Desenvolvimento e seleção de sensores para avaliação de refrigerantes em língua eletrônica

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Avaliação da rugosidade superficial e da alteração de cor do esmalte humano submetido ao clareamento dental e/ou refrigerante a base de cola, em função de escovação simulada

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Efeito de diferentes meios de imersão na emissão fluorescente de resinas compostas

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Análise isotópica da variabilidade natural do carbono-13 e análise energética em suco, néctar e refrigerante de maçã (malus domestica, borkh)

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Influência de diferentes íons sobre a erosão dentária

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Mineral loss and color change of enamel after bleaching and staining solutions combination

Pigments of food and beverages could affect dental bleaching efficacy. The aim of this investigation was to evaluate color change and mineral loss of tooth enamel as well as the influence of staining solutions normally used by adolescent patients undergoing home bleaching. Initial hardness and baseline color were measured on enamel blocks. Specimens were divided into five groups (n = 5): G1 (control) specimens were kept in artificial saliva throughout the experiment (3 weeks); G2 enamel was exposed to 10% carbamide peroxide for 6 h daily, and after this period, the teeth were cleaned and stored in artificial saliva until the next bleaching session; and G3, G4, and G5 received the same treatments as G2, but after bleaching, they were stored for 1 h in cola soft drink, melted chocolate, or red wine, respectively. Mineral loss was obtained by the percentage of hardness reduction, and color change was determined by the difference between the data obtained before and after treatments. Data were subjected to analysis of variance and Fisher's test (a = 0.05). G3 and G5 showed higher mineral loss (92.96 +/- 5.50 and 94.46 +/- 1.00, respectively) compared to the other groups (p = 0.05). G5 showed high-color change (9.34 +/- 2.90), whereas G1 presented lower color change (2.22 +/- 0.44) (p = 0.05). Acidic drinks cause mineral loss of the enamel, which could modify the surface and reduce staining resistance after bleaching. (C) 2013 Society of Photo-Optical Instrumentation Engineers (SPIE)

Inhibition of tooth erosion by milk containing different fluoride concentrations: An in vitro study

Objectives: This in vitro study assessed the effect of milk containing different fluoride concentrations on tooth erosion.Methods: Bovine enamel and root dentine specimens were treated with: (1) bovine whole milk with 0 ppmF; (2) 2.5 ppm F; (3) 5 ppmF;(4) 10 ppmF (all after erosion); (5) whole milk with 0 ppm F (before erosion); (6) NaF (0.05% F, positive control, after erosion) or (7) 0.9% NaCl (negative control, after erosion). The specimens were submitted to pH cycles (4 x 90 s in soft drink) and treatments for 5 days. The specimens were immersed in the treatment solutions for 1 min(only at the first cycle each day) with further exposition to 1: 1 milk: saliva slurry for 10 min. The tooth loss was measured using a contact profilometer and statistically analysed (p < 0.05).Results: Rinsing with milk before erosive challenge significantly reduced tooth loss compared to negative control (67% and 24% reduction in dentine and enamel loss, respectively) and to milk after erosive challenge, only for dentine. The addition of fluoride to milk also reduced tooth loss compared to negative control, but with no significant differences among fluoride concentrations for enamel and dentine (mu m), respectively: 0 ppm (3.63 +/- 0.04 and 2.51 +/- 0.53), 2.5 ppm F (2.86 +/- 0.42 and 1.96 +/- 0.47), 5 ppm F (2.81 +/- 0.27 and 1.77 +/- 0.44), 10 ppm F (2.03 +/- 0.49 and 1.68 +/- 0.59). There was a negative and significant correlation between [F] and the tooth loss.Conclusions: Daily rinse with milk containing F is able to reduce both enamel and dentine erosion in vitro.Clinical significance: Since the prevalence of dental erosion is steadily increasing, rinse with milk or its derivate might be an important strategy to reduce the progression of tooth erosion. (C) 2013 Elsevier Ltd. All rights reserved.

Abrasive wear on eroded root dentine after different periods of exposure to saliva in situ

The effect of salivary exposure time on the abrasive wear of acid-eroded dentine was evaluated in situ. One-hundred and twenty bovine root dentine slabs were randomly assigned into six groups (A-F) and placed in intraoral palatal devices, which were worn by 10 volunteers for 4 d. On the first day, no erosive/abrasive procedures were carried out. On the following 3 d, erosive challenges were performed extraorally, two times per day, by immersing the device for 90 s in a soft drink. Subsequently, the group A specimens were immediately brushed (40 strokes), and the others were brushed after the following times: B, 20 min; C, 40 min; and D, 60 min. Group E specimens were only acid-eroded and those of group F were only brushed. Dentine wear was measured with a profilometer. ANOVA and Dunnett's test showed that groups A-D did not differ statistically from the control group E but differed from the control group F. The lowest mean value was found for group F. Regression analysis was unable to show salivary effect on dentine wear reduction. The data suggest that the exposure time of saliva of up to 60 min has no effect on reducing the eroded dentine wear by toothbrushing.

