement, when compared to traditional method for retrofitting façades. Considering thevariety of buildings in need of renovation, more knowledge of implementation of this type of renovationis of an great importance both for contractors and future manufacturers. A pilot project, retrofitting ofa facede, made in 1970’s with an area of approximatelt 135 m2 was done and equipped with a variety ofsensors in order to provide insight for the performance of the insulation panels.

Existing structures must be adapted to comply with current standards or for space efficiency requirements. This adaptation may include the need to create openings in existing walls. In load bearing walls, the loading path is locally altered and the new path needs to be strengthened. In this paper, a strengthening practice technique based on the introduction of steel beams and steel portal frames and currently applied in Haussmannian buildings and French Alps Ski resort hotels is described. This technique is widely used and applied to walls with different materials and thicknesses or different openings geometry and for a high variety of loadings, presenting acceptable results along time. The knowledge presented in this work is intended to give guidance to numerical and experimental research related to opening strengthening, to strengthening guidelines definition and at the same time to support and encourage the development of innovating wall openings strengthening techniques.

The emplacement of igneous intrusions into sedimentary basins mechanically deforms the host rocks and causes hydrocarbon maturation. Existing models of host-rock deformation are investigated using high-quality 3D seismic and industry well data in the western Møre Basin offshore mid-Norway. The models include synemplacement (e.g., elastic bending-related active uplift and volume reduction of metamorphic aureoles) and postemplacement (e.g., differential compaction) mechanisms. We use the seismic interpretations of five horizons in the Cretaceous-Paleogene sequence (Springar, Tang, and Tare Formations) to analyze the host rock deformation induced by the emplacement of the underlying saucer-shaped Tulipan sill. The results show that the sill, emplaced between 55.8 and 54.9 Ma, is responsible for the overlying dome structure observed in the seismic data. Isochron maps of the deformed sediments, as well as deformation of the younger postemplacement sediments, document a good match between the spatial distribution of the dome and the periphery of the sill. The thickness [Formula: see text] of the Tulipan is less than 100 m, whereas the amplitude [Formula: see text] of the overlying dome ranges between 30 and 70 m. Spectral decomposition maps highlight the distribution of fractures in the upper part of the dome. These fractures are observed in between hydrothermal vent complexes in the outer parts of the dome structure. The 3D seismic horizon interpretation and volume rendering visualization of the Tulipan sill reveal fingers and an overall saucer-shaped geometry. We conclude that a combination of different mechanisms of overburden deformation, including (1) elastic bending, (2) shear failure, and (3) differential compaction, is responsible for the synemplacement formation and the postemplacement modification of the observed dome structure in the Tulipan area.

ABSTRACT Peppers and bell peppers (Capsicum spp.) are vegetables that have wide genetic variability, as well as a wide range of applications. Studies on genetic diversity help to understand the existing variability and the conservation of genetic resources, allowing breeders to select superior genotypes that meet the needs of breeding programmes. This study aimed to evaluate the genetic diversity among 15 Capsicum genotypes based on morpho-agronomic descriptors and through the Ward-MLM (Modified Location Model) procedure, as well as to indicate the most promising genotypes for breeding programmes. The research was conducted in an experimental area using a randomized block design, with three replications, using nine qualitative descriptors and ten quantitative descriptors. Analysis of variance was performed, and means were subsequently grouped by Scott-Knott’s method. There was a significant difference between genotypes for all traits evaluated, making it possible to select promising genotypes. According to the Scott-Knott grouping test, the number of seeds per fruit had the largest number of groups, with eight distinct groups, while plant height had only two groups. The genotypes GEN18 and GEN21 had the highest average values for fruit wall thickness and thus are indicated for the preparation of sauces. The genotypes GEN14 and GEN16 were the most promising for use for ornamental purposes. The Ward-MLM method made it possible to differentiate C. annuum L., C. baccatum L., C. chinense Jacq., and C. frutescens L. into different groups, and is thus a useful tool to detect genetic divergence.

