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COMPARAÇÃO DA ALTERAÇÃO DA COLORAÇÃO DE ELÁSTICOS CORRENTE ESTÉTICOS - ESTUDO IN VITRO.

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Title: COMPARAÇÃO DA ALTERAÇÃO DA COLORAÇÃO DE ELÁSTICOS CORRENTE ESTÉTICOS - ESTUDO IN VITRO.
Alternate Title: COMPARISON OF COLOR CHANGE OF ESTHETIC CHAIN ELASTICS - IN VITRO STUDY.
Authors: MEDOLA MARUN, BEATRIZ1, FERREIRA SANTIAGO-JUNIOR, JOEL2, GUIMARÃES MACEDO, THIARA3 tguimaraesm@gmail.com, DE ALMEIDA-PEDRIN, RENATARODRIGUES4, PEDRON OLTRAMARI, PAULA VANESSA4, DE CASTRO FERREIRA CONTI, ANA CLÁUDIA4
Source: Revista Salusvita. 2022, Vol. 41 Issue 3, p27-42. 16p.
Subjects: ADOBE software, RED wines, STATISTICS, DIET, COFFEE, ARTIFICIAL saliva
Abstract (English): Objective: To evaluate the color pigmentation of two commercial brands of esthetic chain elastics immersed in artificial saliva and in the presence of other solutions. Materials and methods: A sample of 100 elastic segments with 6 links of the brands Morelli and Orthometric, divided into five groups of 10 segments each, was immersed in 5 solutions: artificial saliva, red wine, coffee, Coca-Cola, and açai. Pigmentation was evaluated in periods of 1, 3, 7, 14, 21, and 28 days. Intra- and inter-group color changes were performed using photographs taken on a white background with Adobe software. ANOVA and Tukey’s test were used for statistical analysis with a 5% significance level. Results: the elastics submerged in artificial saliva showed no pigmentation in both brands; those exposed to red wine solution showed high pigmentation in relation to those submerged in the other substances; the coffee solution showed pigmentation in the first days, with small pigmentations throughout the 28 days; while those exposed to Coca-Cola and açai solutions showed color changes as of the second week. Conclusion: the diet of patients influences the pigmentation of elastics, which justifies the guidance to patients to avoid foods with high pigmentation potential. [ABSTRACT FROM AUTHOR]
Abstract (Portuguese): Objetivo: Avaliar a pigmentação de cor de 2 marcas comerciais de elásticos corrente estético, submersos em Saliva Artificial e na presença de outras soluções. Materiais e métodos: uma amostra de 100 segmentos de elástico com 6 elos das marcas Morelli e Orthometric, divididos em 5 grupos de 10 segmentos cada, foi submersa em 5 soluções: Saliva Artificial, Vinho Tinto, Café, Coca-Cola e Açaí. A pigmentação foi avaliada nos períodos de 1, 3, 7, 14, 21 e 28 dias. A alteração de cor intragrupo e intergrupos foi realizada por meio de fotografias realizadas em fundo branco com o software Adobe. Para análise estatística, foram utilizados o ANOVA e o teste de Tukey com nível de significância de 5%. Resultados: os elásticos submersos na Saliva Artificial não apresentaram pigmentação em ambas as marcas; os expostos em solução de Vinho Tinto apresentaram alta pigmentação em relação aos submersos nas outras substâncias; a solução de Café pigmentou nos primeiros dias, com pequenas pigmentações ao longo dos 28 dias; enquanto os expostos à solução de Coca- -Cola e Açaí apresentaram alterações de cores a partir da segunda semana. Conclusão: a dieta dos pacientes influencia na pigmentação dos elásticos, o que justifica a orientação aos pacientes para evitar os alimentos com grande potencial de pigmentação. [ABSTRACT FROM AUTHOR]
Copyright of Revista Salusvita is the property of Salusvita Journal and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: MedicLatina
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  Data: COMPARAÇÃO DA ALTERAÇÃO DA COLORAÇÃO DE ELÁSTICOS CORRENTE ESTÉTICOS - ESTUDO IN VITRO.
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  Data: COMPARISON OF COLOR CHANGE OF ESTHETIC CHAIN ELASTICS - IN VITRO STUDY.
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  Data: <searchLink fieldCode="AR" term="%22MEDOLA+MARUN%2C+BEATRIZ%22">MEDOLA MARUN, BEATRIZ</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22FERREIRA+SANTIAGO-JUNIOR%2C+JOEL%22">FERREIRA SANTIAGO-JUNIOR, JOEL</searchLink><relatesTo>2</relatesTo><br /><searchLink fieldCode="AR" term="%22GUIMARÃES+MACEDO%2C+THIARA%22">GUIMARÃES MACEDO, THIARA</searchLink><relatesTo>3</relatesTo><i> tguimaraesm@gmail.com</i><br /><searchLink fieldCode="AR" term="%22DE+ALMEIDA-PEDRIN%2C+RENATARODRIGUES%22">DE ALMEIDA-PEDRIN, RENATARODRIGUES</searchLink><relatesTo>4</relatesTo><br /><searchLink fieldCode="AR" term="%22PEDRON+OLTRAMARI%2C+PAULA+VANESSA%22">PEDRON OLTRAMARI, PAULA VANESSA</searchLink><relatesTo>4</relatesTo><br /><searchLink fieldCode="AR" term="%22DE+CASTRO+FERREIRA+CONTI%2C+ANA+CLÁUDIA%22">DE CASTRO FERREIRA CONTI, ANA CLÁUDIA</searchLink><relatesTo>4</relatesTo>
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  Data: <searchLink fieldCode="JN" term="%22Revista+Salusvita%22">Revista Salusvita</searchLink>. 2022, Vol. 41 Issue 3, p27-42. 16p.
