Analysis of hardness in the adamantine surface before engraving with flavored beverages : Comparison with the healthy enamel
The consumption of different beverages is part of the dietary habits of the population. The pH can act as an erosive agent of the enamel, while the presence of trace elements in the juice can favor damage or act as cariostatic agents. Various soft drinks have pH values below the critical pH of ename...
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| Formato: | Objeto de conferencia Resumen |
| Lenguaje: | Español |
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2022
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| Acceso en línea: | http://sedici.unlp.edu.ar/handle/10915/163898 |
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I19-R120-10915-163898 |
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I19-R120-10915-1638982024-03-16T04:08:42Z http://sedici.unlp.edu.ar/handle/10915/163898 Analysis of hardness in the adamantine surface before engraving with flavored beverages : Comparison with the healthy enamel Lazo, Gabriel Eduardo Belloni, Federico Merlo, Diego Adrián Abal, Adrián Alejandro Ingeniero, María José Barceló, Miguel Andrés Barrasa, Emanuel Hugo Gómez Bravo, Francisco Guzmán, María Pía Motta, Guillermo Martín Ogas, Cintia Soledad Pérez, Patricia Susana Procopio Rodríguez, Melina Micaela Saldías, Alejandro José De Landaburu Martínez, Rosario Tanevitch, Andrea Matilde Papasodaro, Jimena Pérez, Diego Fernando Lazo Ivanov, Bárbara Felipe, Pablo Guillermo Dorati, Pablo Javier Demaría, Verónica Guadalupe Loza, Lorena Beatriz 2022-12-07 2022 2024-03-15T17:20:13Z es Odontología Superficie adamantina Esmalte dental Bebidas The consumption of different beverages is part of the dietary habits of the population. The pH can act as an erosive agent of the enamel, while the presence of trace elements in the juice can favor damage or act as cariostatic agents. Various soft drinks have pH values below the critical pH of enamel. The aim was to identify the mechanical properties of the microstructure of healthy enamel exposed to non- alcoholic beverages, at the level of prisms and types of enamel, through microhardness tests. Surface hardness after treatment with flavored beverages was recorded in healthy and treated enamel in the radial zone, with Hunter Schreger bands, and in prismatic enamel. Facultad de Odontología Objeto de conferencia Resumen http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) application/pdf |
| institution |
Universidad Nacional de La Plata |
| institution_str |
I-19 |
| repository_str |
R-120 |
| collection |
SEDICI (UNLP) |
| language |
Español |
| topic |
Odontología Superficie adamantina Esmalte dental Bebidas |
| spellingShingle |
Odontología Superficie adamantina Esmalte dental Bebidas Lazo, Gabriel Eduardo Belloni, Federico Merlo, Diego Adrián Abal, Adrián Alejandro Ingeniero, María José Barceló, Miguel Andrés Barrasa, Emanuel Hugo Gómez Bravo, Francisco Guzmán, María Pía Motta, Guillermo Martín Ogas, Cintia Soledad Pérez, Patricia Susana Procopio Rodríguez, Melina Micaela Saldías, Alejandro José De Landaburu Martínez, Rosario Tanevitch, Andrea Matilde Papasodaro, Jimena Pérez, Diego Fernando Lazo Ivanov, Bárbara Felipe, Pablo Guillermo Dorati, Pablo Javier Demaría, Verónica Guadalupe Loza, Lorena Beatriz Analysis of hardness in the adamantine surface before engraving with flavored beverages : Comparison with the healthy enamel |
| topic_facet |
Odontología Superficie adamantina Esmalte dental Bebidas |
| description |
The consumption of different beverages is part of the dietary habits of the population. The pH can act as an erosive agent of the enamel, while the presence of trace elements in the juice can favor damage or act as cariostatic agents. Various soft drinks have pH values below the critical pH of enamel. The aim was to identify the mechanical properties of the microstructure of healthy enamel exposed to non- alcoholic beverages, at the level of prisms and types of enamel, through microhardness tests. Surface hardness after treatment with flavored beverages was recorded in healthy and treated enamel in the radial zone, with Hunter Schreger bands, and in prismatic enamel. |
| format |
Objeto de conferencia Resumen |
| author |
Lazo, Gabriel Eduardo Belloni, Federico Merlo, Diego Adrián Abal, Adrián Alejandro Ingeniero, María José Barceló, Miguel Andrés Barrasa, Emanuel Hugo Gómez Bravo, Francisco Guzmán, María Pía Motta, Guillermo Martín Ogas, Cintia Soledad Pérez, Patricia Susana Procopio Rodríguez, Melina Micaela Saldías, Alejandro José De Landaburu Martínez, Rosario Tanevitch, Andrea Matilde Papasodaro, Jimena Pérez, Diego Fernando Lazo Ivanov, Bárbara Felipe, Pablo Guillermo Dorati, Pablo Javier Demaría, Verónica Guadalupe Loza, Lorena Beatriz |
| author_facet |
Lazo, Gabriel Eduardo Belloni, Federico Merlo, Diego Adrián Abal, Adrián Alejandro Ingeniero, María José Barceló, Miguel Andrés Barrasa, Emanuel Hugo Gómez Bravo, Francisco Guzmán, María Pía Motta, Guillermo Martín Ogas, Cintia Soledad Pérez, Patricia Susana Procopio Rodríguez, Melina Micaela Saldías, Alejandro José De Landaburu Martínez, Rosario Tanevitch, Andrea Matilde Papasodaro, Jimena Pérez, Diego Fernando Lazo Ivanov, Bárbara Felipe, Pablo Guillermo Dorati, Pablo Javier Demaría, Verónica Guadalupe Loza, Lorena Beatriz |
| author_sort |
Lazo, Gabriel Eduardo |
| title |
Analysis of hardness in the adamantine surface before engraving with flavored beverages : Comparison with the healthy enamel |
| title_short |
Analysis of hardness in the adamantine surface before engraving with flavored beverages : Comparison with the healthy enamel |
| title_full |
Analysis of hardness in the adamantine surface before engraving with flavored beverages : Comparison with the healthy enamel |
| title_fullStr |
Analysis of hardness in the adamantine surface before engraving with flavored beverages : Comparison with the healthy enamel |
| title_full_unstemmed |
Analysis of hardness in the adamantine surface before engraving with flavored beverages : Comparison with the healthy enamel |
| title_sort |
analysis of hardness in the adamantine surface before engraving with flavored beverages : comparison with the healthy enamel |
| publishDate |
2022 |
| url |
http://sedici.unlp.edu.ar/handle/10915/163898 |
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