Evaluation to prevent the Physical Changes in Colored Elastomeric Modules when exposed to various Dietary Media

AIM AND OBJECTIVE: The aim of the study is to analyze and compare the variation of lumen size and thickness of the elastomeric colored modules when immersed in four selected dietary media. MATERIALS AND METHODS: Sample size of 40 modules on each color - such as red, blue, green, and black - was taken and immersed in four dietary media (artificial saliva, coke mixed with artificial saliva, turmeric mixed with artificial saliva, and coffee mixed with artificial saliva). Beakers containing different dietary media and color modules are kept in the incubator at 37°C for 72 hours. After incubation period, all the segments of module strips removed from the dietary media were placed under the electric lamp and photographs were taken using Canon camera (SX400 IS). Photographs were transferred to GIMP software, and lumen size and thickness variation in the modules was measured. RESULTS: Statistical analysis were performed using analysis of variance and t-test in Statistical Package for the Social Sciences software. It showed significant difference in thickness of black module in all dietary media. Significant difference existed between all the lumen sizes of four color modules in four dietary media. CONCLUSION: This study was done to identify the material that has more changes in physical properties when exposed to various dietary media. CLINICAL SIGNIFICANCE: According to the results obtained, black color modules have increased in lumen size in all dietary media. In thickness, red color module showed less variation and black color module exhibited more variation.