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Análise da estabilidade da cor do sistema Invisalign® quando exposto a agentes potencialmente corantes
| Name: | Description: | Size: | Format: | |
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| 1.71 MB | Adobe PDF |
Advisor(s)
Abstract(s)
Objetivo: Analisar a estabilidade da cor dos alinhadores Invisalign® quando expostos a agentes potencialmente corantes.
Materiais e Métodos: A amostra composta por 240 alinhadores da marca Invisalign® foi aleatoriamente distribuída por 4 soluções potencialmente corantes (café, vinho tinto, sumo de laranja natural e Coca-Cola®) e pelo meio de controlo (água destilada). Os alinhadores imersos nos meios foram armazenados numa estufa a 37ºC. A análise da estabilidade da cor foi realizada em três tempos experimentais: antes de colocar nas soluções potencialmente corantes (T0), após 7 dias de exposição (T1) e ao fim de 14 dias de contacto (T2). Para a sua determinação recorreu-se ao espectrofotómetro SpectroShade™ Micro, através do sistema CIE L*a*b*, e à fotografia digital. A análise estatística dos resultados obtidos foi efetuada com recurso ao programa Statistical Package for the Social Sciences (SPSS), através do teste ANOVA fatorial e do teste de comparações múltiplas, realizado este último com base no método Tukey HSD (p<0,05).
Resultados: Os meios de estudo café, vinho tinto e sumo de laranja natural provocaram uma alteração da cor estatisticamente significativa, contrariamente à solução Coca-Cola®. Estes resultados foram comprovados pela análise das fotografias digitais.
Conclusões: As soluções café, vinho tinto e sumo de laranja natural provocaram alteração da estabilidade da cor dos alinhadores do sistema Invisalign®. Contudo, o contacto com a bebida Coca-Cola® não promoveu alteração na cor dos aparelhos. Em adição, o tempo de imersão teve um efeito significativo na alteração da cor dos alinhadores, tendo esta sido significativamente diferente entre as soluções analisadas.
Objective: Evaluate the Invisalign® aligners’ colour stability when exposed to potentially coloring agents. Materials and Methods: The sample composed by 240 Invisalign® aligners was randomly distributed by 4 potentially coloring solutions (coffee, red wine, natural orange juice and Coca-Cola®) and the control medium (distilled water). The aligners immersed in the solutions were stored in an incubator at 37ºC. Colour stability analysis was performed in three experimental times: before placing in the potentially coloring solutions (T0), after 7 days of exposure (T1) and following 14 days of exposure (T2). For the evaluation, it was used a SpectroShade™ Micro spectrophotometer, by the CIE L*a*b*system, as well as digital photography. The statistical analysis of the results was achieved using the Statistical Package for the Social Sciences (SPSS) program, through the factorial ANOVA test and the multiple comparations test, the latter performed using the Tukey HSD method (p<0,05). Results: The solutions coffee, red wine and natural orange juice caused significant colour change, contrary to the solution Coca-Cola®. These results were proven by the analysis of digital photographs. Conclusions: The solutions coffee, red wine and natural orange juice caused changes in the colour stability of the Invisalign® system’s aligners. However, Coca-Cola® did not promote any change to the device’s colour. In addition, immersion time had a significant effect on the colour change of the devices, noting significant differences between the solutions analysed.
Objective: Evaluate the Invisalign® aligners’ colour stability when exposed to potentially coloring agents. Materials and Methods: The sample composed by 240 Invisalign® aligners was randomly distributed by 4 potentially coloring solutions (coffee, red wine, natural orange juice and Coca-Cola®) and the control medium (distilled water). The aligners immersed in the solutions were stored in an incubator at 37ºC. Colour stability analysis was performed in three experimental times: before placing in the potentially coloring solutions (T0), after 7 days of exposure (T1) and following 14 days of exposure (T2). For the evaluation, it was used a SpectroShade™ Micro spectrophotometer, by the CIE L*a*b*system, as well as digital photography. The statistical analysis of the results was achieved using the Statistical Package for the Social Sciences (SPSS) program, through the factorial ANOVA test and the multiple comparations test, the latter performed using the Tukey HSD method (p<0,05). Results: The solutions coffee, red wine and natural orange juice caused significant colour change, contrary to the solution Coca-Cola®. These results were proven by the analysis of digital photographs. Conclusions: The solutions coffee, red wine and natural orange juice caused changes in the colour stability of the Invisalign® system’s aligners. However, Coca-Cola® did not promote any change to the device’s colour. In addition, immersion time had a significant effect on the colour change of the devices, noting significant differences between the solutions analysed.
Description
Dissertação para obtenção do grau de Mestre no Instituto Universitário Egas Moniz
Keywords
Ortodontia Invisalign® Estabilidade da cor Espectrofotómetro