Effect of beverages, denture cleanser and chlorhexidine gluconate on surface roughness of flexible denture base material: an in vitro study

Abstract

Purpose: The purpose of the study was to evaluate and compare the effect of beverages, denture cleanser and chlorhexidine gluconate solution on surface roughness of flexible denture base material. Materials and method: Fifty flexible denture base resin specimens measuring 50±1mm in diameter and 0.5±0.05 mm in thickness were fabricated. The specimens were divided into five groups each containing ten specimens. The specimens were immersed in distilled water (Control group A); hot coffee (Group B); cold beverage (Group C); sodium perborate containing denture cleanser (Group D) and 2% chlorhexidine gluconate solution (Group E). The specimens were immersed for 10 min daily in mentioned solutions for up to 60 days. Surface roughness (Ra) was evaluated on the 1st, 20th and 60th day with the help of atomic force microscope. The statistical analysis was done using two-way ANOVA and Tukey’s Post hoc test. Results: The two- way ANOVA revealed that the average Ra values varied significantly depending on the type of solution used for immersion (p<0.001) and the duration of immersion (p<0.001). Variation in surface roughness with cold beverage was highest (p=0.001). On the 60th day the surface roughness of flexible denture base resin material was higher with cold beverage (0.184 μm) and denture cleanser (0.203 μm) than that of distilled water (0.052 μm) hot coffee (0.030 μm) and 2% chlorhexidine gluconate (0.068 μm). Conclusion: Exposure to cold beverage, which was acidic in nature and peroxide containing denture cleanser, produces much rougher surface in the thermoplastic polyamide flexible denture base resin specimens.

Keywords

• biofilm
• flexible denture
• polyamide
• polymethylmethacrylate
• surface roughness

İçeceklerin, protez temizleyicinin ve klorheksidin glukonatın esnek protez kaide malzemesinin yüzey pürüzlülüğüne etkisi: in vitro çalışma

Abstract

Amaç: Bu çalışmanın amacı, esnek protez kaide malzemesinin yüzey pürüzlülüğüne içecek, protez temizleyici ve klorheksidin glukonat solüsyonunun etkisini değerlendirmek ve karşılaştırmaktı. Gereç ve yöntem: Çapı 50±1 mm ve kalınlığı 0.5±0.05 mm olan elli esnek protez kaide reçinesi örneği üretildi. Örnekler, her biri on örnek içeren beş gruba ayrıldı. Numuneler damıtılmış suya daldırıldı (Kontrol grubu A); sıcak kahve (Grup B); soğuk içecek (Grup C); protez temizleyici (Grup D) ve %2 klorheksidin glukonat solüsyonu (Grup E) içeren sodyum perborat. Numuneler, 60 güne kadar belirtilen çözeltilerde günde 10 dakika süreyle daldırıldı. Yüzey pürüzlülüğü (Ra) atomik kuvvet mikroskobu yardımıyla 1, 20. ve 60. günlerde değerlendirildi. İstatistiksel analiz, iki yönlü ANOVA ve Tukey’s Post hoc testi kullanılarak yapıldı. Bulgular: İki yönlü ANOVA, ortalama Ra değerlerinin daldırma için kullanılan solüsyon tipine (p<0.001) ve daldırma süresine (p<0.001) bağlı olarak önemli ölçüde değiştiğini ortaya koydu. Soğuk içecek ile yüzey pürüzlülüğündeki değişim en yüksekti (p=0.001). 60. günde, esnek protez kaide reçine malzemesinin yüzey pürüzlülüğü, soğuk içecek (0.184 µm) ve protez temizleyici (0.203 µm) ile, damıtılmış su (0.052 µm), sıcak kahve (0.030 µm) ve %2 klorheksidin glukonat ( 0,068 mikron). Sonuç: Doğası gereği asidik olan soğuk içeceğe ve peroksit içeren protez temizleyiciye maruz kalmak, termoplastik poliamid esnek protez kaidesi rezin numunelerinde çok daha pürüzlü bir yüzey oluşturur.

Keywords

• biyofilm
• esnek protez
• poliamid
• polimetilmetakrilat
• yüzey pürüzlülüğü

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