Conventional bitewing radiographic method

29-03-2010
Conventional bitewing radiographic method
Several factors have contributed to the general adoption of radiographic examination as an aid to the detection and subsequent treatment of caries:
1. It discloses sites inaccessible to other diagnostic methods. Radiography facilitates detection of carious lesions at an earlier, potentially reversible stage. Usually, more approximal and occlusal lesions are recorded when clinical examinations are supplemented by radiography.
 
2. The depth of the lesion can be evaluated and scored, eg, by the radiographic index by Grondahl et al (1977), modified from Moller and Poulsen (1973): 0 = no radiographic changes in enamel; 1 = radiographic changes in enamel; 2 = radiolucency extending to the dentinoenamel junction; 3 = radiolucency penetrating approximately halfway through dentin; and 4 = radiolucency close to the pulp. 
 
3. Because the radiograph provides a permanent record, recall examinations allow assessment of progression or regression of lesions, evaluation of disease activity, and the efficacy of preventive and therapeutic measures.
 
4. Radiography is noninvasive, whereas gentle probing may cause iatrogenic damage to the surface of noncavitated enamel and dentin lesions. 
 
Radiographs have, however, some limitations:
1. For accurate reproducibility, standardized geometric angulation, exposure time, processing procedures, and analyzing facilities are necessary. A bitewing film holder fixed to a radiographic long cone facilitates standardized geometric angulation.
2. Radiography does not disclose the earliest stages of lesion development.
3. Radiography does not unequivocally distinguish among approximal surfaces that are sound, have subsurface lesions, or are cavitated.
4. To some degree, radiographs underestimate the extent of demineralization, but overestimations may also occur, as a result of projection errors.
5. Radiographic diagnosis is subjective, and the interpretation of radiographic findings is subject to interobserver and intraobserver variation.
6. Approximal secondary caries on the more apical part of a restoration may not be detected.
7. Noncavitated carious lesions on the root are difficult to diagnose.
 
There is a wealth of data relating to conventional radiographic techniques that are used in general practice, research, and clinical trials, but studies predating the recent changes in the pattern of the disease process should be extrapolated with caution to present conditions.
Radiographic results are best considered by site. For approximal surfaces, recent studies show moderate levels of sensitivity at the D1 threshold, disclosing many more relatively small approximal lesions that may be amenable to preventive care than are disclosed by most other techniques. Specificity is generally high, although not quite as high as for the clinical methods. At the D3 threshold, sensitivity is also moderate and specificity is high. For occlusal surfaces, newer findings have changed perceptions of performance and the applicability of radiographic methods (for review, see Pitts, 1997).
 
While the intrinsic image geometry of the bitewing projection, with superimposition of large volumes of sound enamel, precludes sensitive radiographic diagnosis of enamel lesions, the method is now highly applicable, with moderate sensitivity, for detecting extensive dentinal lesions which may be undetected at clinical examination. 
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and trying them out. That’s what I did, and was not dpatipoinsed. Flavors are pretty good overall, I particularly like the beef stroganoff. It actually has a nice sour-creamy flavor, and the noodles and beef chunks are very flavorful. I’m not saying it’s just like Mom used to make , but after working a long shift, I’m more than happy to break one of these out and eat it.Some textures may not be appealing to some people. I kind of had a problem with the eggs, but I got over it. They just seemed wrong(?), somehow. Also, it is very important to use HOT water and let the meals sit for the required amount of time, or some bits may not fully rehydrate and still have a spongy texture. I guarantee, if you use cold or lukewarm water, you will be cursing me forever for recommending this stuff to you. Please don’t do that! ZombieChef wants to help you! I can highly recommend these to anyone who is looking for food for backpacking, camping, or to have in your home, car, or Bug-Out Bag in case of floods, hurricanes or the Zombie Apocalypse. My personal favorites are: Beef Stew, Beef Stroganoff, and Chicken and Noodles. Oh, and one more thing, try to save room for dessert!

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I couldn’t agree more. Many miedcal doctors today rarely even touch their patients. Patients come in and they immediately run full blood panels, and/or expensive imaging. Then just sit back and wait for the results.It is both an art and science to conduct a graceful and precise patient history and physical examination to arrive at a diagnosis.Hopefully the next generation of doctors follow the advice of Dr. DeMyer.

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For those who keep their houses cool (or even quite cool), I got a great tip from the bread mkanig class I just took:Put a 3 quart pot on the stove to simmer/boil while you are mkanig up the dough — mixing stuff up, kneading, etc. It should be at a nice simmer by the time you are done. Put the pot and the covered dough in the oven together for the rise time. The just simmered water adds the right amount of heat and humidity to the enclosed area of the oven to make a great environment for the yeast in the dough to do its thing. Obviously, while this would work for the no-knead stuff, you’d need to adjust when you simmer/boil the water. I tried this recently with pizza dough and it seems to have worked quite nicely. http://wiodphfjyo.com [url=http://sntuvtdf.com]sntuvtdf[/url] [link=http://ansteahwdc.com]ansteahwdc[/link]

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Finally tried the no-knead bread! I actually used the amnuot of yeast for the speedy version, but left it to rise all day in our cold house. I warmed up the oven a bit before letting the dough rise to keep the temp a little higher than our “freeze your buns” 56 deg then let it sit there while I was at work. (For shorter rise times, I’ve also just left the oven light on. The extra heat from the bulb keeps the oven a bit warmer) Definitely a great recipe to keep around!

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Yay! I’m glad it worked for you! I make a lot of bread, and a while back I firuegd out making my own cost 41 cents a loaf, as compared to $5 at the store. I put up if anyone’s interested. Since that post, I learned you can keep this stuff in the fridge, pull out the dough while the oven heats up, and bake it then and there. You can also make pitas or naan really fast in the oven or even on the stove. http://owsctwgwm.com [url=http://bvijvnjvexg.com]bvijvnjvexg[/url] [link=http://rtmlwqs.com]rtmlwqs[/link]

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