Evaluation of remaining dentin thickness around the prepared root canals and its influence on the temperature changes on the external root surfaces during different heated gutta-percha obturation techniques

Abstract

Context: Temperature rise on external root surface has a deleterious effect on the periodontium. Aims: To compare and evaluate the temperature changes on the external root surfaces using three different heated gutta-percha obturation techniques and also to evaluate the effect of remaining dentin thickness (RDT) on the temperature rise during obturation. Settings and Design: In vitro study with a customized temperature measurement setup. Materials and Methods: Thirty decoronated human maxillary central incisors were cleaned and shaped using standardized method. RDT was measured using cone beam computed tomography. They were divided into three groups of 10 samples each. Group 1 was obturated by traditional warm vertical compaction, Group 2 using solid core obturation, and Group 3 by warm vertical compaction technique using GP heater in vibration mode. AH Plus sealer was used as cement sealer. During obturation, the temperature rise was measured using K-type thermocouples in the coronal, middle, and apical thirds. The highest temperature rise during the procedure was recorded. Statistical Analysis Used: Data were analyzed by one-way analysis of variance and post hoc Tukey's test. Results: Traditional warm vertical compaction had the highest temperature change followed by warm vertical compaction using GP heater in vibration mode and solid core obturation. Conclusion: There was a temperature rise on external root surfaces in the three techniques evaluated. Solid core obturation technique showed the least temperature change. There was no significance in the effect of RDT on temperature rise during obturation.

Keywords

• cone beam computed tomography
• gutta-percha
• obturation