Abstract In order to better understand the mechanics and dynamic of landslides, it is of primary interest to image correctly their internal structure and their slip surface. Several active geophysical methods are able to provide the geometry of a given landslide, but were rarely applied in 3 dimensions in the past. The main disadvantages of methods like seismic reflection and electrical tomography are that there are heavy to set up and/or to process, and they consequently are expensive and time consuming. Moreover, in the particular case of soft-rock landslides, their respective sensitivity and resolution are not always adequate to locate the potential slip surfaces. Passive methods may represent an interesting alternative particularly for landslides difficult to access, as they require lighter instrumentation and easier processing tools. Among them, the seismic noise based methods have shown increasing applications and developments, in particular for seismic hazard mapping in urban environment. In this paper, we present seismic noise investigations carried out on two different sites, the “Super Sauze” mudslide and the “Saint Guillaume” translational clayey landslide (France), where independent measurements (geotechnical and geophysical tests) were performed earlier. Our investigations were composed of electrical tomography profiles, seismic profiles for surface-wave inversions, H/V measurements, which are fast and easy to perform in the field, in order to image shear wave contrasts (slip surfaces), and seismic noise array method, which is heavier to apply and interpret, but provides (S)-waves velocity profile versus depth. For both sites, landslide bodies are characterized by lower S wave velocity (Vs < 300 m.s−1) and lower resistivity (ρ < 60 Ohm.m) than in the stable part (Vs > 550 m.s−1; ρ > 150 ohm.m). Their thickness vary from a few m to 50 m. Comparison between geophysical investigations and geotechnical data proved the applicability of such passive methods in 3D complex structures, with however some limitations.

Relevance. Tooth abrasion is an inevitable consequence of their evolutionarily determined purpose of acquiring food through predation, detention, capture, grinding, chewing and swallowing. The mechanism of odontogenesis, according to which the amelogenesis of enamel ends with the death of ameloblasts before eruption, makes it impossible to recover enamel after damaging. Accordingly, any damage of any source is reflected on the hardest and oldest remains of creatures with teeth forever. Thus, tooth abrasion has a multifactorial origin and is based on diet and eating habits, oral hygiene, bruxism, brushing habits, xerostomia, anorexia, gastro-oesophageal reflex disease, vomiting, bulimia, and medications. Because enamel is the most wear-resistant tissue, the hardness and thickness of the enamel become evolutionary responses to environmental and dietary changes. In different periods of human development, there were certain, inherent in the time and territory of residence, taste preferences, eating habits, cooking methods, popular dishes. Constant acceleration, efforts to be on time everywhere, urbanization and industrialization have forced people to adapt, change their habits, including food. Fast food has become popular: chips, nuts, crackers and other snacks. Sour sauces and various salad dressings are added to them. A large selection of carbonated sweet drinks, or containing natural juices, gradually displace the habit of plain water drinking. On the other hand, modern fast-paced life causes increased nervous load, chronic stress, irritability and constant fatigue, which in turn affects the tone of the masticatory muscles. In addition, it is necessary to take into account the presence of somatic diseases, behavioral habits, individual characteristics of the bite, working conditions. Impact of numerous factors lead to changes of old hard tissues. Different types and forms of tooth abrasion are a great example of this. Among the non-caries lesions that develop after the eruption of permanent teeth, tooth abrasion is a common problem. Purpose of the research: to study contemporary etiological factors of developing of tooth abrasion (according to the literature). Object of the research: sources of domestic and foreign literature. Results of the research. According to the opinion of some authors, tooth abrasion is an irreversible loss of tooth substance caused by physical, chemical and mechanical factors excluding caries and acute injury. Note, there are several factors present in each clinical case and one of them is dominant. Currently, there is a significant increase in tooth abrasion prevalence because of contacts with acids that are present in food, drinks and gastric juice. This pathology is a complex condition and its progress depends on influence of chemical, biological and behavioural factors. Tooth abrasion is not present in all people, who are predisposed to this disease. The relationship between enamel genes and tooth abrasion propensity has been identified. The prevalence is higher among males. There is a proved connection between changes in the gene responsible for the enamel creation and lower tendency to abrasion in females. Analyses have shown a significant connection between variation in enamel genes and less susceptibility to tooth abrasion in women. Thus, the occurrence of tooth abrasion can be genetically determined and have a gender difference. This can be explained by the fact that men have better developed masticatory muscles. In young people, who visit gyms more commonly, tooth abrasion is the prevalent diagnosis especially local forms. In patients with bruxism, the forces applied to the teeth are bigger and the tooth abrasion is higher too. Peculiarities of occlusion are also possible factors of tooth abrasion. The most prominent tooth abrasion occurs in patients with straight bite. Teeth and jaws development abnormalities also cause tooth abrasion. People aged 45-64 and 65+ were 1.3 and 1.4 times more likely to have teeth with moderate to severe abrasion, respectively, compared to people aged 18-44. In adult men, the prevalence of tooth abrasion is 20% higher than in adult women. Adults who have used occlusal splints have a higher prevalence of tooth abrasion than those who have never used them. The prevalence of the disease in children older than 12 years was found to be 50% lower than in children younger than 12 years. No association was found between tooth abrasion and orthodontic treatment, absence of teeth, race or ethnicity. There is a close connection between the frequency and degree of tooth abrasion and age of workers, as well as work experience in harmful production. There is a growth of the pathology among workers of antimony and mercury industries. Damaging factors exist in the process of production of iron ore. Moreover, the height of the city above sea level changes the dynamics and clinical picture of the disease too. The highest rate of the horizontal type was found in (78.3%) people living in alpine zone, while in the medium mountains it was 68.4%. In the low-mountains the prevalence of the horizontal form of tooth abrasion was 46.9% only. Localized tooth abrasion in alpine areas is almost twice as frequent (65.5%) as the generalised forms (34.7%). Localized tooth abrasion was more typical for urban residents, and generalised for rural. Socio-economic status can also contribute to tooth abrasion. In their study, the authors found a much higher value of it in the lowest socio-economic category. This link between brushing teeth and socioeconomic factors may be related to diet, lifestyle habits, oral health awareness, or the choice of prosthetic techniques. Conclusion. Based on the study of sources in domestic and foreign literature, the authors showed great interest in the problem of the prevalence of tooth abrasion. However, the question of the etiology of the localized form is given insufficient attention, which requires further study.