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  Data: <searchLink fieldCode="DE" term="%22ADOBE+software%22">ADOBE software</searchLink><br /><searchLink fieldCode="DE" term="%22RED+wines%22">RED wines</searchLink><br /><searchLink fieldCode="DE" term="%22STATISTICS%22">STATISTICS</searchLink><br /><searchLink fieldCode="DE" term="%22DIET%22">DIET</searchLink><br /><searchLink fieldCode="DE" term="%22COFFEE%22">COFFEE</searchLink><br /><searchLink fieldCode="DE" term="%22ARTIFICIAL+saliva%22">ARTIFICIAL saliva</searchLink>
– Name: Abstract
  Label: Abstract (English)
  Group: Ab
  Data: Objective: To evaluate the color pigmentation of two commercial brands of esthetic chain elastics immersed in artificial saliva and in the presence of other solutions. Materials and methods: A sample of 100 elastic segments with 6 links of the brands Morelli and Orthometric, divided into five groups of 10 segments each, was immersed in 5 solutions: artificial saliva, red wine, coffee, Coca-Cola, and açai. Pigmentation was evaluated in periods of 1, 3, 7, 14, 21, and 28 days. Intra- and inter-group color changes were performed using photographs taken on a white background with Adobe software. ANOVA and Tukey’s test were used for statistical analysis with a 5% significance level. Results: the elastics submerged in artificial saliva showed no pigmentation in both brands; those exposed to red wine solution showed high pigmentation in relation to those submerged in the other substances; the coffee solution showed pigmentation in the first days, with small pigmentations throughout the 28 days; while those exposed to Coca-Cola and açai solutions showed color changes as of the second week. Conclusion: the diet of patients influences the pigmentation of elastics, which justifies the guidance to patients to avoid foods with high pigmentation potential. [ABSTRACT FROM AUTHOR]
– Name: Abstract
  Label: Abstract (Portuguese)
  Group: Ab
  Data: Objetivo: Avaliar a pigmentação de cor de 2 marcas comerciais de elásticos corrente estético, submersos em Saliva Artificial e na presença de outras soluções. Materiais e métodos: uma amostra de 100 segmentos de elástico com 6 elos das marcas Morelli e Orthometric, divididos em 5 grupos de 10 segmentos cada, foi submersa em 5 soluções: Saliva Artificial, Vinho Tinto, Café, Coca-Cola e Açaí. A pigmentação foi avaliada nos períodos de 1, 3, 7, 14, 21 e 28 dias. A alteração de cor intragrupo e intergrupos foi realizada por meio de fotografias realizadas em fundo branco com o software Adobe. Para análise estatística, foram utilizados o ANOVA e o teste de Tukey com nível de significância de 5%. Resultados: os elásticos submersos na Saliva Artificial não apresentaram pigmentação em ambas as marcas; os expostos em solução de Vinho Tinto apresentaram alta pigmentação em relação aos submersos nas outras substâncias; a solução de Café pigmentou nos primeiros dias, com pequenas pigmentações ao longo dos 28 dias; enquanto os expostos à solução de Coca- -Cola e Açaí apresentaram alterações de cores a partir da segunda semana. Conclusão: a dieta dos pacientes influencia na pigmentação dos elásticos, o que justifica a orientação aos pacientes para evitar os alimentos com grande potencial de pigmentação. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
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  Group: Ab
  Data: <i>Copyright of Revista Salusvita is the property of Salusvita Journal and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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RecordInfo BibRecord:
  BibEntity:
    Identifiers:
      – Type: doi
        Value: 10.47296/salusvita.v41i03.345
    Languages:
      – Code: por
        Text: Portuguese
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        PageCount: 16
        StartPage: 27
    Subjects:
      – SubjectFull: ADOBE software
        Type: general
      – SubjectFull: RED wines
        Type: general
      – SubjectFull: STATISTICS
        Type: general
      – SubjectFull: DIET
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      – SubjectFull: COFFEE
        Type: general
      – SubjectFull: ARTIFICIAL saliva
        Type: general
    Titles:
      – TitleFull: COMPARAÇÃO DA ALTERAÇÃO DA COLORAÇÃO DE ELÁSTICOS CORRENTE ESTÉTICOS - ESTUDO IN VITRO.
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              Text: 2022
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