I MATCHING TYPE PONTIC DESIGNS FPDCONNECTORS Q2FINAL CH2526 2 nd patient comfort flow mat metal in the solder makes it adhere to metal and seem to make 3 3 more freely should be the According to many...

A car manufacturing company needs to find the proper combination of four materials such that all four metals are present in the alloy in proper proportion as per the standards prescribed by ARAIConsider the table given below that gives the chart of the materials metals and ARAI-prescribed standardsWeight of metal in g per 100 g of the material ICMRMaterial 1 2 3 4 Stds in gMetal 1 12 4 6 6 At most 50Metal 2 8 2 6 At most 30 Let xiMetal 3 4 2 6 4 At most 36Metal 4 2 4 4 4 At least 24Cost per 100 g in Rs 20 40 20 20 denote the number of slabs of materiali of 100g each Note that slabs can be further dividedPlease take note of the followingAccording to the ARAI standards the weight of metals 1 2 and 3 should be at most 50 30 and 36 g respectively and the weight of metal 4 should be at least 24 g in the alloyRespond to Questions 4 and 5 based on Phase 2 caseQuestion 4Formulate an LPP using the above details to minimize the total cost of materials Question 5Using the M method solve the LPP formulated in Question 4 and find all the optimal solutions (if they exist)

ALL CERAMIC METAL CERAMIC RESTORATION Q3FINAL CH2 3 24 I MATCHING TYPE A METAL CERAMIC CROWN 1 Extending the thickness of porcelain beyond 2 mm is not B ALL CERAMIC CROWN C TWO PLANES 2 Teeth with are poor candidates for an D SHORT CERVICAL CROWNS E 07 mm 3 What should be done on sharp angles of the preparation to reduce the danger of fractic crown F TORPEDO DIAMOND BUR 4 The recommended bur to be used when a chamfer finishing G RETENTION AND RESISTANCE all-ceramic crowns because they do not have enough preparation length to support the lingual and incisal surfaces of the restoration The is desired 5 Fracture that usually occurs when a tension is produced on an all-ceramic tooth restoration 6 How wide should the collar of exposed metal be incisogingivally on the lingual when used in PFM restorations 7 What is the absolute minimum thickness requirement of porcelain on a PFM restoration 8 What bur is recommended for the initial labial reduction on an all-ceramic or metal-ceramic crown 9 The labial surface for a crown preparation on a maxillary incisor is done in to achieve adequate clearance for good esthetics without encroaching on the pulp 10 What is the strongest tooth-colored substructure material 11 available today 12 metal with the esthetics of porcelain 13 Functional cusps on maxillary posterior teeth The function for the concave cingulum reduction and rounded angles on an all-ceramic crown preparation is for the purpose of 14 The crown of choice when full coverage and maximum 15 esthetics is required ceramic restoration 16 When lingual contacts on maxillary restorations must be placed on porcelain you must caution the patient that there is a high potential for natural teeth 17 What was added in the inner core of porcelain in 1965 to block the propagation of cracks and it made the PJC twice as strong 18 The axial reduction on a tooth preparation for a metalceramic crown serves a purpose for 19 On an all-ceramic full crown restoration the radial shoulder finish line should have a minimum width of 20 It is used as a guide and easy reference for tooth reduction Without it time may be wasted in repeated checks for clearance

IDENTIFICATION 1 Considered as a serious problem and corrections must be implemented immediately 2 Caused by the clinical procedures performed in conjunction with a fixed partial denture 3 Accornplished by heating the solder joint untll it can be torn A Used to dissolve surface impurities and protect the surface from oxidation during heating 5 Part of the brush that are used with rouge 6 Luting cements that have the longest track record 7 Added to paraffin in order to resist flaking and allow smooth surfaces f It is fabricated by forming a pattern on the die that can be removed and embedded in a refractory mold material from which it is eliminated by the use of heat A A material capable of being curve to the thinnest margin without distortion flaking or chipping 16 Hard or low flow wax that us rarely used except in some indirect techniques 11 Type of wax employed in direct technique 12 Waxingredients that tend to decrease the flow 13 Who designed the wax instruments for cone waxing technique 14 It is a channel for molten metal 4 Made of rubber metal and plastic which serves as base for casting ring during investing 16 Material in investing that are no longer of use today because of its hazardous effect 17 An accurately fitting casting 18 It is a conical depression in the end of investment 19 Suspended between cast abutment restorations by means of rigid metal connectors 20 Type of wax for indirect technique 22 Should be the length of sprue former 22 Inlays subject to very high stress removable partial denture components and frameworks and long span fixed prosthesis 23 Inlays subject to moderate stress 24 It reddens the vellow alloys and reduces its resistance to tarnish and corrosion 28 Capacity of an alloy to withstand mechanical stresses without permanent deformation 26 It hardens the alloy also whitens it and raises the fusion temperature 27 The recommended fineness of gold solder because of its greater resistance to tarnish and corrosion compared with less fine solders 28 Used to limit extent of solder flow 25 Rough surface produced during soldering 39 Dental solders are classified metallurgicaliy as 31 Cement with a small amount of magnesium oxide 32 Placed between the restoration and opposing teeth so that contact marks occur when the mandible is closed 33 Recommended powder-liquid ratio 74 Can be used during the cementation of some restoration to prevent moisture contamination in the margin of the cement as it sets 35 Failure of a restoration to fully seat can result to 36 It is a combination of the silicate and zinc phosphate cements 37 Experienced when occlusal forces are applied to the prosthesis 58 The adherence of food around the pontics 29 Slightly uncomfortable feeling in the presence of prosthesis of the patient 40 Considered as a seripus problem and corrections must be Implemented immediately

SUGAR Granulated sugar is used in most recipes 4 Caster sugar is best for meringues and some cakes because it dissolves more easily Confectioners sugar or icing sugar is used mostly for dusting the tops of desserts Brown sugar is commonly used in hot sauce as it produces a lovely rich caramel flavour GELATINE Many desserts are prepared using commercial leaf or powdered gelatine Gelatines may be plain or flavoured and coloured for effect EGG YOLKS Take eggs out of the refrigerator prior to use so they are at room temperature This way they will whisk better and incorporate more air EGG WHITES Egg whites should be fresh and A grade quality 1 They may be purchased in bulk frozen or you may freeze them in small quantities if you have exces If egg whites have not been cleanly divided and contain traces of yolk they will not whip up to satisfactory foam A pinch of salt helps the whites to whip up better CREAM The characteristics of cream will differ according to whether it is pure cream double cream reduc cream or cream that has had a stabiliser or gelatine added to it to make the texture seem thicker an improve the whipping qualities Creams vary in taste and texture so choose according to recipe specifications Used only pasteurized cream Pay particular attention to use-by dates BATTERS Batters should be made up from the fresh ingredients Batter is often rested at room temperature after it is made to reduce its elasticity so that it flow freely over the pan Batters can be flavoured with vanilla and other spices NUTS Nuts may be purchased natural or blanched Freshness is always important Keep nuts well wrapped and store in refrigerator to prevent the nuts becoming rancid If you require toasted nuts toast them yourself to ensure the nuts are fresh in the first plac CHOCOLATE Chocolate is available in various types namely bitter sweet semi sweet white dark and Milk and white chocolate because of their milk content are more difficult to work with that chocolate Guide question 1 What are the different ingredients used in preparing dessert 2 Give at least two quality points for each of the ingredients used in preparimg dessert 3 Why is it important to know the quality points when selecting dessert ingredients