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Purpose: To comparatively evaluate the fracture resistance of re-attached tooth fragments stored in dry, saline, pasteurised bovine milk, egg white and coconut water for 24 hours. Material and Methods: 50 permanent maxillary central and lateral incisors were cut perpendicular to the long axis with a diamond disk. Immediately after fracturing, the fractured fragments were stored in appropriate storage medium for 24 hours and the remaining tooth structure along with blocks were stored again in distilled water until re-attachment. Each fragment was rinsed under distilled water for 5 seconds to remove any remaining storage media. The fragments were re-attached, thermocycled and subjected to fracture strength test using universal testing machine at 0.6 mm min-1. Results: The mean value for fracture resistance of teeth samples stored in dry medium was found to be 24.3 N, for teeth samples stored in saline medium was found to be 95.4 N, for teeth samples stored in egg white medium was found to be 50.8 N, for teeth samples stored in milk medium was found to be 53.3 N and for teeth samples stored in coconut water medium was found to be 74 N. Conclusion: Within the limitations of this study, it was concluded that storage of tooth fragments in saline demonstrated the highest fracture resistance, followed in the order by coconut water (a new storage medium used in this study), milk and egg white, which showed significantly higher fracture resistance in comparison to the samples kept dry.

Comparative Evaluation of the Effect of Various Storage Mediums on the Fracture Resistance of Re-Attached Tooth Fragments: An Ex-Vivo Study