Stability Analysis of Bitemarks in Different Conditions of Time and Temperature and Its Reliability as Evidence in Criminal Investigations
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Brazilian Dental Journal |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-64402019000300295 |
Resumo: | Abstract The objective of this study was to evaluate the stability of bite marks in foods in different conditions of time and temperature and their reliability as evidenced in criminal investigations. Sampling came from 20 subjects, who were instructed to bite five pieces of cheese and five pieces of chocolate. Bites were produced by the anterior teeth, from canine to canine, and the volunteers had their dental arches molded to obtain plaster models that were used for later comparison. The samples produced by each participant were stored and analyzed according to the temperature (room and refrigerator) and time period (immediately after, three days, seven days). The linear model with mixed effects using R Core Team and SAS Statistical Software were used for the statistical analysis. The results of this study reveal that the storage temperature of these materials does not exert a significant influence. Both chocolate and cheese showed better results when measurements were made shortly after, however the chocolate showed to be more stable in longer periods of time. By means of this study, it was possible to demonstrate that the storage temperature does not exert a significant influence. However, the bite marks found in foods with greater dimensional stability and short time intervals, are more reliable and allow their use as evidence in criminal investigations. Still, due to the limitations presented, we recommend its use for the exclusion of possible suspects and not for the suspects identification. |
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Stability Analysis of Bitemarks in Different Conditions of Time and Temperature and Its Reliability as Evidence in Criminal Investigationshuman bitesforensic dentistryevidence-based dentistryhuman identificationAbstract The objective of this study was to evaluate the stability of bite marks in foods in different conditions of time and temperature and their reliability as evidenced in criminal investigations. Sampling came from 20 subjects, who were instructed to bite five pieces of cheese and five pieces of chocolate. Bites were produced by the anterior teeth, from canine to canine, and the volunteers had their dental arches molded to obtain plaster models that were used for later comparison. The samples produced by each participant were stored and analyzed according to the temperature (room and refrigerator) and time period (immediately after, three days, seven days). The linear model with mixed effects using R Core Team and SAS Statistical Software were used for the statistical analysis. The results of this study reveal that the storage temperature of these materials does not exert a significant influence. Both chocolate and cheese showed better results when measurements were made shortly after, however the chocolate showed to be more stable in longer periods of time. By means of this study, it was possible to demonstrate that the storage temperature does not exert a significant influence. However, the bite marks found in foods with greater dimensional stability and short time intervals, are more reliable and allow their use as evidence in criminal investigations. Still, due to the limitations presented, we recommend its use for the exclusion of possible suspects and not for the suspects identification.Fundação Odontológica de Ribeirão Preto2019-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-64402019000300295Brazilian Dental Journal v.30 n.3 2019reponame:Brazilian Dental Journalinstname:Fundação Odontológica de Ribeirão Preto (FUNORP)instacron:FUNORP10.1590/0103-6440201902405info:eu-repo/semantics/openAccessAraújo,Laís Gomes deRecalde,Tamara Soledad FrontanillaJacometti,VictorCosta,Paula BarretoSilva,Ricardo Henrique Alves daeng2019-06-06T00:00:00Zoai:scielo:S0103-64402019000300295Revistahttps://www.scielo.br/j/bdj/https://old.scielo.br/oai/scielo-oai.phpbdj@forp.usp.br||sergio@fosjc.unesp.br1806-47600103-6440opendoar:2019-06-06T00:00Brazilian Dental Journal - Fundação Odontológica de Ribeirão Preto (FUNORP)false |
dc.title.none.fl_str_mv |
Stability Analysis of Bitemarks in Different Conditions of Time and Temperature and Its Reliability as Evidence in Criminal Investigations |
title |
Stability Analysis of Bitemarks in Different Conditions of Time and Temperature and Its Reliability as Evidence in Criminal Investigations |
spellingShingle |
Stability Analysis of Bitemarks in Different Conditions of Time and Temperature and Its Reliability as Evidence in Criminal Investigations Araújo,Laís Gomes de human bites forensic dentistry evidence-based dentistry human identification |
title_short |
Stability Analysis of Bitemarks in Different Conditions of Time and Temperature and Its Reliability as Evidence in Criminal Investigations |
title_full |
Stability Analysis of Bitemarks in Different Conditions of Time and Temperature and Its Reliability as Evidence in Criminal Investigations |
title_fullStr |
Stability Analysis of Bitemarks in Different Conditions of Time and Temperature and Its Reliability as Evidence in Criminal Investigations |
title_full_unstemmed |
Stability Analysis of Bitemarks in Different Conditions of Time and Temperature and Its Reliability as Evidence in Criminal Investigations |
title_sort |
Stability Analysis of Bitemarks in Different Conditions of Time and Temperature and Its Reliability as Evidence in Criminal Investigations |
author |
Araújo,Laís Gomes de |
author_facet |
Araújo,Laís Gomes de Recalde,Tamara Soledad Frontanilla Jacometti,Victor Costa,Paula Barreto Silva,Ricardo Henrique Alves da |
author_role |
author |
author2 |
Recalde,Tamara Soledad Frontanilla Jacometti,Victor Costa,Paula Barreto Silva,Ricardo Henrique Alves da |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Araújo,Laís Gomes de Recalde,Tamara Soledad Frontanilla Jacometti,Victor Costa,Paula Barreto Silva,Ricardo Henrique Alves da |
dc.subject.por.fl_str_mv |
human bites forensic dentistry evidence-based dentistry human identification |
topic |
human bites forensic dentistry evidence-based dentistry human identification |
description |
Abstract The objective of this study was to evaluate the stability of bite marks in foods in different conditions of time and temperature and their reliability as evidenced in criminal investigations. Sampling came from 20 subjects, who were instructed to bite five pieces of cheese and five pieces of chocolate. Bites were produced by the anterior teeth, from canine to canine, and the volunteers had their dental arches molded to obtain plaster models that were used for later comparison. The samples produced by each participant were stored and analyzed according to the temperature (room and refrigerator) and time period (immediately after, three days, seven days). The linear model with mixed effects using R Core Team and SAS Statistical Software were used for the statistical analysis. The results of this study reveal that the storage temperature of these materials does not exert a significant influence. Both chocolate and cheese showed better results when measurements were made shortly after, however the chocolate showed to be more stable in longer periods of time. By means of this study, it was possible to demonstrate that the storage temperature does not exert a significant influence. However, the bite marks found in foods with greater dimensional stability and short time intervals, are more reliable and allow their use as evidence in criminal investigations. Still, due to the limitations presented, we recommend its use for the exclusion of possible suspects and not for the suspects identification. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-06-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-64402019000300295 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-64402019000300295 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/0103-6440201902405 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Fundação Odontológica de Ribeirão Preto |
publisher.none.fl_str_mv |
Fundação Odontológica de Ribeirão Preto |
dc.source.none.fl_str_mv |
Brazilian Dental Journal v.30 n.3 2019 reponame:Brazilian Dental Journal instname:Fundação Odontológica de Ribeirão Preto (FUNORP) instacron:FUNORP |
instname_str |
Fundação Odontológica de Ribeirão Preto (FUNORP) |
instacron_str |
FUNORP |
institution |
FUNORP |
reponame_str |
Brazilian Dental Journal |
collection |
Brazilian Dental Journal |
repository.name.fl_str_mv |
Brazilian Dental Journal - Fundação Odontológica de Ribeirão Preto (FUNORP) |
repository.mail.fl_str_mv |
bdj@forp.usp.br||sergio@fosjc.unesp.br |
_version_ |
1754204095680348160 |