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The rates of alkaline bleaching of triphenylmethane dyes crystal violet (CV), malachite green (MG) and rosaniline (RA) have been measured spectrophotometrically in an aqueous medium at 30 o C in the presence of β-cyclodextrin (CD). At lower concentrations of CD, CV forms productive 1 : 1 (G : H) complex. At higher concentrations of CD, it forms unproductive 1 : 2 (G : H) complex. For the bleaching of MG, CD accelerates or decelerates the rate depending on pH of the medium by forming 1 : 1 (G : H) inclusion complex. Analysis of rate data shows that MG undergoes fading by mixed order process. CD decelerates the water reaction and accelerates hydroxide ion reaction. In the case of RA, both water reaction as well as hydroxide ion reaction are retarded by CD by the formation of inclusion complex.

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Kinetics of cleavage of phenylphenyl acetates (PPA) and several para-substituted PPAs in basic aqueous sodium carbonate-bicarbonate buffer containing β-cyclodextrin (CD) have been studied. The reaction exhibits saturation type kinetics and CD accelerates the rate of cleavage by the formation of 1G : 1H inclusion complex. The kinetic results indicate that aryloxy moiety of PPA is included in the hydrophobic cavity of CD. The overall rate constants for the cleavage of the [CD-ester] complex correlate with the Hammett σ-constants and Hansch hydrophobicity parameters π. At higher concentrations of CD, there is an additional catalysis due to the formation of weak 1G : 2H complex.

Aim: The aim of the present study is to assess the association of lipid peroxidation in the saliva of healthy and periodontitis patients with or without diabetes mellitus. Study Design: Cross-sectional study. Materials and Methods: The study was conducted in the subjects who visited the University dental hospital as outpatients from October 2020 to January 2021.The subjects were categorized into 3 groups: periodontally healthy (Group a), Periodontitis with diabetes mellitus (Group b) and Periodontitis only (Group c) Results: Lipid peroxidation levels were found to be significantly higher (p<0.021 which is statistically significant) in patients with periodontitis and diabetes mellitus (108 + 7.1) when compared to patients with periodontitis only (77 + 3.5) and healthy group (66+5.6). Conclusion: The study concluded that lipid peroxidation levels are elevated in patients with periodontitis and diabetes mellitus compared to periodontitis only and also when compared to periodontal health which indicate that lipid peroxidation levels could serve as a biomarker for periodontitis in diabetic patients.