Microhardness and Surface Texture of Primary Teeth Enamel After Immersion in a Fruit Drink
The purpose of this in vitro study was to determine the surface microhardness of human enamel of primary teeth immersed in an orange fruit drink at two time intervals. In addition, surface texture was recorded using scanning electron microscope (SEM).
Fifteencaries free primary molars were used to prepare enamel specimens. Specimens were immersed in orange fruit drink for 1 and 2 hours at room temperature. Prior to immersion and following each immersion period, measurement of the surface microhardness at a load of 200 grams for 5 seconds and impression was taken for each specimen using polyvinyl/siloxane to form an epoxy resin replica to be prepared for SEM examination.
Mean +standard deviation of the surface microhardness prior to immersion as well as 1 hour and 2 hours after immersion were 343.50 + 6.78, 273.13 + 6.70, and 212.13 + 6.63 respectively. There was significant difference between the three groups (p<0.0001).Percent difference of microhardness before versus after immersion showed that the greatest softening after the second immersion compare to first immersion and before immersion. A distinct difference was observed under SEM in the specimens after 1 and 2 hours immersion in the fruit drink compared to the control.
Immersion of the specimens of enamel of primary teeth in the tested orange fruit drink for 1 and 2 hours reduced the surface microhardness significantly compared to the baseline/control. SEM confirmed that the surface texture of the enamel surface of primary teeth was affected. Changes and effects on the surface texture increased over time and result in severe irregular and etching-like pattern of destruction after exposure for 2 hours.
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