RESEARCH ARTICLE
Effect of Repeated Simulated Disinfections by Microwave Energy on the Complete Denture Base Adaptation
Rafael L.X. Consani1, *, Rose Y Iwasaki2, Marcelo F Mesquita3, Wilson B Mendes4, Simonides Consani5
Article Information
Identifiers and Pagination:
Year: 2008Volume: 2
First Page: 61
Last Page: 66
Publisher ID: TODENTJ-2-61
DOI: 10.2174/1874210600802010061
Article History:
Received Date: 26/2/2008Revision Received Date: 27/3/2008
Electronic publication date: 29/4/2008
Collection year: 2008
open-access license: This is an open access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/2.5/), which permits unrestrictive use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
This study evaluated the effect of repeated microwave disinfections on the adaptation of the maxillar denture base using 2 different flask closure methods. Twenty stone cast-wax base sets were prepared for flasking by traditional cramp or RS system methods. Five bases for each method were submitted to 5 repeated simulated disinfections in a microwave oven with 650W for 3 minutes. Control bases were not disinfected. Three transverse cuts were made through each stone cast-resin base set, corresponding to canine, first molar, and posterior region. Measurements were made using an optical micrometer at 5 points for each cut to determine base adaptation: left and right marginal limits of the flanges, left and right ridge crests, and midline. Results for base adaptation performed by the flask closure methods were: traditional cramp (non-disinfected = 0.21 ± 0.05mm and disinfected = 0.22 ± 0.05mm), and RS system (non-disinfected = 0.16 ± 0.05 and disinfected = 0.17 ± 0.04mm). Collected data were submitted to ANOVA and Tukey test (α=.05). Repeated simulated disinfections by microwave energy did not cause deleterious effect on the base adaptation, when the traditional cramp and RS system flask closure methods were compared.
