Influence of polishing in the roughness of a composite resin after contact with beer and ron: in vitro study

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Objective: Evaluate the surface roughness, weight and color of a composite resin, submitted to two finish and polish systems, after contact with beer and rum. Materials and methods: 63 BrilliantTM NG (COLTENE, USA) composite resin discs of 10 mm in diameter and 2 mm thick, after 24 hours of permanen...

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Detalles Bibliográficos
Autores: Ramirez Martinez, Valeria, Montaño Tates, Victor, Armas Vega, Ana
Formato: artículo
Fecha de Publicación:2018
Institución:Universidad de San Martín de Porres
Repositorio:Revistas - Universidad de San Martín de Porres
Lenguaje:español
OAI Identifier:oai:revistas.usmp.edu.pe:article/1546
Enlace del recurso:https://portalrevistas.aulavirtualusmp.pe/index.php/Rev-Kiru0/article/view/1546
Nivel de acceso:acceso abierto
Materia:Alcoholic beverages
Composite resins
Dental polishing
Surface properties
Bebidas alcohólicas
Propiedades de superficie
Pulido dental
Resinas compuestas.
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network_acronym_str REVUSMP
network_name_str Revistas - Universidad de San Martín de Porres
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dc.title.none.fl_str_mv Influence of polishing in the roughness of a composite resin after contact with beer and ron: in vitro study
Influencia del pulido en la rugosidad de una resina compuesta tras contacto con cerveza y ron: estudio in vitro
title Influence of polishing in the roughness of a composite resin after contact with beer and ron: in vitro study
spellingShingle Influence of polishing in the roughness of a composite resin after contact with beer and ron: in vitro study
Ramirez Martinez, Valeria
Alcoholic beverages
Composite resins
Dental polishing
Surface properties
Bebidas alcohólicas
Propiedades de superficie
Pulido dental
Resinas compuestas.
title_short Influence of polishing in the roughness of a composite resin after contact with beer and ron: in vitro study
title_full Influence of polishing in the roughness of a composite resin after contact with beer and ron: in vitro study
title_fullStr Influence of polishing in the roughness of a composite resin after contact with beer and ron: in vitro study
title_full_unstemmed Influence of polishing in the roughness of a composite resin after contact with beer and ron: in vitro study
title_sort Influence of polishing in the roughness of a composite resin after contact with beer and ron: in vitro study
dc.creator.none.fl_str_mv Ramirez Martinez, Valeria
Montaño Tates, Victor
Armas Vega, Ana
author Ramirez Martinez, Valeria
author_facet Ramirez Martinez, Valeria
Montaño Tates, Victor
Armas Vega, Ana
author_role author
author2 Montaño Tates, Victor
Armas Vega, Ana
author2_role author
author
dc.subject.none.fl_str_mv Alcoholic beverages
Composite resins
Dental polishing
Surface properties
Bebidas alcohólicas
Propiedades de superficie
Pulido dental
Resinas compuestas.
topic Alcoholic beverages
Composite resins
Dental polishing
Surface properties
Bebidas alcohólicas
Propiedades de superficie
Pulido dental
Resinas compuestas.
description Objective: Evaluate the surface roughness, weight and color of a composite resin, submitted to two finish and polish systems, after contact with beer and rum. Materials and methods: 63 BrilliantTM NG (COLTENE, USA) composite resin discs of 10 mm in diameter and 2 mm thick, after 24 hours of permanence in distilled water, randomly divided into three groups (n: 21) for polishing using Sof-flex (3M-USA) discs and fine-grained diamond burs (KG-Sorensen, Brazil) and third group without any procedure, for each sample the initial measurement was made in weight, roughness and color. The samples were subdivided into three subgroups and submerged in rum, beer or artificial saliva for 7 days; performing a new evaluation of weight, color and roughness. The data obtained were collected in Excel tables and statistically analyzed through Kruskal Wallis, Wilcoxon, Anova and Tukey tests. Results: The Tukey test, considering polishing systems and immersion substances, verified that polishing with diamond burs and contact with beer and rum produced changes in surface roughness (p = 0.00) with no influence on weight and color Results: The rum showed greater variation in surface roughness of composite resin, polishing with Sof-lex (3M-USA) discs caused less variation in values of roughness and color. No changes in weight.
publishDate 2018
dc.date.none.fl_str_mv 2018-03-30
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://portalrevistas.aulavirtualusmp.pe/index.php/Rev-Kiru0/article/view/1546
url https://portalrevistas.aulavirtualusmp.pe/index.php/Rev-Kiru0/article/view/1546
dc.language.none.fl_str_mv spa
language spa
dc.relation.none.fl_str_mv https://portalrevistas.aulavirtualusmp.pe/index.php/Rev-Kiru0/article/view/1546/INFLUENCIA%20DEL%20PULIDO%20EN%20LA%20RUGOSIDAD%20DE%20UNA%20RESINA%20COMPUESTA%20TRAS%20CONTACTO%20CON%20CERVEZA%20Y%20RON%3A%20ESTUDIO%20IN%20VITRO
https://portalrevistas.aulavirtualusmp.pe/index.php/Rev-Kiru0/article/view/1546/INFLUENCIA%20DEL%20PULIDO%20EN%20LA%20RUGOSIDAD%20DE%20UNA%20RESINA%20COMPUESTA%20TRAS%20CONTACTO%20CON%20CERVEZA%20Y%20RON
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
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dc.publisher.none.fl_str_mv Universidad de San Martín de Porres, Facultad de Odontología.
