Evaluación de PH de los yogures más vendidos en Chile
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Archivos
Fecha
2022
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
Objetivo: Describir el pH de los yogures más vendidos en Chile
Material y método: Se realizó una búsqueda bibliográfica electrónica en las plataformas
virtuales PubMed, Google Scholar, Scielo y biblioteca UNAB para establecer las bases
teóricas del estudio a realizar. La muestra se selecciona en base a un sondeo en páginas
de internet de tres supermercados de Santiago y filtrando por "más vendido"; se
seleccionaron 17 yogures de 4 marcas utilizando 4 sabores. Mediante el pH metro se
realizan mediciones de pH y temperatura de cada una de las muestras de yogurt
directamente desde el envase original, con el fin de conseguir un pH promedio de cada
uno de estos.
Resultados: En promedio los yogures medidos presentan pH 4.44 encontrándose en el
rango de pH considerado ácido. Se observó una consistencia en los resultados entre los
17 yogurt medidos donde la diferencia de pH encontrado entre marcas, sabores y yogurt
individualmente se consideró como no significativa.
Conclusión: Basado en los datos analizados se concluye que el pH del yogurt es ácido,
pero no es el único factor para determinar si este tiene un alto potencial erosivo, ni que
su consumo pueda ser asociado a un factor extrínseco de desgaste dental erosivo.
Objective: Describe the pH of the best-selling yogurts in Chile Material and method: An electronic bibliographic search was carried out on the virtual platforms PubMed, Google Scholar, Scielo and the UNAB library to establish the theoretical bases of the study to be carried out. The sample is selected based on a survey of the Internet pages of three supermarkets in Santiago and filtering by "best seller"; 17 yogurts from 4 brands were selected using 4 flavors. Using the pH meter, pH and temperature measurements are made of each of the yogurt samples directly from the original container, in order to obtain an average pH of each. Results: On average, the yogurts measured have a pH of 4.44, being in the pH range considered acidic. A consistency in the results was observed among the 17 yogurts measured, where the difference in pH found between brands, flavors and yogurt individually was considered non-significant. Conclusion: Based on the analyzed data, it is concluded that the pH of yogurt is acidic, but it is not the only factor to determine if it has a high erosive potential, nor that its consumption can be associated with an extrinsic factor of erosive dental wear.
Objective: Describe the pH of the best-selling yogurts in Chile Material and method: An electronic bibliographic search was carried out on the virtual platforms PubMed, Google Scholar, Scielo and the UNAB library to establish the theoretical bases of the study to be carried out. The sample is selected based on a survey of the Internet pages of three supermarkets in Santiago and filtering by "best seller"; 17 yogurts from 4 brands were selected using 4 flavors. Using the pH meter, pH and temperature measurements are made of each of the yogurt samples directly from the original container, in order to obtain an average pH of each. Results: On average, the yogurts measured have a pH of 4.44, being in the pH range considered acidic. A consistency in the results was observed among the 17 yogurts measured, where the difference in pH found between brands, flavors and yogurt individually was considered non-significant. Conclusion: Based on the analyzed data, it is concluded that the pH of yogurt is acidic, but it is not the only factor to determine if it has a high erosive potential, nor that its consumption can be associated with an extrinsic factor of erosive dental wear.
Notas
Tesis (Cirujano Dentista)
Palabras clave
Yogurt, Análisis, Concentración de Hidrogeniones., Erosión (Odontología), Investigaciones, Desgaste Dentario Erosivo