Efficacy of Several Forms of Storage Medium on Avulsed Teeth's Enamel Surface Roughness (An in Vitro Study)
Author(s): Rawaa Sadiq Obeid* and Muna Saleem Khalaf
Abstract
Introduction: Avulsion is the full displacement of a tooth from its socket, resulting in periodontal ligament damage. Replantation of the tooth is the preferred therapeutic option. Aim: To evaluate the effect of different types of storage media on enamel surface roughness of avulsed teeth by using atomic force microscope. Materials and Methods: twenty four teeth blocks from freshly extracted premolars for orthodontic treatment. The study samples were divided into three groups according to type of storage media: A-egg white, B- probiotic yogurt, and C-bovine milk. All the samples were examined for changes in surface roughness using atomic force microscope, at three periods: baseline, after 1 hour, and 4 hours of immersing in the three types of storage media. Results and discussion: Milk group has showed a significant increase in mean roughness values at the test periods. Egg white and probiotic yogurt groups have showed decrease in mean roughness value at the test periods ,except probiotic yogurt at four hours slight increase in roughness value , but the result was not statistically significant .The use of egg white and probiotic yogurt to store samples may be beneficial in that they contain various ions and proteins that fill up enamel valleys, while longer periods of milk exposure encourage bacteria to continue fermenting lactose, resulting in continual acid generation and increased demineralization. Conclusion: Milk group demonstrated the highest roughness values while egg white group demonstrated the lowest roughness values of the teeth.