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https://repositorio.unichristus.edu.br/jspui/handle/123456789/1811Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.advisor | Lima, Ramile Araújo | - |
| dc.contributor.author | Sales, Alana Lourdes Vasconceles | - |
| dc.date.accessioned | 2024-12-18T15:02:16Z | - |
| dc.date.available | 2024-12-18T15:02:16Z | - |
| dc.date.issued | 2024-12-06 | - |
| dc.identifier.uri | https://repositorio.unichristus.edu.br/jspui/handle/123456789/1811 | - |
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Acesso em: 12 set. 2024. | pt_BR |
| dc.description.abstract | Introdução: O aprimoramento das vitrocerâmicas permitiu grandes avanços mecânicos e estéticos e exige estudos aprofundados de suas propriedades físicas, bem como de seu desempenho sob condições orais, incluindo abrasão e manchamento. Objetivo: Avaliar in vitro os efeitos de soluções alimentares, associadas ou não a escovação, na rugosidade de superfície e estabilidade de cor de uma vitrocerâmica reforçada de leucita (IPS Empress® CAD) utilizada na confecção de próteses por meio da tecnologia CAD/CAM. Métodos: Amostras da cerâmica (40 unidades) foram distribuídas, aleatoriamente, de acordo com as soluções de imersão (n = 8): 1) Café; 2) Chá preto; 3) Refrigerante de cola; 4) Vinho tinto; 5) Água destilada. Os parâmetros rugosidade de superfície (Ra) e estabilidade de cor (ΔE) foram avaliados antes (T1) e após imersão (T2). Em seguida, as amostras seguiram para o ensaio de escovação, sendo os parâmetros novamente analisados (T3). Imersão e escovação simularam um período clínico de 5 anos. Para a análise dos dados, foi considerada a variação encontrada entre T2 – T1 (Δ1), e a variação T3-T1 (Δ2). Os dados foram expressos em forma de média e desvio-padrão, submetidos ao teste de normalidade Shapiro-Wilk e comparados por meio do teste ANOVA seguido de Tukey, ou teste Kruskal-Wallis seguido de Dunn (p<0,05). Resultados: Na análise do ΔE observamos que, em Δ1, com exceção do grupo água destilada, todas as substâncias alteraram a cor além do limite de perceptibilidade, e para os grupos chá preto (p=0,008) e vinho tinto (p=0,0001) a alteração foi além do limite de aceitabilidade e diferente estatisticamente do grupo água destilada. Já na análise em Δ2, o grupo chá preto permaneceu com alteração de cor além da aceitabilidade. Na análise da Ra, não foi observada diferença entre as soluções de imersão, e entre os períodos analisados. Conclusão: A rugosidade de superfície da porcelana não foi alterada, mesmo após imersão nas diversas soluções testadas, seguida de escovação. As amostras imersas em chá preto permaneceram com alteração de cor além do limite de aceitabilidade mesmo após escovação. | pt_BR |
| dc.language.iso | pt_BR | pt_BR |
| dc.subject | cerâmica | pt_BR |
| dc.subject | Rrgosidade de superfície | pt_BR |
| dc.subject | cor | pt_BR |
| dc.subject | escovação | pt_BR |
| dc.subject | soluções alimentares | pt_BR |
| dc.title | EFEITO DA IMERSÃO EM SOLUÇÕES ALIMENTARES E DA ESCOVAÇÃO SOBRE A COR E RUGOSIDADE DE UMA VITROCERÂMICA REFORÇADA COM LEUCITA UTILIZADA NO SISTEMA CAD/CAM | pt_BR |
| dc.type | TCC | pt_BR |
| dc.title.ingles | EFFECT OF IMMERSION IN FOOD SOLUTIONS AND BRUSHING ON THE COLOR AND ROUGHNESS OF A GLASS CERAMICS REINFORCED WITH LEUCITE USED IN THE CAD/CAM SYSTEM | pt_BR |
| dc.description.resumo_abstract | Introduction: The improvement of glass-ceramics has provided great mechanical and aesthetic advances and demands in-depth studies of their physical properties, as well as their performance under oral conditions, including erosion/abrasion and staining. Objective: To evaluate in vitro the effects of food solutions, associated or not with brushing, on the surface roughness and color stability of a leucite-reinforced glass-ceramic (IPS Empress® CAD) used in the manufacture of prostheses through CAD/CAM technology. Methods: Ceramic samples (40 units) were randomly distributed according to the ceramic solutions (n = 8): 1) Coffee; 2) Black tea; 3) Cola; 4) Red wine; 5) Distilled water. The surface roughness (Ra) and color stability (ΔE) parameters were evaluated before (T1) and after the occurrence (T2). Then, the samples were subjected to the brushing test, and the periods were analyzed again (T3). Immersion and brushing simulated a clinical period of 5 years. For data analysis, the variation found between T2 – T1 (Δ1) and the variation T3-T1 (Δ2) were considered. Data were expressed as mean and standard deviation, submitted to the Shapiro-Wilk normality test and compared using the 2-way ANOVA test followed by the Bonferroni post-test (p<0.05). Results: In the analysis of ΔE, we observed that, in Δ1, with the exception of the distilled water group, all substances altered the color beyond the perceptibility threshold, and for the black tea (p=0.008) and red wine (p=0.0001) groups, the color change exceeded the acceptability threshold and was statistically different from the distilled water group. In the Δ2 analysis, the black tea group maintained a color change beyond the acceptability threshold. In the Ra analysis, no difference was observed between the immersion solutions or between the analyzed periods. Conclusion: The surface roughness of the porcelain was not altered, even after immersion in the various tested solutions followed by brushing. The samples immersed in black tea maintained a color change beyond the acceptability threshold even after brushing. | pt_BR |
| Appears in Collections: | Odontologia - Trabalhos de Conclusão de Curso - Campus PARQUE ECOLÓGICO | |
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