Effect of Some Vegetables (Carrots, Onion, Parsley, and Red radish) on Corrosion Behavior of Amalgam Dental Filling in Artificial Saliva

Abstract

This work involves study corrosion behavior of amalgam in presence of some vegetables including (Carrots, Onion, Parsley, and Red radish) which were chosen because they require mastication process by teeth and taking enough time that make them in a contact with amalgams filling in artificial saliva. The corrosion parameters were interpreted in artificial saliva at pH (5.1) and (37±1oC) by adding (50 ml/l) of vegetable juice to artificial saliva, which involve corrosion potential (Ecorr), corrosion current density (icorr), Cathodic and anodic Tafel slopes (bc & ba ) and polarization resistance, the results of (Ecorr) and (icorr) indicate that the medium of saliva and (50 ml/l) onion is more corrosive than the other media. Cathodic and anodic tafel slopes were used to calculate the polarization resistance (Rp) to know which medium more effective on amalgam of dental filling, this study shows that the increasing in polarization resistance through the decreasing in corrosion rate values, the results of (Rp) take the sequence: Rp:( saliva+ parsley) >( saliva+ red radish)> saliva>(saliva+ carrots) >(saliva+ onion).While corrosion rates (CR ) take the sequence:CR: (Saliva+Parsley)<(Saliva+Red radish)