Abstract
Introduction. Having in mind existence of miniature spaces less than 500 microns within oral cavity (dental canalicular spaces, gaps, gingival sulcus), prone to food agglomeration and pathogenic microbes, the aim of this research was to measure the capillarity effect of the common dental solutions. Material and methods. The next solutions were tested: distilled water - DW and saline solution - SS at the 20 and 38˚ C; ethul alcohol - EA, hydrogen peroxide - HP and chlorhexidine digluconate - CHX, at different concentrations and with two temperature regimes (20˚ and 38˚ C). Measurement of capillary effect was done by 0.4mm diameter capillary tube at nine samples of each solution. Statistic analysis was done by ANOVA and Tukey HSD test and 0.05 level of confidence. Results. The highest rise of solution capillary column (20˚-38˚ C) exposed 20% CHX (9,8mm) and the lowest for DW (0,6mm). The rise of solution column of 20% CHX was statistically significant in comparison to SS and 3% HP (p<0,05). Conclusion. Warming of all tested solutions to the level of 380C capillary effect is evident. The capillary power was significantly expressed at 20% CHX in comparison to the lower concentration (0.2% CHX). Dilution of 96% EA to lower value (70%) resulted in significantly lower capillary effect, but only at 38˚ C.
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