@article{ART002786730},
author={Hee-Kyoung Kim and Myung-Eun Kim},
title={The influence of commercially available carbonated water on the surface of denture based resin},
journal={Journal of Korean society of Dental Hygiene},
issn={2287-1705},
year={2021},
volume={21},
number={6},
pages={703-710},
doi={10.13065/jksdh.20210069}
TY - JOUR
AU - Hee-Kyoung Kim
AU - Myung-Eun Kim
TI - The influence of commercially available carbonated water on the surface of denture based resin
JO - Journal of Korean society of Dental Hygiene
PY - 2021
VL - 21
IS - 6
PB - Korean Society of Dental Hygiene
SP - 703
EP - 710
SN - 2287-1705
AB - Objectives: The purpose of this study was to confirm the influence of commercially available carbonated water on denture resin by confirming the changes in the denture surface and adhesion of bacteria. Methods: Carbonated water available in the domestic market was used on specimens made of prosthetic resins. The top four products with respect to sales performance was deposited for 30 min, 24 h, and 48 h over the study groups and over one control group. The surface roughness was measured. Candida albicans was inoculated and cultured over these dentures at 37°C on the study groups of 1 h, 24 h, and 48 h, and the number of colonies formed was measured. Results: As a result of comparing the surface roughness between groups by immersion time, the difference between groups was confirmed at 48 hours. The Trevi group showed a larger Rz than the Samdasoo group. As a result of comparing the surface roughness by time in each group, statistical significance was shown in the Ra value of the Seagram and the Rz value of the Chojung sparkling water (p<0.05). The Ra value of the Seagram was higher for 48 h than for 30 min, and the Rz value of the Chojung sparkling water was higher at 48 h than at 30 min (p<0.05). Candida albicans concentration increased over the course of immersion. Conclusions: It was confirmed that longer the specimen of the denture resin was immersed in carbonated water, more the surface roughness was affected and higher the number of attached bacteria.
KW - Candida albicans;Carbonated water;Denture base resin;Surface roughness
DO - 10.13065/jksdh.20210069
ER -
Hee-Kyoung Kim and Myung-Eun Kim. (2021). The influence of commercially available carbonated water on the surface of denture based resin. Journal of Korean society of Dental Hygiene, 21(6), 703-710.
Hee-Kyoung Kim and Myung-Eun Kim. 2021, "The influence of commercially available carbonated water on the surface of denture based resin", Journal of Korean society of Dental Hygiene, vol.21, no.6 pp.703-710. Available from: doi:10.13065/jksdh.20210069
Hee-Kyoung Kim, Myung-Eun Kim "The influence of commercially available carbonated water on the surface of denture based resin" Journal of Korean society of Dental Hygiene 21.6 pp.703-710 (2021) : 703.
Hee-Kyoung Kim, Myung-Eun Kim. The influence of commercially available carbonated water on the surface of denture based resin. 2021; 21(6), 703-710. Available from: doi:10.13065/jksdh.20210069
Hee-Kyoung Kim and Myung-Eun Kim. "The influence of commercially available carbonated water on the surface of denture based resin" Journal of Korean society of Dental Hygiene 21, no.6 (2021) : 703-710.doi: 10.13065/jksdh.20210069
Hee-Kyoung Kim; Myung-Eun Kim. The influence of commercially available carbonated water on the surface of denture based resin. Journal of Korean society of Dental Hygiene, 21(6), 703-710. doi: 10.13065/jksdh.20210069
Hee-Kyoung Kim; Myung-Eun Kim. The influence of commercially available carbonated water on the surface of denture based resin. Journal of Korean society of Dental Hygiene. 2021; 21(6) 703-710. doi: 10.13065/jksdh.20210069
Hee-Kyoung Kim, Myung-Eun Kim. The influence of commercially available carbonated water on the surface of denture based resin. 2021; 21(6), 703-710. Available from: doi:10.13065/jksdh.20210069
Hee-Kyoung Kim and Myung-Eun Kim. "The influence of commercially available carbonated water on the surface of denture based resin" Journal of Korean society of Dental Hygiene 21, no.6 (2021) : 703-710.doi: 10.13065/jksdh.20210069