Sterilisation is an essential step in the reprocessing of reusable dental instruments including burs that have become contaminated, or potentially contaminated. Transmission of disease or infection may happen as an effect of improper sterilisation of the reused instruments. Dental burs are one of the essential tools in any conservative dental procedures, which undergo multiple sterilisation cycles before being discarded. However, repeated sterilisation process is associated with the reduction in cutting efficiency of a bur that is potentially due to corrosion. Thus, this study aims to compare the effect of two sterilisation methods on cutting efficiency of a diamond bur that is commonly used in dental procedures. Methods: 30 fissure diamond burs were randomly divided into three sterilisation groups: Group A (dry heat), B (steam under pressure) and C (control). Each bur was used to cut teeth for 45 seconds for ten cycles. Between cuts, the burs underwent sterilisation based on their sterilisation groups. Amount of cutting weight was measured after each cut. Results: This study shows that no significant difference (p>0.05) in the cutting efficiency of the burs following sterilisation of Groups A and B. However, there is a significant mean difference (p
Introduction: Colour stability of the material is an essential factor that contributes to the selection of a flexible den- ture material. Staining effects on the denture may result in unattractive appearance, the dissatisfaction of the wearer, and limited usage period of the denture. This study aims to identify the colour stability of the Valplast flexible denture material using three types of beverages. Methods: A total of 32 disc-shaped flexible resin materials (20 +/- 0.1 mm in diameter and thickness 3 +/- 0.1 mm) were prepared based on the manufacturer instructions. The samples were randomly divided into 4 groups of immersion: distilled water (control), coffee solution, tea solution and red wine. The samples were left in the specified immersion solution for up to 60 days. Colour changes were measured after 1, 3, 7, 14, 21, 30, 45 and 60 days of immersion. Results: The samples immersed in coffee solution changed from S1 to S2, whereas samples in tea solution changed from S1 to S3. Additionally, samples in red wine changed from S1 to S4, as observed using the Valplast colour tone guide. The highest reflection measured using spectroscopy was 65.146 at 385.19 nm of the control samples, whereas the lowest reflection was 1.974 at the wavelength of 385.97 nm on the samples immersed in the red wine. Conclusion: The most significant difference can be observed in the red wine group, followed by samples in tea and coffee solutions. Moreover, increasing the immersion period causes increasing staining effect of the denture.