Volume : VII, Issue : XII, December - 2018

DEGREE OF ROUGHNESS IN THE DENTINE ASSOCIATED WITH THE CONSUMPTION OF ALCOHOLIC BEVERAGES IN THIRD MOLARS IN VITRO STUDY

Molina Chemali Monica Belen Waldimir Vicente Andrade Yepez, Aguilar Espinoza Anabel Eloisa, Marina Antonia Dona Vidale, Edesmin Wilfrido Palacios Paredes

Abstract :

 The dental erosion is produced by elements within the organism and by elements that come from the outside of it according to Cunibertial being the factor "diet" the exogenous element.  According to Castañeda the degree of roughness of the tooth enamel can be affected by bacterial and non–bacterial mechanisms; the bacterial mechanisms are acids that act as solvents on the dental enamel, caused by bacteria that are typical of these acids. While non–bacterial mechanisms can be extrinsic, which correspond to exogenous acids, medicines and diet. Cuniberti also  associates intrinsic factors such as involuntary somatic, among which are voluntary gastrointestinal and psychosomatic disorders such as disorderly consumption of acidic foods, carbonated, energetic, alcoholic, citrus beverages and professional exposure to acidic environments. The purpose of this research was to evaluate through roughness the changes in the surface of the tooth emanel that occur after contact with alcoholic beverages of different alcoholic strength, for which 60 third molars were used. The experiment was performed for 8 hours, Group 1: Control, stored in artificial saliva; Group 2: Beer; Group 3: Tequila; Group 4: Whisky; Group 5: Ron. Afterwards, the analysis of roughness (μm) was performed, the results of which were statistically performed using the SPSS V22 software, by means of the ANOVA test. Through the statistical study, the research hypothesis is approved; that is to say that  the higher the degree in alcoholic beverages, it causes roughness on the surface of the tooth enamel. When analyzing the degree of roughness between the different beverages whisky had a higher degree of roughness on the surfaces of the tooth, followed by rum, after Tequila and finally the beer proving that the higher alcohol level will be the degree of dental roughness and lower the hydrogen potential of beverages, generating an erosive effect on the tooth surface

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Article: Download PDF   DOI : 10.36106/ijsr  

Cite This Article:

DEGREE OF ROUGHNESS IN THE DENTINE ASSOCIATED WITH THE CONSUMPTION OF ALCOHOLIC BEVERAGES IN THIRD MOLARS IN VITRO STUDY , Molina Chemali Monica Belen Waldimir Vicente Andrade Yepez, Aguilar Espinoza Anabel Eloisa, Marina Antonia Dona Vidale, Edesmin Wilfrido Palacios Paredes , INTERNATIONAL JOURNAL OF SCIENTIFIC RESEARCH : Volume-7|Issue-12| December-2018

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