Original Articles
To Determine the Effect of Selected Beverage on Tooth Enamel: An In Vitro Study | |
Dr. Farah Asad, Dr. Zoya Afzal | |
Background: Primary teeth are highly susceptible for microbial attachments and encroachments. This is particularly true since primary teeth have comparatively low enamel surface hardness and less thickness of enamel and dentin. Commonly consumed beverages also impart significant role in affecting the surface roughness of primary enamel which needs to be taken care of for longevity of primary teeth. Aim: To evaluate and compare the effects of commonly consumed soda beverage on the surface roughness of primary tooth enamel. Materials and Methods: A total of 20 samples of primary enamel were utilized for testing purpose. Sectioned enamel surfaces were categorised into 2 groups of 10 samples each as per their requirements. The surface roughness of these samples was assessed using a profilometer. Group 1 was control group while group 2 was test group which consisted of tooth samples to be immersed into soda beverage. Group 1 samples were unexposed to any beverage, therefore, they were tested once for their surface roughness. The enamel surface roughness of Group 2 samples was measured using profilometer following which they were kept in test solution for fixed durations and revaluated for changes in enamel surface roughness. Results: Data was collected and tabulated into excel sheet for statistical analysis. Statistical analysis was attempted by G power software latest version. Enamel surface roughness for each sample was measured. P value less than 0.05 was taken as significant. Mean and SD evaluation confirms that immersion into soda beverage solution generally increases the enamel surface roughness. Paired t test was used for comparison of proportions among groups and ANOVA (one way) was also employed for strengthening the results. Significant results were noticed for samples of group 2. Conclusion: Within the limitations of the study, authors concluded that soda beverage increases primary enamel roughness in immersed group when compared to control specimens. Therefore, consumption of such beverage is related to high incidence of primary tooth wear. |
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