| Autor: |
Ana Paula Rodrigues Gonçalves, Luiza Helena Silva de Almeida, Bruna Rodolfo, Ana Laura de Oliveira Plá, Fernanda G. Pappen, Rafael Ratto Moraes |
| Jazyk: |
portugalština |
| Rok vydání: |
2019 |
| Předmět: |
|
| Zdroj: |
Journal Of Oral Investigations, Vol 8, Iss 2, Pp 49-58 (2019) |
| Druh dokumentu: |
article |
| ISSN: |
2238-510X |
| DOI: |
10.18256/2238-510X.2019.v8i2.3336 |
| Popis: |
Objectives: Etching of dental hard tissues surfaces with 35% phosphoric acid is usually used to provide micromechanical interlocking with dental adhesives. When washed from the surface, the acid can cause a bitter taste unpleasant to the patient. The aim of this study was to analyze the effect of the addition of a flavoring agent to 35% phosphoric acid gel and investigate whether there is change in the fundamental characteristics of this material, including its ability to demineralize dental surfaces. Methods: In addition to a control group (without flavoring agent), groups were tested with the addition of 0.5% or 3% of the flavoring compound (pineapple flavor powder, Bio Green Ingredients) to 35% phosphoric acid. Analyses of viscosity, pH stability and demineralization of enamel surfaces by scanning electron microscopy were carried out, as well microshear bond strength to enamel. Results: Although the groups had minor differences among themselves, none of the changes were significant, except the increased viscosity of the gel containing 3% of the flavoring agent. Conclusions: The addition of flavoring agent to 35% phosphoric acid gel conditioner seems to be a viable alternative to reduce the problems related to contact with the unpleasant taste of the material, since it promoted no negative changes in the characteristics and behavior of the acid. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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