@Article{MarquesLoSaMaSoCoNi:2021:EvTeOs,
               author = "Marques, Ana C. and Lopes, Guilherme R. and Samico, R. P. and 
                         Matos, Jefferson D. and Souza, Francisley A. and Corat, Evaldo 
                         Jos{\'e} and Nishioka, Renato S.",
          affiliation = "{Universidade Estadual Paulista (UNESP)} and {Universidade 
                         Estadual Paulista (UNESP)} and {Universidade Estadual Paulista 
                         (UNESP)} and {Universidade Estadual Paulista (UNESP)} and 
                         {Instituto Nacional de Pesquisas Espaciais (INPE)} and {Instituto 
                         Nacional de Pesquisas Espaciais (INPE)} and {Universidade Estadual 
                         Paulista (UNESP)}",
                title = "Evaluation of temperature and osteotomy speed with piezoelectric 
                         system",
              journal = "Minerva Dental and Oral Science",
                 year = "2021",
               volume = "70",
               number = "2",
                pages = "65--70",
                month = "Apr.",
             keywords = "Piezosurgery, Temperature, Bone and bones.",
             abstract = "BACKGROUND: Piezosurgery is an option to realize several clinical 
                         and surgical procedures, due to its advantages as precision in 
                         osteotomy. This study aims to evaluate the heating and osteotomy 
                         speed in bone blocks of ox's shins, to report the best way of its 
                         use in the clinical practice. METHODS. A bone blocks had the 
                         dimensions as follow: 20 mm length, 10 mm width, and 5 mm wide. It 
                         was evaluated 5 different groups: group LM (low speed and medium 
                         pressure); group HM (high speed and medium pressure); group HH 
                         (high speed and high pressure); group LH (low speed and high 
                         pressure); group LL (low speed and low pressure). The heating 
                         increasement was measured with a thermal viewer and the osteotomy 
                         was timed when the cut depth reached 5 mm and the whole block 
                         detached itself. One-way ANOVA and Tukey tests were adopted to 
                         analyze the data and the level of significance was set at a P 
                         value of 0.05. RESULTS: The pressure and speed of the tip, works 
                         directly in the generated temperature during osteotomy. The medium 
                         pressure level is the most favorable, because high pressure level 
                         caused a high increase in heating over the bone and low pressure 
                         presented a very long osteotomy time. CONCLUSIONS: The high speed 
                         and medium pressure can be suggested as the most efficient in both 
                         standards of time/temperature to realize the osteotomy.",
                  doi = "10.23736/S2724-6329.20.04328-9",
                  url = "http://dx.doi.org/10.23736/S2724-6329.20.04328-9",
                 issn = "2724-6329",
             language = "en",
        urlaccessdate = "20 maio 2024"
}