In vitro effect of beer, red and white wine on the morphology and surface roughness of human enamel.

BACKGROUND: Beer, red and white wine are acidic drinks whose frequent consumption can increase the risk of dental erosion. OBJECTIVES: To establish the effect of beer, red and white wine on the morphology and surface roughness (SR) of human enamel using different exposure times in a cyclic deand remineralization model in vitro. MATERIAL AND METHODS: The experiment included 33 surgically extracted impacted human third molars from patients aged 18-25 years. Enamel samples obtained by cutting crowns (n = 132) were submitted to alternate cycles of demineralization in (1) beer, (2) red wine, (3) white wine, (PC) positive control (orange juice), and remineralization in artificial saliva, which also represented a medium for negative control (NC). The experiment included cycles with different exposure times in alcoholic beverages and orange juice of 15, 30 and 60 min. Thus, 12 groups were formed (for each drink and each exposure time) containing 10 samples each, while the NC group consisted of 12 samples. Experiments were repeated 3x/day for 10 days. Enamel surface alterations were determined by stylus profilometry (average surface roughness (Ra)) and scanning electron microscopy (SEM). The Shapiro-Wilk test, independent samples Kruskal-Wallis test and multiple comparisons (all pairwise) were performed. RESULTS: With increasing exposure time, there was a positive correlation with Ra for white wineand orange juice-immersed samples (60 min compared to 15 min), which was also observed using SEM. There was no significant difference in the Ra between the other experimental samples for the same exposure time. CONCLUSIONS: This study confirms a certain erosive potential of beer, red and white wine, and a significant relationship with pH, titratable acidity (TA) and SR, but not with the exposure time for all tested alcoholic beverages. Moreover, differences among the ultrastructural patterns caused by alcoholic beverages over the enamel surface were observed.

[Dynamic forces of Mitkovic self-dinamysible trochanteric Internal fixators (SIF)].

Dynamic trochanteric fractures implants allow fracture fragments to be compressed. Dynamisation can be realized if the axial pin force overcome friction force between pin and body of the implant. Examination of sliding iniciation forces in Mitkovic Selfdinamysible Trochanteric Internal Fixator (SIF). SIF was attached for angle block in the position with vertical orientation of pins. The transversal load of 5 kg was connected to pins by a rope. A dynamometer was used to measure force during the movement of angle block in up direction. Regression coefficients were a1 = 4,052 i b1 = 0,623 for SIF with 2 sliding screws with diameter of 7mm and a2 = 4,534 i b2 = 0,422 for SIF with 1 screw with diameter of 10 mm. Coefficients of determination were: r12 = 0,470 and r22 = 0,123. Sliding of SIF pins can be achieved for each analysed body weight of patient (50-130 kg). Early bearing of operated leg is significant for sliding initiation of SIF sliding screws.