Professional Documents
Culture Documents
Section 2
Section 2
Dentifrices
Antiseptics
Obtundents
• They are agents which are used to either diminish the
dentine sensitivity or to make the excavation painless.
Ex: camphor, silver nitrate, absolute alcohol
• Its use in the present is decline due to availability of
local anesthetic agents e.g.
xylocaine for painless excavation
:Mechanism of action
1. Paralyzing the sensory nerve ending e.g. camphor
2. Precipitating proteins e.g. silver nitrate
3. Destroying the nervous tissue e.g. absolute alcohol
Demulcents & protective
Demulcents are viscid agents used to protect and lubricate
.mucous membrane
Members
Acacia (Gum acacia)
Glycerin
Types
Metallic Vegetable
astringents astringents
1-Metallic astringents:
Zinc sulphate & zinc chloride are used as
mouth washes.
Silver nitrate is an antiseptic and astringent.
4 groups of excipients:
Alcoh Surfac Flavor Colorin
ol tants s g agents
1- Alcohol is used as solubilizing agent for some flavoring
agents as well as a preservative
2- Surfactants are non specific substances which are used
to help in the solubilization of flavors and in the removal of
debris by producing foaming reaction.
3- Flavors are used to overcome disagreeable taste
4- Coloring agents are used to give a pleasing color to
mouth wash.
Antiplaque/Antigingivitis
Dental plaque is the soft,
nonmineralized bacterial deposit
that forms on teeth that are not
adequately cleaned.
:Antibiotics
:Oxygenating agents
Fluorides
Phenolic compounds
:Chlorhexidine (antiplaque of choice)
1. mucosal irritation
2. taste disturbances
3. reversible brown staining of teeth and tongue
4. parotid gland swelling
Antibiotics:
• Systemic penicillin and erythromycin have resulted in
emergence of resistant bacteria
• Topical non-absorbable such as vancomycin, bacitracin are
used in mouth washes.
• Topical tetracycline rinse can reduce the amount of plaque
formed during a nonbrushing period and can inhibit the
development of gingivitis
Oxygenating agents:
Phenols and its derivatives such as thymol have some limitations in use;
due to bad taste, poor water solubility and allergy
Agents interfering with bacterial attachment