Biology and Medicine

Department of Food, Agricultural and Biological Engineering, The Ohio State University, 1680 Madison Avenue, Wooster, OH 44691, USA

Biography

Dr.Griffin M. Bates Carrying a MS in Food, Agricultural, and Biological Engineering, Griffin is now utilizing his expertise, supplemented with volunteer, work, and educational experiences, to enhance healthcare access and outcomes in Cincinnati, especially in Over-the-Rhine, the East End, and the special needs community.

Publications

• Research Article   
  Extractable Protein Levels in Latex Products and their Associated Risks, Emphasizing American Dentistry
  Author(s): Katrina Cornish*, Griffin M. Bates, J. Lauren Slutzky, Anatoliy Meleshchuk, Wenshuang Xie, Krysta Sellers, Richard Mathias, Marissa Boyd, Rochelle Castaneda, Michael Wright and Lise Borel
  
  Background: Over 8% of the US population have detectable Type I hevea latex IgE antibodies and, upon exposure to natural latex and rubber products, are at risk for potentially dangerous reactions, especially in dental settings where these products meet mucosal membranes. Methods: Extractable antigenic protein levels were quantified in dental dams, examination gloves, and various other dental and rubber products. ASTM standards D6499 (antigenic protein) and D5712 (total protein) were used to quantify protein content. Results: In dental dams, extractable protein content ranged from low/non-sensitizing levels (<3 μg/dm2) to high/ sensitizing levels (130 200 μg/dm2). Also, while examination gloves from Malaysian glove manufacturers consistently exhibited a lower extractable protein conten.. View more»
  

  DOI: 10.35248/0974-8369.19.11.456

  Abstract HTML PDF