ABSTRACT
Objetivo: avaliar a pigmentação de restaurações de resina composta (RC) submetidas a diferentes métodos de polimento. Materiais e método: foram realizadas restaurações de RC classe V em 80 dentes bovinos, corpos de prova, divididos em dois grupos experimentais: G1, polimento com Ultra-Gloss, e G2, polimento com um sistema que utiliza uma ponta siliconada impregnada com abrasivo, Enhance. Após, todos os grupos experimentais foram submetidos a soluções pigmentantes de café, chimarrão e refrigerante, 2 vezes ao dia, por 5 minutos, num período de 15 dias. Os corpos de prova foram analisados pela coloração da RC através de um colorímetro utilizando o sistema CIE-Lab. Aplicou-se a análise de variância seguida do método de comparação múltipla de Tukey, quando observada diferença significativa entre os corpos de prova. Resultados: os resultados mostraram que houve diferença estatística nos valores de médios (valor-p < 0,05), sugerindo o café com variação mais elevada; também para as variações entre a condição experimental (valor-p < 0,05), com exceção de delta a (valor-p = 0,817). Conclusão: o tipo de método para polimento de restaurações em RC não apresenta associação significativa com a pigmentação do material, sendo que esta está relacionada com o tipo da solução corante e com o tempo de exposição do compósito às pigmentações. (AU)
Objective: to evaluate the pigmentation of composite resin restorations submitted to different polishing methods. Materials and method: Class V composite resin restorations were performed on 80 bovine teeth, specimens, and divided into two experimental groups: G1-polishing with Ultra-Gloss and G2-polishing with a system using a silicon tip impregnated with abrasive, Enhance. Afterwards, all the experimental groups were submitted to pigmenting solutions of coffee, chimarrão and refrigerante, 2 times a day, for 5 minutes, in a period of 15 days. The specimens were analyzed by coloring the composite resin using a colorimeter using the CIE-Lab system. The analysis of variance was applied followed by Tukey's multiple comparison method when a significant difference was observed between the test specimens. Results: The results showed that there was statistical difference in the mean values (p-value <0.05), suggesting coffee with the highest variation; (p-value <0.05), with the exception of delta a (p-value = 0.817). Conclusion: The type of method for polishing restorations in composite resin does not present a significant association with the pigmentation of the material, which is related to the type of the dye solution and the time of exposure of the composite to pigmentation. (AU)
Subject(s)
Animals , Cattle , Prosthesis Coloring/methods , Composite Resins/chemistry , Dental Polishing/methods , Analysis of Variance , Colorimetry , Esthetics, Dental , Food Coloring Agents/chemistryABSTRACT
In this paper, the question of Brazil's insertion today as a country with the characteristics of modern consumer societies is discussed, focusing on the commercialization of the health sector, the segmentation of the health system and the contradictions of the rights to health care in the social context in question. Some research data on these issues broadcast in the National News Bulletins of Globo TV during the year of 2012 are presented, in which the high technology private hospital as a consumer icon, the underfunding of the public health system and the rejection of a poor and deprived Unified Health System are analyzed.
Discute-se aqui a nossa inserção como país, hoje, nas sociedades de consumo características da modernidade, enfocando a mercantilização na área da saúde, a segmentação do sistema de saúde e as contradições do direito à saúde no contexto social em questão. São apresentados dados de pesquisa sobre o tema no Jornal Nacional da Rede Globo de Televisão, durante o ano de 2012, na qual se analisa o hospital privado de alto padrão tecnológico como ícone de consumo, o subfinanciamento do sistema público de saúde e a rejeição de um Sistema Único de Saúde pobre e carente.
Subject(s)
Azo Compounds/analysis , Chromatography, Gel/methods , Chromatography, High Pressure Liquid/methods , Spectrometry, Mass, Electrospray Ionization/methods , Spices/analysis , Tandem Mass Spectrometry/methods , Azo Compounds/chemistry , Capsicum/chemistry , Food Analysis/methods , Food Coloring Agents/analysis , Food Coloring Agents/chemistry , Molecular Structure , Naphthols/analysis , Naphthols/chemistry , Reproducibility of ResultsABSTRACT
Composite resins might be susceptible to degradation and staining when in contact with some foods and drinks. This study evaluated color alteration and changes in microhardness of a microhybrid composite after immersion in different colored foods and determined whether there was a correlation between these two variables. Eighty composite disks were randomly divided into 8 experimental groups (n = 10): kept dry; deionized water; orange juice; passion fruit juice; grape juice; ketchup; mustard and soy sauce. The disks were individually immersed in their respective test substance at 37 ºC, for a period of 28 days. Superficial analysis of the disk specimens was performed by taking microhardness measurements (Vickers, 50 g load for 45 seconds) and color alterations were determined with a spectrophotometer (CINTRA 10- using a CIEL*a*b* system, 400-700 nm wavelength, illuminant d65 and standard observer of 2º) at the following times: baseline (before immersion), 1, 7, 14, 21 and 28 days. Results were analyzed by ANOVA and Tukey's test (p < 0.05). Both variables were also submitted to Pearson's correlation test (p < 0.05). The passion fruit group underwent the greatest microhardness change, while the mustard group suffered the greatest color alteration. Significant positive correlation was found between the two variables for the groups deionized water, grape juice, soy sauce and ketchup. Not all color alteration could be associated with surface degradation.
Subject(s)
Composite Resins/chemistry , Food Coloring Agents/chemistry , Prosthesis Coloring , Analysis of Variance , Colorimetry , Hardness Tests , Materials Testing , Surface Properties , Time FactorsABSTRACT
O aumento no consumo de corantes de urucum tem novamente colocado em destaque os problemas apresentados pelas metodologias analíticas utilizadas para a avaliaçäo da qualidade das sementes. Com isso em vista, procurou-se avaliar, neste estudo, as duas metodologias propostas pelo grupo de estudo formado a partir do "I Seminário de Corantes Naturais para Alimentos", realizado em Campinas, SP, no ano de 1989. Problemas como utilizaçäo de altas temperaturas nos procedimentos de extraçäo, preparaçäo das amostras e coeficientes de absortividade säo discutidos. O método de extraçäo com clorofórmio apresentou-se como a melhor opçäo