Asociación entre el nivel de pH de aderezos comercializados en Chile y temperatura
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Archivos
Fecha
2022
Autores
Profesor/a Guía
Facultad/escuela
Idioma
es
Título de la revista
ISSN de la revista
Título del volumen
Editor
Universidad Andrés Bello
Nombre de Curso
Licencia CC
Licencia CC
Resumen
El estudio experimental “in vitro”, se realizó en la facultad de odontología de la
Universidad Andrés Bello por medio de un pHmetro, en donde se utilizaron 27 tipos de
aderezos con un registro a seguir específico entre cada medición.
Este análisis 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 determinó la variación del menor y mayor valor de pH,
según el tiempo de exposición que fue en los minutos 0,10, 20, 30, 40, 50 y 60. De este
modo, se llevó a cabo un análisis estadístico comparando minutos y pH a través del
programa estadístico SPSS, junto con la utilización de pruebas no paramétricas (Kruskall Wallis y Friedman para ANOVA). Posteriormente, se finalizó 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 ‘’in vitro’’was 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 ‘’in vitro’’was 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, Análisis, Concentración de Hidrogeniones, Erosión (Odontología), Investigaciones, pH, Desgaste Dental