Evaluation of Colored Elastomeric Modules for Leaching Properties when Exposed to Various Dietary Media: "An In Vitro Study"

The purpose of the study was to evaluate leaching properties of the colored elastomeric modules when exposed to various dietary media. Sample size was of 160 color modules (red, blue, green, black, 40 each) which were taken to evaluate the leaching properties by immersing in four dietary media (artificial saliva, artificial saliva with coke, artificial saliva with turmeric, and artificial saliva with coffee). After placing the segment of module strip in the beakers containing different dietary media, all the beakers were kept in the incubator at 37°C for 72 h. After 72 h of incubation, all the segment of module strips was removed from the dietary media. Solutions were checked for the leaching of the die from the modules. Fiber optic spectrophotometer was used to check the quantum of color leached from the color elastomeric module. Statistical results were obtained using ANOVA and t-test in SPSS Software. According to the results obtained, all the four colored modules had significantly leached out in various quantities when it was exposed to dietary media. Black and blue leached more while green leached less in the all the dietary media. The purpose of the study was to identify the materials which were least vulnerable to changes when exposed to different media. Green color module leached the least than other color module in the dietary medium with blue and black leaching more.