{"id":70186,"date":"2018-03-09T23:14:41","date_gmt":"2018-03-09T23:14:41","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/determinacion-del-potencial-erosivo-dental-de-los-refrescos-comercializados-en-brasil\/"},"modified":"2018-03-09T23:14:41","modified_gmt":"2018-03-09T23:14:41","slug":"determinacion-del-potencial-erosivo-dental-de-los-refrescos-comercializados-en-brasil","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/sevilla\/determinacion-del-potencial-erosivo-dental-de-los-refrescos-comercializados-en-brasil\/","title":{"rendered":"Determinaci\u00f3n del potencial erosivo dental de los refrescos comercializados en brasil"},"content":{"rendered":"<h2>Tesis doctoral de <strong> Rinaldo Ferreira <\/strong><\/h2>\n<p>Debido al alto consumo de refrescos en brasil y al consecuente riesgo de erosi\u00f3n dental en gran parte de la poblaci\u00f3n, principalmente la m\u00e1s joven, se ha decidido determinar el potencial erosivo de los refrescos comercializados en brasil, para poder proponer nuevas formulaciones menos agresivas. Se seleccionaron 20 refrescos de diferentes fabricantes y sabores m\u00e1s consumidos. fueron hechas las determinaciones de las siguientes caracter\u00edsticas f\u00edsico-qu\u00edmicas de los refrescos: concentraci\u00f3n de calcio fluoruro, edulcorantes, \u00e1cidos org\u00e1nicos, az\u00facares y fosfatos. En voluntarios humanos fueron hechas las siguientes determinaciones: flujo salivar, ph de la saliva total, capacidad tamp\u00f3n salivar, ph en la saliva pr\u00f3xima a la superficie dental para la saliva estimulada y no estimulada y tambi\u00e9n el ph de la saliva total y de la superficie dental tras la ingesti\u00f3n de refrescos. Se determin\u00f3 la influencia de los refrescos sobre diente bovino in vitro. Los refrescos de distintos sabores difieren mucho en el contenido de calcio, al igual que los refrescos de mismos sabores pero de distintos fabricantes. El contenido de calcio guarda una relaci\u00f3n con el fabricante. Los niveles de fluoruro en los refrescos estudiados son bajos. Los valores de ph oscilaron entre 2,44 y 3,56. El ph no se relaciona con ser bajo o no en calor\u00edas. Los refrescos de cola muestran una curva de valoraci\u00f3n carcter\u00edstica (con saltos) al contener \u00e1cido fosf\u00f3rico en su formulaci\u00f3n. Los refrescos que con contienen \u00e1cido c\u00edtrico tambi\u00e9n presentan una curva caracter\u00edstica (sin saltos). la capacidad tamp\u00f3n es mayor en los refrescos que contienen este \u00fatlimo \u00e1cido. Los edulcorantes fueron encontrados en los refrescos bajos en calor\u00edas. los refrescon no bajo en calor\u00edas contienen un promedio de az\u00facar al valor de 10,5%. El \u00e1cido c\u00edtrico se encuentra en todos los refrescos estudiados, siendo los de cola los que lo contienen en menor cantidad. El \u00e1cido ben<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Determinaci\u00f3n del potencial erosivo dental de los refrescos comercializados en brasil<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Determinaci\u00f3n del potencial erosivo dental de los refrescos comercializados en brasil <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Rinaldo Ferreira <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Sevilla<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 21\/09\/2004<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h3>Direcci\u00f3n y tribunal<\/h3>\n<ul>\n<li><strong>Director de la tesis<\/strong>\n<ul>\n<li>Ana Mar\u00eda Troncoso Gonz\u00e1lez<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal:  Mi\u00f1ano s\u00e1nchez Francisco javier <\/li>\n<li>gustavo Gonz\u00e1lez gonz\u00e1lez (vocal)<\/li>\n<li>Mar\u00eda  dolores Ruiz l\u00f3pez (vocal)<\/li>\n<li> Fern\u00e1ndez recamales Mar\u00eda angeles (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Rinaldo Ferreira Debido al alto consumo de refrescos en brasil y al consecuente riesgo de erosi\u00f3n dental 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