Microhardness and Surface Texture of Primary Teeth EnamelafterImmersion in aFruit Drink
Journal Title: International Journal of Contemporary Research and Review - Year 2017, Vol 8, Issue 11
Abstract
Purpose:The purpose of this in vitrostudy was to determine the surface microhardness of humanenamel of primary teeth immersed in an orangefruit drink at two time intervals. In addition, surface texture was recorded using scanning electron microscope(SEM). Methods:Fifteencaries freeprimary molarswere used to prepare enamel specimens. Specimens were immersed in orange fruit drinkfor 1 and 2 hours at room temperature. Prior to immersion and following each immersion period, measurement of the surface microhardness at a load of 200 grams for 5 seconds and impression was taken for each specimen using polyvinyl/siloxane to form an epoxy resin replicato be prepared for SEM examination. Results:Mean +standard deviationof the surface microhardness prior to immersion as well as 1 hour and 2 hoursafter immersion were 343.50 +6.78, 273.13 +6.70, and 212.13 +6.63 respectively.There was significant difference between the three groups (p<0.0001).Percent difference of microhardness before versus after immersion showed that the greatest softening after the second immersion compare to first immersionand before immersion. A distinct difference was observed under SEM in the specimens after 1 and 2 hours immersion in the fruit drink compared to the control. Conclusion:Immersion of the specimens of enamel of primary teeth in the tested orange fruit drink for 1 and 2 hours reduced the surface microhardness significantly compared to the baseline/control. SEM confirmed that the surface texture of the enamel surface of primary teeth was affected. Changes and effects on the surface texture increased over time and result in severe irregular and etching-like pattern of destruction after exposure for 2 hours
Authors and Affiliations
Faika Y. Abdelmegid
Keywords
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- EP ID EP316082
- DOI 10.15520/ijcrr/2017/8/11/357
- Views 36
- Downloads 0
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