Objective: The aim of this study was to determine the frequency and shape of torus palatinus and to assess its gender and age-related differences in the population of Karachi, the metropolitan city of Pakistan. Methodology: This was a cross sectional study with non-probability convenience sampling method conducted at Bahria University Medical & Dental College (BUMDC), Karachi. The presence of tori was observed by clinical examination and palpation. The shape was also investigated by presence or absence and classified as flat, spindle and nodular shaped tori. The data was analyzed by using Statistical Package for Social Science version 23. The Chi-square test was used to test for group differences of sex and age association with the prevalence of tori. Difference between groups with P <0.05 was considered significant. Results: A total of 1203 patients were screened in which torus palatinus was found in 141 (11.7%) patients. Present study findings showed torus palatinus was more prevalent in males 76 (53.9%). It was dominant in 31-60 years of age group (47.5%) with significant P=0.000. Shapes of torus palatinus were compared with gender in which flat shape was more frequent in both male and female with significant P-value of 0.015. Conclusion: Torus Palatinus is a rare bony exostosis of the oral cavity. Even though, it is an asymptomatic anatomical variation it expresses itself in unique shapes and patterns. The prevalence varies with respect to age and gender.
Introduction: Status of oral health depends on diet that we consume on daily basis. Diet does not predispose tissues of oral cavity at risk but it’s the change in pH that leads to acidic oral environment causing dry mouth, tooth decay, erosion and bad breath. Potential role of various foods in enamel demineralization has been evaluated. The decreased pH for longer durations ultimately leads to enamel dissolution and lesion formation. the current study is aimed to evaluate the change in pH in oral cavity after consumption of Milk, Milk with added sugar, carbonated drink and fresh lemon juice. Methodology: It was a cross sectional study conducted at tertiary care hospital of Karachi from November 2020 to January 2021. An elementary school was contacted for permission access to recruit the teen ager students (13-16year) of either gender. The total calculated sample size at 50% proportion of school strength was 140 students that were further divided into 4 groups i.e., 35 students / group. Recruited participants were educated regarding the study protocols and aims moreover they were divided into groups (Group A, B, C and D) randomly and milk, milk with added sugar, carbonated drink and fresh lemon juice was given to participants to drink in respective order of grouping. After consumption of specific drink pH readings were recorded after 15 minutes, 30 minutes, 1 hour and 2 hours. Saliva was obtained in sterile container for 5 times from one participant. The salivary pH was directly estimated using the digital pH meter (SIGMA pH meter: model number 131) calibrated with buffers of pH 4 and 7. Results: The mean age of participants was 13.9 ± 2.3 years. There were 89 (63.5%) females and 51 (36.4%) males. Most of the participants were from 8th and 9th class. The decrease in pH of saliva after consumption of either drink was observed in all groups when compared to controls. The paired t test analysis revealed a significant (p-value=0.002) decrease in pH after 15 minutes and that acidic level of pH was maintained for 30 minutes (p-value=0.037). ANOVA analysis showed insignificant relation among all groups after having beverages. As after two hours salivary pH returned to normal range when compared to control. Conclusion: There was no any difference in salivary pH after consuming milk, milk with added sugar, carbonated drink and fresh lemon juice after 15 minutes. After 2 hours pH of saliva reverts to its normal value.
Objective: To evaluate the effectiveness of using anesthesia at 42°C (107.6°F) for the insight of pain as dental sedative in contrast to its administration at room temperature 21°C throughout the procedure of maxillary infiltration. Study Design: Double-blind, Split-Mouth randomized clinical trial (Clinical trial number: ISRCTN79560957) Place and Duration of Study: Department of Armed Forces Institute of Dentistry, Rawalpindi, from Jan to Jun 2021. Methodology: A total of 38 patients were examined, undergoing maxillary premolar extractions for orthodontic purposes. Group- A received local anesthesia injection with the anesthesia warmed to 42°C (107.6°F) and group- B patients receiving local anesthesia injection with anesthesia at room temperature. The injection point was placed in the mucobuccal fold apically in the middle of maxillary premolars using a 27G short needle and injecting 0.9 mL of the anesthetics at the speed of 0.15 mL/second. Patients were instructed to grade intensity of pain on Visual analogue scale. Results: According to the Visual analogue scale score, the level of pain perceived with the anesthesia at 42°C (107.6°F) in group-1 was 3.81 ± 1.48 and the level of pain perceived with the anesthesia at temperature 21°C in group-2 was 5.57 ± 1.50 with statistically significant result (p=0.001). Conclusion: The use of anesthesia at 42°C (107.6°F) significantly reduced the pain during the injection of anesthesia compared to its use at room temperature during maxillary injections.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.