In vitro effect of low-fluoride toothpastes containing sodium trimetaphosphate on enamel erosion

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Alteração cromática de resinas compostas laboratoriais submetidas à imersão em diferentes soluções

The pigmentation of indirect composite resins has been one of the most common reasons that lead the restorative treatment to failure. The purpose of this study was to investigate the effect of different solutions on color stability of indirect composite resins. Five brands of indirect composite resins were tested: Adoro, Resilab, Cristobal, Sinfony and Epricord. The samples were immerged in eleven solutions (n=10): common liquid foods (coke soft drink, red wine, coffee and orange juice), mounthrinses (Listerine, Oral-B, Colgate Plax and Periogard) and bleaching agents (carbamide peroxide 16%, 7.5% and hydrogen peroxide 38%) and artificial saliva (control group). The color was measured by a spectrophotometer before and after 7, 14 and 21 days of immersion in common liquid foods, after 12, 24, 36 and 60 hours of immersion in mounthrinses and after 7 and 14 days of immersion in bleaching agents. The Cristobal and Adoro resins showed highest values of ΔE statistically significant compared to the others resin brands. Adoro’s ΔE values changed significantly after the immersion process in red wine and coffee and also between periods measured. The resins Cristobal and Sinfony showed the highest values of ΔE after the immersion process in Listerine with difference statistically significant in comparison to control group. Besides, there was difference statistically significant of the ΔE values  for  Cristobal  after  immersion  in hydrogen peroxide 7,5% in comparison to control group. It can be conclude that all the solutions promoted color change on the indirect composite resins. However, ΔE values  are  whitin  the  values clinically acceptable.

Effect of different solutions on knoop hardness of indirect composite

Introduction: Indirect dental composites may have adequate clinical performance. However, the literature is scarce regarding indirect composite resins and these solutions should be considered to maintain their properties. The aim of the study was to evaluate the influence of beverages, mouthwashes and bleaching agents on the hardness of indirect composite resins. Methods: Five different brands of indirect composite resins were evaluated: Adoro, Resilab, Cristobal, Sinfony and Epricord. Ten specimens of each brand were immersed in eleven different solutions: four mouthwashes (Listerine, Oral-B, Plax, Periogard), four beverages (coke soft drink, red wine, coffee, orange juice), three dental bleaching agents (16% peroxide of carbamide, 7.5% and 38% peroxide of hydrogen) and artificial saliva (control group). The Knoop hardness was measured before (baseline) and after 12, 24, 36 and 60 hours of immersion in mouthwashes; after 7, 14 and 21 days of immersion in beverages and after 7 and 14 days of immersion in dental bleaching agents. The results were analyzed using 3-way repeated measures ANOVA and Tukey’s test (p<0.05). Results: All resins presented significant decrease on hardness values after immersion process whereas this reduction was higher for Resilab and Sinfony. The latter exhibited the lowest initial values of hardness while Cristobol resin presented the highest hardness values. The mouthwashes promoted a significant decrease in the hardness of specimens.

Effect of toothpastes with different abrasives on eroded human enamel: an in situ/ex vivo study

The aim of the present study was to investigate the abrasive effect of CaCO3 and SiO2-based fluoride-free experimental toothpastes on eroded human permanent dental enamel and evaluate the effectiveness of waiting periods between acid exposure and tooth brushing. Twelve volunteers wore palatal appliances containing human enamel blocks for two periods of five days each. The appliances were immersed in a soft drink for five minutes four times a day (9:00 am, 11:00 am, 2:00 pm and 4:00 pm). On two occasions, two blocks were not submitted to additional treatment; two blocks were brushed (30 s) either with a CaCO3 or SiO2 toothpaste immediately after erosion and two blocks were brushed 1 h after erosion. Thus, the sample was divided into six groups: erosion alone (CaCO3 and SiO2 control); brushing with fluoride- free toothpaste (CaCO3 immediate and 1 h after erosion; SiO2 immediate and 1 h after erosion). Significant differences in wear depth were found between the enamel blocks in the CaCO3 immediate and 1 h after erosion groups and the blocks in the CaCO3 control group (p=0.001; p=0.022). No significant differences were found regarding the change in roughness and wear depth between blocks submitted to immediate abrasion and 1 h after erosion (CaCO3 and SiO2). The data revealed that surface roughness and wear depth is increased when erosion is combined with dental abrasion, regardless of the abrasive used. Waiting for 1 h to brush the eroded blocks offered no protective effect.

