IADR Abstract Archives
Chicken Eggshell Calcium Effect on Enamel Hardness and Surface Roughnes
Objectives: Loss of calcium causes irregularity and roughness of the enamel surface microporosity and decrease enamel hardness. Chicken eggshell contains 94%-97% calcium carbonate. High content of calcium in the chicken eggshell has a potential as enamel remineralization material. The purpose of this study determined the effect of chicken eggshell calcium on hardness and surface roughness of demineralized dental enamel.
Methods: The calcined eggshells at 10000C for 5 hours resulted CaO powder that characterized by FTIR, XRF, and SEM then it dissolved in glycerol as a calcium solution. Twenty five prepared enamel of maxillary premolars, extracted for orthodontic reasons, were used and randomly divided into five groups: G1-Without demineralization, without calcium; G2-Demineralization, without calcium; G3-Demineralization + Calcium 1 mM; G4-Demineralization + Calcium 3 mM; G5-Demineralization + Calcium 5 mM. Enamel sections were prepared and initial demineralization was obtained by acetic acid 0,01 M pH 4,0 for 48 hours and then remineralization performed by calcium solution for 14 days with a pH-cycling method. Enamel hardness was measured with Vickers Microhardness Tester and surface roughness was subjected to profilometer (Ra parameter). Data were analyzed with ANOVA and Tukey’s HSD test.
Results: The results showed that there was significant difference in hardness between G2 and treatment (G3, G4, G5) (p<0,05) with G3 produced the highest hardness number (208,25 ± 104,95 VHN) with values close to the G1 (316,31 ± 63,10 VHN). No statistical difference was found for the roughness values in each group (p>0,05) due to the massive destruction, therefore demineralized enamel surface did not form peaks dan valleys.
Conclusions: In the conclusion of this research, calcium from the chicken eggshell increases the hardness values of demineralized dental enamel, however there was no statistical evidence shows that it may effect enamel surface roughness.
Methods: The calcined eggshells at 10000C for 5 hours resulted CaO powder that characterized by FTIR, XRF, and SEM then it dissolved in glycerol as a calcium solution. Twenty five prepared enamel of maxillary premolars, extracted for orthodontic reasons, were used and randomly divided into five groups: G1-Without demineralization, without calcium; G2-Demineralization, without calcium; G3-Demineralization + Calcium 1 mM; G4-Demineralization + Calcium 3 mM; G5-Demineralization + Calcium 5 mM. Enamel sections were prepared and initial demineralization was obtained by acetic acid 0,01 M pH 4,0 for 48 hours and then remineralization performed by calcium solution for 14 days with a pH-cycling method. Enamel hardness was measured with Vickers Microhardness Tester and surface roughness was subjected to profilometer (Ra parameter). Data were analyzed with ANOVA and Tukey’s HSD test.
Results: The results showed that there was significant difference in hardness between G2 and treatment (G3, G4, G5) (p<0,05) with G3 produced the highest hardness number (208,25 ± 104,95 VHN) with values close to the G1 (316,31 ± 63,10 VHN). No statistical difference was found for the roughness values in each group (p>0,05) due to the massive destruction, therefore demineralized enamel surface did not form peaks dan valleys.
Conclusions: In the conclusion of this research, calcium from the chicken eggshell increases the hardness values of demineralized dental enamel, however there was no statistical evidence shows that it may effect enamel surface roughness.