Analysis of hardness in the adamantine surface before engraving with flavored beverages : Comparison with the healthy enamel
- Autores
- 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
- Año de publicación
- 2022
- Idioma
- español castellano
- Tipo de recurso
- documento de conferencia
- Estado
- versión publicada
- Descripción
- 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 - Materia
-
Odontología
Superficie adamantina
Esmalte dental
Bebidas - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- http://creativecommons.org/licenses/by-nc-sa/4.0/
- Repositorio
.jpg)
- Institución
- Universidad Nacional de La Plata
- OAI Identificador
- oai:sedici.unlp.edu.ar:10915/163898
Ver los metadatos del registro completo
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Analysis of hardness in the adamantine surface before engraving with flavored beverages : Comparison with the healthy enamelLazo, Gabriel EduardoBelloni, FedericoMerlo, Diego AdriánAbal, Adrián AlejandroIngeniero, María JoséBarceló, Miguel AndrésBarrasa, Emanuel HugoGómez Bravo, FranciscoGuzmán, María PíaMotta, Guillermo MartínOgas, Cintia SoledadPérez, Patricia SusanaProcopio Rodríguez, Melina MicaelaSaldías, Alejandro JoséDe Landaburu Martínez, RosarioTanevitch, Andrea MatildePapasodaro, JimenaPérez, Diego FernandoLazo Ivanov, BárbaraFelipe, Pablo GuillermoDorati, Pablo JavierDemaría, Verónica GuadalupeLoza, Lorena BeatrizOdontologíaSuperficie adamantinaEsmalte dentalBebidasThe 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 Odontología2022-12-07info:eu-repo/semantics/conferenceObjectinfo:eu-repo/semantics/publishedVersionResumenhttp://purl.org/coar/resource_type/c_5794info:ar-repo/semantics/documentoDeConferenciaapplication/pdfhttp://sedici.unlp.edu.ar/handle/10915/163898spainfo:eu-repo/semantics/altIdentifier/url/https://sbcuyo.org.ar/wp-content/uploads/2023/10/Libro-de-Resu%CC%81menes-2022-final-2.pdfinfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-09-10T12:41:49Zoai:sedici.unlp.edu.ar:10915/163898Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-09-10 12:41:49.719SEDICI (UNLP) - Universidad Nacional de La Platafalse |
| dc.title.none.fl_str_mv |
Analysis of hardness in the adamantine surface before engraving with flavored beverages : Comparison with the healthy enamel |
| title |
Analysis of hardness in the adamantine surface before engraving with flavored beverages : Comparison with the healthy enamel |
| spellingShingle |
Analysis of hardness in the adamantine surface before engraving with flavored beverages : Comparison with the healthy enamel Lazo, Gabriel Eduardo Odontología Superficie adamantina Esmalte dental Bebidas |
| 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 |
| dc.creator.none.fl_str_mv |
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 |
Lazo, Gabriel Eduardo |
| 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_role |
author |
| author2 |
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 |
| author2_role |
author author author author author author author author author author author author author author author author author author author author author author |
| dc.subject.none.fl_str_mv |
Odontología Superficie adamantina Esmalte dental Bebidas |
| topic |
Odontología Superficie adamantina Esmalte dental Bebidas |
| dc.description.none.fl_txt_mv |
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 |
| 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. |
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2022 |
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2022-12-07 |
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