Tratamento endurecedor para cones de guta-percha.

dc.contributorUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-05-27T10:54:46Z
dc.date.accessioned2022-10-05T17:25:55Z
dc.date.available2014-05-27T10:54:46Z
dc.date.available2022-10-05T17:25:55Z
dc.date.created2014-05-27T10:54:46Z
dc.date.issued1990-12-01
dc.identifierRevista de Odontologia da UNESP, v. 19, n. 1, p. 113-123, 1990.
dc.identifier0101-1774
dc.identifierhttp://hdl.handle.net/11449/64056
dc.identifier2-s2.0-0025617610
dc.identifier2-s2.0-0025617610.pdf
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/3914190
dc.description.abstractThe subject of this work was to study a hardening procedure for gutta-percha points, in order to make ease their introduction in very curved root canals. Gutta-percha points of different brands and dimensions were submitted to treatment with alcohol 96 degrees for 1 to 3 days. After this treatment the weight necessary to make a bending of 35 degrees on the tip of the gutta-percha was evaluated. The obtained results were submitted to statistic analysis and the following conclusions can be observed: a. The treatment with alcohol make hard the gutta-percha points in a significant level. b. There was not significant differences between the results obtained with more than one day of alcohol treatment. c. The treatment with alcohol do not make hard all the brands of gutta-percha points.
dc.languagepor
dc.relationRevista de Odontologia da UNESP
dc.rightsAcesso aberto
dc.sourceScopus
dc.subjectalcohol
dc.subjectgutta percha
dc.subjectchemistry
dc.subjecthardness
dc.subjecttime
dc.subjectEnglish Abstract
dc.subjectEthanol
dc.subjectGutta-Percha
dc.subjectHardness
dc.subjectTime Factors
dc.titleTratamento endurecedor para cones de guta-percha.
dc.typeArtigo


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