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| Author(s): |
Soraya Cheier Dib Gonçalves
Total Authors: 1
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| Document type: | Master's Dissertation |
| Press: | Ribeirão Preto. |
| Institution: | Universidade de São Paulo (USP). Faculdade de Odontologia de Ribeirão Preto (PCARP/BC) |
| Defense date: | 2007-09-27 |
| Examining board members: |
Maria Cristina Borsatto;
Regina Guenka Palma Dibb;
Ângela Cristina Cilense Zuanon
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| Advisor: | Maria Cristina Borsatto |
| Abstract | |
The aim of this study was to assess, in vitro, the influence of a lemon soft drink (Sprite®), an apple soya juice (Ades®) and a strawberry juice (Kapo®) routinely utilized in children\'s diet on the superficial and deep microhardness of primary teeth enamel, as a function of the exposure time. Forty crowns of caries-free human primary incisors were included in acrylic bases, keeping the buccal surfaces exposed. The ensembles tooth/acrylic base were rendered waterproof by coating them with cosmetic nail varnish, leaving exposed a 3-mm area on the buccal surface, in which superficial Knoop microhardness measurements were performed (50 gf, 10 sec and 5 indentations). The specimens were randomly assigned to 4 groups (n=10), according to the beverages employed (Sprite®, Ades®, Kapo®) and the control group (kept in artificial saliva). The immersion cycles were performed under agitation for 5 minutes, 3 times a day, with 4 hours intervals, during a 60-day period. The superficial microhardness measurements were done after 7,15,30,45 and 60 days. Once the superficial measurements were performed, the specimens were longitudinally cut, ground and polished for the deep measurements to be accomplished. Microhardness measurements were done at 30, 60, 90, 120, 150, 200 e 300?m deep from the surface exposed to the beverages. Superficial and deep microhardness data were statistically analyzed using ANOVA and Tukey statistical tests. Scanning electron microscopy was performed in 20 crowns of caries-free human primary incisors submitted to the same imersion regimen as that of specimens utilized for microhardness testing. The results of superficial microhardness variation percentage (%VMS) showed that Sprite® (62, 02%) yielded the greatest microhardness, being statistically different from Kapo® (49, 05%); Ades® (40, 56%) and saliva (-11, 31%). There was a gradual and significant microhardness loss on superficial microhardness in all periods evaluated. The results of deep microhardness showed that there was statistically significant difference between the lemon soft drink (117, 98 KHN), apple soya juice (188, 18 KHN) and the strawberry juice (157.27 KHN). There was similarity between the beverages evaluated only at 300 ?m depth. It may be concluded that all beverages evaluated altered both the superficial and the deep microhardness of enamel of primary teeth. The alteration in deep microhardness was evident up to the 200?m depth. Sprite® affected the enamel more aggressively. It was also observed that the alteration on the enamel microhardness was directly proportional to the time of exposure to the beverages. The beverages of the reported study presented a negative impact on the enamel surface and depth of primary teeth. (AU) | |