IDEAS home Printed from https://ideas.repec.org/a/epw/ejdent/v7y2026i1id70073.html

Influence of Starch Powder on the Dimensional Stability of Dental Alginate Impressions

Author

Listed:
  • Zing Salomon

    (Universty of Yaoundé 1, Cameroon)

  • Michael Coustel Choubeu Ngongang

    (Universty of Yaoundé 1, Cameroon)

  • Ashu Michael Agbor

    (Université des Montagnes, Cameroon)

  • Mboya Marius Félix

    (University of Yaoundé 1, Cameroon)

  • Mbede Rose

    (University of Yaoundé 1, Cameroon)

  • Meke Winni

    (Private Higher Institute for Dental Medicine, Cameroon)

  • Pesson Delon Muller

    (Cheick Anta Diop University, Senegal)

  • Essama Eno-Belinga

    (University of Douala, Cameroon)

  • Mbodj El Hadj Babacar

    (Cheick Anta Diop University, Senegal)

  • Bengondo Charles Messanga

    (University of Yaoundé 1, Cameroon)

Abstract

Background: Alginate is still used in advanced digital technology owing its precision, low cost, easy manipulation and compatibility with model materials. The dimensional instability of alginate over time can be improved by using additives such as starch powder. The objective of this study was to describe the effect of starch powder on the fidelity and dimensional stability of alginate impression over a specified period of time. Methods: This experimental study was conducted in January 2023 at the University of Yaoundé 1 prosthetic laboratory. Four alginate samples were mixed with varying quantities of starch powder. The impressions were casted with type IV plaster immediately and after 24, 48, 72 and 96 h and their stability was measured over time using an electronic caliper. Results: Addition of starch to alginate improved the dimensional stability of alginate impressions by less than 1 mm after 96 hours of storage. The dimensional changes in the 9.70 mm diameter cylinder varied between 0.08 mm to 0.1 mm. The dimensional stability of alginate increase with the quantity of starch added. Conclusion: The current study revealed that the dimensional stability of the impressions with alginate alone was less than 24 h but the addition of starch made it possible to maintain this stability 96 h after taking the impression that no clinically significant dimensional variation was observed.

Suggested Citation

  • Zing Salomon & Michael Coustel Choubeu Ngongang & Ashu Michael Agbor & Mboya Marius Félix & Mbede Rose & Meke Winni & Pesson Delon Muller & Essama Eno-Belinga & Mbodj El Hadj Babacar & Bengondo Charle, 2026. "Influence of Starch Powder on the Dimensional Stability of Dental Alginate Impressions," European Journal of Dental and Oral Health, European Open Science, vol. 7(1), pages 39-46, January.
    • Handle: RePEc:epw:ejdent:v:7:y:2026:i:1:id:70073
    DOI: 10.24018/ejdent.2026.7.1.70073
    as

    Download full text from publisher

    File URL: https://eu-opensci.org/index.php/ejdent/article/view/70073
    File Function: Abstract page
    Download Restriction: no
    File URL: https://eu-opensci.org/index.php/ejdent/article/download/70073/13805
    File Function: Full text
    Download Restriction: no
    File URL: https://libkey.io/10.24018/ejdent.2026.7.1.70073?utm_source=ideas
    LibKey link: if access is restricted and if your library uses this service, LibKey will redirect you to where you can use your library subscription to access this item
    ---><---

    More about this item

    Keywords

    ;
    ;
    ;
    ;

    Statistics

    Access and download statistics

    Corrections

    All material on this site has been provided by the respective publishers and authors. You can help correct errors and omissions. When requesting a correction, please mention this item's handle: RePEc:epw:ejdent:v:7:y:2026:i:1:id:70073. See general information about how to correct material in RePEc.

    If you have authored this item and are not yet registered with RePEc, we encourage you to do it here. This allows to link your profile to this item. It also allows you to accept potential citations to this item that we are uncertain about.

    We have no bibliographic references for this item. You can help adding them by using this form .

    If you know of missing items citing this one, you can help us creating those links by adding the relevant references in the same way as above, for each refering item. If you are a registered author of this item, you may also want to check the "citations" tab in your RePEc Author Service profile, as there may be some citations waiting for confirmation.

    For technical questions regarding this item, or to correct its authors, title, abstract, bibliographic or download information, contact: Support Team (email available below). General contact details of provider: https://eu-opensci.org/index.php/ejdent .

    Please note that corrections may take a couple of weeks to filter through the various RePEc services.

    IDEAS is a RePEc service. RePEc uses bibliographic data supplied by the respective publishers.