Examinando por Materia "Tinción de elastómeros"

Mostrando 1 - 1 de 1

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.