Tajudin, Abdullah Bin MD, - (2011) Perubahan Kekuatan Transversa Lempeng , Akrilik Heat Cured Dalam Perendaman Minuman Cokelat Berbagai Konsentrasi. Skripsi thesis, Universitas Airlangga.

Text KKA KK KG 158 11 Abd P.pdf Download (6MB)

Abstract

Background. Chocolate is a raw or processed food from the seed of tropical Theobroma cacao tree. cocoa solids contain alkaloid such as theobromine, phenethylamine and polyphenols which have physiological effects on the body, chocolate drinks can be consumd by everyone , including people who are wear denture acrylic. In the acrylic denture users who consume chocolate drinks will be exposed for as long as they drank chocolate drinks. However, a high content of polyphenols in chocolate drinks likely to affect the acrylic denture base on denture users who consume chocolate drinks. Purpose. The aim of this study was to determine changes in transverse strength of acrylic heat cured plate in various concentration chocolate drinks. Method. This research was done in one experiment which is acrylic heat cured plate by submersion into the chocolate drinks in various concentrations (6gr/200ml, 9gr/200ml, 12gr/200ml) for 24 days which •is identical with the use of acrylic denture for 1 year. All the sample were test by Brinel test. Results. There were significant differences for all sample in various concentration. Conclusion. The higher concentration of chocolate drinks will decrease the transverse strength of heat cured acrylic plate.

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