RESULTS: Compared with the neat semolina film, mechanical strength (TS) of the nanocomposite films increased significantly (increase in 21-65%) and water vapor barrier (WVP) and O2 gas barrier (OP) properties decreased significantly (decrease in 43-50% and 60-65%, respectively) depending on the blending ratio of ZnO and kaolin nanoclay. The nanocomposite films also exhibited strong antimicrobial activity against bacteria (E. coli and S. aureus), yeast (C. albicans), and mold (A. niger). The nanocomposite packaging films were effectively prevented the growth of microorganisms (coliforms, total microbial, and fungi) of the cheese during storage at low-temperature and showed microbial growth of less than 2.5 log CFU/g after 72 days of storage compared to the control group, and the quality of the packaged cheese was still acceptable.
CONCLUSION: The semolina-based nanocomposite films, especially Sem/Z3 K2 film, were effective for packaging of low moisture mozzarella cheese to maintain the physicochemical properties (pH, moisture, and fat content) and quality (color, taste, texture, and overall acceptability) of the cheese as well as preventing microbial growth (coliforms, total microbial, and fungi). © 2018 Society of Chemical Industry.
MATERIALS AND METHODS: To prepare a total of 90 acrylic resin samples (45 acrylic resin samples for each material), four rectangular stainless-steel plates measuring 25 × 25 × 10 mm were fabricated. For both groups, the material was put into the mold at the dough stage. Group I - SR Triplex Hot Heat Cure acrylic; group II - DPI Heat Cure acrylic. Both groups used the same curing procedure. One of the following three techniques was used to cool the material (15 samples from each material) once the curing cycle was finished: (A) water bath, (b) quenching, and (C) air. A traveling microscope was used to measure the distance between the markings on the acrylic samples. The data was recorded and statistically analyzed.
RESULTS: In SR Triplex Hot heat cure acrylic material, the maximum linear dimensional changes were found in the quenching technique (0.242 ± 0.05), followed by the air technique (0.168 ± 0.11) and the least was found in the water bath technique (0.146 ± 0.01). In DPI Heat Cure acrylic material, the maximum linear dimensional changes were found in the quenching technique (0.284 ± 0.09), followed by the air technique (0.172 ± 0.18) and the least was found in the water bath technique (0.158 ± 0.10). There was a statistically significant difference found between these three cooling techniques. On comparison of adaptability, the water bath technique, the marginal gap SR Triplex Hot was 0.012 ± 0.02 and DPI Heat Cure was 0.013 ± 0.02. In the quenching technique, the marginal gap SR Triplex Hot was 0.019 ± 0.04 and DPI Heat Cure was 0.016 ± 0.04. In the air technique, the marginal gap SR Triplex Hot was 0.017 ± 0.01 and DPI Heat Cure was 0.019 ± 0.01.
CONCLUSION: The present study concluded that among the different cooling methods, the water bath technique had the least linear dimensional change, followed by the air and quenching techniques. When comparing the materials, DPI Heat Cure acrylic resin showed a greater linear dimensional change than SR Triplex Hot heat cure acrylic resin.
CLINICAL SIGNIFICANCE: During polymerization, heat-cured acrylic resins experience dimensional changes. Shrinkage and expansion are dimensional changes that occur in heat-cured acrylic resins and have an impact on the occlusal relationship and denture fit. However, the denture base's material qualities and the different temperature variations it experiences during production may have an impact on this. How to cite this article: Kannaiyan K, Rathod A, Bhushan P, et al. Assessment of Adaptability and Linear Dimensional Changes of Two Heat Cure Denture Base Resin with Different Cooling Techniques: An In Vitro Study. J Contemp Dent Pract 2024;25(3):241-244.