Citas bibligráficas
López, E., Delgado, E. (2019). Comparación in vitro de la degradación de las fuerzas de tensión de los elásticos intermaxilares de látex y no látex expuestos a alimentos de consumo diario [Tesis, Universidad Peruana de Ciencias Aplicadas (UPC)]. http://hdl.handle.net/10757/626291
López, E., Delgado, E. Comparación in vitro de la degradación de las fuerzas de tensión de los elásticos intermaxilares de látex y no látex expuestos a alimentos de consumo diario [Tesis]. PE: Universidad Peruana de Ciencias Aplicadas (UPC); 2019. http://hdl.handle.net/10757/626291
@misc{renati/368942,
title = "Comparación in vitro de la degradación de las fuerzas de tensión de los elásticos intermaxilares de látex y no látex expuestos a alimentos de consumo diario",
author = "Delgado del Carpio, Estefania Alexandra",
publisher = "Universidad Peruana de Ciencias Aplicadas (UPC)",
year = "2019"
}
Objective: To compare in vitro the degradation of tensile forces of latex intermaxillary elastics and non-latex DentsplyTM GAC 5/16 "(8mm) and 6 oz (170g) exposed and not exposed to daily consumption food subjected to two times of evaluation. Materials and methods: The study was experimental in vitro. It was used 136 intermaxillary elastics of latex and not latex DentsplyTM GAC of 5/16 "(8mm) and 6oz (170g). They were divided into 4 groups of 34 elastics (Group A: Latex – distilled water, Group B: Non-latex - distilled water, Group C: Latex - daily food, Group D: Non-latex - daily food). Groups A and B were submerged in distilled water at 37ºC, while groups C and D were submerged in a diet that was performed in four moments (0, 3, 6 and 12 hours). All the groups were evaluated the tensile strength at 0 and 24 hours with the Instron® machine (1mm/s). The values were recorded in Newtons (N). Results: Statistically significant differences (p = 0.000) were found in the percentage of degradation of the intermaxillary elastics of latex and non-latex DentsplyTM GAC. In percentage values the degradation of the elastics of latex was 28.65% and the elastics of non-latex 38.47%. However, when evaluating the degradation of the elastics according to food exposure, no statistically significant difference was found (p0.05) Conclusions: In this study, greater force degradation of non-latex elastics was found. On the other hand, although the Dentsply ™ GAC elastics were exposed to a daily diet, there was no further degradation.
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