Changes in Surface Roughness of Acrylic Resin Heat Cured after Immersed in Yogurt:

Changes in Surface Roughness of Heat Cured Acrylic Resin after Immersed in Yogurt

Abstract

To mantain digestive health, people usually consume yogurt that has acidity 4-5. Acidic solutions can cause the surface roughness of acrylic resin heat cured is used as denture base material. Denture with rough surfaces facilitate the attachment of plaque and bacteria that can degrade the cleanliness and health of the patient. The purpose of this study was to analyze the surface roughness of acrylic resin heat cured after being immersed in yogurt with different immersion time. Thirty acrylic resin heat cured specimens (12 mm in length, 12 mm in wide and 2 mm height) were prepared and divided into three experimental groups (n=10): I ( specimens immersed in yogurt for 60 minutes), II (specimens immersed in yogurt for 120 minutes) and III (specimens immersed in yogurt for 180 minutes). Surface roughness before and after immersion was measured using Profilometer. Data will be analyzed using T test (p<0,05). After immersion, the specimens showed significantly different on surface roughness (p=0,04). Among the experimental groups, immersion for 180 minutes showed the highest surface roughness value than 60 and 120 minutes. It can be concluded that yogurt can make surface roughness of acrylic resin heat cured. Increasing surface roughness depends on exposure time of yogurt on acrylic resin heat cured.

To mantain a digestive health, people usually consume yogurt that has acidity of 4-5. Acidic solutions can cause the surface roughness of heat cured acrylic resin which is used as denture base material. Denture with rough surfaces facilitates the presence of plaque and bacteria that can degrade the cleanliness and health of the patient. The objective of this study was to analyze the surface roughness of heat cured acrylic resin after immersed in yogurt with different immersion time. Thirty heat cured acrylic resin specimens (12 mm in length, 12 mm in wide and 2 mm in height) were prepared and divided into three experimental groups (n=10): I ( specimens were immersed in yogurt for 60 minutes), II (specimens were immersed in yogurt for 120 minutes) and III (specimens were immersed in yogurt for 180 minutes). Surface roughness before and after immersion was measured using Profilometer. Data were analyzed using T test (p<0,05). After immersion, the specimens showed significantly different on surface roughness (p=0,04). Among the experimental groups, immersion for 180 minutes showed the highest surface roughness value than 60 and 120 minutes. It could be concluded that yogurt could make surface roughness of heat cured acrylic resin . Increasing surface roughness depended on exposure time of yogurt on heat cured acrylic resin.