Abstract Dual-cured buildup composites and simplified light-cured adhesive systems are mixed with a chemical activator to prevent the incompatibility between them. Objective: To evaluate microshear bond strength (μSBS) and nanoleakage (NL) of three universal adhesives used under buildup composites using different curing modes, at baseline and after 6-months (6m). Methodology: Dentin specimens of 55 molars were assigned to: Clearfil Universal Bond[CFU], Prime&Bond Elect[PBE] and One Coat 7 Universal[OCU]. All-Bond Universal[ABU] and Adper Scotchbond Multi-Purpose[SMP] were used as controls. CFU, PBE, and OCU were: light-cured [LC], dual-cured using a self-curing activator [DC], and self-cured, using a self-curing activator and waiting for 20 min [SC]. Upon the application of the adhesive, transparent matrices were filled with a dual-cured buildup composite and light cured, then tested in mSBS. For NL, the specimens were submersed in ammoniacal silver nitrate and sectioned to observe under the SEM. Three-way ANOVA and Tukey's test were applied (α=0.05). Results: OCU/LC-PBE/LC resulted in higher mean μSBS than ABU/LC. For SMP/DC higher mean μSBS were obtained than for both CFU/DC and OCU/DC (baseline). No universal adhesive was significantly affected by curing mode or storage time. CFU, PBE, and OCU did not undergo significant changes in any curing mode (p>0.05). NL (baseline) PBE/LC resulted in higher %NL compared to ABU/LC. SMP/DC resulted in higher %NL than CFU/DC-OCU/DC. CFU/LC/DC resulted in lower %NL than CFU/SC. PBE/SC resulted in lower %NL than PBE/DC. OCU/LC/SC showed lower %NL than OCU/DC. OCU showed significant lower %NL than CFU and PBE. All CFU groups, as well as OCU/SC, resulted in increased %NL at 6m when compared with baseline. Conclusion: For universal adhesives used in etch-and-rinse mode, self-cured activator and different curing modes did not influence μSBS. However, some interactions were observed for NL, but this influence was material-specific.

The five senses have had a fundamental importance for survival and socialization of human beings. From an evolutionary point of view the sense of smell is the oldest. This sense has a strong representation within the genome, allowing the existence of many types of receptors that allow us to capture multiple volatile odor producing molecules, sending electrical signals to higher centers to report the outside world. Several cortical areas are activated in the brain, which are interconnected to form an extensive and complex neural network, linking for example, areas involved with memory and emotions, thus giving this sense of perceptual richness. While the concept of fl avor is largely related to the sense of taste, smell provides the necessary integration with the rest of the senses and higher functions. Fully understanding the sense of smell is relevant to health professionals. Knowing the characteristics of the receptors, the transduction processes and convergence of information in the higher centers involved, we can properly detect olfactory disorders in our patients.

The sense organs give to humans the ability to perceive and respond to a wide range of stimuli from the environment. This allows us the power to shape responses in order to adapt to environmental changes, control our basic needs and survive. The sense of taste has a key role in nurture. Enable us to select from a wide variety of foods, elements that are necessary for metabolism and also protecting from potentially harmful compounds, as of its toxicity or degree of decomposition. This sense of taste is also capable of giving us the ability to select and discriminate food that allow us to feel enjoy and pleasure. For dentists is critical to understand adequately the complex processes of taste, identify the structures involved peripheral (papillae, nerve pathways and receptors) and central (nuclei and cerebral cortices), besides knowing the basic modalities of taste and their respective transduction mechanisms. This knowledge will provide the basis to address properly a situation in which a patient has an altered taste, being able to identify possible causes and take appropriate action to resolve it and / or tolerate if temporary caused by a procedure that may be part of our dental treatment.

Los órganos de los sentidos confieren a los seres humanos la capacidad de percibir y responder a una gran gama de estímulos que provienen del entorno, lo cual nos brinda la facultad de elaborar respuestas con el fin de adaptarnos a los cambios medioambientales, cubrir nuestras necesidades básicas y sobrevivir. Para nutrirnos, el sentido del gusto posee un rol primordial que nos permite seleccionar dentro de una amplia variedad de alimentos, las sustancias que son necesarias para nuestro metabolismo, protegiéndonos a su vez de compuestos potencialmente nocivos, debido a su toxicidad o grado de descomposición. Este sentido también es capaz de brindarnos la capacidad de seleccionar y discriminar alimentos que nos permitan sentir agrado y placer. Para los dentistas es fundamental comprender adecuadamente los complejos procesos del sentido del Gusto, identificar las estructuras involucradas tanto a nivel periférico (papilas, receptores y vías nerviosas) como a nivel central (núcleos y cortezas cerebrales); además de conocer las modalidades básicas del gusto y sus respectivos mecanismos de transducción. Este conocimiento aportará los elementos necesarios para enfrentar de manera correcta una situación en la cual un paciente presente una alteración gustativa, siendo capaz de identificar las posibles causas y adoptar medidas adecuadas para resolverla y/o tolerarla en el caso de ser provocada en forma transitoria por un procedimiento que forme parte o no de nuestro tratamiento.