Efeito de diferentes gomas de mascar sobre o pH salivar de crianças

Objective: To evaluate the effect of different chewing gum brands on the salivary pH of children with primary dentition. Method: Forty children were selected and assigned to four groups: control (no chewing gum); sugarless chewing gum; chewing gum with casein phosphopeptide-amorphous calcium phosphate; and chewing gum with xylitol. The first saliva collection was made after supervised tooth brushing for stabilization of the oral pH. Next, all children were instructed to drink slowly 100 mL of a cola-based soft drink (Coca-Cola®) and a new saliva collection was made 10 min later. Then, each group chewed on the chewing gum for 5 min and discarded it after this time. Saliva was collected again at 5, 10 and 15 min intervals after start using the chewing gum. Measurement of salivary pH was made with colorimetric test papers and a digital pH-meter. Data were analyzed statistically by analysis of variance and Tukey’s test at a 5% significance level. Results: The use of chewing gums accelerated the increase of salivary pH to considerably alkaline levels after consumption of an acidic beverage, especially within the first minutes. The highest levels were obtained in the groups of children that used chewing gums containing xylitol and casein phosphopeptide-amorphous calcium phosphate. Conclusion: Children that used the chewing gums after ingestion of an acidic soft drink presented an increase in salivary pH, with the best results in the groups that used chewing gums containing casein phosphopeptide-amorphous calcium phosphate and xylitol.

Geografia e imagem publicitária: um diálogo possível

The aim of present work is the interpretation of a Coca Cola soft drink advertising image that is shown on a billboard in the city of Presidente Prudente, in São Paulo state. The billboard shows a scene of the video titled Happiness Factory which was presented on television in 2008. Decoding this kind of image, which is integrated to the theoretical and methodical option, favors the visual perception of shapes and their meanings as a reading of the image and the inclusion of the studies of phenomenology of cultural geography to the social reality could reveal some other dimensions, such as the symbolic, the imaginary, the aesthetic ones.This fact will contribute to widen the social trait of Geography and it represents our object of study.The reading will be done after some reflexion on the function of an external advertisement, that is, within the urban context of Presidente Prudente when refering to billboard being studied. It will also be discussed the importance of becoming a critical reader when interpreting advertising messages presented by the communication means in general.

Caracterização química e legalidade em bebidas não alcoólicas de maçã

Apple is a fruit that offers promising prospect for industrialization as it has favorable characteristics for this purpose and can obtain products with good acceptance. In Brazil, approximately 15% of the production is processed into juice, and a portion is exported. Among the fresh fruit and juice, apple adds US$ 30 million annually to the Brazilian foreign exchange earnings. The aim of this study was to characterize, using chemical analysis, concentrated juices, commercial apple juice, nectar, and soft drink. In addition, to compare them with their respective Quality and Identity Standards (PIQ) published by the Ministry of Agriculture, Livestock and Food Supply (MAPA) and Codex Alimentarius. Concentrated juices and commercial beverages were analyzed in triplicate for soluble solids content (Brix), pH, total acidity (AT), and ratio. In concentrated juices, the Total Sugar Reducer (ART) was also assessed. The results obtained in the laboratory were compared with the PIQ and Codex Alimentarius to verify compliance with applicable regulations. Seven concentrate juices, five juices, six nectars, and three apple-flavoured soft drinks were analyzed. The Brix of pulpy and clarified concentrated juices were, respectively, 71.16±1.29 and 40.40±0.57°Brix. In all concentrated juices, the Brix was in accordance with Codex Alimentarius. The Brix and AT in sweetened clarified juices were 11.50±0.14°Brix and 0.18±0.04g of malic acid/100g sample. In pulpy whole juices the values ​​were 11.20±0.70°Brix and 0.30±0.06g of malic acid/100g sample. The values of Brix and AT in apple-flavoured soft drinks were 11.03±0.93°Brix and 0.18±0.04g of malic acid/100ml sample. Commercial juices and soft drinks also presented °Brix and AT in accord with the PIQ established by MAPA. The apple nectars could not be compared with the standards because they are not published by MAPA or Codex Alimentarius. The definition of the PIQ is an important tool for quality control of beverages manufacture in Brazil. Therefore, it is recommended for the control agencies to define the parameters that are not established.