AsociaciĆ³n entre el nivel de pH de aderezos comercializados en Chile y temperatura
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Archivos
Fecha
2022
Autores
Profesor/a GuĆa
Facultad/escuela
Idioma
es
TĆtulo de la revista
ISSN de la revista
TĆtulo del volumen
Editor
Universidad AndrƩs Bello
Nombre de Curso
Licencia CC
Licencia CC
Resumen
El estudio experimental āin vitroā, se realizĆ³ en la facultad de odontologĆa de la
Universidad AndrƩs Bello por medio de un pHmetro, en donde se utilizaron 27 tipos de
aderezos con un registro a seguir especĆfico entre cada mediciĆ³n.
Este anƔlisis tiene como objetivo estimar el pH de diversas salsas, y esclarecer si existe
alguna diferencia de pH entre un mismo tipo de aderezo, pero de distinta marca, a diversa
temperatura. Con lo anterior se determinĆ³ la variaciĆ³n del menor y mayor valor de pH,
segĆŗn el tiempo de exposiciĆ³n que fue en los minutos 0,10, 20, 30, 40, 50 y 60. De este
modo, se llevĆ³ a cabo un anĆ”lisis estadĆstico comparando minutos y pH a travĆ©s del
programa estadĆstico SPSS, junto con la utilizaciĆ³n de pruebas no paramĆ©tricas (Kruskall Wallis y Friedman para ANOVA). Posteriormente, se finalizĆ³ estimando si estos
resultados pudiesen tener la posibilidad de afectar la calidad y salud oral de las personas
que consumen dichas salsas, dependiendo de la temperatura a la cual sean ingeridas.
The experimental study āāin vitroāāwas carried out at Andres Bello University dentistry faculty by means of a pH meter, where 27 types of dressings were used with a specific record to follow between each measurement. The objective of this analysis is to estimate the pH of different sauces, and to clarify if there is any difference in pH between the same type of dressing but from different brands, at different temperatures. With which the variation of the lowest and highest pH value will be determined, depending on time of exposure that will be at minutes 0, 10, 20, 30, 40, 50 and 60. In this way, a statistical analysis was carried out comparing minutes and pH through the statistical program SPSS, together with the use of non-parametric test (Kruskall-Wallis and Friedman for ANOVA). Subsequently, it was concluded by estimating whether these results could have the possibility of affecting the quality and oral health of people who consume these types of sauces, depending on the temperature at which they are eaten.
The experimental study āāin vitroāāwas carried out at Andres Bello University dentistry faculty by means of a pH meter, where 27 types of dressings were used with a specific record to follow between each measurement. The objective of this analysis is to estimate the pH of different sauces, and to clarify if there is any difference in pH between the same type of dressing but from different brands, at different temperatures. With which the variation of the lowest and highest pH value will be determined, depending on time of exposure that will be at minutes 0, 10, 20, 30, 40, 50 and 60. In this way, a statistical analysis was carried out comparing minutes and pH through the statistical program SPSS, together with the use of non-parametric test (Kruskall-Wallis and Friedman for ANOVA). Subsequently, it was concluded by estimating whether these results could have the possibility of affecting the quality and oral health of people who consume these types of sauces, depending on the temperature at which they are eaten.
Notas
Tesis (Cirujano Dentista)
Palabras clave
Salsas, AnĆ”lisis, ConcentraciĆ³n de Hidrogeniones, ErosiĆ³n (OdontologĆa), Investigaciones, pH, Desgaste Dental