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. Deviation

t df P VALUE

UREA (mg/dl) GINGIVITIS 5 23.4 8.96103

-0.15

9

8 0.878

PERIODONTITIS

5 24.8 17.54138

PROTEIN (mg/dl)

GINGIVITIS 5 0.14 0.05477

-0.64

7

4.597

0.549

PERIODONTITIS

5 0.2 0.2

pH GINGIVITIS 5 6.02 0.19235

5.247

8 0.001

PERIODONTITIS

5 5.32 0.22804

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