to assess all the compounds in saliva especially urea and total protein using semi automatic biochemistry analyser

1. EVALUATION OF ORGANIC COMPOUNDS IN SALIVA OF PATIENTS WITH GINGIVITIS AND
CHRONIC PERIODONTITIS
AIM: To evaluate the salivary pH, total protein, urea concentration, in individuals with gingivitis and chronic
periodontitis.
METHODOLOGY:Five patients with periodontitis were compared to 5 patients with gingivitis. The data obtained after recording
salivary ph, urea and protein in both the groups was statistically analyzed using the Student’s t-test (α=95% and power of 0.8) and
correlation coefficient (Pearson) at a 5% level of significance.
GROUP N Mean Std.
Deviat
ion
t df P
VALUE
UREA (mg/dl) GINGIVITIS 5 23.4 8.9610
3
-
0.1
59
8 0.878
PERIODON
TITIS
5 24.8 17.541
38
PROTEIN
(mg/dl)
GINGIVITIS 5 0.14 0.0547
7
-
0.6
47
4.59
7
0.549
PERIODON
TITIS
5 0.2 0.2
pH GINGIVITIS 5 6.02 0.1923
5
5.2
47
8 0.001
PERIODON
TITIS
5 5.32 0.2280
4
PEARSON’S Correlations
UREA
(mg/dl)
PROTEIN
(mg/dl)
pH
UREA (mg/dl) Pearson
Correlation
1
N 10
PROTEIN (mg/dl) Pearson
Correlation
.556 1
Sig. (2-tailed) .095
N 10 10
pH Pearson
Correlation
-.292 -.335 1
Sig. (2-tailed) .414 .345
N 10 10 10
RESULTS: A positive correlation in the salivary urea concentration and total protein in the subjects of both the
groups. However, there was no correlation between salivary ph and gingival and periodontal disease
CONCLUSION: Chronic periodontal and gingival disease can affect the composition of the saliva and that analysis of
the salivary parameters can be useful as an additional exam for the diagnosis of periodontal disease. REG. NO: 3090