木薯淀粉和改性木薯淀粉对海藻酸盐印模尺寸稳定性的影响

Insisiva Dental Journal: Majalah Kedokteran Gigi Insisiva Pub Date : 2024-05-15 DOI:10.18196/di.v13i1.20797

Vinny Puti Belia, Aria Fransiska, Kosno Suprianto

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引用次数: 0

摘要

藻酸盐是牙科中最常见的印模材料。藻酸盐是一种水基材料，因此由于浸泡和粘滞作用而缺乏尺寸稳定性。藻酸盐的尺寸变化会导致印模不够准确。可以通过改性海藻酸盐来解决尺寸变化问题，其中一种方法是添加木薯淀粉和改性木薯淀粉。本研究旨在确定添加木薯淀粉和改性木薯淀粉对海藻酸盐印模稳定性变化的影响。本研究在一个实验实验室中进行，采用只进行后测的对照组设计，共有 30 个样本。研究观察了纯海藻酸盐、含 40% 木薯淀粉的海藻酸盐和含 40% 改性木薯淀粉的海藻酸盐在印模填充 0 分钟和 30 分钟时的尺寸变化。添加 40% 改性木薯淀粉的海藻酸盐的尺寸变化最小，为 0.342%，其次是添加 40% 天然木薯淀粉的海藻酸盐，为 0.592%，纯海藻酸盐的尺寸变化最大，为 0.85%。单向 Anova 检验表明，纯海藻酸盐、添加 40% 木薯淀粉的海藻酸盐和添加 40% 改性木薯淀粉的海藻酸盐的尺寸变化差异显著。添加 40% 改性木薯淀粉的海藻酸盐比添加 40% 木薯淀粉的海藻酸盐和纯海藻酸盐更稳定。

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The Effect of Cassava Starch and Modified Cassava Starch on Dimension Stability of Alginate Impression

Alginate is the most common impression material in dentistry. Alginate is a water-based material and thus has a lack of dimensional stability due to imbibition and syneresis. Dimensional changes in alginate can cause the impression to be less accurate. Dimensional changes can be resolved by modifying alginate, one of which is by adding cassava starch and modified cassava starch. This study aims to determine the effect of adding cassava starch and modified cassava starch on changes in the stability of alginate impression. This research was conducted in an experimental laboratory with a post-test-only control group design and 30 samples. The research was conducted by observing dimensional changes of pure alginate, alginate with 40% cassava starch, and alginate with 40% modified cassava starch at 0 minutes and 30 minutes of impression filling. The smallest dimensional change occurs in alginate with the addition of modified cassava starch 40%; as a result of 0.342% followed by alginate with the addition of natural cassava starch 40%; as a result of 0.592% and pure alginate with the largest dimensional change of as a result 0.85%. The One Way Anova test showed significant differences from the dimensional changes of pure alginate, alginate with 40% cassava starch, and alginate with 40% modified cassava starch. Alginate with the addition of 40% modified cassava starch is more stable than alginate with the addition of 40% cassava starch and pure alginate.

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Insisiva Dental Journal: Majalah Kedokteran Gigi Insisiva

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