Introduction: Orthodontic elastomeric chain is polyurethane elastomer that is widely used among orthodontists due to its functions. Chlorhexidine (CHX) and sodium fluoride (NaF) are listed in mouthwash composition which could affect the mechanical properties of the elastomeric chain. This study was aimed to analyze the effect of sodium fluoride in chlorhexidine mouthwashes on force decay and permanent deformation of orthodontic elastomeric chains. Methods: This research is an experimental analytic laboratory with pretest-posttest control group design. 150 samples of orthodontic chains were divided into three groups. Group 1: artificial saliva (control group); Group 2: 0,1% chlorhexidine gluconate solution (CHX); Group 3: 0,1% chlorhexidine digluconate with sodium fluoride solution (CHX-NaF). The orthodontic elastomeric chain was stretched and maintained at a standardized distance equivalent to a force of 300 g. The measurement of force decay and permanent deformation were performed with digital force gauge and digital caliper (0.01mm) at intervals of the first, seventh, fourteenth, twenty-first, and twenty-eighth days, respectively. Results: The force decay and permanent deformation of the elastomeric chain compared between three groups (control, CHX mouthwash and CHX+NaF mouthwash) showed did not have any significantly different (p-value>0,05) at the first, seventh, fourteenth, twenty-first, and twenty-eighth days, respectively. Conclusion: Sodium fluoride in chlorhexidine mouthwash showing no significant difference among saliva, CHX mouthwash and CHX+NaF mouthwash on force decay and permanent deformation of elastomeric chain.
To mantain digestive health, people usually consume yogurt that has acidity 4-5. Acidic solutions can cause the surface roughness of acrylic resin heat cured is used as denture base material. Denture with rough surfaces facilitate the attachment of plaque and bacteria that can degrade the cleanliness and health of the patient. The purpose of this study was to analyze the surface roughness of acrylic resin heat cured after being immersed in yogurt with different immersion time. Thirty acrylic resin heat cured specimens (12 mm in length, 12 mm in wide and 2 mm height) were prepared and divided into three experimental groups (n=10): I ( specimens immersed in yogurt for 60 minutes), II (specimens immersed in yogurt for 120 minutes) and III (specimens immersed in yogurt for 180 minutes). Surface roughness before and after immersion was measured using Profilometer. Data will be analyzed using T test (p<0,05). After immersion, the specimens showed significantly different on surface roughness (p=0,04). Among the experimental groups, immersion for 180 minutes showed the highest surface roughness value than 60 and 120 minutes. It can be concluded that yogurt can make surface roughness of acrylic resin heat cured. Increasing surface roughness depends on exposure time of yogurt on acrylic resin heat cured. To mantain a digestive health, people usually consume yogurt that has acidity of 4-5. Acidic solutions can cause the surface roughness of heat cured acrylic resin which is used as denture base material. Denture with rough surfaces facilitates the presence of plaque and bacteria that can degrade the cleanliness and health of the patient. The objective of this study was to analyze the surface roughness of heat cured acrylic resin after immersed in yogurt with different immersion time. Thirty heat cured acrylic resin specimens (12 mm in length, 12 mm in wide and 2 mm in height) were prepared and divided into three experimental groups (n=10): I ( specimens were immersed in yogurt for 60 minutes), II (specimens were immersed in yogurt for 120 minutes) and III (specimens were immersed in yogurt for 180 minutes). Surface roughness before and after immersion was measured using Profilometer. Data were analyzed using T test (p<0,05). After immersion, the specimens showed significantly different on surface roughness (p=0,04). Among the experimental groups, immersion for 180 minutes showed the highest surface roughness value than 60 and 120 minutes. It could be concluded that yogurt could make surface roughness of heat cured acrylic resin . Increasing surface roughness depended on exposure time of yogurt on heat cured acrylic resin.
The effects of antiseptic and gargle solutions mixed with the irreversible hydrocolloid alginate impression material to anti-bacterial activity and several properties had been elucidated. The flow property of the such impression has been not elucidated yet. The aim of the study was to evaluate the flow property of alginate impression mixed with gargle solution. Aroma Fine Plus alginate impression material was used and mixed with aquadest as control and Minosep, Betadine and Total Care gargle solutions. Ratio between alginate and each solutions were performed by following the producer’s guidance as 8.4gr alginate and 20ml solution. The every alginate mixtures were made in triplicate (n=3). Measurement of flow capability was performed by using 0.5ml of alginate mix laid on glass plate covered with cellophane strip and loaded with 1kg metal for 1 minute. The major and minor diameters were measured by using digital caliper. Data were analyzed by using one way ANOVA (α= 0.05). Aroma Fine mixed with aquadest showed the flow capability was about 26.18mm. Mixed with Minosep showed about 27.85mm, with Betadine 29.19mm and Total Care 27.11mm respectively. Statistically show a significant different flow capability between aquadest and Betadine mixed impression (p=0.01). Minosep and Total Care gargle solutions showed insignificant different with aquadest mixed impression (p>0.05). It can be concluded that the utilizing of Minosep and Total care gargle solution as solutions mixed with alginate impression material have no effect to flow property of the impression, except by using Betadine gargle solution.
Resin modified glass ionomer cement as restorative material used in dentistry especially in primary teeth. Fresh milk is often consumed by children as daily drink and it contains lactic acid. The aim of this study was to evaluate surface roughness of resin modified glass ionomer cement after immersed in fresh milk for 2, 4, and 6 hours. Samples were disc shape resin modified glass ionomer cement with size 5 mm in diameter and 2 mm in thickness. Totally 24 samples were divided into 3 groups (n=8), group immersed for 2 hours, group immersed for 4 hours, and group immersed for 6 hours. Fresh milk was pure cow’s milk that harvest in the morning by the farmer. Surface roughness measurements was done before and after immersed using a profilometer (Surfcorder SE-300, Laboratory Ltd, Japan). Results showed surface roughness change were 0.0217 ± 0.005 μm for groups A, 0.0366 ± 0.006 μm for groups B, and 0.0555 ± 0.004μm for groups of 6 hours. One Way Anova test showed significant differences between groups (p <0.05). It can be concluded that there was significant increased on surface roughness of modified resin ionomer cement after immersed in fresh milk for 2, 4 and 6 hours.
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