PH y nivel de contaminación en dos tipos de tabaco de mascar (chimó araucano)
Fecha
2017Registro en:
Hernández Chia P., A., Quecho Niño, J., S., Rincón Boneth, L.,K., Gamboa Ramiírez, L., H., (2017). PH y nivel de contaminación en dos tipos de tabaco de mascar (chimó araucano). [Trabajo de pregrado]. Universidad Santo Tomás, Bucaramanga, Colombia.
reponame:Repositorio Institucional Universidad Santo Tomás
instname:Universidad Santo Tomás
Autor
Hernández Chia, Paola Andrea
Quecho Niño, Jeniffer Stephanie
Rincón Boneth, Liceth Karolina
Gamboa Ramirez, Luis Hernando
Institución
Resumen
INTRODUCTION: Chewing tobacco has nicotine as active ingredient and it´s a liquid, oily and colorless alkaloid that crosses the buccal mucosa and it can be a triggering and aggravating factor of periodontal disease. The Araucanian “Chimó” is consumed orally and it is packed in a plastic bag; it´s consumption is part of the tradition and culture of the department and people uses it during many different activities. OBJECTIVES: To determine the pH and level of microbial contamination in two types of chewing tobacco “Chimó Araucano” Type 1, consumed in the rural area and Type 2, consumed in the urban area. MATERIALS AND METHODS: Photographs were taken during the preparation of chewing tobacco in Arauca. In addition, a pH measurement was performed with the Hach Model HQ 4400 equipment for the two types of Chimó; samples were taken to observe the level of microbial contamination that this product could present. RESULTS: It was observed that during the preparation, the minimum sanitary conditions to avoid the contamination of the product are not fulfilled. The two types of Chimó presented Alkaline pH. There is a presence of many different bacterias, most of them Bacillus sp, which are found in the near environment. CONCLUSIONS: Being alkaline, nicotine can more easily penetrate the buccal mucosa and reach the bloodstream. The two types of Chimó are contaminated and have a similar pH, meaning that between these two there is no significant difference. RECOMMENDATIONS: It is recommended to carri out new research with different variables on this product; it might be unknown for many people but in big part of the region Orinoquía is marketed and used for many different things.