Shrimp head has a high protein content (25-40%,) so that Shrimp head can be processed into fish sauce. The purpose of this study was tocharacterize the quality of shrimp head sauce through proteins, viscicity, and organoleptics analysis.The results showed that shrimp head sauce protein all treatment have meet quality standards,that is above 2,5%. The highest shrimp head sauce protein content is on the treatment of 15% pineapple extract volume variation and incubation time for 24 hour, which is equal to 5,893%. From the results of the study, it can be seen that the highest viscosity value is the treatment of 15% pineapple extract volume with a 24-hour incubation time of 33,260 cP. From the results of the study, it can be seen that the highest viscosity value is the treatment of 15% pineapple extract volume with a 24-hour incubation time of 33,260 cP. The highest organoleptic results for the color, taste, and thickness of shrimp head soy sauce were 15% pineapple extract volume treatment and 24 hour incubation time with color values ??4.6 (very like), taste value 4.05 (likes) and thickness 4, 65 (really like).

The experiment was conducted to investigate carcass quality, non-carcass component and meat cholesterol content of Kacang goat fed with fermented cocoa shell (FCS). Materials used in the experiment consisted of 9 male Kacang goat (6 - 9 months of age and ± 18,67 kg of body weight), corn straw, rice bran and FCS using three types of starters. The goat was divided into 3 groups of FCS fermentation of cocoa shell were carried out using 3 types of starters, i.e. cocoa shell fermentation 1) without additional starter (WAS FCS), 2) with Bioplus (Bioplus FCS, 3) with burger feed sauce (BFS FCS). All goats were fed corn straw and rice bran amounting to 70% and FCS amounting to 30% for 2 months. They were then slaughtered at Majeluk Slaughterhouse, Lombok. The data of carcass quality, non-carcass component, cholesterol content, and marbling were collected. The results showed that the carcass quality and non carcass component of Kacang goat were not significantly different among the feed treatments. However, the cholesterol content of meat was significantly different among the feed treatments (P<0.05). The average of carcass percentage, backfat thickness, rib eye area, fleshing index, cholesterol content and marbling of Kacang goat fed WAS FCS were 47.69%, 1.68 mm, 29.01cm2, 0.85%, 30.13 mg/100g, and 0.16%; fed Bioplus FCS were 48.67%, 1.80 mm, 30.79 cm2, 0.91%, 34.96 mg/100g and 0.05%; fed BFS FCS were 48.02%, 1.74 mm, 29.90 cm2, 0.77%, 31.88 mg/100g, and 0.11%, respectively. Non-carcass component of Kacang goat was not significantly different among the feed treatments, it was 42.41±0.064% in average. Cholesterol content of meat of Kacang goat differed among the feed treatments (P<0.05). Kacang goat fed WAS FCS had the lowest cholesterol content (30.13 mg/100 g). It could be concluded that Kacang goat fed ration containing fermented cocoa shell with several starters produced similar carcass quality and non carcass component. However, FCS without additional starter resulted in lower cholesterol content of meat.

