Examinando por Materia "Bebidas pigmentantes"

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Acceso abierto
Effect of pigmenting beverages on the color stability of composite resins. In vitro study. Lima - Peru. 2021
(Universidad Privada Norbert Wiener, 2021-10-26) Huarcaya Cahuana, Marialejandra; Huamani Caquiamarca, Yuliana Esther
The aim of this research was to determine the effect of pigmented beverages on the color stability of composite resins. Three pigmented beverages (Coca-Cola, red wine, and Red Bull) were used to induce color variation in resins, which were previously molded into discs with a 10mm diameter and 2mm thickness. The initial color of the discs was identified using a visual method and a Vita Classical colorimeter, which has a numerical scale to assess each color tone, ranging from 1 to 16, representing the color scale from B1 to C4. Once the colors of each resin disc were identified, they were separated into groups, and each group was immersed in a container with a different pigmented beverage. The resin discs remained in the containers for 15 days, with the beverage being replaced every 24 hours with an identical one. After 15 days, the resin discs were removed, rinsed with plenty of water, and dried with air before their color was recorded again using the visual method. The data were tabulated and processed using ANOVA statistical analysis. The results showed that the composite resin Tetric N-Flow varied 3.3 ± 1.83 with Coca-Cola, 5 ± 0.0 with Red Bull, and 10.7 ± 2.5 with red wine. The composite resin Tetric N-Ceram varied 0.7 ± 1.83 with Coca-Cola, 1.4 ± 0.84 with Red Bull, and 10.4 ± 2.8 with red wine. Finally, the composite resin Filtek Bulk Fill varied 1.0 ± 0.0 with Coca-Cola, 0.7 ± 0.48 with Red Bull, and 7.8 ± 3.22 with red wine. It was concluded that red wine caused the greatest color variation compared to the other pigmented beverages.
Acceso abierto
In vitro study on the color stability of two dental resins (Omnichroma Y Z350XT) against three pigmenting beverages (coffee, coca cola and chicha morada) most consumed by the population of Lima. Lima Peru. 2021
(Universidad Privada Norbert Wiener, 2022-05-06) Baños Chaparro, Mirka Fiorella; Vergara Pinto, Brenda Roxana
The aim of this study was to compare the color stability of two dental resins exposed to three commonly consumed staining beverages in the population of Lima. Two resins were used for aesthetic zone restorations (Omnichroma and Z350XT), and three staining beverages (coffee, Coca-Cola, and purple corn drink). The resins were formed into discs with a diameter of 10 mm and a thickness of 2 mm, using a mold where increments of 2 mm of resin were added until the required disc dimensions were achieved. Once the resin discs were made, the initial color was checked using the Vita classical color guide, and this information was recorded on the data collection sheet. In total, 30 discs of each resin type were made, with 10 discs for each beverage studied, for a total of 60 discs. The beverages were then prepared in separate jars, with 40 ml of each substance poured into a different jar. The resin discs were submerged in the beverages for 15 days, with the beverage being replaced after 7 days with the same substance. After 15 days, the discs were removed, rinsed, and dried, and the color was measured again, with the data recorded on the data sheet.
Acceso abierto
Influence of pigmenting beverages on the staining of aesthetic orthodontic elastomers: in vitro study, year 2021
(Universidad Privada Norbert Wiener, 2021-11-15) Alcandré Garcés, Stephie; Velasquez Velasquez, Roxana Pilar
The objective of this study was to evaluate the influence of staining beverages on the discoloration of aesthetic orthodontic elastomers in an in vitro study in 2021. The methodological design was experimental and longitudinal. Materials and Methods: Two commercial brands of transparent aesthetic orthodontic elastomers, American Orthodontics and Morelli, were evaluated. The sample consisted of 80 elastomers, 40 per brand, divided into four groups of 10 samples for each staining beverage: Coca-Cola, coffee, and chicha, with 10 samples for the control group (distilled water). The color of each sample was individually measured using a spectrophotometer before being immersed in the substances. Measurements were repeated after 24 and 72 hours of immersion at 37°C, after washing the samples with distilled water and drying them with paper towels. The Lab* values were applied to the CIELab formula to calculate the total color alteration. Results: The chicha beverage showed the highest staining potential in both brands, followed by coffee. At 72 hours, greater color alteration was observed for all beverages. The Morelli brand exhibited greater color alteration compared to American Orthodontics. Conclusions: There is a significant difference in the influence of different staining beverages on the discoloration of aesthetic orthodontic elastomers (p<0.05), with chicha morada being the most pigmented, followed by coffee, and Coca-Cola having the least effect. Regarding exposure time, significant differences were found (p<0.05) in color alteration at 24 and 72 hours for both brands. Additionally, significant differences between brands were observed (p<0.05), with Morelli being more prone to discoloration.
Acceso abierto
Variation of the residual tensile force of the chains elastomers subjected to pigmenting drinks and a mouthwash oral with and without alcohol in the year 2022
(Universidad Privada Norbert Wiener, 2023-04-10) Palomares Nizama, Andrea del Rosario; Morante Maturana, Sara Angelica
The objective of this research was to determine the residual tensile strength of elastomeric chains subjected to pigmenting beverages and a mouthwash with and without alcohol in 2022, in an in vitro study. The research was conducted at the Unisonrisas Dental Center and followed a hypothetical-deductive approach with a quantitative focus. The sample consisted of 255 elastomeric chains, with 15 chains designated as the control group and 240 elastomeric chains divided into four groups of 60 chains, considering four time intervals with 15 chains of 5 links each. Acrylic tablets were made with 5 mm spaced holes and metallic pins to keep the samples stretched at a distance of 23.5 mm. Each sample was placed in plastic containers and immersed in 400 ml of each substance under study: distilled water for the control group and coffee, soda, mouthwash with and without alcohol for the remaining samples. This was done three times a day for 60 seconds, followed by immersion in distilled water for the rest of the time. The degradation of the elastomeric chains' strength until their breakage was measured using a dynamometer at intervals of 1, 7, 14, and 28 days, and the data was recorded in an AD-HOC data collection form. A pilot test was conducted to determine the reliability of the results, using 100 elastomeric chains divided into five groups of 20, taking 5 chains per time interval. Results were processed using Microsoft Office Excel and analyzed in IBM SPSS Statistics 25, where statistical tables and charts were created. Results showed the highest degradation occurred in chains immersed in coffee, and the lowest degradation occurred in chains immersed in alcohol-free mouthwash. It was concluded that both pigmenting beverages and mouthwashes cause degradation in the tensile strength of elastomeric chains.