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| 題名: | 奈米處理矯正線之自淨效果評估;Evaluation in self-cleaning effect of Nano-treated orthodontic archwire |
| 作者: | 陳梨文;LI-WEN, CHEN |
| 貢獻者: | 中國醫藥大學：臨床醫學研究所碩士班 |
| 關鍵詞: | 奈米處理;自淨;nano-treated;self-cleaning |
| 日期: | 2008-06-12 |
| 上傳時間: | 2009-08-12 14:23:33 (UTC+8) |
| 摘要: | “矯正線表面食物殘渣堆積” 是矯正醫師在臨床上常遇到的問題，堆積在矯正線表面的食物殘渣不但會對患者口腔衛生造成不良的影響，也會增加矯正治療期間牙齒移動時的摩擦力，增加治療困難度及不確定性。若能對矯正線進行表面處理，降低矯正線表面附著的食物殘渣量，便可克服上述現象。
本研究選用TOMY生產之L & H?? TITAN/NICKEL TITANIUM WIRE (以下簡稱LH)，以dip coating方式在其表面鍍上奈米尺寸TiO2，使表面奈米化，得到Nano-treated LH。然後進行實驗模擬口內食物沾黏狀態，觀察矯正線表面黏附食物之重量及面積，比較表面處理前後沾黏程度的差異性。實驗分為兩個部份進行:
[實驗一 重量之差異]
將120條Nano-treated LH分成NR、NF兩組，每組各60條。120條LH分成LR、LF兩組，每組各60條。NR和LR組置於室溫儲存；NF和LF組平時置於冷凍庫儲存，實驗前6小時取出置於室溫中。以微量天平測量所有矯正線的個別重量，再將每組矯正線分成六小組(每一小組10條矯正線)分別模擬以下情形：
1. 進食10分鐘
2. 進食20分鐘
3. 進食30分鐘
4. 進食10分鐘，30分鐘後漱口10秒
5. 進食20分鐘，30分鐘後漱口10秒
6. 進食30分鐘，30分鐘後漱口10秒
以攪拌中的芝麻糊溶液模擬進食中的口腔環境；以攪動的清水模擬漱口。經模擬後的矯正線以烤箱加熱蒸發水份，再次秤重，得到的重量扣除矯正線重量，便可得到所沾黏的食物重量。以多變量回歸分析比較各組重量變化之差異。
[實驗二 面積之差異]
實驗對象的種類同實驗一，共有四組不同的矯正線—室溫儲存的Nano-treated LH、冷凍庫儲存的Nano-treated LH、室溫儲存的LH、冷凍庫儲存的LH，每組亦是60條。為了與實驗一區別，上述四組分別以Nr、Nf、Lr、Lf為代號。將每組矯正線都分成六小組，分別模擬以下情形，模擬方式同實驗一。
1. 進食10分鐘
2. 進食20分鐘
3. 進食30分鐘
4. 進食10分鐘，30分鐘後漱口10秒
5. 進食20分鐘，30分鐘後漱口10秒
6. 進食30分鐘，30分鐘後漱口10秒
經模擬後的矯正線加熱乾燥後，以顯微鏡搭配PIA軟體掃瞄表面，再以PIA軟體計算表面沾黏食物所佔面積百分比。以多變量回歸分析比較各組面積變化之差異。
實驗結果顯示，經表面奈米化處理的矯正線芝麻糊顆粒沾黏量較少，且冷凍可強化該自淨效果。本實驗為口外照光環境下之模擬試驗，自淨效果應來自奈米二氧化鈦薄膜照光後的光觸媒分解反應或超親水性；若要在口腔中獲得此反應，可於奈米二氧化鈦塗層中添加銀、銅等金屬，加強微光中的光觸媒效應。或是考慮蓮花效應，利用未照光的奈米二氧化鈦屬疏水性，增加其表面粗糙程度，以獲得超疏水性的表面，亦可期待其自淨之功效。
Food debris accumulation on the archwires is a common problem that every orthodontist may encounter. The accumulated food debris might be detrimental to oral hygiene control, and also increase the frictional forces during the treatment, thus making the treatment more difficult and inefficient. If we can proceed surface treatment on the archwires to reduce the food debris accumulation, the oral hygiene of patients could be improved, and the friction resulting from food debris could be greatly reduced, and thus a better control of force system would be accomplished.
We took the TOMY L & H?? TITAN/NICKEL TITANIUM WIRE (“LH” for short) as the sample, and the surface modification was obtained by the dip coating process, thus we acquired a new wire which we named Nano-treated LH. Then the weight and area of the attached food on the archwire was measured. The results were analyzed to compare the degree of food attachment on the archwires before and after surface modification. The experiment was carried out in two parts as follows:
[Experiment 1 : the variance of the weight]
120 pieces of “Nano-treated LH” wires were divided into two groups: NR、NF, and each group had 60 pieces of archwires. 120 pieces of “LH” wires were divided into two groups: LR、LF, and each group had 60 pieces of wires. Group NR and group LR were stored at room temperature. Group NF and group LF were stored in a refrigerator, and taken out 6 hours before the experiment to restore to room temperature. The weight of all the samples was measured by electronic scales, and then each group was divided into 6 subgroups (each containing 10 pieces of archwires) to simulate the following situations:
1. eating for 10 minutes
2. eating for 20 minutes
3. eating for 30 minutes
4. eating for 10 minutes, then rinsing for 10 seconds after 30 minutes
5. eating for 20 minutes, then rinsing for 10 seconds after 30 minutes
6. eating for 30 minutes, then rinsing for 10 seconds after 30 minutes
We simulated the eating situation with a stirred sesame paste, and the mouth rinsing with stirred water. After the imitation, all the archwires were heated by the oven to evaporate the water. A second weight was measured, and the second weight minus the original weight of the wire equals the weight of the attached food. Multivariate regression was employed to find out the differences between each group.
[Experiment 2 : the variance of the area]
The category of the archwires for experiment 2 were corresponding to Experiment 1. Four groups of archwires — Nano-treated LH stored at room temperature, Nano-treated LH stored in refrigerator, LH stored at room temperature, LH stored in refrigerator (Nr、Nf、Lr、Lf for short variously )were prepared, and each group had 60 pieces of archwires. Each group was divided into 6 subgroups (each containing 10 pieces of archwires) to simulate the following situations(the way to eating and rinsing were corresponding with Experiment 1 ):
1. eating for 10 minutes
2. eating for 20 minutes
3. eating for 30 minutes
4. eating for 10 minutes, then rinsing for 10 seconds
5. eating for 20 minutes, then rinsing for 10 seconds
6. eating for 30 minutes, then rinsing for 10 seconds
After the simulation, all the archwires were heated by the oven to evaporate the water. A Microscope combined with PIA software was employed to scan the surfaces of all the archwires, and the PIA software could also calculate the area of the attached food as a percentage of the whole archwire. Multivariate regression was employed to find out the differences between each group.
The results revealed that the quantity of the attached food of Nano-treated LH was less than original LH, and refrigeration did improve the self-cleaning effect. This experiment was exposed in a bright environment, so the self-cleaning effect might result from the photocatalysis, or the super- hydrophilicity of nano-TiO2 after light illumination. In the mouth, the effect could be obtained in twilight by adding Ag、Cu into the nano-TiO2. Furthermore, increasing the roughness of nano-TiO2 surface might arrive at a super-hydrophobic property as the self-cleaning characteristic of the lotus effect in a dark oral environment. |
| 顯示於類別: | [臨床醫學研究所] 博碩士論文
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