Open AccessHarmful Effect of Beer on Bovine Enamel Microhardness – In Vitro Study
Author(s) -
Rayssa Ferreira Zanatta,
Maria Ângela Lacerda Rangel Esper,
Márcia Carneiro Valera,
Renata Marques de Melo,
Eduardo Bresciani
Publication year - 2016
Publication title -
plos one
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.99
H-Index - 332
ISSN - 1932-6203
DOI - 10.1371/journal.pone.0163440
Subject(s) - enamel paint , in vitro , indentation hardness , chemistry , food science , dentistry , biochemistry , medicine , microstructure , crystallography
This study aimed to evaluate the effect of beers on the bovine enamel microhardness. Fifty rectangular (1 x 3 x 1 mm–height x width x thickness) enamel specimens were obtained from permanent bovine incisors, and divided into five groups (n = 10) according to the treatment employed: Saliva, Coke, Brahma, Heineken, and Budweiser. Microhardness (Knoop) were obtained before; after 5, 30 and 60 min of immersion in each solution. The data were analyzed using repeated two-way ANOVA and Tukey´s test (p<0.05). Coke decreased the microhardness in all immersion times, and Heineken, showed low values after 60 minutes. Beers tested have low potential to cause enamel erosion when compared to Coke.