Abstract-Tooth extraction to overcome the functional and aesthetic outcomes has become an issue in orthodontic treatment. Tooth size discrepancy was determined through a Bolton analysis. Overall Bolton ratio has changed after the tooth extraction, and affected by different extraction. The aim is to determine the effect of premolar extraction to overall Bolton ratio in Class II malocclusion. Subject was 40 patients with Class II malocclusion in accordance with the inclusion criteria. Measurements performed directly on 12 maxillary and mandibular teeth using an electronic digital caliper. The initial overall Bolton ratio was calculated on the whole samples and continued with several hypothetical extractions. After that, the calculation of the overall Bolton ratio after hypothetical extractions were done and the results were statistically tested to see the effect of the premolar extraction on overall Bolton ratio in Class II malocclusion. The initial overall Bolton ratio consisted of small overall Bolton ratio (86.27±3.19) the number of 7 subjects (17.5%), normal overall Bolton ratio (91.63±1.19) with the number of 23 subjects (57,5% ) and large overall Bolton ratio (95.65± 2.47) with the number of 10 subjects (25%). Wilcoxon test showed the effect of premolar tooth extractions on overall Bolton ratio in Class II malocclusion (p=0.001). Overall Bolton ratio shifted significantly into the normal Bolton ratio were observed in the combination of maxillary first premolar and mandibular second premolar extractions, while the maxillary first premolar extraction increased the overall Bolton ratio. Premolar tooth extraction affects the overall Bolton ratio in Class II malocclusion.
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.
Background: The addition of other ingredients to maintain color stability of heat polymerized polymethylmethacrylate is being developed. One of them is by adding high molecular nano chitosan. Purpose: This study aimed to determine the color stability of heat polymerized polymethyl methacrylate denture base resin after an addition of high molecular nano chitosan. Method: 30 sample pieces of acrylic plate (40x10x2 mm) were divied into 6 groups: control group and groups with the addition of chitosan nano gel percentages of 0.25, 0.50, 0.75, 1.0 and 1.50%. 2 ml chitosan nano gel was added into the mixture of acrylic resin with 23 g : 10 ml (P : L). After the mixture was inserted into a mold and then pressed and cured at 74oC for 120 minutes and then 100o C for 60 minutes. Acrylic plates were then released from the mold and finished. Color stability of acrylic resin were measured using UV-Vis Spectrophotometer and analyzed with a one way Anova. Result: The results showed significant differences in color stability after the addition of high molecular nano chitosan. The best color stability found in 1.0% the addition of chitosan nano gel group, the value was 0.07589 cm-1. Conclusion: The chitosan nano gel can be used to maintain color stability of heat polymerized polymethyl methacrylate denture base resin.
The objective of this study is to evaluate the surface roughness of a nanofiller composite resin after immersion in black tea for 1, 2, 3, and 4 h. A total of 24 disk-shaped samples were fabricated from a nanofiller composite resin (Filtek Z350XT, 3M ESPE, USA) and divided into the following four test groups: group I for 1-h immersion, group II for 2-h immersion, group III for 3-h immersion, and group IV for 4-h immersion. All the specimens were suspended in distilled water at 37°C for 24 h. The initial surface roughness (Ra) and the surface roughness after the immersion of the samples were measured using a profilometer (MarSurf M300, Germany). The differences in the surface roughness values were assessed using a paired t-test. The differences between the experimental groups were analyzed using one-way ANOVA; p < 0.05 was accepted as statistically significant. Each test group showed a difference in surface roughness after the immersion in black tea, and significant differences were observed between the test groups (p = 0.00). A significant difference was observed in the surface roughness of the nanofiller composite resin after immersion in black tea for 1, 2, 3, and 4 h.
Objective: The purpose of this study was to evaluate transverse strength of heat cured acrylic resin after immersed in 0,2% chlorhexidine gluconate mouthwash for 15, 30, 45, and 60 minutes. Methods:This was an experimental laboratory study with posttest only group design. The samples were heat cured acrylic resin plate with size 65mm x 10mm x 2,5mm. Polymerization of the heat cured acrylic was done by water bath (74 °C for 2hrs followed by 100 °C for 1hr). Totally 30 samples were prepared and divided into 5 groups (n=6) which are group I as control, and others were immersed in 0, 2% chlorhexidine gluconate, group II (15 minutes), group III (30 minutes), group IV (45 minutes) and group V (60 minutes) respectively. The transverse strength was test using Torsee's Universal Testing machine, Japan with crosshead 1/10 mm/seconds. The data was statistically analyzed using one way ANOVA (p≤0,005). Conclusion:The immersion in 0, 2% chlorhexidine gluconate mouthwash at different period does not changed transverse strength of heat cured acrylic resin.
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