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of denture cleanser on color stability of heat cured acrylic resins: An in-vitro study

Author: 
Dr. Rajat R Khajuria, Dr. Mukesh Kumar and Dr. Nauseen Hajira
Subject Area: 
Health Sciences
Abstract: 

Introduction: Poor denture hygiene is a seemingly common problem encountered by dentists in complete denture patients. It may contribute to halitosis, denture stomatitis and angular chelitis as the dentures presents additional sites and environment to support the growth of micro-organisms. One of the chief complaints often noticed in denture patients is loss of luster or loss of color in their dentures. The reason for this is due to poor color stability of acrylic reasons. The loss of color or roughness in denture acts as predisposing factor for growth of microorganisms, discolorations depicting aging and non acceptability of dentures by patient. Materials and Method: 40 discs of heat cured resin were used with beverages: i.e. Tea, Black cold drink, Turmeric milk and distilled water as control group. All the samples were removed and finished to beilby layer. 4 pet jars were taken and 10 acrylic resin discs were immersed in the respective beverage for 30 days. The samples were removed from their respective jars and washed in denture cleanser (sodium perborate) and their optical density was measured using color spectrophotometer. For measuring color in spectrophotometer, 30% H2O2 was applied on the samples one by one and leached out stain is measured out using L*, a*, b* values. Data collected was analyzed statistically. Results: The optical density of all the samples was analyzed and readings were recorded. Group 2 (2.61) recorded maximum optical density change followed by group 1(1.52), group3 (1.24) and least by group 4 (0.3). Results state f value to be 221.60994 which is significant at p<0.01. Also the nbs unit was calculated for all the groups. Group 2 recorded noticible where as group 1 and 3 recorded traces. The control group 4 showed traces in nbs unit. Conclusion: The order of *E values were found to be maximum for turmeric followed by tea, followed by coldrink and least by distilled water group. Turmeric group recorded noticeable where as tea group and cold drink group recorded slight in nbs unit. The distilled water group only showed traces in nbs unit.

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