الفهرس 
Antimicrobial effects of aqueous extracts of cinnamon and ginger in comparison to chlorhexidine gluconate 0.2% on the oral streptococcus matans
الآثار المضادة للميكروبات للمستخلص المائي للزنجبيل والقرفة في المقارنة مع الكلورهكسيدين غلوكانات 0.2% على بكتيريا الفم العقدية الطافرهOnly 14 pages are availabe for public view
 |  | from | 80 |  |  |
| | | from | 80 | | |
Abstract
Objective: This study aimed to compare the antimicrobial effects of Cinnamon 20%, Ginger 20% in comparison to Chlorhexidine gulconate 0.2% on the oral Streptococcus Mutans. Material and Methods: Stimulated saliva was collected from twenty one healthy patients who were divided into three groups (seven in each one). Each volunteer was given a piece of Arabic gum and asked to chew it for one minute only, then stimulated saliva was collected in sterilized screw capped bottles. After one minute, each volunteer was be asked to rinse with 10 ml of test agent for one minute then expectorate. The first group used water Cinnamon extract (20%), the second group with Ginger (20%) and third one used Chlorhexidine (0.2%). Stimulated saliva was recollected at the following time intervals: after thirty minute of rinsing, one hour, and, two hours. During this time, the volunteers were asked not to eat or drink anything except water. Salivary samples were homogenized by vortex mixer for two minutes, 0.1 ml of saliva transferred to 0.9 ml of sterile phosphate buffer saline (pH 7.0), and then ten- fold dilution was performed. from dilution 10-3 of salivary samples 0.1 was taken and spread in duplicate on the Mitis Salivarius Bacitracin agar media, the plates were incubated anaerobically for 48 hour at 37{u00B0}C then aerobically for 24 hours at room temperature the sample number of colonies were expressed as colony{u2013}forming units multiplied by the dilution factor per milliliter of saliva (CFU/ml) and compared before and after rinsing