The aim of this study was to evaluate the effectiveness of team-based learning (TBL) methodology on dental students' retention of knowledge regarding removable partial denture (RPD) treatment. The process of learning RPD treatment requires that students irst acquire foundational knowledge and then use critical thinking skills to apply that knowledge to a variety of clinical situations. The traditional approach to teaching, characterized by a reliance on lectures, is not the most effective method for learning clinical applications. To address the limitations of that approach, the teaching methodology of the RPD preclinical course at the University of Florida was changed to TBL, which has been shown to motivate student learning and improve clinical performance. A written examination was constructed to compare the impact of TBL with that of traditional teaching regarding students' retention of knowledge and their ability to evaluate, diagnose, and treatment plan a partially edentulous patient with an RPD prosthesis. Students taught using traditional and TBL methods took the same examination. The response rate (those who completed the examination) for the class of 2013 (traditional method) was 94% (79 students of 84); for the class of 2014 (TBL method), it was 95% (78 students of 82). The results showed that students who learned RPD with TBL scored higher on the examination than those who learned RPD with traditional methods. Compared to the students taught with the traditional method, the TBL students' proportion of passing grades was statistically signiicantly higher (p=0.002), and 23.7% more TBL students passed the examination. The mean score for the TBL class (0.758) compared to the conventional class (0.700) was statistically signiicant with a large effect size, also demonstrating the practical signiicance of the indings. The results of the study suggest that TBL methodology is a promising approach to teaching RPD with successful outcomes.

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The saccharification enzymes are more expensive than liquefaction enzymes for that reason are sought strategies that allow the supply of these enzymes at low cost. The objectives of this study were to evolve saccharolytic enzymatic extracts from native strains, to select an extract and to determine the best variables for the production of glucose syrups from liquefied bitter cassava starch.Thirteen mushrooms isolated from sour cassava (Manihot sp). were evaluated for their saccharolytic activity, hydrolysis of maltose, glucose production and biomass formation in submerged fermentation. Aspergillus A1 was selected because it had the highest volumetric activity (0.09UI.L -1 ). During solid-state fermentation, the presence of proteins was corroborated by electrophoresis SDS-PAGE. Through various experiments, the best experimental condition were pH 4.0, agitation 0r.p.m and temperature 55.0°C; the effect of cofactors Cu 2+ , K + , Mg 2+ and Na + was evaluated, Mg 2+ increases the activity in 1.32UImg -1 (32.4%). The thermal stability at 55.0°C is 120 minutes. Finally, the saccharolytic capacity of the enzymatic extract was confirmed using liquefied cassava starch. ResumenComercialmente las enzimas de sacarificación son más costosas que las de licuefacción, por tal razón se buscan estrategias que permitan el suministro de estas enzimas a bajo costo. Los objetivos de este estudio fueron evaluar extractos enzimáticos sacarolíticos a partir de cepas nativas, seleccionar un extracto y determinar las mejores variables para la producción de jarabes de glucosa. Para ello, en trece hongos filamentosos aislados de yuca amarga Manihot sp. fueron evaluadas la actividad sacarolítica, la hidrólisis de maltosa, la producción de glucosa y la formación de biomasa bajo condiciones de fermentación sumergida. El aislamiento identificado como Aspergillus A1 fue seleccionado por presentar la más alta actividad volumétrica (0,09UI.L -1 ). Durante la fermentación en estado sólido se corroboró la presencia de proteínas mediante el método de electroforesis SDS-PAGE y se evidenció una banda de mayor intensidad con peso molecular entre 60 y 70kDa. Para el extracto enzimático de Aspergillus A1 se determinó que las mejores condiciones experimentales de sacarificación, con el uso de maltosa como sustrato, fueron pH 4,0, temperatura 55,0°C, y sin agitación. Igualmente en la evaluación del efecto de los cofactores Cu 2+ , K + , Mg 2+ y Na + en concentraciones de 1 mM, se observó que todos incrementan la 79 Cita: Rueda AM, Rueda LJ, Molina DR, Sánchez CI. Obtaining and evaluation of enzimatic extract from Aspergillus spp. by saccharification of sour cassava starch liqued. rev.ion. 2017;30(2):79-86. DOI: http://dx.doi.org/10.18273/revion.v30n2-2017007 ISSN web: 2145-8480 80 rev.ion. 2017;30(2):79-86. Bucaramanga (Colombia). 80actividad enzimática especialmente el Mg 2+ , el cual la aumenta en 1,32 UI.mg -1 (32,4%). La estabilidad térmica de la proteína a 55,0°C fue de 120 minutos. La capacidad sacarolítica del extracto enzimático fue confirmada usando...