Examinando por Materia "Fuerza tensional residual"

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    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.