Abstract
Aims: The purpose of this study was to evaluate the effect of upper complete denture on gustatory sense in denture wearers. Materials and Methods: Gustatory senses in 60 subjects were evaluated with four different solutions containing sucrose, NaCl, acetic acid, and quinine dissolved in water. Means and standard deviations were calculated and then compared between the different time intervals. Results: The mean taste identification time was found to increase at compared intervals. Conclusion: Difference between mean identification times between four sessions was statistically not significant.
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