publisher.none.fl_str_mv Universidad de San Martín de Porres, Facultad de Odontología.
dc.source.none.fl_str_mv KIRU ; Vol. 15 No. 1 (2018): Kiru (Enero - Marzo)
KIRU ISSN (Impreso): 1812 - 7886 ISSN (Digital): 2410-2717; Vol. 15 Núm. 1 (2018): Kiru (Enero - Marzo)
2410-2717
1812-7886
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instname_str Universidad de San Martín de Porres
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spelling Influence of polishing in the roughness of a composite resin after contact with beer and ron: in vitro studyInfluencia del pulido en la rugosidad de una resina compuesta tras contacto con cerveza y ron: estudio in vitroRamirez Martinez, ValeriaMontaño Tates, VictorArmas Vega, AnaAlcoholic beveragesComposite resinsDental polishingSurface propertiesBebidas alcohólicasPropiedades de superficiePulido dentalResinas compuestas.Objective: Evaluate the surface roughness, weight and color of a composite resin, submitted to two finish and polish systems, after contact with beer and rum. Materials and methods: 63 BrilliantTM NG (COLTENE, USA) composite resin discs of 10 mm in diameter and 2 mm thick, after 24 hours of permanence in distilled water, randomly divided into three groups (n: 21) for polishing using Sof-flex (3M-USA) discs and fine-grained diamond burs (KG-Sorensen, Brazil) and third group without any procedure, for each sample the initial measurement was made in weight, roughness and color. The samples were subdivided into three subgroups and submerged in rum, beer or artificial saliva for 7 days; performing a new evaluation of weight, color and roughness. The data obtained were collected in Excel tables and statistically analyzed through Kruskal Wallis, Wilcoxon, Anova and Tukey tests. Results: The Tukey test, considering polishing systems and immersion substances, verified that polishing with diamond burs and contact with beer and rum produced changes in surface roughness (p = 0.00) with no influence on weight and color Results: The rum showed greater variation in surface roughness of composite resin, polishing with Sof-lex (3M-USA) discs caused less variation in values of roughness and color. No changes in weight.Objetivo: Evaluar la rugosidad superficial, peso y estabilidad de color de una resina compuesta sometida a dos sistemas de terminado y pulido, tras contacto con cerveza y ron. Materiales y métodos: 63 discos de resina compuesta marca BrilliantTM NG (COLTENE, USA) de 10 mm de diámetro y 2mm de espesor, tras 24 horas de permanencia en agua destilada, fueron divididos aleatoriamente en tres grupos (n:21) para posterior someterlos a pulido por medio de discos Sof-flex (3M-USA) y fresas diamantadas de grano fino (KG-Sorensen, Brasil) y un tercer grupo sin ningún procedimiento, para cada muestra se realizó medición inicial en peso, rugosidad y color. Las muestras fueron subdivididas en tres subgrupos y pasaron a ser sumergidas en ron, cerveza o saliva artificial durante 7 días; realizándose una nueva evaluación de peso, color y rugosidad. Los datos obtenidos fueron recolectados en tablas de Excel y analizados estadísticamente a través de pruebas de Kruskal Wallis, Wilcoxon, Anova y Tukey. Resultados: La prueba de Tukey, considerando los sistemas de pulido y las sustancias de inmersión, verificó que el pulido con fresas diamantadas y el contacto con cerveza y ron produjo cambios en la rugosidad superficial (p=0,00) sin influencia en peso y color. Resultados: El ron desencadenó mayor variación en la rugosidad superficial de la resina compuesta evaluada, el pulido con discos Sof-lex (3M-USA) provocó menor variación en valores de rugosidad y color. Sin variaciones en cuanto al peso.Universidad de San Martín de Porres, Facultad de Odontología.2018-03-30info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfapplication/xmlhttps://portalrevistas.aulavirtualusmp.pe/index.php/Rev-Kiru0/article/view/1546KIRU ; Vol. 15 No. 1 (2018): Kiru (Enero - Marzo) KIRU ISSN (Impreso): 1812 - 7886 ISSN (Digital): 2410-2717; Vol. 15 Núm. 1 (2018): Kiru (Enero - Marzo)2410-27171812-7886reponame:Revistas - Universidad de San Martín de Porresinstname:Universidad de San Martín de Porresinstacron:USMPspahttps://portalrevistas.aulavirtualusmp.pe/index.php/Rev-Kiru0/article/view/1546/INFLUENCIA%20DEL%20PULIDO%20EN%20LA%20RUGOSIDAD%20DE%20UNA%20RESINA%20COMPUESTA%20TRAS%20CONTACTO%20CON%20CERVEZA%20Y%20RON%3A%20ESTUDIO%20IN%20VITROhttps://portalrevistas.aulavirtualusmp.pe/index.php/Rev-Kiru0/article/view/1546/INFLUENCIA%20DEL%20PULIDO%20EN%20LA%20RUGOSIDAD%20DE%20UNA%20RESINA%20COMPUESTA%20TRAS%20CONTACTO%20CON%20CERVEZA%20Y%20RONDerechos de autor 2018 KIRU Revista de la Facultad de Odontología - Universidad de San Martín de Porresinfo:eu-repo/semantics/openAccessoai:revistas.usmp.edu.pe:article/15462019-06-12T20:41:03Z
score 12.665124
Influence of polishing in the roughness of a composite resin after contact with beer and ron: in vitro study
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