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Effect of storage in artificial saliva and thermal cycling on Knoop hardness of resin denture teeth
(2010-07-01)
Purpose: This study aimed to evaluate the effect of different storage periods in artificial saliva and thermal cycling on Knoop hardness of 8 commercial brands of resin denture teeth. Methods: Eigth different brands of ...
Effect of storage in artificial saliva and thermal cycling on Knoop hardness of resin denture teeth
(2010-07-01)
Purpose: This study aimed to evaluate the effect of different storage periods in artificial saliva and thermal cycling on Knoop hardness of 8 commercial brands of resin denture teeth. Methods: Eigth different brands of ...
Influence of artificial saliva in biofilm formation of Candida albicans in vitro
(Sociedade Brasileira de Pesquisa Odontológica (SBPqO), 2012-01-01)
Due to the increase in life expectancy, new treatments have emerged which, although palliative, provide individuals with a better quality of life. Artificial saliva is a solution that contains substances that moisten a dry ...
Estudio de envejecimiento de poliamida de alto impacto marca Deflex® en saliva artificial comercialDeflex® brand high impact polyamide aging study in commercial artificial saliva
(Sociedad Odontológica La Plata, 2021-12)
Este trabajo presenta los resultados de un estudio de envejecimiento natural y acelerado en saliva artificial, de un material para uso odontológico de la marca Deflex® a base de poliamidade alto impacto, según lo establece ...
Evaluación de la utilidad de las muestras de saliva para el diagnóstico de la reactivación y monitoreo de la infección por citomegalovirus en pacientes de las unidades de trasplante del INSN-SB
(Universidad Peruana Cayetano HerediaPE, 2023)
La infección por citomegalovirus es una de las complicaciones postoperatorias más frecuentes en individuos sometidos a trasplantes de órganos sólidos o de células madre hematopoyéticas. Esta infección es una de las principales ...
Wine pH Prevails over Buffering Capacity of Human Saliva
(American Chemical Society, 2016)
Wine is an acidic beverage; its pH (2.9-3.8) is critically important to its organoleptic properties. During degustation, wine interacts with <1 mL of mouth saliva, the pH of which is near 7.0. This is buffered predominantly ...