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ABSTRACTOral bacteria are the first human microbiome to encounter the food we eat. To date, most research has focused on the role of oral bacteria in the development and progression of caries and periodontal disease; however, little is known about the microbial communities that maintain a healthy oral cavity. This book, Oral Microbial Communities: Genomic Inquiry and Interspecies Communication, helps readers understand how multispecies microbial communities function to maintain and promote oral health as well as disease. It explores the immense opportunities presented by readily accessible, genetically tractable, genome-sequenced oral species that naturally form multispecies communities. Emphasizing the use of genomic inquiry to probe questions, Oral Microbial Communities examines multispecies community interactions, spatiotemporal organization, and gene function. Readers will find coverage of all the major microbe species currently under investigation by leading oral microbiologists. In particular, the book highlights model systems that study oral bacterial interactions, including biofilm growth using saliva as the source of nutrition."

"Summary "Critical Pragmatics develops three ideas: language is a way of doing things with words; meanings of phrases and contents of utterances derive ultimately from human intentions; and language combines with other factors to allow humans to achieve communicative goals. In this book, Kepa Korta and John Perry explain why critical pragmatics provides a coherent picture of how parts of language study fit together within the broader picture of human thought and action. They focus on issues about singular reference, that is, talk about particular things, places or people, which have played a central role in the philosophy of language for more than a century. They argue that attention to the 'reflexive' or 'utterance-bound' contents of utterances sheds new light on these old problems. Their important study proposes a new approach to pragmatics and should be of wide interest to philosophers of language and linguists"-- Provided by publisher.Contents 1. Introduction -- 2. A short history of reference -- 3. Acts, roles and singular reference -- 4. Elements of reference -- 5. Demonstratives -- 6. Context sensitivity and indexicals -- 7. Names -- 8. Definite descriptions -- 9. Implicit reference and unarticulated constituents -- 10. Locutionary content and speech acts -- 11. Reference and implicature -- 12. Semantics, pragmatics and critical pragmatics -- 13. Harnessing information -- 14. Examples."

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Andaliman (Zanthoxylum acanthopodium DC.) merupakan tanaman yang termasuk dalam suku Rutaceae. Tanaman ini diketahui memiliki beberapa kandungan senyawa metabolit sekunder seperti flavonoid dan telah dilaporkan memiliki aktivitas antimikroba. Penelitian ini dilakukan untuk mengetahui kadar flavonoid total dan efektivitas antimikroba dari ekstrak etanol 96% buah dan daun Andaliman. Penetapan kadar flavonoid total dilakukan dengan pereaksi aluminium klorida, dengan kuersetin sebagai standar. Uji efektivitas antimikroba dilakukan dengan metode uji koefisien fenol terhadap bakteri Gram-positif aerob Enterococcus faecalis, Gram-positif anaerob fakultatif Streptococcus mutans, dan jamur Candida albicans dengan klorheksidin sebagai kontrol positif. Hasil penetapan kadar flavonoid total ekstrak etanol 96% buah dan daun Andaliman masing-masing adalah 20,84 dan 131,73 mg ekuivalen kuersetin (EK)/gram sampel. Hasil uji koefisien fenol yang dilakukan pada ekstrak etanol 96% buah Andaliman adalah 0 terhadap ketiga mikroba uji. Sedangkan, hasil uji koefisien fenol ekstrak etanol 96% daun Andaliman adalah kurang dari 1 terhadap Enterococcus faecalis, tidak dapat ditentukan terhadap Streptococcus mutans, dan 0 terhadap Candida albicans. Dari hasil keseluruhan uji dapat disimpulkan bahwa ekstrak etanol 96% daun Andaliman memiliki efektivitas antimikroba terhadap Enterococcus faecalis yang lebih baik dibandingkan dengan ekstrak etanol 96% buah Andaliman. Selain itu, kadar flavonoid total ekstrak etanol 96% buah dan daun Andaliman diduga mempengaruhi efektivitas antimikroba, dimana kadar flavonoid total ekstrak etanol 96% daun Andaliman yang lebih tinggi dari kadar flavonoid total ekstrak etanol 96% buah Andaliman memiliki efektivitas antimikroba yang lebih baik dibandingkan efektivitas antimikroba ekstrak etanol 96% buah Andaliman.

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Andaliman (Zanthoxylum acanthopodium DC.) is a plant from Rutaceae family. This plant is known to have several secondary metabolite compounds such as flavonoids and has been reported to have antimicrobial activity. This study was conducted to determine total flavonoid content and antimicrobial effectiveness of 96% ethanol extract of Andaliman fruit and leaves. Determination of total flavonoid content was carried out by AlCl₃ reagents with quercetin as standard. Antimicrobial effectiveness test was carried out using phenol coefficient test on Gram-positive aerobic bacteria Enterococcus faecalis, facultative anaerobic Streptococcus mutans, and the fungus Candida albicans with chlorhexidine as positive control. The results from determination of total flavonoid content of 96% ethanol extract of Andaliman fruit and leaves were 20.84 and 131.73 mg quercetin equivalent (QE)/gram sample respectively. The results of the phenol coefficient test obtained from 96% ethanol extract of Andaliman fruit were 0 on all microbes.The phenol coefficient value from 96% ethanol extract of Andaliman leaves is less than 1 for Enterococcus faecalis, cannot determined for Streptococcus mutans, and 0 for Candida albicans. From the overall results of the test it was concluded that the 96% ethanol extract of Andaliman leaves has better antimicrobial effectiveness against Enterococcus faecalis compared to the 96% ethanol extract of fruit. In addition, total flavonoid content of 96% ethanol extract of Andaliman fruit and leaves are thought to affect the effectiveness of antimicrobials where higher flavonoid levels of 96% ethanol extract of Andaliman leaves has better antimicrobial effectiveness compared to ethanol extracts of 96% of fruit.

 

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