PENGARUH MINUMAN TEH HITAM DENGAN VARIASI SUHU TERHADAP LAJU KOROSI KAWAT ORTODONTI STAINLESS STEEL

ASTRIYANNA, RENI and Hudiyati, Maya and Beumaputra, Arya Prasetya (2018) PENGARUH MINUMAN TEH HITAM DENGAN VARIASI SUHU TERHADAP LAJU KOROSI KAWAT ORTODONTI STAINLESS STEEL. Undergraduate thesis, Sriwijaya University.

	Text RAMA_12201_04031181419004_ 0002067405_ 01_front_ref.pdf - Accepted Version Available under License Creative Commons Public Domain Dedication. Download (1MB)
	Text RAMA_12201_04031181419004_ 0002067405_ 02.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (268kB) | Request a copy
	Text RAMA_12201_04031181419004_ 0002067405_ 03.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (287kB) | Request a copy
	Text RAMA_12201_04031181419004_ 0002067405_ 04.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (189kB) | Request a copy
	Text RAMA_12201_04031181419004_ 0002067405_ 05.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (150kB) | Request a copy
	Text RAMA_12201_04031181419004_ 0002067405_ 06.ref.pdf - Bibliography Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (163kB) | Request a copy
	Text RAMA_12201_04031181419004_ 0002067405_ 07.lamp.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (3MB) | Request a copy

Abstract

The orthodontic wires such as stainless steel was exposed by physical and chemical agents like food and drink that caused corrosion, (i.e. tea). Black tea was the most kind of drink that consumed and served in cold or hot conditions. The higher temperature water tends to increase corrosion rate. The aim of this study was to determine the effect of black tea drinks with temperature variation on the corrosion rate of orthodontic stainless steel wires. Thirtysix of cylindrical stainless steel wires were 0.016 inches in diameter and a length of 10 cm were divided into 6 groups, namely group A wires were immersed in tea at a temperature of 600C, B in tea at 250C, C in tea at 600C, D in aquadest at 600C, E in aquadest at 250C, and F in aquadest at 600C. Corrosion rate was observed by metal ions released after 8,5 hours of immersion. It was detected using Inductively Coupled Plasma (ICP). Data were analyzed by ANOVA test and Post-Hoc LSD. The number of nickel ions released in tea was increased by increasing the temperature, while in aquadest the released of nickel ions were not detected. The highest number of chromium ions released after immersed in tea at group B and decreased significantly at group C, while in aquadest showed highest at group D and decreased significantly at group E. Conclusion of this study that there was an effect of black tea drinks with temperature variation on the corrosion rate of orthodontic stainless steel wires.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Stainless steel wires, corrosion rate, ions release, temperature, tea.
Subjects:	R Medicine > RK Dentistry > RK1-715 Dentistry
Divisions:	04-Faculty of Medicine > 12201-Dentistry (S1)
Depositing User:	Mrs Sri Astuti
Date Deposited:	01 Aug 2019 06:00
Last Modified:	01 Aug 2019 06:00
URI:	http://repository.unsri.ac.id/id/eprint/1613

Actions (login required)

View Item