Examinando por Materia "Erosive effect"

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Acceso abierto
Erosive effect of effervescent vitamin supplements on enamel microhardness, in vitro study
(Universidad Privada Norbert Wiener, 2023-12-04) Chinchay Espinoza, Hilda; Vilchez Bellido, Dina
The objective of this study was to evaluate the erosive effect of effervescent vitamin supplements on enamel microhardness over time, in vitro. Materials and Methods: The study was experimental, using 50 bovine teeth, divided into five groups based on the effervescent vitamin supplements Redoxon, Supradyn, and Berocca Plus, as well as a positive control (carbonated beverage Coca-Cola) and a negative control (distilled water). Enamel microhardness was assessed in vitro using the Vickers test before exposure, at 1 minute, and at 10 minutes. Data analysis was performed using one-way ANOVA and paired T-tests. Results: A significant reduction in initial enamel microhardness was observed at 1 minute and at 10 minutes of exposure (p ≤ 0.05) for Redoxon (323.83 / 322.997 / 280.78 Kg/mm²), Supradyn (343.53 / 342.72 / 306.84 Kg/mm²), and Berocca Plus (331.15 / 329.63 / 286.57 Kg/mm²). Conclusions: The erosive effect of the effervescent vitamin supplements increased with exposure time, leading to a significant reduction in enamel microhardness.
Acceso abierto
Erosive effect of three types of peruvian industrialized regional beverages on bovine dental enamel. In vitro study
(Universidad Privada Norbert Wiener, 2024-08-16) Rojas Huillca, Pamela Zadith; Aguirre Morales, Anita Kori
This thesis aimed to compare the erosive effect of three types of industrialized regional Peruvian drinks on bovine enamel in an in vitro study. This study was conducted using a quantitative, experimental, descriptive, and cross-sectional design; applied to a convenience sample of 100 healthy bovine lower incisors. Two instruments were used to collect information on pH levels and the erosive effect on bovine enamel, validated by expert judgment. The technique used for the in vitro test was the Vickers microhardness test, which was carried out at the National University of Engineering, Faculty of Mechanics. The results demonstrated a greater erosive effect during the exposure interval, where it was found that in the 24-48 hour exposure interval, the Lorenza® Chicha de Jora drink presented the greatest erosive effect, as the samples showed a lower measurement of bovine enamel microhardness at 29.19 HV (value 2) (see Table 1). The Selva® purple corn drink showed the least erosive effect in this time interval, as the exposed samples showed an average microhardness of 67.76 HV (value 2) (see Table 1). In the global averages, the Camu Camu La Florencia® drink stood out with values of 232.16 HV (value 4) (see Table 2), while the Selva® purple corn drink in the global averages obtained a microhardness of 208.65 HV (value 4) (see Table 2). Conclusion: The results of the Vickers microhardness test demonstrated the erosive effect of Peruvian industrialized beverages on bovine enamel. The greatest erosive effect occurred with the Camu Camu La Florencia® drink in the 48-72 hour exposure time, with values of 18.78 HV (value 3) (see Table 1).