Abstract Background and objective To report novel findings and limitations from optical coherence tomography angiography (OCTA) in the evaluation of autoimmune retinopathy (AIR). Study design We retrospectively reviewed features of five patients diagnosed with AIR and five controls. OCTA scans were obtained and manually segmented to provide accurate measurements of foveal avascular zone (FAZ), vessel density, and retinal thickness at different levels. Results The total retina and superficial vessel density throughout the whole scan were similar between AIR and controls (p = 0.14 and p = 0.11), whereas deep vessel density was decreased in AIR compared controls (p = 0.02). Decreased vessel density was most pronounced in the parafoveal and perifoveal areas (p = 0.01 and p = 0.01). AIR patients also had reduction of total retinal thickness in the perifoveal zone (p = 0.03), corresponding to outer retinal thinning (p = 0.001). Conclusion This small series shows that AIR patients have reduced deep vessel density, particularly in the parafoveal and perifoveal regions and a decrease in macular thickness. These findings show correlation with the classic “flying saucer” sign seen on OCT.

Abstract A petroleum system originating from Jurassic source rocks exists in Altyn piedmont. However, the Jurassic formation in this system is deformed by Yanshan-Himalayan tectonic movement, and related studies about its spatial distribution and sedimentary system are still highly controversial. In general, a systematic research on the provenance system helps precisely restoring the prototype basin. Based on the methods of seismic characterization, sedimentary analysis, and detrital zircon U-Pb dating (samples from several Altyn piedmont outcrops), this paper studied the provenances of Jurassic formation in Altyn piedmont and characterized their distribution from different aspects: (1) Lacustrine rift basin developed in the study area at early Jurassic, while the formation showed a saucer shape with its thickness decreasing and vanishing towards the center of the basin in the middle Jurassic; in summary, the Jurassic formation in Altyn piedmont could be divided into several parts due to their different characteristics in different periods. (2) The south part of the Jurassic deposition (south of Qingshuigou) could come from the east Kunlun terrain; the middle part (Yueya mountain to Dongping area) however could be from several provenances, including the east Kunlun terrain, the surrounding plutons, and the Altyn fault; the north part (Niudong to north Lenghu area) is mainly related to the Altyn fault. (3) The Altyn fault, a regional fault system containing several strike-slip faults, is highly active since late Triassic and controls the current spatial distribution of the Jurassic formation; the faulted area in the piedmont could be separated into several parts with several different sources. (4) Compared to the southern and middle parts, the northern Jurassic deposition is relatively flat and contains wider and thicker source rock beds, which makes this area an important gas exploration target.

Introdução: Após fratura decorrente de trauma e consequente tratamento endodôntico, os dentes têm sua resistência mecânica reduzida, sendo necessária, em alguns casos, a utilização de um retentor intrarradicular. Objetivo: Descrever um caso clínico de reabilitação de um dente anterior que apresentava fratura decorrente de trauma, de um paciente adolescente. Relato do caso: Paciente do sexo masculino, 15 anos de idade, apresentou-se com a queixa da aparência estética do dente 32. Na anamnese o paciente relatou que há cerca de 1 ano havia fraturado o referido dente enquanto brincava, e que sentiu dor apenas nas primeiras horas após o acidente, não se queixando mais de qualquer sintomatologia dolorosa desde então. Ao exame radiográfico, observou-se fratura do dente 32, além da presença de imagem radiolúcida na região periapical do mesmo dente. Assim, baseado na avaliação radiográfica e após criteriosos exames com recursos semiotécnicos empregados na Endodontia, confirmou-se o diagnóstico de necrose pulpar no referido dente. Foi instituído o tratamento endodôntico previamente ao tratamento restaurador. A reabilitação consistiu inicialmente pelo tratamento endodôntico. Na sequência optou-se pela instalação de um pino de fibra de vidro (PFV). Por fim, a reconstrução coronária foi realizada de forma direta, em resina composta e com o auxílio de uma coroa de cloreto de polivinila (PVC). Conclusão: Através do resultado final obtido, concluiu-se que esta é uma alternativa rápida e viável para casos como o apresentado, proporcionando não somente o restabelecimento funcional e estético do dente, mas também satisfação e elevação da autoestima de pacientes hebiátricos.Descritores: Traumatismos Dentários; Dente não Vital; Restauração Dentária Permanente.ReferênciasMazzoleni S, Graf F, Salomon E, Simionato F, Bacci C, Stellini E. 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