POTENCIAL EROSIVO DE BEBIDAS INDUSTRIALIZADAS DE LARANJA SOBRE O ESMALTE DECÍDUO E CIMENTOS IONOMÉRICOS (IN VITRO)

Abstract

The study in vitro aims to determine the erosive potential of industrialized beverages orange on deciduous enamel, glass ionomer cement with high viscosity - Ketac Molar EasyMixTM - (GIC) and glass ionomer cement modified by resin - VitremerTM - (CIVMR),by changing the hardness and surface roughness. Were prepared 60 samples of each surface divided into six groups: control, C5 and C15, orange drink with soy,S5 and S15, and orange drink, L5 and L15. For five days every group suffered erosive challenge (immersion - 6h storage - immersion - 6h storage - immersion - 12 hours of storage) and immersion time ranged from 5 to 15 minutes. The initial surface microhardness (ISM) and final (FSM) was measured using a microhardness, calibrated to make indentations with a load of 50g/5s tipped endentadora Knoop, five indentations were made by CP. The initial surface roughness (ISR) and final (FSR) was measured using a roughness of contact, five readings were made by sample.The difference in values of microhardness (FSM - ISM) between the groups was significant (p <0.05 - Student's t) for all groups IVC, the IVC-MR this difference was not significant (p> 0.05) S5 in the treatment, Deciduous Enamel and this difference was not significant (p> 0.05) in the C5 and C15. The difference in roughness values (FSR - ISR) between groups was significant (p <0.05 - Student's t) for all the CIV-MR groups, the MIC for this difference was not significant (p> 0.05) C5 group, Deciduous Enamel and this difference was not significant (p> 0.05) in the C5 and C15.Concluding that both industrialized beverages tested are orange erosive deciduous enamel and glass ionomer cements and that in times of five and fifteen minutes of soaking the change of surface microhardness and surface roughness was similar between groups.